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Yaxell Gou 5-inch Santoku Knife, 1-Count
|Price:||$174.99 & FREE Shipping|
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- Gou 5-inch santoku knife from yaxell of japan, the ultimate in superior quality kitchen knives with professional performance
- Blade is sg2 steel clad with 101 layers of high-carbon stainless steel, producing the layered damascus look
- Handle made of extremely-durable canvas-micarta, fastened with three stainless steel rivets
- Corrosion- and stain-resistant; hand wash only; sharpen with GouSharp Pro knife sharpener (sold separately)
- Measures approximately 9-1/4 by 1-1/2 by 2/3 inches overall, with a 5-inch-long blade and 4-1/4-inch-long handle
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From the manufacturer
Gou goes beyond
Gou: The 'Superb' knife
Since 1932, Yaxell has been a major knife supplier in Japan. The outstanding edge of Yaxell knives has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of craftsman making these professional kitchen knives. Their skills have been cultivated in traditional Japanese sword making techniques, handed down generation to generation over seven centuries in Seki, Japan, the capital of swords and knives.
Yaxell blades are heated in a kiln to a very temperature and then ice-hardened. Then, they are again tempered using high temperature to make the blade strong and durable with long-lasting performance. This special heat treatment also makes the blade corrosion resistant.
Every Gou blade has an extremely sharp cutting edge. It is made out of Japanese SG2 Micro Carbide powder stainless steel, which is enveloped by 50 layers on one side with soft and hard stainless steel. Powered steel contains a lot of carbon and has an unprecedented hardness of approximately 63 Rockwell. Each Gou knife surface impresses with a Damascus design pattern - a symbol of the highest quality knife and its signature, Gou 101 layers.
The handle is made out of FDA-approved black Canvas-Micarta PLUS, an order-less and highly durable material made of resin and linen. The handle is attached tightly using three stainless steel rivets. The end of the handle is made of 18/10 stainless steel, giving the knife outstanding stability and balance. Gou is engraved on the grip end.
Features & Benefits
- Constructed of 101 layers of SG2 Micro-carbide stainless steel
- Will maintain sharpness and durability
- Corrosion resistance
- Guarenteed long-lasting performance
- Sets available
- Pro Knife Sharpener and replacement wheels available
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|Sold By||Overstock||Amazon.com||1st Avenue SuperStore||Cutlery and More||Chefs Corner Store||SuperSavingsForYou|
|Item Dimensions||0.62 x 9.25 x 1.5 in||0.75 x 12.25 x 1.82 in||12.3 x 16.3 x 4.5 in||1.8 x 11.8 x 0.8 in||3.2 x 15.4 x 1.1 in||3 x 11 x 1 in|
An example of unsurpassed quality and workmanship is offered here with this Yaxell Gou 5-Inch Santoku Knife. A triple threat. These knives are extremely sharp, hard, and durable. Yaxell blades are heated in a kiln to a very high temperature and then ice-hardened. They are then tempered again at a high temperature to make the blade strong, durable and corrosion-resistant for long-lasting performance. The sg2 'super steel' core is clad with 101 layers of soft and hard high-carbon stainless steel on each side, producing the Damascus look. The handle is constructed of FDA approved black canvas-micarta, an odorless, enormously durable material made of resin and linen that will last decades. The end of the handle is stainless steel, which gives the knife outstanding stability. Three stainless steel rivets fasten the handle tightly. Knife measures approximately 9-1/4 by 1-1/2 by 2/3 inches overall, with a 5-Inch-long blade and 4-1/4-Inch-long handle. Manufacturer recommends sharpening with the Yaxell GouSharp Pro knife sharpener, a Japanese water stone, or a diamond steel honed for sharpening. All Yaxell merchandise is fully guaranteed against defects in material and/or craftsmanship. Yaxell - combining the best of advanced technology with unsurpassed Japanese blade knowledge and expertise handed down from generation to generation for centuries. Made in Japan since 1932. Dishwasher safe.
Top customer reviews
We've only had this knife for a few weeks, so I may eventually change my rating up or down after a year. But I will say that it's an object of beauty and craftsmanship that you'll enjoy owning and using.
It's extremely sharp (the sharpest I've ever had a new knife be), but, frankly, if you're experienced sharpening blades with a good stone, you can get almost any knife this sharp. It's sharpened to a 15 degree angle, while German knives are normally sharpened to 20 degrees (measured each side to the center). You can sharpen a German knife to 15 degrees, but the metal is a bit too soft and it won't hold that edge for more than one use, after which you have to hone it to realign the edge.
The harder metal of Japanese knives allows them to be sharper and still hold the edge. However, the harder metal is very difficult to hone. In fact, I haven't found a hone that works without removing some metal by grinding the way a stone works. So you really can't hone them, but they don't need it very often. When you do need to touch up the edge, though, you'll need to do it with a stone. Our German knives need honing (a very quick and easy task) about every third use, and sharpening (not so easy) once a year. This knife doesn't need any honing, but I don't know how often I'll have to sharpen it.
So that's the main difference between the metal in German (and other European knives) and Japanese knives: Japanese knives are harder, can be made sharper, and hold the sharper edge longer than German knives. But they can't really be honed, and when they need sharpening, you have to use a stone and remove metal.
Another disadvantage of this knife, compared with a German knife, is that it's said to be brittle, and could chip or crack when doing heavy work (on or around bones, for example). This is never a worry with a German knife, which is always heavier and of softer metal. But we haven't had any chips, yet, and don't plan to use it for that kind of heavy work.
My conclusion is that while this knife is indeed sharper than a German knife, you can get a German knife as sharp as you'll ever need, and you can hone it in seconds whenever you like. For pure use as a knife, I don't feel it's worth the price. For that matter, even the more expensive German knives aren't worth the price when you can get something like a Ludwig Schiff, made in Solingen, Germany and every bit as good as Wusthof or Henckels, for a lot less. Even the inexpensive colored knives by Zyliss and Kuhn Rikon are perfectly adequate. But the Yaxell knives are more than knives - they're objects of high craft that you can greatly admire. You'd be pleased to own one even if it had no advantages over German knives.
After using this knife for several months, I am prepared to admit that I was wrong about it being more expensive than you need to buy. The spectacular performance of this knife (sharpness, balance, shape of blade) are worth every penny. However, I don't recommend this knife at all if you're currently using dull knives, because you'll just as quickly dull this knife, in which case it WON'T be worth what you paid. If you have good knives that are dull, spend whatever amount of time it takes to learn how to use them and care for them so that they're sharp every time you pick one up before you buy this knife, or you will indeed be wasting your money. And if you don't own a good knife (which need not be expensive, but must be capable of taking and holding a good edge), then go buy some (don't spend a lot of money), learn how to use and care for them, and enjoy them for a few years.
Please see my comments below. I've upgraded my rating to five stars.
That said - the knife is a work of art. Surprisingly light, extremely well made / well-balanced and RAZOR sharp (and I do mean RAZOR sharp!!!). It looks absolutely beautiful and works even better. I have three sharpening stones (1000, 3000 and 6000 grit) which I will use to sharpen this but the blade is so hard I can't imagine it needing more than the occasional touch up on the higher grit stones. Very expensive but if you are after a damascus-style Japanese chef's knife that will last forever - this is the one to get.
All I can give is my testimony to how absurdly sharp this knife is.
This thing will cut through any edible like butter. It will get to the point where you switch back to your Victorinox when cutting tomatoes because the Yaxell would just slide through them and you wish more tactile response. (I actually did this, then i switched back).
If you want sharp, (AND I MEAN CRAZY, CRAZY SHARP) go for the yaxell, you have my word you won't be disappointed.