{"product_id":"8-5-inch-sakimaru-knife-retro-series-pm8s-xwd","title":"8.5\" Sakimaru Knife - Retro Series (PM8S)","description":"\u003cp\u003eReach for this when a whole salmon fillet is on the board and every slice needs to lift away clean, in one long pulling stroke. The Sakimaru is a Japanese slicer with a rounded, katana-style tip, and the geometry is built entirely around that draw cut. HEZHEN sharpens this one as a modern double bevel at 15 degrees per side, which opens it past traditional sashimi work into any long-slicing task you put in front of it.\u003c\/p\u003e\n\n\u003ch3\u003eThe Sakimaru Profile in the Retro Series\u003c\/h3\u003e\n\u003cp\u003eA sakimaru has a mostly flat belly and a tip that sweeps gently upward rather than ending in a point. That curve is what lets you start a long slice through soft flesh without the point digging in and tearing. This one has enough length to carry through a whole tuna loin or a cold roast in a single stroke, which is exactly how a slicer should work. It's also the shape that makes thin, even cuts across a cooked brisket or a glazed ham look deliberate rather than accidental.\u003c\/p\u003e\n\n\u003ch3\u003e3-Layer Steel in a Long-Edge Format\u003c\/h3\u003e\n\u003cp\u003eThe blade is 3-layer 10Cr15CoMoV composite: a hard high-carbon core flanked by two layers of softer stainless. Vacuum heat-treated to 60-62 HRC, it takes a very fine edge and \u003cem\u003eholds\u003c\/em\u003e it through a full carving session, where a softer slicer would start tearing flesh by the tenth pass. The Retro Series' octagonal Red Wood handle with genuine black buffalo horn collar sits naturally in a pinch grip for the controlled draw cut this knife is built for.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-Layer 10Cr15CoMoV Composite Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8.5-inch Sakimaru (double bevel, 15 degrees per side)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood \u0026amp; Black Buffalo Horn (Octagonal), full tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Long pulling slices through raw fish and sashimi, and carving cooked proteins like roast, ham, and brisket into wafer-thin slices.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Retro Series (PM8S)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8S-XWD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Retro 8.5\" Chef Knife (PM8S-CS) for the bulk of daily prep, and the Retro 7\" Santoku (PM8S-RS) for the vegetable half of the session where this long slicing profile is the wrong tool entirely.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212349599795,"sku":"PM8S-XWD","price":88.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/85-sakimaru-knife-retro-series-pm8s-3790164.jpg?v=1776590898","url":"https:\/\/xinzuo.com.au\/products\/8-5-inch-sakimaru-knife-retro-series-pm8s-xwd","provider":"Xinzuo Australia","version":"1.0","type":"link"}