8" Chef Knife - Pin Series (X020)

Reach for this when you've got a pile of onions to rock-chop for a Sunday ragu, a whole chicken to butterfly, or roma tomatoes to slice paper-thin without crushing the seeds. The 8-inch chef knife is the blade you'll use for 90 percent of your weeknight prep. Heavy enough to get through a butternut, nimble enough to skin a fillet.

High-Carbon Steel, Three Layers Deep

The core is 10Cr15CoMoV high-carbon stainless steel, a grade that takes a keen edge and holds it through a full chopping session. Three layers of cladding protect the core and give the blade its rigidity without making it brittle. Vacuum heat-treated to 60 HRC, it's hard enough to stay sharp between sharpenings but not so hard that it chips on a bone or a frozen corner.

Olive Wood Handle, Built to Last

Olive wood is dense and naturally oily, which means it won't absorb moisture the way cheaper timbers do. The grain is tighter than most hardwoods, so it doesn't swell or warp after years of kitchen use. A single piece of steel runs from the tip of the blade to the butt of the handle, so the weight sits right on your pinch grip and doesn't tip forward when you're mid-cut.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch chef knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Your daily driver for rock-chopping herbs, slicing proteins, and breaking down whole vegetables.
• Series: Pin Series (X02O)
• Model: X02O-CS

Complete Your Set

Pair it with the Pin Series 7" Santoku for push-cut vegetable work, and the 4" Paring Knife for the in-hand jobs where this 8-incher feels too big.