8-inch reach
Offers useful reach for larger vegetables, fruit, and portions of boneless protein while remaining manageable for daily board work.
A versatile 8-inch Japanese-style chef knife for everyday chopping, slicing, dicing, mincing, and boneless protein preparation.
Japanese-Style Chef Knife | 8-Inch High-Carbon Chef Knife
The 192g high-carbon stainless-steel blade combines a curved all-purpose profile, double-beveled edge, full-tang construction, and Pakka wood handle.
Free USA Shipping
3-Month Warranty
Ships in 1–2 Business Days
Specifications
Shipping & Delivery
Orders are processed and shipped within 1–2 business days. Estimated delivery after dispatch:
- United States: 4–7 business days — free standard shipping
- Canada: 5–10 business days
- United Kingdom & Australia: 7–12 business days
Tracking details are emailed as soon as your order ships. International shipping charges are shown at checkout. Carrier delays may occasionally occur outside our control.
Returns & 3-Month Warranty
Try your knife at home with our 15-day satisfaction guarantee. If you’re not completely satisfied, contact us within 15 days of ordering to arrange a return and full refund.
Your knife is also covered by a 3-month warranty. If you experience a workmanship or quality issue, contact us with your order number and photos so we can help.
View our full Return Policy.
Japanese-Style Chef Knife | 8-Inch High-Carbon Chef Knife
Sale price$ 102.00
Regular price$ 170.00
One knife for everyday prep
An 8-Inch All-Purpose Chef Knife for Everyday Kitchen Tasks
The Yakushi™ Classic Chef Knife combines an 8-inch curved all-purpose profile with a high-carbon stainless steel blade, double-bevel edge, full-tang construction, and Pakka wood handle. Weighing 192 g, it is designed for preparing vegetables, fruit, herbs, aromatics, boneless meat, and poultry.
Why 8 inches works
Reach, Curve, and Control in One Primary Knife
An 8-inch chef knife balances reach and control: long enough for larger ingredients, compact enough for daily board work, and curved enough to support more than one cutting motion.
Curved belly
The all-purpose curve supports conventional chopping, slicing, and gentle rocking through herbs and aromatics.
Double bevel
The symmetrical edge is familiar to use and suitable for both right- and left-handed cooks.
Full tang
The full-tang construction carries the blade steel through the handle beneath the Pakka wood scales.
Use the curve intentionally
Four Everyday Cutting Motions
Chop
Use controlled vertical or slightly forward chops for vegetables and other everyday prep.
Slice
Use the long edge for clean slices through produce, cooked proteins, fish fillets, and boneless meat.
Rock gently
Use the curved belly for controlled rocking cuts when mincing herbs, garlic, shallots, and other aromatics.
Draw cut
Use a controlled draw through suitable ingredients when a longer slicing motion gives you a cleaner result.
Everyday workhorse, not an impact tool
Best Uses and What to Avoid
Routine meal preparation
- Vegetables and fruit
- Herbs, garlic, and aromatics
- Boneless meat and poultry
- Cooked proteins
- Fish fillets
- Chopping, slicing, dicing, mincing, rocking, and controlled draw cuts
Tasks That Can Damage the Edge
- Bones
- Frozen food
- Hard pits
- Glass, stone, ceramic, or metal cutting surfaces
- Twisting or prying with the blade
- Scraping ingredients with the cutting edge
Pick the shape that matches your technique
Chef Knife vs. Santoku vs. Nakiri
8-Inch Chef Knife
Choose it for mixed everyday prep when you want a pointed tip, useful reach, and enough belly for gentle rocking cuts.
Explore chef knivesSantoku
Choose a Santoku when you prefer a straighter profile and controlled push cutting with less emphasis on rocking.
Read the Santoku guideNakiri
Choose a Nakiri when vegetable-first board work and a tall, flatter rectangular profile are your priorities.
Explore Nakiri knivesProtect the everyday edge
Simple Care for a High-Carbon Stainless Chef Knife
Hand-wash with mild dish soap and dry the knife immediately. Use a wooden or suitable synthetic cutting board, and store the knife in a protective sheath, knife block, or secure magnetic rack. When sharpening is needed, follow the existing double-bevel geometry with an appropriate whetstone, guided system, or professional sharpening service.
Build Around Your Primary Chef Knife
Compare blade shapes, steel options, sharpening tools, cutting boards, storage, and other Yakushi knives to complete your kitchen setup.
Quick answers
Yakushi™ Classic Chef Knife FAQs
What is the Classic Chef Knife best used for?
Use it to chop and slice vegetables, dice fruit, mince herbs and aromatics, portion boneless meat and poultry, and slice cooked proteins or fish fillets.
How long is the blade?
The blade measures 8 inches, or 20.32 cm.
What steel does this chef knife use?
The blade is made from high-carbon stainless steel.
Can left-handed cooks use it?
Yes. The knife uses a double-bevel edge suitable for both right- and left-handed cooks.
Does the curved profile support rocking cuts?
Yes. The curved all-purpose profile supports gentle rocking cuts, especially for herbs and aromatics, alongside chopping, slicing, dicing, mincing, and controlled draw cuts.
Can it cut bones or frozen food?
No. Avoid bones, frozen food, hard pits, forceful impacts, and twisting or prying with the blade.
Is this knife made in Japan?
It is a Japanese-style chef knife. A Japanese manufacturing origin is not listed.
How should I clean, store, and sharpen it?
Hand-wash with mild dish soap, dry immediately, use a wooden or suitable synthetic cutting board, store the edge safely, and follow the existing double-bevel geometry when sharpening.
Choose the Yakushi™ Classic Chef Knife for Everyday Prep
The curved 8-inch profile gives you one familiar workhorse for chopping vegetables, mincing herbs, slicing fruit and boneless proteins, and making gentle rocking cuts.
EVERYDAY VERSATILITY IN ONE BLADE
The 8-Inch Kitchen Workhorse
From chopping vegetables and mincing herbs to slicing fruit and portioning boneless proteins, the versatile 8-inch profile handles the core cutting tasks most home cooks perform every day.
