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Kiritsuke Super GOU Ypsilon knife by Yaxell

€599.00 €490.98
Availability: In stock
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The Kiritsuke is a fish knife for all jobs, from gutting, cutting and filleting to portioning, e.g. fillets and sashimi. The Yaxell Super GOU YPSILON Series was created as an elevated model. The SG2 sintered stainless steel core, the blade covered with 193 damask layers, the elegant black Micarta handle, the samurai family crest inlaid in the handle, and the blade hardness of 63 Rockwell make this knife a true gem of exceptional performance. The blade is engraved with four Japanese characters meaning "Super GOU, the spirit of the samurai". Ypsilon knives are supplied with a beautiful Katana wood sheath. Blade length cm. 20 Shipping time: 2-3 days
FAQs
What characterises the SUPER GOU 193 YPSILON series?
The SUPER GOU 193 YPSILON series by Yaxell represents the absolute top of the range. It features an SG2 powdered steel core clad in 193 layers of Damascus steel, an अत्यremely complex construction designed to maximise stability, uniformity, and cutting control.Compared to other lines, the blade feels even more composed, fluid, and precise, delivering highly controlled performance even in delicate work. The cut is clean, continuous, and virtually free of vibration.
Who is it recommended for?
It is intended for highly experienced users and professionals seeking the highest level of precision and control. It requires skill and sensitivity but delivers exceptional cutting performance in return.
What is it ideal for?
Ideal for high-precision work, advanced preparation, and situations where every detail matters. It excels in fine slicing, technical cuts, and prolonged, high-level use.
How should it be maintained?
It requires careful maintenance: hand washing, immediate drying, and precise sharpening on whetstones. The high hardness of SG2 and the blade structure demand careful handling, avoiding twisting or impact.
What truly distinguishes Yaxell knives within the Japanese knife market?
Yaxell occupies a very specific position: it is one of the brands that most effectively translates Japanese knife-making tradition into a high-quality industrial product, while maintaining both consistency and accessibility. Unlike fully handcrafted knives, Yaxell relies on controlled processes and modern steels such as VG-10 and SG2 to achieve high and consistent performance. The result is a blade that combines Damascus-style aesthetics, high hardness, and stable cutting performance, without entering the extreme complexity of more elite artisanal knives.
What is the real philosophy behind the Yaxell brand?
Yaxell’s philosophy is not just about Japanese tradition, but about making that tradition practical and usable at scale. Each knife is designed to deliver precise cutting, long-lasting edge stability, and strong perceived quality, including visual appeal, while maintaining consistency and reliability through industrial production.
How should the differences between Yaxell series be understood?
The main differences lie in the type of steel (VG-10 vs SG2), blade rigidity, and edge retention. VG-10 lines offer a balance between performance and ease of use, while SG2 lines represent a clear step up in performance, with higher hardness, longer edge life, and greater cutting precision.
Who are Yaxell knives recommended for?
Yaxell covers a wide range of users, from those entering the world of Japanese knives to advanced professionals. It is an ideal choice for anyone looking for high performance that remains manageable in everyday use.
What are they ideal for?
They excel in precision cutting, repetitive preparation tasks, and continuous use. The more advanced series offer greater stability and consistency during extended work sessions.
What is the correct maintenance approach?
Hand wash, dry immediately, and sharpen regularly using whetstones. SG2 series require more attention due to their higher hardness.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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