The "Super Gou" series is a premium selection of knives, representing the hallmark and symbol of the Yaxell brand. The combination of unusual and unique damascus patterns on high-quality steel and a beautiful handle design is a secret fusion that leads to the highest level of efficiency.

The boning knife is designed to facilitate the task of deboning meat. The curved tip allows you to reach difficult-to-access places and successfully separate muscle tissue from bones. The blade is long enough for making cuts, and the lower part of the knife is suitable for removing sinews and silver skin from meat. In addition to meat, this knife is ideal for filleting and preparing fish.

The core of the blade is made of ultra-hard SG2 powdered stainless steel, which is wrapped on each side with 80 layers of soft and hard stainless steel (a total of 161 layers). SG2 steel contains a large amount of carbon, allowing it to achieve a hardness of 63 Rockwell. Powdered steel is used because it provides a high degree of purity and an extremely sharp cutting edge. The surface impresses with fascinating damascus patterns – a symbol of the highest quality knife.

The handle in this series is made of Micarta, one of the most durable materials for knife handles. Micarta is obtained by carefully layering fabric and resin, which after drying acquire ideal characteristics for this purpose. Unlike other materials, a Micarta handle does not change over time and has no odor. Perfectly secured with three stainless steel rivets, it provides an extreme sense of comfort in hand, and the shape of the handle allows for tireless work in all cutting techniques. The combination of red-black colored fabric, a handle polished to a high sheen, and the hand-engraved "Gou" symbol on the bottom of the handle are the protective marks of this series.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".