8" Chef Knife - Zhen Series (PM8O)

Reach for this when the chef knife is too much blade and the paring knife isn't enough. Cherry tomatoes need to split without squashing. Silverskin on a pork fillet needs trimming with the knife flat against the membrane. A small block of cheese needs slicing cleanly on the board. The 5" utility knife is the one you'll stop overlooking once you actually have a good one in the drawer.

The In-Between Blade That Earns Its Place

Five inches is long enough to keep the blade on the board for most small-produce work. Short enough that you're not wrangling extra length when trimming silverskin or halving a dozen cherry tomatoes in quick succession. It's the blade that handles the jobs your chef knife makes awkward: anything smaller than a capsicum where the extra length starts working against you rather than for you.

67-Layer Damascus on a Compact Frame

The core is 10Cr15CoMoV, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. Same build as the larger blades in the Zhen Series: an edge that holds its keenness through repetitive work rather than going blunt by the third use. The full-tang pakka-wood handle is proportioned for the smaller blade, so it doesn't feel like a handle designed for a bigger knife that someone trimmed the blade off.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Pakka-wood, full-tang
• Use: Cherry tomatoes, silverskin trimming, small block cheese slicing, and any board work where a full-size chef knife has too much blade length to be comfortable.
• Series: Zhen Series (PM8O)
• Model: PM8O-WY

Complete Your Set

Pair it with the Zhen 7" Santoku (PM8O-RS) for larger vegetable prep where five inches runs short, and the Zhen 3.5" Paring Knife (PM8O-SG) for the in-hand jobs this blade stays too big for.

Reach for this when the cutting board has a pile of zucchini to turn into coins or a daikon to shave paper-thin. The 7" Santoku is a push-cut specialist: the flat belly sits flush against the board on the downstroke, so every slice lands even, and you lift straight back up rather than rocking the heel forward. No front-loaded tip, no half-contact cuts. Just the whole edge doing the work on every pass.

The Santoku Advantage

A Western chef knife rocks. A Santoku pushes. That difference is most obvious on radishes sliced paper-thin for a slaw, or zucchini coins that all need to come out the same width from a hundred quick strokes. The flat profile keeps each slice repeatable because the blade's geometry doesn't change from the start of the cut to the end. It's also what you want for fish fillets, where the drag of a curved edge can tear the flesh rather than slice it clean.

67-Layer Damascus, Full-Tang Balance

The core is 10Cr15CoMoV, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is why the edge stays keen through the repetitive push cuts that a Santoku session involves. A softer blade would start losing its bite before you're halfway through a vegetable prep. The pakka-wood handle is full-tang, balanced with the weight forward so the push stroke doesn't fight you.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku (flat belly, push-cut profile)
• Handle: Pakka-wood, full-tang
• Use: Push-cut vegetable prep: zucchini coins, radish paper-thin, fish fillets, and anything where even slices across the full board stroke matter.
• Series: Zhen Series (PM8O)
• Model: PM8O-RS

Complete Your Set

Pair it with the Zhen 8" Bread Knife (PM8O-MB) for the serrated work this flat grind isn't suited to, and the Zhen 3.5" Paring Knife (PM8O-SG) for the small in-hand jobs where seven inches is more blade than the task calls for.

Reach for this when you want push-cut results but you also need the tip to do precise work. The Bunka is a Japanese profile with a reverse-tanto point: the spine drops sharply toward the tip, giving you a fine, aggressive point for scoring fish skin or cutting around seeds, while the flat belly handles push-cut slicing without the tip dragging the board. It's a multi-role blade that doesn't compromise either end.

The Reverse-Tanto Advantage

Most knives taper the spine gently from heel to tip. A Bunka drops the spine steeply in the final third of the blade, which puts the tip much lower relative to the spine. That geometry is what gives it reach into tight cuts: you can score a duck breast, point-cut around a stone, or start a slice right at the tip without lifting your elbow. The flat belly behind it does the push work on zucchini coins, cucumber ribbons, anything where you want the whole edge contacting the board at once.

67-Layer Damascus Over a Hard Core

The core is 10Cr15CoMoV, vacuum heat-treated and deep-frozen to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is why the tip holds its geometry after months of regular use. Softer steels drift at the point first. The pakka-wood handle sits in a full-tang construction, balanced for both the pinch grip on push cuts and the more controlled fingertip work the Bunka's profile invites.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch Bunka (reverse-tanto tip, push-cut profile, double bevel)
• Handle: Pakka-wood, full-tang
• Use: Push-cut vegetable slicing and precision tip work including scoring, point-cutting around seeds, and starting cuts on fish skin.
• Series: Zhen Series (PM8O)
• Model: PM8O-QFD

Complete Your Set

Pair it with the Zhen 8" Bread Knife (PM8O-MB) for the serrated work this flat-grind blade won't handle, and the Zhen 3.5" Paring Knife (PM8O-SG) for in-hand jobs where 8.5 inches is more blade than you need.

Reach for this when a whole salmon fillet is waiting and every slice needs to come off clean, in one long pulling stroke, with the flesh staying flat on the board. The Sakimaru is a Japanese slicer with a rounded, katana-style tip, and its whole geometry is built around the long draw cut. No sawing. No tearing. One pass and the slice lifts away.

The Sakimaru Profile

A sakimaru has a mostly flat belly and a tip that sweeps gently upward instead of ending in a point. That rounded tip is how the knife gets its name, and it's what lets you start a long slice through soft flesh without the point digging in. HEZHEN sharpens this one as a modern double bevel at 15 degrees per side, which opens it up beyond traditional sashimi work. Use it to fan bluefin tuna across a plate, then turn around and carve a hot ham or a cold roast into wafer-thin slices for sandwiches.

67-Layer Damascus Over a Powder Steel Core

The core is 10Cr15CoMoV, vacuum heat-treated and deep-frozen to 60-62 HRC. That hardness is what you want under a long edge like this one. It takes a very fine finish and holds it through a whole session of carving, where a softer slicer would start tearing the flesh by the tenth pass. Wrapped in 67 layers of Damascus cladding for corrosion resistance and a forged pattern that follows the length of the blade.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch Sakimaru (double bevel, 15 degrees per side)
• Handle: Olive Wood & Black Buffalo Horn (Octagonal)
• Use: Long pulling slices through sashimi, raw fish, and cooked carving proteins like ham, roast, and brisket.
• Series: Zhen Series (PM8O)
• Model: PM8O-XWD

Complete Your Set

Pair it with the Zhen 7" Nakiri (PM8O-XC) for the vegetable half of the prep, where the Sakimaru's long slicing profile is the wrong tool entirely, and the Zhen 6" Honesuki (PM8O-DY) for breaking down poultry before the carving knife takes over at the table.

The Zhen PM8O Series 6" Honesuki Knife is a specialized tool for deboning and trimming poultry and meat. Its sharp, triangular blade allows for precise cuts around joints and bones, making it an essential knife for any serious cook.

Precision Deboning

The honesuki's unique blade shape and rigid construction provide exceptional control and leverage. The blade is designed to easily navigate tight spaces and remove bones with minimal waste. Whether you're breaking down a whole chicken or trimming a rack of ribs, this knife will help you achieve professional results.

Damascus Steel Performance

The blade is crafted from 67-layer Damascus steel with a 10Cr15CoMoV core, offering a balance of sharpness, durability, and corrosion resistance. Vacuum heat treatment ensures a hardness of 60-62 HRC, providing excellent edge retention and toughness.

Elegant and Ergonomic Handle

The handle is made from olive wood with a buffalo horn ferrule/endcap, providing a comfortable and secure grip. The octagonal shape is inspired by traditional Japanese knife handles, offering excellent balance and control.

Specifications:

• Blade Material: 67-layer Damascus steel with 10Cr15CoMoV core
• Handle Material: Olive wood with buffalo horn ferrule/endcap
• HRC Hardness: 60-62
• Blade Length: 6 inches (Nominal)
• Tang: Hidden/Partial Tang

Complete Your Set

Explore other knives in the Zhen PM8O Series to build a complete and high-performing kitchen knife collection.

If you love salads, stir-frys, or soup prep, the Nakiri will quickly become your favorite tool. With its straight edge and flat, squared-off tip, this Japanese-style blade is designed for one thing: push-cutting vegetables without them clinging together like an accordion.

The Push-Cut Specialist

Unlike a curved chef knife that rocks, the Nakiri is designed to make full contact with the cutting board. This allows for clean, precise vertical chops through greens, carrots, and onions. The wide blade also acts as a scoop, so you can transfer prepped ingredients straight to the pan.

Premium Materials & Construction

• 67-Layer Damascus Steel: A core of high-performance 10Cr15CoMoV steel is clad in layers of Damascus for enhanced strength, flexibility, and a beautiful hand-forged pattern.
• Vacuum Heat Treatment: The blade is vacuum heat-treated and deep-freeze treated to achieve a 60-62 HRC, ensuring long-lasting sharpness and edge retention.
• Octagonal Handle: The traditional Japanese-style octagonal handle is crafted from olive wood and black buffalo horn, providing a comfortable and secure grip.

Specifications

• Blade Length: 7 inches
• Blade Material: 67-Layer Damascus Steel with 10Cr15CoMoV Core
• Handle Material: Olive Wood + Black Buffalo Horn
• HRC Hardness: 60-62
• Construction: Hidden Tang (Wa-Style)
• Edge Angle: 15°±1 per side

Complete Your Set

Explore the rest of the ZHEN Series to build a complete set of high-performance Damascus steel knives.

This is the full Zhen Series daily lineup. Five knives that cover every cutting motion you'll use in a home kitchen, from breaking down a whole chicken to peeling an apple at the bench. If you're stocking a kitchen properly or giving a gift that won't need anything added to it, this is the set.

What's in the Set

• 8.5" Chef Knife: The one you'll reach for most. Chop an onion, butterfly a chicken thigh, or work through a dense pile of root vegetables without the blade wandering on you.
• 7" Santoku: The push-cut blade. Flat profile, forward-weighted feel, ideal for slicing zucchini into even coins, dicing capsicum fast, or shaving fennel paper-thin for a salad.
• 7" Nakiri: The dedicated vegetable chopper. Flat heel to tip, squared-off blade that sits fully on the board for clean crosscuts on cabbage, leek, or anything that needs even slices all the way through.
• 5.5" Utility Knife: The in-between blade. Trim silverskin off a pork fillet, halve stone fruit, portion a small block of cheese without hunting for a different knife.
• 4" Paring Knife: The in-hand blade. Peel apples, hull strawberries, devein prawns, or segment a grapefruit. Works best away from the board, in your hand.

67-Layer Damascus, Five Blades One Story

Every knife in the set shares a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. That hardness is where the edge retention comes from: the edge stays sharp through a full week of daily use, not just the first few cuts. The Damascus pattern flows differently across each blade, so the set looks intentional on the bench rather than factory-matched.

Olive Wood and Buffalo Horn, Full-Tang on All Five

Every handle pairs olive wood with genuine black buffalo horn at the collar, in the same octagonal profile. The flat faces lock your grip into the same position each time you pick up a knife, which matters when you're switching between the chef blade, the Nakiri, and the paring knife in a single prep. One continuous bar of steel runs from the tip of each blade through to the butt of the handle. No rattle, no flex, no hot spots after a long session.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set, 8.5" Chef + 7" Santoku + 7" Nakiri + 5.5" Utility + 4" Paring
• Handle: Olive Wood & Black Buffalo Horn (Octagonal), full-tang
• Use: A complete kitchen lineup covering rock-chopping, push-cut vegetable work, crosscut chopping, mid-size tasks, and in-hand detail work.
• Series: Zhen Series (PM8O)
• Model: PM8O-A5

Complete Your Set

Already have some Zhen pieces? The Zhen 8.5" Bread Knife (PM8O-MB) is the one missing from this set if you bake, and the Zhen 10" Carving Knife (PM8O-10QR) adds the presentation knife for roasts and whole proteins at the table.

Reach for this set when you're setting up your first proper kitchen, or replacing the tired block that's been losing its edge for years. Three knives, one shared material, and enough coverage for 99 percent of what happens on a weeknight cutting board. One gift box, no filler.

What's in the Set

• 8.5" Chef Knife: The daily anchor. Rock-chop a pile of onions for a Sunday ragu, butterfly a chicken thigh, or work through a dense pile of root vegetables without the blade wandering on you.
• 7.5" Santoku: The push-cut specialist. Flat belly shines when you're slicing zucchini into even coins, shaving radish paper-thin, or dicing capsicum with fast downstrokes rather than a rocking motion.
• 5.5" Utility Knife: The in-between blade. Trim silverskin, halve a peach, slice a small roma tomato, or portion a block of firm cheese without reaching for the chef knife.

67-Layer Damascus, One Core Across All Three

Every blade in the set shares the same structure: a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, then vacuum heat-treated to 60-62 HRC. That hardness is why the edge holds through a full session of chopping rather than starting to feel dull by the time you're halfway through prep. The Damascus pattern ripples differently on every blade, so the set looks intentional even though all three came from the same factory run.

Olive Wood and Buffalo Horn, Full-Tang Throughout

All three handles pair olive wood with genuine black buffalo horn at the collar, in the same octagonal profile. The flat faces give you a repeatable grip position every time you pick up the knife, whether you're switching between the chef blade and the Santoku mid-prep or handing the utility knife off to someone else at the bench. One continuous bar of steel runs from the tip of each blade through to the butt of the handle.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 3-piece set, 8.5" Chef + 7.5" Santoku + 5.5" Utility
• Handle: Olive Wood & Black Buffalo Horn (Octagonal), full-tang
• Use: A complete daily prep lineup covering rock-chopping, push-cut vegetable work, and mid-size tasks.
• Series: Zhen Series (PM8O)
• Model: PM8O-A3

Complete Your Set

Add the Zhen 3.5" Paring Knife (PM8O-SG) for in-hand jobs where these three are too much blade, or the Zhen 8.5" Bread Knife (PM8O-MB) if you're baking and need a serrated edge in the lineup.

Reach for this when a leg of lamb is resting on the board, or a Christmas ham needs to come apart in long, even slices for the table. The 10-inch carving knife exists for exactly this: one long pulling stroke, clean through the grain, with the whole piece staying flat and intact. Nothing short of ten inches gives you that full draw without repositioning mid-cut.

Length That Does the Work

A chef knife can carve a roast. But with eight inches of blade, you're repositioning the knife twice for every thick cut, which means ragged edges and uneven slices. At ten inches, you pull from heel to tip in a single stroke and the slice comes away cleanly. It's the right tool for presenting a pork loin at the table, carving a whole turkey into portions, or slicing a cooked brisket paper-thin for sandwiches the next morning.

67-Layer Damascus, Built for the Long Edge

The core is 10Cr15CoMoV, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is what you want under a long edge like this one: it takes a fine finish and stays sharp through an entire carving session, where a softer steel would start to drag and tear rather than slice by the time you've worked through half the roast. The olive wood and black buffalo horn handle is full-tang, balanced for the one-directional pulling stroke carving actually uses.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving knife
• Handle: Olive Wood & Black Buffalo Horn (Octagonal), full-tang
• Use: Long pulling slices through roast lamb, ham, turkey, brisket, and any cooked protein where clean presentation matters.
• Series: Zhen Series (PM8O)
• Model: PM8O-10QR

Complete Your Set

Pair it with the Zhen 8.5" Chef Knife (PM8O-CS) for the prep that happens before this knife comes out, and the Zhen 8.5" Bunka (PM8O-QFD) for the breakdown work where a long, narrow carving blade is too specialised.

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.

Reach for this when the cutting board has a whole chicken waiting to be broken down, or a pile of onions for a Sunday ragu that won't chop themselves. The 8.5-inch chef knife is the blade you'll use more than any other in the Zhen Series. Long enough to work through a butternut without the tip lifting off the board, light enough to rock-chop herbs for twenty minutes without your wrist complaining.

Damascus Steel That Earns Its Keep

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness is why the edge holds through an entire prep session rather than starting to slip after the first twenty minutes. The flowing Damascus pattern also helps the blade release dense produce like raw pumpkin and raw beetroot, where a plain stainless blade would drag and stick on every stroke.

Olive Wood and Buffalo Horn, Octagonal Build

The handle pairs olive wood with genuine black buffalo horn at the collar. It's an octagonal profile: the flat faces lock your grip in place whether you're pinching the blade for control or wrapping the full hand around for a power cut through a dense root. One continuous bar of steel runs from the tip through to the butt of the handle, so the balance sits right at your pinch grip. It won't rattle. It won't flex. Long sessions don't leave you with hand fatigue at the heel.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch chef knife, Western curve
• Handle: Olive Wood & Black Buffalo Horn (Octagonal), full-tang
• Use: Your daily driver for rock-chopping herbs, breaking down proteins, and working through root vegetables.
• Series: Zhen Series (PM8O)
• Model: PM8O-CS

Complete Your Set

Pair it with the Zhen 7.5" Santoku (PM8O-RS) for push-cut vegetable work where the chef knife's rocking profile is the wrong shape, and the Zhen 8.5" Bunka (PM8O-QFD) for the precision tip work this broader blade can't do.

Reach for this when the job is too compact for a full Santoku but too much blade for a utility knife. At 5.5 inches, this sits between the two: short enough to move fast on a small board, long enough to push-cut a whole zucchini or slice a block of firm cheese without the blade running out before the ingredient does. It's the Santoku profile you actually want for a smaller kitchen or a lighter hand.

The Santoku Advantage, in a Shorter Format

The flat belly is what makes a Santoku a Santoku. On the downstroke, the whole edge contacts the board at once rather than rocking heel-to-tip like a Western chef knife. That geometry produces even slices, every pass, whether you're shaving radish paper-thin for a slaw, dicing a capsicum into even pieces, or cutting spring onions into rings without any of them rolling away. At 5.5 inches, it's nimble enough to handle smaller tasks without feeling like overkill.

67-Layer Damascus, the Same Core as the Full Santoku

The blade is built on a 10Cr15CoMoV core wrapped in 67 layers of Damascus cladding, then vacuum heat-treated to 60-62 HRC. The edge stays keen through repetitive push cuts, which is where a softer blade would start to lose its bite before you're halfway through a vegetable prep. The olive wood and black buffalo horn handle sits in an octagonal full-tang construction, with the balance point landing right where the hand pinches for push-cut control.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch Santoku (flat belly, push-cut profile)
• Handle: Olive Wood & Black Buffalo Horn (Octagonal), full-tang
• Use: Push-cut vegetable prep on a compact board: zucchini, capsicum, radish, spring onions, and firm cheese where even slices matter.
• Series: Zhen Series (PM8O)
• Model: PM8O-5.5RS

Complete Your Set

Pair it with the Zhen 8.5" Chef Knife (PM8O-CS) for the heavier board work this smaller blade isn't sized for, and the Zhen 3.5" Paring Knife (PM8O-SG) for in-hand jobs where even 5.5 inches is more blade than the task needs.

Reach for this when the knife leaves your hand and the food comes to you. Peeling an apple, deveining prawns, segmenting a blood orange, scoring the skin on a duck breast: these are in-hand jobs, and a 3.5-inch blade is the right size for all of them. You won't get the same control from a utility knife, and you definitely won't get it from a chef knife.

Built for In-Hand Work

The short blade stays inside your hand's field of vision while you're working. That's the whole point of a paring knife. You can feel where the tip is, guide it around seeds, and peel the skin off an apple in one continuous stroke without looking away. The full-tang pakka-wood handle is balanced for the lighter grip you use in-hand, not the pinch grip you need on the board. It won't feel nose-heavy mid-peel.

The Same Steel as the Bigger Blades

Don't let the size fool you. This is the same 67-layer Damascus build: 10Cr15CoMoV core, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is what you want on a blade this small. A soft paring knife deflects mid-cut. This one holds its line through a whole session of deveining prawns or segmenting citrus, where the tip is doing fine, repetitive work on every piece.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 3.5-inch paring knife
• Handle: Pakka-wood, full-tang
• Use: In-hand peeling, deveining prawns, segmenting citrus, and precision tip work where a larger blade has too much length to control.
• Series: Zhen Series (PM8O)
• Model: PM8O-SG

Complete Your Set

Pair it with the Zhen 7" Santoku (PM8O-RS) for the board work this small blade isn't built for, and the Zhen 5" Utility Knife (PM8O-WY) for the in-between jobs where you want a blade that's off the hand but still compact.