8" Chef Knife - Master Series (B30)

Reach for this when you've got a pile of onions to rock-chop for a Sunday ragu, or a butternut squash standing between you and dinner. The 8-inch chef knife is the blade you'll use for 90 percent of your weeknight prep, from butterflying a chicken thigh to slicing heirloom tomatoes without crushing the seeds out.

Damascus Steel, Built to Hold

A 10Cr15CoMoV high-carbon stainless core sits wrapped in 67 layers of Damascus, then vacuum heat-treated to 60-62 HRC. That hardness is where you earn the knife's price: the edge takes a keen polish and holds it through a full session of chopping without you reaching for a honing rod halfway through. The flowing Damascus cladding also resists chipping on denser produce like raw beetroot or thick-skinned kabocha.

Figured Sycamore, Full-Tang Balance

The handle is figured sycamore, a dense hardwood with a visible rippled grain that looks different on every piece. It sits low and comfortable whether you're gripping the knife for a power cut through a whole cabbage or choking up for finer work on herbs. One solid piece of steel runs from the tip of the blade through to the butt of the handle, so the weight sits right on your pinch grip where it belongs.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch chef knife, Western curve
• Handle: Figured sycamore wood, full-tang
• Use: Your daily driver for rock-chopping onions and herbs, slicing proteins, and dicing vegetables.
• Series: Master Series (B30)
• Model: B30-CS

Complete Your Set

Pair it with the Master Series 7" Santoku (B30-RS) for push-cut vegetable work, and the Master Series 3.5" Paring Knife (B30-SG) for the small in-hand jobs like deveining prawns or segmenting citrus where this 8-incher feels too big.