Yaxell Super Gou Ipsilon Gyuto 200mm – The Most Exclusive Set in the Collection
Samurai sharpness, flawless precision, and supreme luxury
The Yaxell Super Gou Ipsilon Gyuto 200mm represents the most exclusive knife set available, crafted to the highest Japanese standards and designed for the most demanding culinary masters.
Its impressive 193-layer Damascus steel blade, adorned with hand-engraved kanji characters, delivers not just impeccable precision but also breathtaking aesthetics, a true masterpiece of craftsmanship.
It comes in an elegant wooden sheath, preserving the blade while emphasizing authentic Japanese tradition.
Uncompromising Performance – Ultimate Versatility
This Gyuto knife is built for various cutting techniques, including classic slicing, chopping, dicing, and julienne cutting, allowing professional-level precision when working with large cuts of meat, fish, vegetables, and herbs.
Its ergonomic balance guarantees exceptional control and a luxurious cutting experience.
Petty Knife 12cm – An Exclusive Addition for Precision Tasks
A compact knife designed for the most delicate culinary tasks
The Petty Knife 12cm is part of this prestigious set, ideal for peeling, trimming, and precise culinary detailing. Its lightweight construction and balanced ergonomics make it indispensable for deboning poultry, removing sinew from steak, and other intricate tasks.
Long-Lasting Sharpness Worthy of Samurai Craftsmanship
To maintain the superior edge retention of these exclusive knives, the set includes an advanced ceramic pull-through sharpener, ensuring flawless performance over time.
With Yaxell Super Gou Ipsilon, you’re not just purchasing a knife—you’re choosing the most prestigious Japanese set, a symbol of samurai tradition, precision, and ultimate luxury, crafted to last for generations.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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