Why the set
A flatter edge for push cuts
Japanese-Style Chef Knife · 8" (20 cm)
Japanese-Style Chef Knife · 8" (20 cm)
Regular price
€60,95
Regular price
€60,95
Sale price
A Japanese-style stainless steel chef knife with a thin grind and a flat belly for clean push cuts every day.
- Dispatched in
1–3 days - 14-day
returns - Free shipping
to Ireland
Estimated delivery 3 – 5 Nov · Ships to Ireland
Description
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.
What's in the box
- 1 × Japanese-style chef knife
Care & Use
Hand-wash and dry immediately. Hone regularly. Store on a magnetic strip or in a block.
Dimensions & Specs
- Blade
- Stainless steel
- Profile
- Japanese-style, flat belly
- Blade length
- About 8" (20 cm)
- Grind
- Thin, for push-cutting
- Care
- Hand-wash only
- Sold as
- 1 knife
Japanese-Style Chef Knife · 8" (20 cm)
Regular price
€60,95
Regular price
€60,95
Sale price
Why the set
A comfortable working length
- Dispatched in 1–3 daysYour order is handed to the carrier within 1–3 days, with a tracking number by email. Delivery then takes 3–4 days.
- 14-day returnsUnused items in original packaging can be returned within 14 days of delivery. We email a prepaid label and charge no restocking fees.
- Free shipping, no surprisesStandard shipping to Ireland is free, and taxes and import duties are included at checkout.
Good to know
Questions, answered.
What size is the blade?
About 8" (20 cm), the classic home chef knife length.
What can I cut with it?
Vegetables, herbs, boneless protein and everyday board work.
Can I rock-chop with it?
The flat belly is suited to push-cutting and chopping. Rocking works less smoothly than with a curved Western knife.
How do I care for it?
Hand-wash, dry fully and hone regularly. Store it on a magnetic strip or in a block.
One block, ready when you are
