HEZHEN PM8S Damascus Forged 8.5” Sakimaru Three-layer Composite Steel Stainless Steel
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The 8.5-inch Sakimaru is a compact sashimi-style slicer with a katana-inspired curved tip designed for clean, effortless draw-cuts. Shorter than traditional sashimi blades, it offers superb control on standard cutting boards while still delivering long, silky slices of fish and boneless proteins. It’s equally at home refining portions, removing silver skin, and doing precise trimming where a chef’s knife feels bulky.
- 10Cr15CoMoV Steel Core ensures long-term durability and sharpness
- SuS410 Stainless Steel Damascus sides add to the corrosion resistance
- 3 total layers of composite steel
- 60–62 HRC rating allows for better edge retention
- Red Wood and Black Buffalo Horn Handle
- Aesthetically pleasing hamon line
- Ergonomic handle design
This Sakimaru combines function and artistry with a Japanese-themed blade style. Each XINZUO blade features three layers of steel.
These layers consist of two outer layers made of SuS410 Stainless Damascus Steel and a single inner core made of 10Cr15CoMoV Steel. This construction blends properties without compromise: clad corrosion resistance and toughness on the outside with keen cutting performance at the core.
The 10Cr15CoMoV core is heat-treated to 60–62 HRC on the Rockwell scale for excellent edge retention while avoiding excessive brittleness—ideal for smooth, controlled draw-cuts and fine tip work.
The SuS410 Stainless Damascus cladding serves as an anti-corrosion shield and supports a beautiful stonewashed finish with a hammered look and a traditional hamon-style line—adding visual character without affecting the working edge.
The handle pairs a Black Buffalo Horn section with rich Red Wood, echoing the blade’s transition from bright edge to stonewashed pattern for a cohesive, premium look.
Shaped after traditional Japanese profiles, the ergonomic handle promotes long-term comfort and a secure grip for safer, more precise handling.
In use, the 8.5-inch Sakimaru excels at sashimi, crudo, and carpaccio; portioning fillets; trimming silver skin; and cleanly slicing boneless roasts or tender cuts. The curved, katana-like tip aids in starting precise cuts and finishing delicate work, while the compact length offers nimble control for everyday prep.
