8" Bread Knife - Zhen Series (PM8O)

Stop crushing your crusty sourdough. A serrated bread knife with teeth that actually grip the crust pulls through in one clean stroke, leaving the crumb intact instead of compressed. Reach for this when the loaf comes out of the oven, when a brioche needs slicing for a bench, or when ripe heirloom tomatoes need to come apart without the skin splitting sideways.

Teeth That Earn Their Keep

The serrated edge on this 8-inch blade is cut to grip both hard crusts and tender crumb without switching tools. It's the profile you want for a thick sourdough boule where a straight edge would need five back-and-forth strokes to get through the crust alone. Works equally well going back the other way on delicate pastries: a croissant comes away in a single pull, no flaking, no tearing.

67-Layer Damascus, the Same Core as the Rest

The blade is built on a 10Cr15CoMoV core wrapped in 67 layers of Damascus cladding, then vacuum heat-treated to 60-62 HRC. That hardness matters on a bread knife because the serrations need to stay sharp across the full length of the edge. The pakka-wood handle is full-tang, balanced for the long forearm stroke a bread knife actually uses.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch bread knife (serrated)
• Handle: Pakka-wood, full-tang
• Use: Slicing crusty sourdough, brioche, and ripe tomatoes in one clean stroke without compressing the crumb.
• Series: Zhen Series (PM8O)
• Model: PM8O-MB

Complete Your Set

Pair it with the Zhen 7" Santoku (PM8O-RS) for the vegetable prep that happens before the bread hits the board, and the Zhen 3.5" Paring Knife (PM8O-SG) for the small in-hand jobs the bread knife is completely wrong for.