Yaxell Mon Chef’s Knife is designed for slicing, dicing, and chopping a wide variety of fruits, vegetables, and more. Its curved belly allows the blade to gently rock through fresh herbs or spices, producing an exceptionally fine mince.
• Blade length: 8 inches
• Blade type: Fine edge
• Blade material: 3-ply Japanese VG10 superior stainless steel
• Handle material: canvas Micarta
Yaxell Mon Series
Crafted from 3-ply Japanese VG10 stainless steel enriched with cobalt, molybdenum, and vanadium, layered between high-grade stainless steel on both sides. The sandblasted finish and Katana-style wave line give the blade a striking appearance. Handles are made from FDA-approved black resin and linen canvas Micarta, secured with two stainless steel rivets. The canvas is black-dyed and polished to a glossy finish, built to last for decades. The engraved end cap, made of 18/10 stainless steel, ensures excellent stability and balance. Handmade 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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