8" Gyuto Chef Knives | Samurai Series

$30.00 USD $50.00

Order Now for Estimated Delivery in 3–7 Days.

*Related knife:  8" Gyuto Chef Knives | Daimyo Series


Are you ready to embark on a culinary journey like no other? Look no further than Kyoku's Samurai Series 8" Chef's Knife!

Prepare to be amazed by the outstanding durability of this 8" chef's knife, meticulously crafted from the finest Japanese high-carbon steel. Experience the joy of effortlessly mincing, chopping, slicing, and slicing with the edge of this Japanese carbon steel knife. With minimal resistance, it glides effortlessly through fruits, vegetables, and meats, allowing you to achieve culinary perfection with every slice.
The comfortable Pakkawood handle provides a secure and ergonomic grip, while the elegant mosaic pin adds a touch of sophistication to this professional-grade tool.

Whether you're a professional chef or a passionate home cook, this chef's knife is an essential addition to your culinary arsenal. From commercial kitchens to home kitchens, its versatility and performance make it the perfect companion for any cooking endeavor.


  • Blade Material: Japanese carbon steel
  • Handle Meterial:  Pakkawood
  • Rockwell Hardness: 56-58
  • Blade Length: 8 in
  • Overall Length: 13.2 in
  • Edge Angle: 13–15°
  • Net Weight: 8 oz. (288 g)
  • Warranty: Lifetime


  • 8" Gyuto Chef Knife
  • Knife Sheath
  • Kyoku Knife Case

How to sharpen a chef knife

  • Invest in a quality knife sharpener made for knives.
  • Secure the knife and sharpener properly to keep them stable.
  • Sharpen at the proper 15-20 degree angle per side based on knife specs.
  • Wet the whetstone and use good technique, drawing the blade across the stone at a consistent angle.
  • Clean the blade after sharpening and lubricate with honing oil.
  • Use a honing steel regularly between full sharpenings.
  • Avoid over-sharpening, which can damage the blade.
  • Get professional sharpening periodically for the best results.


Manufactured with high-carbon steel, this 7 in. Japanese cleaver knife boasts unrivaled performance and incredible edge retention.



The meticulously constructed, triple-riveted Pakkawood handle has gone through special treatment, making the knife impervious to heat, cold, and moisture.


The knife's ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 26-30° per side using the traditional 3-step Honbazuke method; treated for incredible hardness, flexibility, and corrosion resistance.


The straight blade ensures the knife slices through food with ease while alleviating fatigue and finger pains from long periods of slicing or chopping, perfectly blending control and comfort.