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Showing 1 of 14 conversations about:
Stone Series by Yaxell Santoku Knives
Thenuttyirishman
4
May 2, 2018
for the price this is probably a decent midrange competitor for any home chef. But I would absolutely be wary if you are considering for major cutting hours or if you are working in the industry. I don't own this exact knife but i do own Yaxells 8 inch gyuto with nearly identical specifications, micarta handle, vg10 steel, layered steel, even down to the hammered finish. Initially i loved it as people have in the comments, extremely sharp, lightweight and comfortable, but after a couple months as my main workhorse knife 40 hours a week it developed a series of pockmarks along the cutting edge with corrosion evident. Mind you this was my first $100+ knife purchase and I was treating it better than If it was my own son. The picture attach was taken when I first noticed, just over a month into ownership. corrosion was quickly accelerated with continued exposure tho acids in food and sanitizing chemicals. Im guessing this santoku is slightly thicker of a blade based on the edge angle(mine shipped with a 12 degree edge instead of 15) which should help the chipping. But all in all for those of you who go for this drop I would strongly recommend keeping a watchful eye on the edge for any signs of chipping. It will look like the picture below at first but if left unchecked will progress pretty fast.
shimage
228
May 5, 2018
ThenuttyirishmanFrom the picture, it looks more like chipping to me, but maybe I'm wrong. I would need to see a much more magnified image to be able to tell that it's pitting and not chipping. Also, VG10 has pretty good rust resistance. If it is pitting rather than chipping, most steels would do this anyway. On the other hand, HRC 61 is probably higher than VG10 should be run. They really should be shooting for 59-60, otherwise it can get a bit brittle. Out of curiosity, do you push food around by dragging the edge across the board (laterally, especially immediately after a cut)? Do you rock chop much? This is all generally a bad idea with hard and thin (that is, delicate) edges.
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