Hezhen PM8B Retro Series Utility Knife 134 mm (5.3”) – Aogami No 2, Damascus

The Hezhen Retro Series Utility Knife 134mm (5.3") is a nimble, precise knife made for everyday kitchen tasks where a full chef’s knife feels oversized. It is ideal for peeling and trimming, slicing fruit, prepping vegetables, and handling smaller proteins with clean control.

A utility knife bridges the gap between a paring knife and a chef’s knife: long enough for confident slicing, yet compact enough for detail work. Use it for quick board work, garnish prep, and portioning—while avoiding bones, frozen foods, and hard shells that can damage the fine edge.

The core steel is Japanese Aogami No 2 (Blue Steel 2) carbon steel, hardened to 62-64 HRC. In real use, Aogami No 2 is valued for taking a very sharp, refined edge and having a satisfying sharpening feel, making it easier to maintain a keen edge compared with many high-alloy stainless steels. As a carbon core, it benefits from simple good habits: wipe it dry during prep and keep it clean after cutting acidic ingredients.

This Retro Series utility knife is finished with a Damascus-pattern blade, adding a distinctive layered look, while the cutting performance comes from the Aogami No 2 core at the edge. The cutting edge is set to 15±1° per side, and the blade thickness is approximately 2.0mm for a controlled, precise feel.

Product specifications include an overall length of 270mm, a blade length of 134mm, a handle length of 126mm, and a net weight of 69g—a light, agile setup that is easy to maneuver for detail cuts.

Knife Care:

Hand-wash only. Rinse and wipe clean promptly after use, then dry thoroughly before storing. Do not soak and never put the knife in the dishwasher.

Because the cutting edge is carbon steel, wipe the blade during prep (especially after acidic foods like citrus, onions, or tomatoes) and dry it fully to reduce discoloration. A natural patina can develop over time; this is normal for carbon steel.

Use a wood or soft plastic cutting board. Avoid twisting, prying, and contact with bones, frozen foods, pits, or hard shells to prevent edge damage. Store in a block, on a magnetic rack, or with an edge guard to protect the edge.