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Product image 2 of 11: Cutluxe chef knife with measurements on a dark surface with ingredients
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8" Chef Knife - Shinobi Series

A QUIETER, KEENER CUT
Sale price CA$80.27
Sale price CA$80.27 Regular price CA$97.47
High-carbon steel
Full tang with ergonomic handles
Ultra Sharp
8" Chef Knife - Shinobi Series

8" Chef Knife - Shinobi Series

CHEF-TRIED PITMASTER-APPROVED

High-Carbon German Steel

Edge retention and corrosion resistance

Full-Tang Construction

Blade through handle for strength and balance

Hand-Sharpened Edges

Razor-sharp out of the box

Ergonomic 
Pakkawood Handles

Comfortable, moisture-resistant, 
built for long use

8" Chef Knife - Shinobi Series product image

SHINOBI 8" CHEF KNIFE

One knife does most of the work in a kitchen. This is that knife. A thin, acute 12° edge in 7Cr17MoV steel glides through onions, herbs, and roasts with a quiet that heavier blades never find — the sharpness you feel, not hear. 忍び. Kept for cutluxe.com.

8" Chef Knife - Shinobi Series

Every spec on this knife serves the cut. 7Cr17MoV steel at 54–56 HRC takes and keeps a finer edge than softer blades, and the 12° grind is where that hardness pays off.
  • 12° per-side geometry — a measurably keener edge than the 14–16° Western standard
  • 54–56 HRC hardness — the balance point between edge retention and easy resharpening
  • High-carbon 7Cr17MoV stainless — corrosion resistance without giving up sharpness
  • Full-tang balance — weight set behind the edge for precise, low-effort control

WHAT OUR MASTER CHEFS SAY

Photo of Kenji Mori — Itamae, Ginza

Edge Retention

"It holds its edge through a full service — hundreds of cuts before it asks for the stone. Few knives stay this true."
Kenji Mori — Itamae, Ginza
Photo of Haruto Sasaki — Sushi Master, Kyoto

Balance & Control

"The balance sits right where my hand expects it. The blade follows my eye — no correcting, only the cut."
Haruto Sasaki — Sushi Master, Kyoto
Photo of Daichi Ito — Head Chef, Osaka

Grip & Comfort

"Eight hours at the counter and my hand is still easy. Wet or dry, the handle holds — it never turns in the grip."
Daichi Ito — Head Chef, Osaka
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CutLuxe knives
Typical knives
CutLuxe knives
High-carbon German steel
Full tang, forged
Pakkawood handle
Hand-sharpened edge
Honest Price
Typical knives
Lower-grade stainless
Stamped or partial tang
Plastic or synthetic
Machine-ground
overpriced
CutLuxe knives
High-carbon German steel
Full tang, forged
Pakkawood handle
Hand-sharpened edge
Honest Price
Typical knives
Lower-grade stainless
Stamped or partial tang
Plastic or synthetic
Machine-ground
overpriced

Frequently Asked Questions

Frequently Asked Questions

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