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 the secret fusion that leads to the highest level of efficiency.

This knife will leave an unforgettable impression in terms of cutting quality and the reactions of those who witness it effortlessly slice through a perfectly prepared steak or a delicate piece of fish.

The blade core is made of ultra-hard SG2 stainless powder steel, enveloped by 80 layers on each side of soft and hard stainless steel (161 layers in total). SG2 steel contains a high amount of carbon, allowing it to reach a hardness of 63 Rockwell. Powder steel is used because it provides a high degree of purity and an extremely sharp cutting edge. The surface impresses with its 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 knife handles. Micarta is created 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 is odorless. Perfectly secured with three stainless steel rivets, it provides an extreme sense of comfort in the hand, and the handle's shape allows for tireless work with all cutting techniques. The combination of red-black colored canvas, the highly polished handle, and the hand-engraved "Gou" symbol at the bottom of the handle are distinguishing features 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".