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Yaxell Mon Knife: Chef's 20cm, Nakiri 18cm, Bread 23cm, Slicing 23cm $89.98 Each Delivered @ Kitchen Warehouse via MyDeal

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Yaxell Mon Knife: Chef's 20cm, Nakiri 18cm, Bread 23cm, Slicing 23cm $89.98 Each Delivered @ Kitchen Warehouse via MyDealAffiliate
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O O on 28/12/2022 - 05:17 mydeal.com.au (1018 clicks)
Last edited 28/12/2022 - 05:21
BOXING
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Kitchen Warehouse has a Xmas deal on Yaxell kitchen knives. You can take advantage of BOXING ($10) coupon code and free shipment via MyDeal.

Inspired by the legendary Seki swordsmiths, Yaxell has been employing traditional Japanese knife making techniques since 1932. Easily slice, mince or dice a wide range of foods with the Yaxell Mon Chef's Knife 20cm, the essential all-rounder for chefs and home cooks. The knife's blade has a VG10 super stainless steel core for added strength while the wood-like handle is made of Canvas-Micarta, which is water-resistant, hygienic and lasts decades.

Construction:
VG10 super stainless steel (core),
soft and hard high-carbon stainless steel (cladding),
and canvas-micarta (handle)
This is part of Boxing Day Sales for 2022
Home & Garden Boxing Day Knife Yaxell

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closed Comments

  • TOA685 on 28/12/2022 - 07:29
    -3

    Not really a bargain 🤔

    • OzBragain on 28/12/2022 - 07:53
      +4

      Where can you get these cheaper?

    • KnifeEnthusiastBoi on 28/12/2022 - 08:45
      +1

      Not sure what in your books constitutes a bargain but this knife normally goes for around $120, making this about 25% off

  • Mischaseb on 28/12/2022 - 07:54
    +1

    Yaxell Ran also on sale, bargain!

  • inasero on 28/12/2022 - 09:04

    Note this blade is VG10 clad, not solid VG10, which detracts from the quality. Still a solid knife for home chefs if you're not too fussed

    • parsimonious one on 28/12/2022 - 09:20
      -1

      Ah I missed that. Well that certainly detracts from the deal

    • Mandalorians on 28/12/2022 - 09:29
      +1

      It's quite normal for the sandwich structure, VG10 as core and soft metal as cladding.
      Due to these two components, is both hard and flexible at the same time.
      More expensive Zen series and Shun classic is also same.
      https://shunaustralia.com.au/shop/knife-series/shun-classic/

    • jakeh87 on 28/12/2022 - 09:33

      The description says it’s VG10 core. So it means the clad is the poorer steel?

      • [Deactivated] on 28/12/2022 - 09:56
        +3

        The clad is there for a reason.

        The purpose of the cladding is add strength to the blade, the harder the steel the easier it is to chipped and snapped, softer steel sandwich to some degree protect the blade being snapped into two.

        Japanese companies and blacksmith do makes mono steel blade called honyaki knife, but it’s expensive, as the process of making it is more complicated and high failure rate.

    • [Deactivated] on 28/12/2022 - 10:03
      +2

      It’s common to have cladded steel like this in Japanese knife, it’s called “Sanmai” roughly means three layers. Infact, majority of Japanese knife is cladded, unless you are high end sushi restaurant chef then sure your main knife is a honyaki, thats even reserved as a service knife in front of clients.

      Nothing wrong being a cladded knife and it doesn’t detracts from the quality.

  • Josho on 28/12/2022 - 10:00

    Sanmai is the style the centre steel is harder than the outer layer means that the cutting edge is better steel than the outer

  • mvbc85 on 28/12/2022 - 10:28

    Complete newbie here, but would this chef's knife be better than a Global one (~$99)? Asking for a home cook that does nothing fancy with it

    • Mischaseb on 28/12/2022 - 11:05
      +1

      Japanese knives need to be looked after more carefully than western knives. They tend to be harder steel and chip easier. Ie: you'll be able to get them sharper and the edge will last longer but be more delicate.

    • UncleRico on 28/12/2022 - 11:13
      +1

      Considerably so.

    • Kiato on 28/12/2022 - 11:18
      +1

      the global knife is a much softer steel, it'll take more of a beating but require sharpening more often. global is a good place to be for a home cook that wants some good general purpose knives that will last a long time ( I have a few sets that's 13 years old that has now been passed on to my nieces.) all of my knives show wear but none have any critical issues with them chips cracks or dings. Global will last you a long time provided you treat them with the basic knife care. Yaxell will retain a sharp edge for longer, it will be lighter in your hand and cut cleaner / smoother. That said it can take damage very easily due to the hardness of the steel. ( first time my mother used my shun premier she dropped it and the edge had a chip in it about 3cm long). i Use my Shun / myabi / Yaxell at home for myself but for guests/ kids /partners they use my global.

      You wont go wrong either way but the global is more forgiving but the Yaxell will feel nicer to use and perform better.

    • inasero on 28/12/2022 - 11:20
      +2

      Most definitely - Global are popular because of how well they were marketed in the 90s onwards - but the steel they use is of inferior quality to other Japanese knives. I can say this being the owner of a Global knife set and a VG10 knife.

      Regardless of which brand you get - the important thing to keep in mind is maintenance and regular sharpening - which means keeping the knife clean and dry as much as possibly and running it over a proper whetstone (not a sharpener), as no knife will retain its edge otherwise no matter how well crafted

      • inasero on 28/12/2022 - 11:26

        Also if you're just new to the world of Japanese knives, I would say that the Globals are a perfectly acceptable entry and are superior to the commercial brands out there like Victorinox or Baccarat, however I'd consider this a better deal as it's cheaper at the moment

  • Josho on 28/12/2022 - 10:44

    I would say that you need to go and pick up a knife and feel the handles see how it feels to you

    Also if you just want a knife to use buy a Victorinox knife found in apprentice kits they are made to be used and abused pit in dishwashers rubber non slip grips good edge retention

    • Corgsta on 28/12/2022 - 13:05
      +1

      Agree with the feel being important. I have a set of Cuisinart (department store knife block) and Yaxell. I tend to prefer the Cuisinart (be nice to me), mostly because of the feel. Comparing the long chef’s knives of each set, the Yaxell is typical Japanese design - thin, no butt. The Cuisinart is thick at the top and has a thick butt. So the Cuisinart is heavy and feels stronger somehow. It tends to cut vegetables easier I think because the thick blade pushes apart the vegetable as it cuts through, whereas the Yaxell easily gets jammed and stuck. This especially happens with pumpkins and carrots. I also find the Yaxell handles to be too round and feels like they are going to rotate/slip in my hand.

      Having said that, I bought a knife when I was in Japan at a department store. It’s carbon steel so it rusts easily (it’s often this anyway as I don’t dry them usually). I don’t know what brand it is because it was all in Japanese but it’s not a big brand. Anyway I really like using it too because firstly the handle is more square so it doesn’t feel like it’s going to rotate in my hand, and being steel, it holds its sharpness for ages. I don’t need to sharpen it nearly as much as my stainless steel knives.

      Western vs Japanese design is quite a personal choice.

  • MonkDog on 28/12/2022 - 17:05

    I'm not a fan of the Mon santoku. To me the handle is too big/heavy and the balance doesn't feel right. I like the 20cm chef's knife though.

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