Home > KNIVES > X08 Ji Series

Chef

Fillet

Fork

Paring

Cleaver

Nakiri

Sharpener

Steak

Bread

Utility

Cheese

Viking

Cleaver

Butter

Carving

Chef

Santoku

Bunka

NEW

8" Chef Knife - Ji Series (X08)

★ ★ ★ ★ ★ 4.62 Stars (8 reviews)

The Ji Series 8" Chef Knife is the everyday workhorse — a 200mm blade built for the bulk of what happens on a board. A 67-layer Damascus exterior is forged around a hard 12Cr18MoV core, ground to 15 degrees per side, and set into a full-tang ebony wood handle. One knife for vegetables, herbs, fish and meat, every day.

$145.95

or 4 interest-free payments of $36.49 with

Add Sheath

Wooden Knife Sheath for Chef Knife (CS01) - Xinzuo Australia

Matching Knife Sheath

$19.95

30-day returns

Regular Post $14.95 - 2-5 business days

Lifetime warranty

FAST SHIPPING IN STOCK

15° Per Side

Ground for a keen edge

59-61 HRC

12Cr18MoV core

Full Tang

Ebony wood handle

Reach for this when you've got a pile of onions to rock-chop for a Sunday ragu. The 8-inch chef knife is the one blade you'll use for 90 percent of your weeknight prep, from butterflying a chicken thigh to slicing roma tomatoes paper-thin without squashing the seeds out. Heavy enough to do the work without fighting you.

Damascus Steel Performance

The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, it takes a keen edge and holds it through a full session of chopping. The flowing Damascus pattern isn't just decoration either; the layered cladding helps resist chipping on denser produce like butternut or raw beetroot.

Ebony Handle, Full-Tang Build

Ebony is a dense, oily hardwood that doesn't swell or stain the way cheaper timbers do. The handle sits low in the hand, with a clean, minimalist profile that stays comfortable through a long Sunday prep. One solid piece of steel runs from the tip to the butt of the handle, so the weight sits right on your pinch grip.

Specifications

Blade Steel: 67-layer Damascus with 12Cr18MoV core
Hardness: 60-62 HRC (Vacuum Heat Treated)
Blade Profile: 8-inch chef knife, Western curve
Handle: Ebony wood, full-tang
Weight: 385g
Use: Your daily driver for rock-chopping herbs, slicing proteins, and dicing onions.
Series: Ji Series (X08)
Model: X08-CS

Complete Your Set

Pair it with the Ji Series 7" Santoku for faster push-cut vegetable work, and the 4" Paring Knife for the small in-hand jobs where this 8-incher feels too big.

All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)

Blade length: 200mm (8 inch)
Blade: 67-layer Damascus steel with a 12Cr18MoV steel core
Hardness: 59-61 HRC
Edge angle: 15 degrees per side
Heat treatment: vacuum heat treated
Handle: ebony wood
Construction: full tang
Knife weight: 185g
Origin: China (Yangjiang)
Care: hand wash only — not dishwasher safe
Warranty: lifetime against manufacturing defects
Packaging: gift box

Ji Series

The 8" chef knife you reach for first

An 8-inch chef knife is the one tool that does most of the work. The Ji Series version is built to be that knife — 200mm of blade with the length for rocking through herbs and the height for knuckle clearance over a full board. A 67-layer Damascus jacket wraps a 12Cr18MoV core hardened to 59-61 HRC, so the edge holds through a long prep session. Not a display piece. A daily driver.

Add to cart — $145.95

In stock. Ships from Australia. Hand-wash only.

Balance and reach

Length, height and a hard core

At 200mm the blade is long enough to slice and rock without feeling unwieldy, and tall enough at the heel to keep your knuckles off the board. The 12Cr18MoV core sits at 59-61 HRC and runs the full length of the edge, so it takes a fine 15-degree-per-side grind and keeps it through onions, carrots, herbs and protein. Full-tang construction puts weight back toward the handle for control during long sessions.

200mm / 8 inch blade
15° per side
59-61 HRC core
Full tang

The steel

67-layer Damascus over a 12Cr18MoV core

The Damascus here is structural, not a sticker. 67 layers of steel are forge-welded around a 12Cr18MoV core — the core is what takes and holds the edge, the layered cladding supports it and gives the blade its pattern. Hardened to 59-61 HRC through vacuum heat treatment for a clean, consistent result. The 15-degree-per-side edge is fine enough to push-cut cleanly and tough enough for daily use.

Specification

The details.

TypeChef Knife

Blade length200mm

Weight185g

Steel12Cr18MoV

Cladding67-layer Damascus

Hardness59-61 HRC

Edge angle15° degrees per side (slicing knives); bone chopper is 27 degrees per side

HandleEbony Wood

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

In the hand

Ebony wood, full tang

The handle is solid ebony wood set on a full tang that runs the length of the grip, so the weight balances toward your hand rather than the tip. Ebony is dense and close-grained, which keeps the handle feeling solid through a long prep session. Hand wash and dry — not dishwasher safe.

The difference

Why this knife

Ji Series 8" Chef Knife

67-layer Damascus over a 12Cr18MoV core
Hardened to 59-61 HRC, vacuum heat treated
Ground to 15° per side
Solid ebony wood handle, full tang
Forged in Yangjiang, China's knife city
Lifetime warranty against manufacturing defects

Generic stamped chef knife

Single sheet of soft stainless, no hardened core
Unstated hardness, edge dulls fast
Factory edge at a wide, blunt angle
Moulded plastic handle, partial or no tang
No stated origin or process
Short or no warranty

In the box

Everything it comes with.

8" Chef Knife - Ji Series
Gift box

Arrives ready to gift.

Ji Series

Ready when you are.

Ji Series

Add to cart — $145.95

30-day returns
Regular Post $14.95 - 2-5 business days
Lifetime warranty

FAQs

Is the Damascus pattern cosmetic?

No. The 67 layers are forge-welded structural cladding around a 12Cr18MoV core. The core takes and holds the edge; the layers support it and produce the pattern. It is real layered steel, not an etched print.

Where is the Ji Series made?

In Yangjiang, China — the country's traditional knife-making city. Xinzuo forges its blades there and backs them with a lifetime warranty against manufacturing defects.

How hard is the blade?

The 12Cr18MoV core is hardened to 59-61 HRC using vacuum heat treatment, which holds a fine 15-degree-per-side edge through daily prep.

What is this knife best used for?

It is the everyday workhorse — chopping vegetables, slicing proteins, mincing herbs and general board work. At 200mm it is long and tall enough for most kitchen tasks.

What is the handle made of?

Solid ebony wood on a full tang. Ebony is dense and close-grained, so the handle stays solid and balances the weight toward your hand.

Can I put it in the dishwasher?

No. Hand wash and dry it. Dishwashers damage both the edge and the wood handle.

What sharpening angle should I use?

Match the factory grind of 15 degrees per side to keep the edge true.