Yaxell MON

Yaxell Mon knives feature a VG10 steel core with 3-layer stainless cladding and a black canvas micarta handle with subtle counterweight.

Yaxell Mon - Japanese precision, built around VG10

The Mon series is Yaxell's most accessible VG10 line - the entry point to the core of Japanese high-quality knife craftsmanship. Where the Hana series works with the stainless MOVAX steel (AUS10 equivalent), the Mon steps up to VG10: the steel developed by Takefu Special Steel in Japan that for many years stood as the absolute gold standard for premium Japanese kitchen knives worldwide.

The Mon series embodies the Yaxell philosophy in its purest form: no Damascus pattern, no striking layers, no visual decoration to wrap around the performance. The beauty of the Mon lies in the sandblasted surface, the clean katana wave lines that trace the cladding line, and the understated black micarta handle. This is a knife for those who choose function over form - and then find themselves surprised by how beautiful simplicity looks.

The steel: VG10 in San Mai construction

The Mon blade is built in a 3-layer San Mai construction: a VG10 steel core clad on both sides with softer stainless outer layers. The outer layers absorb shocks and protect the hard core, while the cladding line is visible as a katana wave line separating the core zone from the outer layers.

VG10 - composition and properties

VG10 (also known as "V Gold 10") is an alloy from Takefu Special Steel in Fukui Prefecture, Japan. The steel was originally developed as the ultimate balance between hardness, wear resistance and corrosion resistance for premium kitchen knives.

Carbon (C: approx. 1.0%) - High carbon content for a stainless steel. Provides hardness, contributes to fine sharpening and promotes edge retention. Higher hardness than AUS10 under comparable heat treatment.
Chromium (Cr: approx. 15%) - Well above the threshold for stainless steel. Chromium forms a protective oxide layer on the steel surface and delivers excellent corrosion resistance, even with intensive use involving acids and moisture.
Molybdenum (Mo: approx. 1.0%) - Increases toughness and resistance to pitting corrosion - the small rust spots that can occur with salt or acidic foods.
Vanadium (V: approx. 0.3%) - Refines grain structure, improves wear resistance and contributes to a more stable and sharper cutting edge. Vanadium is a key element in VG10's superior edge retention.
Cobalt (Co: approx. 1.5%) - The element that distinguishes VG10 from many other steels such as AUS10. Cobalt increases hardness, improves the structural integrity of the steel and raises heat resistance during hardening - resulting in a more consistent and harder final quality.
Hardness: 61 HRC - Considerably harder than MOVAX/AUS10 (58 HRC) and also harder than European stainless steels such as X50CrMoV15 (58 HRC). This translates to longer edge retention: VG10 holds its edge approximately 25-30% longer than AUS10 under comparable use.
Edge angle: 16 degrees per side - Sharper than European chef's knives (20-22 degrees per side). The combination of a 16-degree edge and 61 HRC hardness gives the Mon cutting performance that significantly surpasses most Western knives.

VG10 versus MOVAX (AUS10) - the practical difference

The Mon is a clear step up from the Hana. VG10 has higher hardness (61 vs 58 HRC), better edge retention and a sharper maximum cutting edge due to its higher carbon and vanadium content and the addition of cobalt. In practice this means the Mon needs less frequent sharpening and can be ground sharper. The trade-off: at 61 HRC the steel is slightly more susceptible to chipping under misuse (chopping on bones, hard surfaces) than the more forgiving MOVAX.

The handle: canvas micarta

The Mon handle is made from black canvas micarta with two stainless steel rivets and an engraved end-cap of 18/10 stainless steel. Canvas micarta is a composite material of multiple layers of linen or canvas weave, impregnated with synthetic resin under high pressure. The material is:

Extremely durable - micarta barely wears, is resistant to high temperatures, strong cleaning agents and mechanical stress.
Moisture-resistant - fully waterproof due to the resin impregnation. Does not shrink, swell or crack.
Excellent grip - the canvas texture maintains grip even with wet hands, unlike smooth synthetic materials.
Hygienic - non-porous surface, no bacterial growth in seams or pores.

The engraved 18/10 stainless steel end-cap is not only aesthetic: it acts as a counterweight that shifts the centre of gravity rearward for a balanced pinch grip. The clean black appearance of canvas micarta gives the Mon a professional, restrained character that aligns with the pure performance philosophy of the series.

The blade

The Mon blade has a sandblasted finish that gives the surface a satin, matte sheen. This finish accentuates the katana wave line - the visible transition from the VG10 core to the outer layers - and gives each blade a subtle but distinctive visual character. The sandblast finish also has a practical advantage: the matte surface reduces the visibility of fingerprints and minor scratches in daily use.

Care

✅ Hand-wash immediately after use. Never in the dishwasher.
✅ Dry immediately after washing.
✅ Use a wooden or plastic cutting board. Stone, glass and ceramic damage the cutting edge.
✅ Sharpen on a whetstone (1000-3000 grit for maintenance, 6000+ for finishing). The 16-degree edge angle requires a whetstone or precision sharpener; honing steels and pull-through sharpeners are not suitable for this steel.
✅ Store on a knife block or magnetic strip.
⚠️ Not for chopping hard bones or frozen products. At 61 HRC, VG10 is harder and sharper than more forgiving steels, but also slightly more susceptible to chipping under lateral forces or hard impacts.