The "Super Gou" series is a premium selection of knives, which is a trademark and feature of the Yaxell brand. The combination of the unusual and unique forms of the damascus pattern on the high-quality steel and the beautiful design of the handle are the secret fusion that leads to the highest level of efficiency.

The shape of the knife is called Kiritsuke, the Japanese version of the chef knife. In Japan, they believe that this is the one knife that can do all tasks, chopping vegetables, preparing and cutting meat, but also cutting fish for sashimi and sushi rolls.

The core of the blade is made of ultra-hard SG2 stainless steel powder coated with 80 layers on each side of soft and hard stainless steel. SG2 steel contains a large amount of carbon which allows it to reach a hardness of 63 Rockwell. Powdered steel is used because it provides a high degree of cleanliness and an extremely sharp cutting edge. The surface impresses with a fascinating damascus pattern design - a symbol of the highest quality knife.

The handle in this series is made of micarta, one of the most durable materials for making a knife handle. Micarta is obtained by carefully stacking a row of fabric and a row of resin, which after drying acquire ideal characteristics for this purpose. Unlike other materials, the micarta handle does not change over time and has no smell. Perfectly and firmly fastened with three stainless steel rivets, it provides an extreme feeling of comfort in the hand, and the shape of the handle allows tireless work in all cutting techniques. The combination of red and black painted canvas, the handle polished to a high gloss and the hand engraving of the "Gou" sign on the bottom of the handle are the trademarks 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. Check out our range of sharpening stones.
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 rinds, rinds...
-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".