A long, narrow sashimi slicer with a katana-inspired curved tip. The 8.5" sakimaru blade is built for single-pass slicing — drawing clean through raw fish, sashimi and thin proteins without sawing. Three-layer composite construction pairs a 10Cr15CoMoV cutting core with Damascus-patterned SuS410 cladding, finished in a stonewashed retro frosted black with a hamon-style line. Hand-fitted Red Wood and black buffalo horn handle, full tang.
15° Per Side
Long Clean Slices
60±2 HRC
Vacuum Heat Treated
Sakimaru Tip
Full Tang
Reach 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.
A 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.
The 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 holds 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.
Pair 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.
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Retro Series · PM8S
The Retro Series sakimaru is a specialist, not an all-rounder. Its long 8.5" blade and katana-inspired curved tip are made for one job done beautifully — pulling long, clean slices of raw fish and sashimi in a single stroke. A 10Cr15CoMoV core sits between Damascus-patterned SuS410 outer layers, finished in a stonewashed retro frosted black. This is the knife you reach for when presentation matters.
See it in action
In stock. Ships from Australia. Hand-wash only.
Why A Sakimaru
A sakimaru is the showpiece slicer of the Japanese kitchen. The blade is long and narrow so a whole fillet, a block of tuna or a row of sashimi can be cut in one smooth draw — no sawing, no torn fibres, a mirror-clean face on every slice. The katana-style curved tip clears the board cleanly at the end of the stroke. For sashimi, crudo and any protein where the cut surface is the dish, length and a keen edge do the work.
The Steel
The cutting core is 10Cr15CoMoV, clad in two Damascus-patterned SuS410 stainless outer layers — three layers in total. Vacuum heat treatment brings the core to 60±2 HRC, hard enough to take and hold the fine 15°-per-side edge a slicer needs (30° inclusive). The outer cladding carries the Damascus pattern and a stonewashed retro frosted black finish with a hammered look and hamon-style line.
Specification
Hand-wash only — not dishwasher safe.
In The Hand
The handle is Red Wood paired with a black buffalo horn bolster — a warm, traditional pairing that sets off the dark retro blade. The blade runs full tang through the handle for balance and durability behind a long slicer. At 178g the knife is light enough to control through a long draw cut, where finesse beats force.
The difference
Retro Sakimaru (PM8S)
A Standard Chef's Knife
In the box
Arrives ready to gift.
Retro Series
Retro Series · PM8S
Add to cart — $89.95FAQs
Long, single-pass slicing of raw fish, sashimi and crudo. The long narrow blade lets you draw a clean slice in one stroke for a mirror-smooth cut face, and the katana-style curved tip clears the board at the end of the cut.
A 3-layer composite: a 10Cr15CoMoV cutting core clad in two Damascus-patterned SuS410 stainless outer layers, vacuum heat treated to 60±2 HRC.
It is ground to 15° per side (30° inclusive) — a fine slicing edge suited to clean draw cuts rather than heavy chopping.
Red Wood paired with a black buffalo horn bolster, with the blade running full tang through the handle.
No. Hand wash and dry the blade — the dishwasher will damage the edge and finish, and is excluded from the warranty.
It is a sakimaru-style slicer with a long, narrow blade made for single-pass draw cutting. Use it like a slicer, drawing the full length of the blade through the cut rather than rocking or sawing.
A lifetime warranty against manufacturing defects such as layer delamination. Misuse, dishwasher use and drop damage are excluded.
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