HOSHANHO Japanese High Carbon Steel Chef Knife 8 inch

Crafted from Japanese high carbon steel (10Cr15CoMoV) with a hardness rating of up to 60 HRC, this professional chef knife offers exceptional edge retention, sharpness, and rust resistance. The ice-tempered and heat-treated blade features an elegant matte finish and is precision hand-sharpened to 13 degrees per side for effortless slicing, dicing, and chopping.

An ergonomic pakkawood handle paired with a sloped bolster facilitates a comfortable and secure pinch grip, reducing wrist strain during extended meal prep. Suitable for cutting meats, vegetables, fruits, and cheeses, this culinary tool delivers dependable performance for both home cooks and professional chefs.

Key Features

Highlights

• 【High-End Japanese Steel Chef's Knife】 The chef's knife is made of Japanese high carbon steel 10Cr15CoMoV, offering high sharpness and durability. With a hardness of up to 60 HRC, the kitchen knife provides rust resistance, sharpness, and durability.
• 【Fashion Matte Blade Design】 The blade has a matte finish. Manufactured using modern technology and traditional techniques, the blades are ice tempered and heat treated to withstand cold, heat, corrosion, and moisture.
• 【Thoughtful Details】 The handle is made of ultra-durable wood with improved curvature. The sloped bolster shape encourages a proper and safer "pinch grip," designed for comfort and ergonomic motion.
• 【Everyday Functionality】 The chef's knife is hand-sharpened to 13 degrees on each side for daily kitchen tasks such as chopping, cutting, and dicing vegetables, fruits, meat, and cheese.
• 【Exquisite Gift】 The chef knife comes with a simple, classic gift box, making it a practical gift for various occasions.

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Materials & care

Hand wash with warm water and mild detergent immediately after use. Dry thoroughly with a soft cloth before storing. Avoid washing in a dishwasher to preserve the blade edge and wooden handle finish.

How to use

Utilize the sloped bolster for a comfortable pinch grip while slicing, dicing, and chopping vegetables, meats, fruits, and cheeses. Always cut on wooden or plastic cutting boards to maintain blade sharpness.