The Yaxell Mon Boning Knife features a slender blade designed for precise separation of meat from bone — ideal for poultry, fish, and beef. Its shape follows the natural contours of the bone, enhancing control and efficiency.
Crafted from three layers of Japanese VG10 stainless steel alloyed with cobalt, molybdenum, and vanadium, and clad with high-grade stainless steel on both sides. The sandblasted finish and sword-like wave pattern create a striking visual effect. The handle combines black resin and linen canvas micarta, secured with two stainless steel rivets. The canvas is dyed black and built to last for decades. The engraved end caps are made of 18/10 stainless steel, offering exceptional stability and balance. Handcrafted in Seki City, Japan.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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