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Japanese-Style Chef Knife · 8" (20 cm)
A Japanese-style stainless steel chef knife with a thin grind and a flat belly for clean push cuts every day.
£52.00
- Thin grind passes cleanly through food
- Flat belly for push-cutting and chopping
- 8" (20 cm) everyday length
Delivered by October 20
Japanese-Style Chef Knife · 8" (20 cm)
£52.00
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Overview
An 8" chef knife ends up doing most of the work in a home kitchen, so it is worth having the right one. This one has a Japanese-style profile: a flatter edge than a Western knife, ground thin, so it passes through an onion instead of wedging it apart.
At 8" (20 cm), it is long enough to cross most things on a board in one stroke and short enough to stay controlled near the tip. The flatter belly suits push-cutting and chopping more than rocking.
It is a good everyday choice for vegetables, herbs and boneless protein. Hand-wash and dry it, and hone it between prep sessions to keep the thin edge true.
- flat belly Blade length
- About 8" (20 cm) Grind: Thin
- Blade
- Stainless steel Profile: Japanese-style
- for push-cutting Care
- Hand-wash only Sold as: 1 knife
- 1 × Japanese-style chef knife
- flat belly Blade length
- About 8" (20 cm) Grind: Thin
- Blade
- Stainless steel Profile: Japanese-style
- for push-cutting Care
- Hand-wash only Sold as: 1 knife
- 1 × Japanese-style chef knife
Wudy Kitchen
Chosen for prep work where balance, grip, and repeatable motion matter more than decoration.
Wudy Kitchen
Hand-wash, dry, and store with intention so the piece stays ready for tomorrow’s prep.
Questions about this piece
Care, use, and what to expect — answered plainly.
About 8" (20 cm), the classic home chef knife length.
Vegetables, herbs, boneless protein and everyday board work.
The flat belly is suited to push-cutting and chopping. Rocking works less smoothly than with a curved Western knife.
Hand-wash, dry fully and hone regularly. Store it on a magnetic strip or in a block.
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