Yaxell is a name you’ve probably heard of if you’re a professional chef. In fact, it’s a brand that’s commonly used in many restaurants all over the world. Their elegant designs are only second to their incredibly tough blades that can slice through pretty much anything, even bone. Their latest line of Japanese knives called the Super Gou series has created a lot of buzz in the industry. Once you get past the higher price tag you will totally fall in love with a knife that’s designed to last for decades. An eight-inch Japanese Chef’s knife, the quality of this Yaxell knife truly speaks for itself. It’s a popular choice for home use, but it’s designed with high-performance use in mind, so it can hold its own in a restaurant setting.
Our Verdict: If you’ve ever used a knife by Yaxell in the past, then you may have high hopes regarding the quality of their latest line of kitchen knives. This Super Gou knife is as good as it gets in terms of cutting quality, user comfort, and slicing and dicing precision. The only drawback here is the steep price tag that comes with it, but that’s just par for the course when it comes to top of the line Japanese cutlery.
So, is the Super Gou chef’s knife really the best Japanese knife on the market? And is it worth the price? Let’s find out.
Overview and Features
Since 1932, Yaxell has remained one the major leading knife manufacturers in Japan. The company has been passed down from generation to generation and they have continued to improve upon their knife design techniques and manufacturing processes, relying on their long history of expertise and knowledge and top craftsmen. Yet their knives still feature the essence of Japanese knife design that has been cultivated from traditional sword making techniques in Seki, Japan for centuries. The result of the design team’s use of only high quality materials combined with ancient Japanese knife production practices are knives that are incredibly durable, powerful and equipped with an ergonomic design that promotes user comfort and longer use.
Using only high quality materials, the team at Yaxell has managed to outdo themselves with each new knife line they’ve released each year. Their latest, the Super Gou line is their best yet and it features a wide range of knives that both the pro and amateur cook can appreciate.
The manufacturer claims this is the best Japanese kitchen knife and their strongest knife to date and with a blade design that consists of one hundred and sixty-one layers, they just might be right.
This model features all the classic traits you want and need in a traditional Japanese knife, but it also offers a new modern take on a classic design.
This blade consists of a micro carbide powder stainless-steel core, that’s coated in eighty layers of alternating hard and soft steel on both sides of the blade, for a thinner, tough edge, totaling up to one hundred and sixty-one layers.
Unlike other Japanese knives, this model is also corrosion resistant, adding to the knife’s durability.
This is a blade that will not chip. It’s definitely pro quality but it will also be an asset in any home kitchen. It can handle high volumes of food daily, without having to be sharpened before and after each use, making it a very low maintenance model.
This manufacturer offers a lifetime guarantee against defects in workmanship and materials used.
A Knife that Will Give You an Edge
Size is the main reason most pros choose this model. This knife is a total workhorse in the kitchen. While personal preference often comes into play when you’re searching for that one knife you can use on a daily basis, the blade’s impressive durability and the perfect length is hard to pass up if you know what to look for in a quality knife. The blade is also chip resistant and designed to hold an edge longer than the average chef’s knife.
Yaxell is known for producing high-quality Japanese knives that are on the pricier side. However, considering this model can last for several years, compared to the average chef’s knife, it makes the higher price tag worth it. Additionally, this is the type of knife you’ll end up using daily in the kitchen for most of your prep work on fruit, veggies, meats, cheeses, and more. Considering it’s not a specialty knife and it’s one that you’ll get plenty of use out of regularly, this is definitely the type of knife you want to splurge on.
Made from ultra-hard micro carbide powder stainless-steel this knife has an exceptionally sharp edge. The combination of both hard and soft stainless-steel gives the knife an impressive Rockwell score of sixty-three.
Unlike other Japanese knives in this price range, this model is focuses on quality, durability, and functionality. With the tough stainless-steel blade this knife can slice through pretty much any type of material, allowing you to make this knife your go-to tool for any type of slicing and dicing job.
This knife will feel good in your hand. It’s not too heavy, but it does have some heft, which will enhance cutting precision and balance by working to counterbalance the weight of the blade. The thought behind this type of design is that it will give the user more control over the blade, even during fast chopping or dicing action when an unweighted handle would make it difficult to precisely direct the blade.
It lacks the ergonomic design of the TOKAGEH Japanese VG10 chef’s knife, but the weighted, elegant handle design is very comfortable and easy to grip. Most users have reported that despite the lack of an ergonomic handle, this knife can easily be used for most cutting tasks in the kitchen and it’s also comfortable to use for an extended period of time, so you will be able to cut high volumes of food comfortably.
The manufacturer has used premium construction and impressive attention to detail to make a knife that really stands out. While the exact steps of Yaxell’s production process remain a secret, the basic steps they have shared with the public show us that the process is designed to ensure blade durability. This means the blade cannot chip or get dinged, regardless of the type of food your cutting or slicing. Lower priced Japanese blades may claim that they use a similar production process, but you’ll find that this knife can handle pretty much any material you can throw at it in the kitchen, without chipping. While some so-called authentic Japanese knives are not able to handle high volumes of tough materials without mild or moderate damage to the blade. The competition clearly can’t measure up.
During production, this Yaxell knife goes through a very stringent process in which the blade is heated in a kiln at extreme temperatures, then ice hardened before it’s placed in high heat a second time to ensure the blade is durable, strong, and guaranteed to offer top long-lasting performance. This type of special production process also makes the knife’s blade corrosion-resistant.
The knife’s handle is made out of red and black cancas micarta. This FDA approved material consists of a combination of linen and resin, the result of which is a rich, smooth, black and red finish. The material is also very durable and is said to last for decades. It’s also a very lightweight material, which helps to keep the heft of the knife down, a big plus for chefs and home cooks with smaller hands or those struggling with arthritis. The handle itself cannot be labeled as ergonomic, but the design does promote user comfort, allowing you to effortlessly slice through high volumes of food without user fatigue.
- The core of the blade is made from micro carbide powder stainless-steel
- The blade is corrosion resistant
- Lightweight design
- Exceptional balance
- Easy to maintain
- High price tag
- Does not have an ergonomic handle