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The 8" Chef Knife from the Pin Series is built to be the one knife you reach for every day. A three-layer composite blade — a hardened 10Cr15CoMoV core clad in stainless steel — paired with an olive wood handle and a full tang for balance through long prep sessions. Ground to a keen 15° edge per side and finished in a scratch-resistant stone-wash. Forged in Yangjiang, China, the heart of the knife trade.
15° Per Side
Keen Edge
60±2 HRC
Hardened Core
Full Tang
Olive Wood
Reach for this when you've got sticky proteins that want to cling to the blade. Sliced smoked salmon, cucumber rounds, roast chicken breast -- these are the jobs where a plain chef knife drags and tears. The hollow-ground scallops along this blade create small air pockets between the steel and the food, so each slice releases cleanly without you having to shake the food off the edge.
The scalloped indentations on a Granton edge aren't cosmetic. They reduce the contact area between the blade and the cut surface, which stops wet or starchy foods from sticking as you work through them. The underlying 10Cr15CoMoV core is the same steel used across the Pin Series -- vacuum heat-treated to 60-62 HRC, taking a sharp edge that holds through a full prep session. The Granton pattern just makes that sharpness count for more when you're slicing anything that would otherwise grip the flat of the blade.
Natural olive wood is dense and naturally oily, which means it doesn't absorb moisture or swell with daily use the way softer timbers do. The full-tang construction runs a single piece of steel from tip to butt, keeping the weight balanced right on your pinch grip. It's the same build as every other knife in the Pin Series, so it sits comfortably in a mixed block alongside the Santoku or the Nakiri.
Pair it with the Pin Series 7" Santoku for push-cut vegetable work, and the 4" Paring Knife for in-hand detail jobs where the 8-incher is too much blade.
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.)
PIN SERIES
An 8" chef knife handles ninety percent of what happens on the board — but wet, starchy ingredients love to cling to a flat blade. The Granton edge fixes that. Hollow-ground scallops along the blade face create tiny air pockets, so slices of potato, cucumber or smoked salmon release cleanly instead of stacking up on the steel. Same Pin Series build underneath: full tang, olive wood handle, hardened composite core.
In stock. Ships from Australia. Hand-wash only.
WHY THIS KNIFE
The scalloped dimples aren't decoration. They reduce the contact area between blade and food, breaking the suction that makes slices stick and tear. Underneath, the hardened 10Cr15CoMoV core takes and holds a 15° edge, so it keeps biting through a full session of prep instead of fading after a few onions. The full tang runs the length of the handle, putting the balance point near your pinch grip where it belongs.
THE STEEL
The blade is a three-layer composite: a 10Cr15CoMoV cutting core hardened to 60±2 HRC, clad on each side with stainless steel. The hard core holds the edge; the softer outer layers add toughness and corrosion resistance, so the knife takes daily use without chipping. It's heat treated under vacuum for consistent hardness, then stone-washed for a scratch-resistant finish. The clad construction is structural — it is doing real work, not just looking the part.
Specification
Hand-wash only — not dishwasher safe.
IN THE HAND
The handle is solid olive wood, secured to a full tang with stainless steel pins. Olive wood is dense and close-grained, so it sits warm and grippy in the hand rather than slick. The full tang means the steel runs the entire length of the handle, anchoring the balance and standing up to years of use. Hand wash only — a wipe-down after use and the occasional drop of oil keeps the wood and the edge in good order.
The difference
Pin Series 8" Granton Chef
Generic supermarket chef knife
In the box
Arrives ready to gift.
Pin Series
PIN SERIES
Add to cart — $98.95FAQs
The hollow-ground scallops along the blade create small air pockets between the steel and the food. That reduces suction, so wet or starchy slices — potato, cucumber, smoked salmon, roast meat — release cleanly instead of clinging to the blade.
It is a genuine three-layer clad blade — a hardened 10Cr15CoMoV core bonded to stainless cladding. The construction is structural, not a printed pattern: the hard core does the cutting, the outer layers add toughness and corrosion resistance.
8 inches (203mm) — the standard chef-knife length and the right size for most everyday kitchen tasks.
The cutting core is hardened to 60±2 HRC, which holds a working edge through a full prep session while staying tough enough for daily use.
Ground to 15° per side, with a factory grind in the 12–15° range — keen enough to slice cleanly without being fragile.
Yes, it is forged in Yangjiang, Guangdong — the historic centre of Chinese knife-making, where most of the world's quality kitchen knives are produced.
No. Hand wash and dry it after use. The olive wood handle benefits from an occasional drop of food-safe oil to stop it drying out.
Yes — a lifetime warranty against manufacturing defects through xinzuo.com.au.
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