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8" Bread Knife - Zhen Series (PM8O)

★ ★ ★ ★ ★ 5.0 Stars (5 reviews)

The Zhen Series 8.5" bread knife cuts crusty loaves and soft brioche without crushing the crumb. A scalloped, wavy serration grips the crust and saws clean, while the 67-layer Damascus blade over a hardened 10Cr15CoMoV core keeps every tooth sharp. The octagonal olive wood and buffalo horn handle gives a secure, balanced grip through long slicing strokes.

$76.46

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Wooden Knife Sheath for Bread Knife (MB01) - Xinzuo Australia

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Scalloped Serration

Cuts, Never Crushes

67-Layer Damascus

10Cr15CoMoV Core

Olive Wood Handle

Full Tang

Stop crushing your crusty sourdough. A serrated bread knife with teeth that actually grip the crust pulls through in one clean stroke, leaving the crumb intact instead of compressed. Reach for this when the loaf comes out of the oven, when a brioche needs slicing for a bench, or when ripe heirloom tomatoes need to come apart without the skin splitting sideways.

Teeth That Earn Their Keep

The serrated edge on this 8-inch blade is cut to grip both hard crusts and tender crumb without switching tools. It's the profile you want for a thick sourdough boule where a straight edge would need five back-and-forth strokes to get through the crust alone. Works equally well going back the other way on delicate pastries: a croissant comes away in a single pull, no flaking, no tearing.

67-Layer Damascus, the Same Core as the Rest

The blade is built on a 10Cr15CoMoV core wrapped in 67 layers of Damascus cladding, then vacuum heat-treated to 60-62 HRC. That hardness matters on a bread knife because the serrations need to stay sharp across the full length of the edge. The pakka-wood handle is full-tang, balanced for the long forearm stroke a bread knife actually uses.

Specifications

Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
Hardness: 60-62 HRC (Vacuum Heat Treated)
Blade Profile: 8-inch bread knife (serrated)
Handle: Pakka-wood, full-tang
Use: Slicing crusty sourdough, brioche, and ripe tomatoes in one clean stroke without compressing the crumb.
Series: Zhen Series (PM8O)
Model: PM8O-MB

Complete Your Set

Pair it with the Zhen 7" Santoku (PM8O-RS) for the vegetable prep that happens before the bread hits the board, and the Zhen 3.5" Paring Knife (PM8O-SG) for the small in-hand jobs the bread knife is completely wrong for.

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: 67 layers Damascus steel with 10Cr15CoMoV core
Cladding: 316/316L stainless steel (66 cladding layers)
Hardness: 60±2 HRC
Edge: scalloped serration, 15° per side (double bevel)
Heat treatment: vacuum heat treatment and deep freeze
Blade length: 8.5 in (215 mm)
Handle: olive wood + black buffalo horn, octagonal
Construction: full tang
Care: hand wash only, not dishwasher safe
Origin: Yangjiang, China
Warranty: lifetime (manufacturing defects)

ZHEN SERIES

Serrations That Slice, Not Squash

A bread knife lives or dies on its teeth. The Zhen serrated edge uses a deep scalloped wave that catches a hard crust and pulls through it, then glides through the soft interior without compressing the loaf. You get even slices off sourdough, baguettes and sandwich loaves alike — no flattened brioche, no torn crumb.

Add to cart — $76.46

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

WHY SERRATED

Built For Crust, Kind To Crumb

A straight chef's edge tears bread because it pushes before it cuts. A serration does the opposite: each scalloped tooth is a small cutting point that bites the crust on the pull stroke, so the loaf is sawn rather than squashed. The 8.5" blade gives enough length to clear a full loaf in one or two strokes, and the same teeth handle melons, tomatoes and crusty rolls.

8.5 inch blade
Scalloped wavy edge
Pull-stroke cutting

BLADE

67-Layer Damascus, Hardened Core

The blade is forged from 67 layers of Damascus steel wrapped around a 10Cr15CoMoV cutting core, hardened to 60±2 HRC through vacuum heat treatment and deep-freeze. The serrated edge is ground to 15° per side. That hardness holds the points of each tooth far longer than a soft stainless bread knife, so the saw stays aggressive season after season.

Specification

The details.

TypeBread Knife

Blade length215mm

Weight142g

Steel10Cr15CoMoV

Cladding67-layer Damascus

Hardness60±2 HRC

Edge angle15 (degrees per side, double bevel; stated 15°±1)

ConstructionFull Tang

HandleOlive Wood+Black Buffalo Horn

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

IN THE HAND

Octagonal Olive Wood And Buffalo Horn

The handle is shaped in the traditional Japanese octagon from olive wood capped with black buffalo horn, set onto a full tang for balance and durability. The eight facets index in the palm so the blade tracks straight through a long sawing stroke, and the contrast grain makes each handle one of a kind.

The difference

Why this knife

Zhen Serrated Bread Knife

67-layer Damascus over hardened 10Cr15CoMoV core
Scalloped teeth hold their points at 60±2 HRC
Full-tang olive wood and buffalo horn handle
8.5" length clears a full loaf
Lifetime warranty on manufacturing defects

Generic Bread Knife

Soft stamped stainless that dulls fast
Pointed teeth that snag and tear crumb
Moulded plastic handle, partial tang
Short blade needs multiple passes
No meaningful warranty

In the box

Everything it comes with.

8.5" Zhen Series serrated bread knife
Gift box

Arrives ready to gift.

Zhen Series

Ready when you are.

ZHEN SERIES

Add to cart — $76.46

30-day returns
Free shipping over $100
Lifetime warranty

FAQs

Will this knife crush soft bread?

No. The scalloped serration cuts on the pull stroke so each tooth saws through crust and crumb without compressing the loaf, which keeps slices even on everything from sourdough to soft sandwich bread.

How do I sharpen a serrated bread knife?

You don't sharpen it like a straight edge. The teeth can't be honed on a steel or ground flat on a stone, so it stays usable far longer between services; when it eventually dulls it needs a specialist serrated sharpen, not a regular whetstone.

Is the blade actually Damascus?

Yes. It is forged from 67 layers of Damascus steel wrapped around a 10Cr15CoMoV cutting core, hardened to 60±2 HRC, with 316/316L stainless cladding.

What is the handle made of?

Olive wood capped with black buffalo horn, shaped in a traditional Japanese octagon and set on a full tang for balance and durability.

Can I put it in the dishwasher?

No. Hand wash and dry it straight away — dishwasher heat and detergent damage both the Damascus blade and the natural olive wood and horn handle.

How long is the blade?

8.5 inches (215 mm), long enough to clear a full loaf in one or two strokes.

What is it good for besides bread?

The same serrations slice tomatoes, melons, crusty rolls and cake cleanly, anything with a firm skin and a soft interior.

Looks exactly like the photos
Cuts well and smooth

Great knives, great value, great look, supersharp

If you’re looking for a knife that feels a bit special and actually does the hard work for you, the Zhen Sakimaru is a cracker.

It’s got that cool, long blade with a slightly curved tip, which makes it perfect for getting clean, single-swipe slices. Even though it looks like something a pro chef would use, it’s actually really easy to handle at home. Because the steel is so high-quality, it stays sharp for ages, meaning you aren't constantly reaching for the sharpener.

It’s brilliant for slicing through meat or fish without tearing it, and it just feels solid and well-balanced in your hand. If you want a knife that looks beautiful on the magnetic rack but is a total workhorse for your Sunday roast or a bit of sashimi, this is a great pick.

I purchased this knife for one of my staff who was constantly borrowing my Nakiri as she loved using it. Lovely little knife, good weight and arrived razor sharp. The blade was a bit deeper than my Japanese blade but still easy to use.
Excellent value for money.
Would definitely buy again.

I chose this specific model/series because it's one of the lightest (160g) and thinnest (1.9mm) in Xinzuo/Hezhen's current lineup.
It honestly exceeded my expectations. The choil/spine are comfortably rounded, the handle and blade are properly aligned, there are zero imperfections.
Recently I've been experimenting with other Chinese-branded kitchen knives, and it's only made me appreciate Xinzuo/Hezhen more (e.g. grind, factory edge).