These are great-looking Japan made knives by the family who used to forge Katanas.
Free shipping at $100, or free pickup from any Kitchen Warehouse
Yaxell Taishi Santoku Knife 16.5cm $99.95 + $9.90 Delivery (Free with $100 Spend) @ Kitchen Warehouse
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moza on 31/12/2024 - 10:02 kitchenwarehouse.com.au (3829 clicks)
Last edited 31/12/2024 - 16:15 by 2 other users
Last edited 31/12/2024 - 16:15 by 2 other users
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I know it’s 4 times the price you said you wanted to pay but what about this for 20c?
https://www.kitchenwarehouse.com.au/product/loyal-biodegrada…
"Currently not available for delivery"
and I had a quick 'looksee', best I could find was $1.50 for a piping nozzle, fine if that is what you actually want, or there is a bundle of stuff at $3 in the clearance list (and 2 spatulas and a small bowl at $2)
15% off with this coupon PREZ15-VKRO03 (which comes to $94.86 shipped if you're just getting this knife or $84.96 doing c&c)
VIP assist. Thank you.
Hmm can’t find a lot of info about this brand online but opinions on reddit seem fairly negative
With all knives i recommend trying them out in person before buying. this one seems on the fence for me and depends on what you value.
Personally I don't think this is a good knife but thats just by looking for me. it looks better than it can cut and the handle kind of seems a bit heavier than you would expect for santokus. The price is okay for it considering its vg10 steel. I would probably pay a bit extra for a kasumi but who knows maybe its the same
How do you try out a knife in person? Does kitchen warehouse give you the knives and stuff to cut?
No they give you a glove so you don't cut yourself and let you hold it.
I have the Mon version (cheaper) and it's been fantastic. This one is likely functionally similar, but looks a bit fancier.
This guy seems to know a bit about knives and he has been very positive in his reviews of the Yaxell knives.
https://www.ozbargain.com.au/node/578753Yaxell? Most of the complaints on Reddit are about the price v performance in the US, the performance is good but sounds like it's very pricey over there. Got to remember though, they're a bunch of knife spotters that'll recommend something even more esoteric.
I have a yaxell Zen santoku, easily sharp enough for my home needs but admittedly I prefer my German Zwillings for daily use as they're built like a truck.
Or a victorinox/mercer. I generally won’t buy a knife online if there’s no choil shot.
I assume the yaxell will be a thick wedgy boi.
Bro the family used to forge katanas! Tbh looks OK to me. Knife snobbery is as bad as photography.
Have you read their katana reviews?
"A Sword Forged in the Fires of Incompetence"
By the Eight Million Gods of Heaven and Earth, never before have I encountered a blade so unworthy of its name as this disgraceful katana! To call it a sword is to insult every blade ever kissed by the forge. I would sooner entrust my honor to a soup spoon than wield this abomination in battle.
First, its weight rivals that of a temple bell. To carry it into combat is to invite exhaustion before the first strike. When I attempted to cleave my foe, the blade rebounded off his armor like a child’s wooden toy. Blunt as the wit of an idle drunkard, it failed to pierce even the delicate flesh of an overripe persimmon. Truly, it could not slice sushi, let alone sever the threads of life with dignity.
As for its craftsmanship, I weep for the metal that met such an ignoble fate. The blade arrived rusted, as though it had spent its days forgotten in the belly of a shipwreck. Its curvature is not the elegant arc of the crescent moon but a crooked line, as if drawn by a trembling hand after too much sake. The hilt, wrapped in what I can only assume is discarded eel skin, feels slick and unworthy of a warrior’s grasp.
And the edge! Ah, the edge! To sharpen it is to chase an impossible dream. I spent hours with my whetstone, only to realize that no amount of effort could rescue this blade from the abyss of mediocrity. I tested its mettle in an act of desperation, aiming to end my dishonor with seppuku—but the blade simply bent under my resolve, leaving me more humiliated than before.
This "katana" is a stain upon the honor of all samurai, a disgrace to the artisans of Nippon, and an insult to my ancestors. Were it not so cumbersome, I would fling it into the depths of Mount Fuji and pray the gods erase all memory of its existence.
One star, for it may serve as a paperweight—but even then, its ugliness offends the eyes.
1 - Reddit are snobby (profanity).
2 - Reddit is majority US snobby (profanity).
3 - Yaxell is done by one retailer in the US (as it is just Kitchen Warehouse here in Aus) so limited, and can have inflated looking prices, as KW can do here.
4 - Yaxell was heavily attached via that US store to promoting via a strong YouTuber called Burrfection, who pissed off the Reddit Knife snobs by getting quite big quite quickly, and having a awkward back and forth with a Reddit user who is the second coming apparently….Wow talk about drama lol
I bought the Yaxell Zen Santoku as it was on clearance and similar price to this, looks quite similar too. Thought it would be a replacement for my global santoku, I hated it as soon as I used it, thicker than my global and was wedging through food rather than cutting it.
ended up reselling it on marketplace. Got a Mon boning knife on clearance which is their base range and its so much better, thinner and actually slices, it doesn't have all the nice waves and dimples on the blade but is a better knife, closest thing kitchenware house has to it would be the Hana but that comes with a Japanese octagonal handle instead.
I ended up getting a takamura based off reddit, its Sharp as hell but very thin so I'm paranoid it will snap so I won't use it for things like meat without bones etc, for other things I just use my global as my beater but sharping it is a bit annoying.
I've been happy with all the Yaxell knives I have bought. I use them almost daily. Had them for a couple of years and haven't needed to sharpen them yet - honing has been enough.
Having said that though, I'm sure that there will be people who say that a cheap knife sharpened well is all you need.
I don't know about knives
How is this better than SMEG Santoku knife from Coles?Not familiar with the smeg one but the VG10 steel is top notch
And what advantages does this "top notch" have over, say, a bottom notch, which I could also afford?
Main benefit is you can acquire and maintain a sharper edge, leading to improved cutting performance and lower fatigue.
the smeg one is dollar shop quality with the smeg logo lol
Those SMEG. ones are cheap Global knock offs. If you want that style, get Global.
The SMEG ones are free of course with the points, so you can't beat that, but don't expect much form them, they are [pretty bloody basic. I have not decided which ones I will get for free, and what the hell I will do with them once I have them, maybe take them to work.I accept donations
Why don't you add some details in the desc… VG10 core, stainless steel, hardness 61.
Knives above 58 are annoying to sharpen, even if they hold well.
If you have a decent stone, it's not that annoying.
56-58 are so soft you might have to resharpen them every two weeks
I have a Yaxell Mon Santoku, and Yaxell Zen Gyuto, both are 61 Rockwell, and both sharpen easy with an average stone.
If you're finding it annoying, it's probably your stone or your technique.
I use a naniwa chosera 800/1000 and sharpen 60-62 HRC knives. Within 20 strokes I get results (I don't let my knives get that dull)
Always love it when posting virgins who consume offers but never share them, want to critique those who actually go to the effort of posting deals…
I’ve got a Yaxell knife which I bought from Japan. It’s my main chef knife. I bought it because it’s beautiful and made me go wow when I first saw it. I tested a bunch of knives and ended up with my Yaxell. If you don’t know enough about knives then this Yaxell will also be fine.
Two different knives. This Yaxell is a Santoku, a shorter general purpose knife, I use it for vegetables etc… That Global is a Chef's knife (Gyuto), again, general usage, but longer.
If you are just going to have the one knife, get that Global.
Thank you! Will keep the global then
Go for yexell, vg10 is much better. There is no big difference betweeen santoku and gyuto in general use.
vg10 is about 60-62 hrc, the steel that global has its about 56 hrc, I have to sharp it so often.
12 x Spice containers + PREZ15-VKRO03 15% off code brings shipped total to $101.92 which is only $1.92 in excess of the free shipping cutoff and $287.98 in discounts if you believe RRP's at all.
The website is actually really well made for finding items to meet the $100 free shipping, just click on the Boxing Day sales section, then use the filter for the desired price ($15+) and sort by % discount till you find something useful for yourself.
What's the difference between Yaxel Taishi and Mon? could not find the page when I click on it
Oops. Reply below.
Seems to be minimal. Both are three layers VG10 with Rockwell hardness rating of 61. Aesthetics of the new Taishi range look a bit flashier with the hammered finish and may improve the likelihood of food not sticking to the blade.
Thank you, just ordered it now
Can someone recommend me a whetstone to sharpen this knife? This will be my first japanese knife and if you have tips to maintain this knife . Thanks
Shapton pro #1000, Jon from JKI vids on YT
Thank you for recommendation, also sorry if this is basic question but is there any reason for the #1000 i can see couole other option as well eg. #6000
Not at all. Because it's pointless. A knife this level won't retain a very sharp edge beyond a single prep*. However, it will retain sharpness longer than a lower quality knife. For now disregard marketing terms like steel, HRC (lol), finish, etc. and concentrate on getting familiar with one knife and one stone. It's much more important to feel and evaluate your work than worry about "angles"
*Not snobbery, but generally speaking ygwypf. A stamped "VG10" knife made by a mass producer in Seki or Sanjo won't be the same as something stamped by an Echizen producer, let alone being compared to something forged by a master from Sakai. Then who's the grinder/finisher etc. Would ozb pay $600 santoku tho?
Have your used whetstones before? This is a hard metal and annoying to sharpen without some practice - you'll probably ruin the knife
No I never used whetstone before but I am planning to get knife sharpener guide I did some research and it has to be 15 degree angle yeah?
yep having deep dived 1-2 years ago on this, you wont go wrong with shapton pro, or a ceramic base whetstone which doesn't need soaking. I use a #2000, and have a 1000/6000 cheaper brand, but as Fullhalter mentioned, 1000 is great.
Is there any cheaper brand you recommend?or what other option than shapton pro thats ceramic base? Is there a reason to use #2000 over #1000 or eventually I have to get multiple whetstone?
Naniwa, chosera, shapton, pretty much any from them can't go wrong.
Stick to a 1000 and use that
Thank you, I have browsed a bit and found Suehiro Double-Sided Whetstone with Base #1000#3000 No.2500-S, would you recommend this brand?
@KnifeEnthusiastBoi, @UncleRico,
would love to hear your opinion on this set.
https://www.kitchenwarehouse.com.au/product/yaxell-taishi-5p…
Currently own the baccarat id3 knives set.
I personally would not spend $500 on those set of knives. I am sure they're good quality, but you're paying for knives you wont need or probably wont use.
This is how I would use $500:
Bread Knife - Bread knife doesnt need to be made out of any sort of special steel. It is difficult to resharpen on your own, would need to get it sharpened professionally, however if you just use it on bread, unlikely it will ever need to be sharpened.
MAC Superior Bread Knife $120-160, its a bit expensive now
Kai Seki Maguroku Bread Knife $40~Chef's Knife - 210mm
Tojiro/Fujitora DP3 210mm - Target Price approx $90, currently OOS
Kanetsune KC957 $67~. Its just so cheap and a great place to start/improvement over baccaratPetty (they are a bit expensive for what you get. Cheaper options are better):
Hitohira 150mm Petty $100~
Tojiro DP3 120mm Petty $58~
Tojiro DP3 180mm "chef" could pass for a big petty $77Use remaining budget on a whetstone such as:
Shapton 1000Thanks for the sound advice.
I have purchased these 2 from previous OzB post. We use the bread knife everyday but I haven’t used the Chef’s knife yet.
Tojiro Bread Slicer
Fujitora FU-808I have 3 Shapton, 350, 1000, 2000 to sharpen the Baccarat set. I am no mean an expert on sharpening. I found that I have to give the Baccarat a go over every few weeks to make it usable. Especially for the missus as she use the knives more often than I do.
So buying a set is not the best idea. Ideally just need a good Chef’s, peeler (utility?).
Also, would a filleting knife be best for trimming meat, ie removing fat, etc?
Yes the cheaper knives use a softer steel so goes dull quickly.
If you have the tojiro/fujitora, use that…youll forget about the baccarats soon.
A filleting knife would be good however i am not familiar with using it. I do think they will be handy but i dont have experience using them, nor do i process large cuts of beef.
The only thing with the kanetsune you might want to try is having hammered finish does make it easier slicing potatoes and such.
I just got one of these for Christmas:
https://www.hocho-knife.com/fujitora-dp-3layered-vg10-santok…
Read some favourable reviews on YT and Reddit so thought I'd try it out. So far so good. Super super sharp. Need to practice some more as my 15~ year old Wusthof's have had their day and even after repeated sharpening aren't maintaining a good edge.
That site were super quick with shipping from Japan and perfectly packaged.
Is this or Zen better
I have a set of Yaxell Ran Knives. It's so freaking sharp and I haven't had to sharpen my knives yet (I used it about a year and it;s been in storage since).
I also owned a set of Global knives before and I can't go back to Global after using Yaxell.
I’ve got a set of Yaxell Mon’s. But I prefer my other set (Cuisinart), but it’s because I prefer the European style with the butt. Always worried I’m going to cut myself on the Japanese style knives.
I'll be happy to pay them an extra 5c for free shipping. 😅