---
product_id: 52425785
title: "Yaxell Mon 8\" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle"
brand: "yaxell"
price: "$172.48"
currency: USD
in_stock: true
reviews_count: 7
category: "Yaxell"
url: https://www.desertcart.us/products/52425785-yaxell-mon-8-chefs-knife-made-in-japan-vg10-stainless
store_origin: US
region: United States of America
---

# 8-inch VG10 blade Durable Micarta handle 61° Rockwell hardness Yaxell Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle

**Brand:** yaxell
**Price:** $172.48
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice Like a Pro, Own a Legend

## Quick Answers

- **What is this?** Yaxell Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle by yaxell
- **How much does it cost?** $172.48 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/52425785-yaxell-mon-8-chefs-knife-made-in-japan-vg10-stainless)

## Best For

- yaxell enthusiasts

## Why This Product

- Trusted yaxell brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Handmade in Japan:** Own a piece of authentic craftsmanship from Seki City, the historic home of samurai sword makers, backed by a lifetime warranty.
- • **Effortless Maintenance:** Keep your knife pristine with simple warm water cleaning and easy sharpening, designed for both home chefs and pros.
- • **Samurai-Inspired Design:** Stand out with a sand-blasted blade and iconic Katana wave pattern that blends tradition with modern kitchen aesthetics.
- • **Ergonomic Micarta Handle:** Feel the perfect balance and grip with a black resin and linen canvas handle, polished for decades of comfort and stability.
- • **Precision-Crafted VG10 Core:** Experience razor-sharp slicing with premium 3-layer Japanese VG10 stainless steel, delivering unmatched edge retention and durability.

## Overview

The Yaxell Mon 8" Chef's Knife is a masterfully handcrafted Japanese Gyuto featuring a 3-layer VG10 cobalt molybdenum vanadium stainless steel core with a sand-blasted finish and Katana wave design. Its ergonomic black Micarta handle ensures superior balance and durability, while the 61° Rockwell hardness guarantees exceptional edge retention. Made in Seki City, Japan, this knife combines traditional samurai craftsmanship with modern performance, backed by a lifetime warranty—perfect for culinary professionals and passionate home cooks seeking precision and style.

## Description

The Yaxell Mon Chef's Knife is designed for slicing, dicing and chopping a full range of fruits, vegetables and more. With its curved belly, the chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince.Blade Length: 8-inchesBlade Type: Fine EdgeBlade Material: 3-layer Japanese VG10 Superior Stainless SteelHandle Material: Linen Canvas Micarta Yaxell Mon SeriesConstructed from 3-layer Japanese Cobalt Molybdenum Vanadium VG10 superior stainless steel clad by high quality stainless steel from both sides. The sand-blast finish blade and Katana sword wave line gives an impressive appearance. The handles are made of black resin and linen canvas Micarta with two stainless steel rivets. The canvas material is dyed black and brilliantly polished to last for decades. The engraved end-cap of the handle is made of 18/10 stainless steel which provides outstanding stability and balance. Handcrafted in Seki City, Japan with a lifetime warranty.

Review: Great knife - First I must admit this is my best (by kind of a lot) and most expensive (by a bit) knife so far, so I can't directly compare to more expensive options. But I also can't imagine how a more precious tool which would almost certainly be harder, more brittle, and more difficult to sharpen would be better. I do have a fair number of American, Chinese, German, and Pakistani knives. And I can say that this knife has the rest so outclassed it's not even funny. And yes, I do keep them all sharp and ready. It's superiority is most apparent in design, handle, lightness, and of course edge retention. Anyway, this knife is also handcrafted in a first world country at Yaxell, in a shop that looks like it must have been a samurai sword shop at one point not too long ago. Don't know how they can sell this knife for this price. Check out Ricky of Burrfection on Ytube for a tour of the factory. So, point being, not made all by machine in perhaps a more capitalized factory, and when us outdated meat sacks can still make a clearly superior product by hand, that is a win for us and should be strongly supported.
Review: Buy it! - For less than a lot of Chinese made Japanese knife wannabes you get a real made in Japan Japanese knife in real VG10. Wether one layer or a hundred there is a VG10 core clad with softer stainless steel. Cuts like a dream and has great edge retention. It feels light in the hand with good balance. If you cut occasionally making meals at home or you cut all day in a restaurant give this knife a try. You could spend 2-3 times this amount and not get a better cutting knife. My favorite out of many and I’ve owned or used dozens. Sharpens easy enough on water stones or diamond and attains amazing sharpness. So for less than $100 give it a try. Note: the main difference in the Mon vs Super Gou is VG10 and SG2. The SG2 is a powdered metal that has much smaller carbon granules dispersed in the steel. This is done to allow a finer edge when sharpened. Theoretically anyway. 98 out of 100 people would not notice the difference. Cosmetically the Super Gou is stunning, but the carrots could care less. The Mon is beautifully made while being all business. Makes a great gift to the cooks or chefs in your life. Update: one year later it’s held up supurbly and is easy to sharpen. I’ve given 4 as gifts and they have been very pleased as well.

## Features

- Blade core is made from 3-layer Japanese Cobalt Molybdenum Vanadium VG10 superior stainless steel, clad by high quality stainless steel from both sides
- Sand-blast finish blade and Katana sword wave line gives an impressive appearance; 61° Rockwell hardness
- Black resin and linen canvas Micarta handle with two stainless steel rivets
- Clean with warm water and mild detergent; approximately 12° blade angle
- Handcrafted in Seki City, Japan with a lifetime warranty

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0785FMH37 |
| Best Sellers Rank | #133,588 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #442 in Chef's Knives |
| Blade Color | VG10 Stainless Steel / Matte Finish |
| Blade Edge | Plain |
| Blade Length | 8 Inches |
| Blade Material | 3-layer Japanese VG10 Stainless Steel |
| Brand | Yaxell |
| Color | VG10 Stainless Steel Blade with Black Micarta Handle, Made in Japan |
| Construction Type | Forged |
| Customer Reviews | 4.6 4.6 out of 5 stars (404) |
| Date First Available | December 4, 2017 |
| Handle Material | Micarta |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 13.25 Inches |
| Item Weight | 7.5 ounces |
| Manufacturer | Yaxell |
| Material | Stainless Steel Blade & Linen Canvas Micarta Handle |
| Size | 8-inch blade |
| UPC | 819787020633 |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** 3-layer Japanese VG10 Stainless Steel
- **Brand:** Yaxell
- **Color:** VG10 Stainless Steel Blade with Black Micarta Handle, Made in Japan
- **Handle Material:** Micarta

## Images

![Yaxell Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle - Image 1](https://m.media-amazon.com/images/I/61G0Q3zbBHL.jpg)

## Questions & Answers

**Q: Does this knife have a double bevel edge?**
A: Yes this is sharpened on both sides with a razor sharp Japanese angle. A nice blend of western and eastern cutting styles.

**Q: Does this knife have a full tang?**
A: Yes, it's a enclosed full tang. So it's full, but it's still hidden.

**Q: How happy are you guys with this knife’s blade retention and ease of sharpening thus far?**
A: Edge retention is excellent.

**Q: Is the edge sharpened to 15 degrees?**
A: All of Yaxell's knives are sharpened to 12 degrees.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great knife
*by S***L on April 14, 2020*

First I must admit this is my best (by kind of a lot) and most expensive (by a bit) knife so far, so I can't directly compare to more expensive options. But I also can't imagine how a more precious tool which would almost certainly be harder, more brittle, and more difficult to sharpen would be better. I do have a fair number of American, Chinese, German, and Pakistani knives. And I can say that this knife has the rest so outclassed it's not even funny. And yes, I do keep them all sharp and ready. It's superiority is most apparent in design, handle, lightness, and of course edge retention. Anyway, this knife is also handcrafted in a first world country at Yaxell, in a shop that looks like it must have been a samurai sword shop at one point not too long ago. Don't know how they can sell this knife for this price. Check out Ricky of Burrfection on Ytube for a tour of the factory. So, point being, not made all by machine in perhaps a more capitalized factory, and when us outdated meat sacks can still make a clearly superior product by hand, that is a win for us and should be strongly supported.

### ⭐⭐⭐⭐⭐ Buy it!
*by L***S on April 11, 2022*

For less than a lot of Chinese made Japanese knife wannabes you get a real made in Japan Japanese knife in real VG10. Wether one layer or a hundred there is a VG10 core clad with softer stainless steel. Cuts like a dream and has great edge retention. It feels light in the hand with good balance. If you cut occasionally making meals at home or you cut all day in a restaurant give this knife a try. You could spend 2-3 times this amount and not get a better cutting knife. My favorite out of many and I’ve owned or used dozens. Sharpens easy enough on water stones or diamond and attains amazing sharpness. So for less than $100 give it a try. Note: the main difference in the Mon vs Super Gou is VG10 and SG2. The SG2 is a powdered metal that has much smaller carbon granules dispersed in the steel. This is done to allow a finer edge when sharpened. Theoretically anyway. 98 out of 100 people would not notice the difference. Cosmetically the Super Gou is stunning, but the carrots could care less. The Mon is beautifully made while being all business. Makes a great gift to the cooks or chefs in your life. Update: one year later it’s held up supurbly and is easy to sharpen. I’ve given 4 as gifts and they have been very pleased as well.

### ⭐⭐⭐⭐⭐ Stop browsing and order this beauty...
*by A***T on August 7, 2023*

Not a pro chef, but I have 3 of them in 8", 6" and the utility Yaxell. This is the best thing you'll have in your kitchen! Oh, and you'll also free up some drawer space after throwing away all those "german steel made in China" knives you have. A couple more things to add: Basically, there are two schools of chef's knives: European (German) and Japanese. European are made of softer steel (~0.5% carbon) and lower hardness levels (~56-58HRC); they dull faster, primarily due to the cutting edge folding (that's why you see those pro chefs and butchers on Youtube constantly honing them on the steel/ceramic rod, straightening up the edge). But they are more forgiving and do not chip, when, say, a bone or some other hard substance is hit. Japanese knives are made of a harder steel. VG10 in this Yaxell particularly contains ~1% of carbon and is hardened to ~61HRC. This makes a superb and much longer lasting edge, however, it may micro-chip. Drag a knife over a piece of paper towel - if you feel the "grab" - this is it. So, while you have longer periods between re-sharpening, you just have to be a bit more careful with your Yaxell. The latter means, no cutting on ceramic plates or granite countertops, no dropping on the tile floor, and always watching where would the blade go if you slip while cutting. Next, the Japanese knives are usually thinner than European, [gyutos] have a less pronounced "bow", which may or may not affect your rocking cutting technique, and finally have no bolster (look it up). The latter means that little corner on the back of the blade will happily cut anything (as it is supposed to), including your fingers, if you forget about it. Sharpening. Yaxells are double-bevel grind, usually ~25 degrees (12.5 per side). You have several options here: - professional sharpening services (occasionally) + a good fine ceramic honing rod in between (a diamond one may be a bit too aggressive and cost twice as much). - something like Chef's Choice 3-stage electric sharpener - classic: w(h)etstones (Suehiro Cerax #1000 + Rika #5000 + leather strop. You're welcome!). This may become your next hobby, not mentioning that this is a very therapeutic activity overall and a good way making new friends on the internet :) - a guided system, like WorkSharp Professional Precision Adjust. On a separate note, please do yourself and the rest of humankind a favor and throw away that "ceramic/carbon steel" pull sharpener you have and never ever use it on any knife, period. No time to explain why, just don't... Storage. A knife block or, if stored in the drawer, get one of those plastic edge protection sleeves. The rule is: knife steel should not ever touch another steel. Good luck and enjoy your new Yaxell!.

## Frequently Bought Together

- Yaxell Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle
- Mercer Culinary Knife Guard, 8 Inch x 2 Inch,Black

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-03-19*