Mon 8" Chef's Knife - Made in Japan - VG10 Stainless Steel Gyuto with Micarta Handle

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 So, point being, not made all by machine in perhaps a more capitalized factory, and when us outdated meat sacks can still make a clearly superior product by hand, that is a win for us and should be strongly supported.

I absolutely love this knife & it is the only one I use now no matter what I need a knife for. Cuts tomatoes without damage, cutting raw meat like pork is effortless. If we could “star rate” higher I would give a 10 out of 5 rating.

It is most definitely one of the best chef knife. Great balance, razor sharp and beautiful satin finish.

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.

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