8 Inch Japanese Damascus Steel Chef Knife VG-10 Core Full Tang

This 8-inch Japanese gyuto chef knife blends traditional Seki forging techniques with modern performance steel to support everyday meal preparation. Its lightweight profile and refined edge geometry allow smooth slicing, dicing, and chopping across a wide range of proteins, vegetables, and herbs.

• VG-10 Steel Core: High-carbon stainless center layer increases edge retention and resists staining during frequent kitchen use.
• 66-Layer Damascus Construction: Compressed and folded steel planes create a distinctive wave pattern while providing added surface protection.
• 15-Degree Blade Angle: A narrow ground bevel reduces cutting resistance and enables controlled, precise strokes for detailed food prep.
• Thin & Light Design: At 2.3 millimeters thick and weighing 7.25 ounces, the reduced blade mass glides through ingredients with minimal hand strain.
• Full Tang Architecture: Metal extends completely through the handle assembly, delivering even weight distribution and stronger structural integrity.
• Polyacetal Grip: The black POM handle offers a secure, moisture-resistant hold that maintains traction during wet or oily tasks.
• Seki City Origin: Handcrafted in a Japanese region recognized for nearly eight centuries of meticulous cutlery production and heat treatment.
• Standardized Measurements: Delivers a 7 1/4 inch cutting edge, 1 11/16 inch blade height, 13 3/8 inch overall length, and a mid-weight feel for familiar kitchen control.

Engineered around a centered balance point and a streamlined blade shape, this gyuto knife reduces fatigue during extended chopping sessions. The focused edge geometry paired with a solid full-tang foundation gives you tighter maneuverability when mincing aromatics, portioning meats, or prepping fresh produce. A reliable synthetic handle keeps your grip steady on damp counters, while the stainless layers wipe clean quickly after messy cutting. You get a single, adaptable kitchen tool that transitions smoothly from rapid weeknight cooking to methodical recipe execution.