Yaxell Ketu SG2 8" Chef's Knife

Caught the ketu line on a great sale..... Very impressed with these! Flawless fit/finish, awesome steel, good balance, microscope inspection on factory edge was impressive. This line is replacing all prior kitchen knives we had. Need a couple more pieces to complete my set..... Wish the steak knives were a bit cheaper but can't stress enough how good these are for the $.

Holds a nice edge for a long time. Really great price for sg2 steel.

I have been a big fan of Cutlery and More for years and a bit of a knife enthusiast as well having a modest collection of different knives including different lines of Yaxell, Miabi, Shun, Mcusta, zwilling and Saji Takeshi. I mean I have a right to compare and judge. Like having both Bob Kramer Damascus series and Miabi iki series I do confirm that i absolutely love them but can’t really use them due do awful sticking and food release despite good steel types on both, and yes I have different lines of yaxell from mon to super gou. I have never come across any chipping problems on either, the only thing which bothers me a bit is that mikarta is prone to shrink over time (and not only on yaxells) which makes rivets and bolsters and caps become sharp and sticking out to the touch. Unfortunately the burl on the Miabi iki series did the same as well. And what absolutely delights me with the ketu series is that it looks like pakka wood is more stable than mikarta and the handles stay absolutely as on day one. And last but not least is Ketu is a hidden gem of yaxell utilizing the best steel, wooden handle, mosaic pin and a very beautiful trushimi dimples. And it’s glossy! Don’t ever buy matted finished blades, they stick and get trapped by food products which creates an impression that they do not cut..I absolutely support the trick with the 10k grit sanding but that ruins the aesthetics and I will not do it to my knives and will continue sweetly suffering. KETU is absolutely…

I’ve been using the Yaxell Ketu SG2 8" Chef’s Knife for a while now, and I’m really impressed with it. The SG2 steel takes an incredibly sharp edge, and the knife feels very precise and controlled in the hand.

It has a great balance—not too heavy, but substantial enough to feel like a serious kitchen tool. It cuts through vegetables, meat, and herbs effortlessly, and the edge retention has been excellent so far.

The fit and finish are also impressive. It has that combination of Japanese craftsmanship and practical design that makes you actually enjoy using it.

I’ve tried quite a few Japanese knives, and the Ketu is definitely one of my favorites. It’s an investment, but if you appreciate a high-quality chef’s knife, I think it’s worth it.

This is my fourth Yaxell Ketu and I am so impressed. These might be better than the Miyabi SG2 equivalent.