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8.5" Sakimaru Knife - Zhen Series (PM8O) - Xinzuo Australia

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8.5" Sakimaru Knife - Zhen Series (PM8O)

★ ★ ★ ★ ★ 5.0 Stars (5 reviews)

The Zhen 8.5" Sakimaru is a long, slim slicer built for clean draw cuts. The rounded sakimaru tip and 215mm blade let you carve proteins, fish and roasts in a single pulling stroke, leaving a smooth face rather than a torn one. A 67-layer Damascus exterior wraps a 10Cr15CoMoV core hardened to 60±2 HRC, finished with a 15° per-side edge. Olive wood and black buffalo horn handle. Made in Yangjiang.

$86.21

$114.95

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Lifetime warranty

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15° Per Side

Double-Bevel Slicer

60±2 HRC

Damascus Steel

8.5" / 215mm

Sakimaru Profile

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.

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: 8.5" / 215mm
Spine thickness: 1.9mm
Blade material: 67-layer Damascus with 10Cr15CoMoV core
Cladding: 316/316L stainless, 66 layers
Hardness: 60±2 HRC
Edge angle: 15° per side (double bevel)
Heat treatment: vacuum heat treatment + deep freeze
Handle: olive wood + black buffalo horn
Care: hand wash only, not dishwasher safe
Origin: China (Yangjiang)
Warranty: lifetime (manufacturing defects)

Zhen Series

The slicer for clean, single-stroke cuts

A Sakimaru is not a do-everything chef knife. It is a dedicated slicer. The 215mm blade is long enough to draw through a salmon side, a beef tenderloin or a roast in one pull, and the rounded sakimaru tip keeps the cut smooth from heel to point. The Zhen carries this profile in a 67-layer Damascus blade with a 10Cr15CoMoV core, hardened to 60±2 HRC. It is the knife you reach for when presentation matters.

Add to cart — $86.21

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

Why a long blade

One stroke, no sawing

A 1.9mm spine and a slim 215mm grind let the blade glide through proteins with minimal drag. The length means you slice in a single pulling motion instead of sawing back and forth, so the cut face stays clean and the fibres stay intact. The 15° per-side edge is ground finer than a Western chef knife for the precision this work demands.

215mm blade
1.9mm spine
15° per side
60±2 HRC

The steel

10Cr15CoMoV core, 67-layer Damascus

The cutting core is 10Cr15CoMoV, a cobalt-and-molybdenum stainless hardened to 60±2 HRC through vacuum heat treatment and a deep-freeze cycle. Around it sit 66 layers of 316/316L stainless cladding, forging the 67-layer Damascus pattern. The pattern is a by-product of the folded construction, not an etch printed on top. Hardness at 60±2 HRC keeps the long edge keen through repeated slicing.

Specification

The details.

TypeSakimaru Knife

Blade length215mm

Spine1.9mm

Weight145g

Steel10Cr15CoMoV

Cladding67-layer Damascus

Hardness60±2 HRC

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

ConstructionHidden Tang

HandleOlive Wood+Black Buffalo Horn

Made inChina (Yangjiang)

Hand-wash only — not dishwasher safe.

In the hand

Olive wood and buffalo horn

The handle pairs figured olive wood with a black buffalo horn bolster, so no two pieces look the same. It is shaped to balance a long blade, sitting the weight back toward the hand for control through a full slicing stroke. Hand wash and dry only — the natural materials and the steel both prefer it to a dishwasher.

The difference

Why this knife

Zhen Sakimaru

67-layer forged Damascus, real folded cladding
10Cr15CoMoV core at 60±2 HRC
15° per side, ground for slicing
Olive wood + buffalo horn handle
Vacuum heat treat + deep freeze
Lifetime warranty on defects

Generic Damascus slicer

Often an etched pattern over plain steel
Unstated steel and hardness
Wide factory edge, sawing cuts
Stained or resin handle
No documented heat treatment
Limited or no warranty

In the box

Everything it comes with.

8.5" Sakimaru knife (Zhen series, PM8O)
Olive wood + black buffalo horn handle
Gift box
Lifetime warranty card (manufacturing defects)

Arrives ready to gift.

Zhen Series

Ready when you are.

Zhen Series

Add to cart — $86.21

30-day returns
Free shipping over $100
Lifetime warranty

FAQs

Is the Damascus pattern real or just printed?

It is real. The blade is forged from a 10Cr15CoMoV core clad in 66 layers of 316/316L stainless, 67 layers total. The pattern comes from the folded steel itself, not an etched-on print.

What is a Sakimaru knife used for?

Slicing. The long 215mm blade and rounded sakimaru tip are made to draw through proteins, fish and roasts in one pulling stroke, leaving a clean cut face. It is a specialist slicer, not a general chopping knife.

How hard is the blade?

60±2 HRC, set through vacuum heat treatment and a deep-freeze cycle. That holds a fine edge through repeated slicing while staying serviceable to sharpen.

What is the edge angle?

15° per side, a double bevel. That is finer than a typical Western chef knife, suited to the precise slicing this profile is built for.

What is the handle made of?

Olive wood paired with a black buffalo horn bolster. Both are natural, so the grain and colour vary piece to piece.

It is made in China — is the quality there?

It is made in Yangjiang, China's knife-making city. The blade uses 10Cr15CoMoV steel, documented vacuum heat treatment and a deep-freeze cycle, and carries a lifetime warranty against manufacturing defects.

Can I put it in the dishwasher?

No. Hand wash and dry it. The Damascus steel and the natural olive wood and horn handle both last longer with hand washing.

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).