🔪 Yaxell Mon 8-Inch Chef's Knife - Japanese VG10 Stainless Steel Gyuto with Micarta Handle Review

I'm used to Global and Wusthof knives - I have several but none quite as sharp as my new 8" Yaxell chef's knife. it was no longer needed after two months so only time will tell if it will be hard work. I will of course use wet rocks to do this job. Forget about using a weird utensil or sharpener. Good Japanese knives are brittle, so always use a stone.

What else is there to say. I am a professional and use this knife 8 hours a day, 5 days a week. I've had this knife for over a month now and have only had to sharpen it twice. Edge protection at the highest level. Fit and finish are excellent. The dense and smooth handle fits perfectly in the hand. From slicing vegetables to slicing tomatoes and bread, this knife can handle it all with ease. You get more than you pay for with this knife and I have absolutely no regrets about not going with the…

Yaxell keeps surprising me! I am a knife lover and amateur cook. Every day I cut something for food! I wanted something I could use full time and still at a good price! I have a Yaxell Enso 5.5 utility knife (made for cutlery and other brands), what a wonderful knife! Yaxell knives for $80-120 are a lot of knives for that kind of money! I have several other $100 Japanese knives and they are not worth what Yaxell has to offer. The quality is spot on and the finishes are amazing and this is the…

First of all, I like this knife. The handle is really comfortable and the blade is very sharp (every knife in the box is sharp), in the short time I've used it the blade has stayed sharp. Unfortunately, this knife has a few cosmetic issues. The blade of the knife scratches very easily, I'm grateful the scratches aren't very obvious but they are there. Secondly, the transitions between the handle and the metal parts of the knife, such as the blade or the handle, are not smooth and seamless…

A nice well made knife. I've only had it a week, but it's been used everyday for chopping veggies, butchering chickens, and everything in between. The steel is fantastic so far! It just stays razor sharp as I've only touched up the edge with steel so far. I mean razor sharp. I know no blade lasts forever, but I also have a good whetstone that gets me a decently neat edge. I would like to say that the vg10 used as a blade in this knife holds an edge very well. The handle is also nice and very…

First off I have to admit that this is my best (by far) and most expensive (by far) knife at the moment so I can't directly compare it to more expensive options. But I also can't imagine how a more valuable tool, which will almost certainly be harder, more brittle and harder to sharpen, could be any better. I have some American, Chinese, German and Pakistani knives. And I can say that this knife is so superior to all the others that it's not even funny. And yes, I keep them all sharp and ready.