Xinzuo PM8M Zhen Series Santoku Knife 184 mm (7.2") – Aogami No 2, 3-Layer

The XINZUO Zhen Series Santoku Knife 184mm (7.24") is a versatile daily-prep knife designed for efficient slicing, chopping, and dicing. Santoku means “three virtues”, reflecting its all-round ability with vegetables, fruits, and boneless proteins, making it an easy go-to for most home kitchen tasks.

A santoku excels at push-cuts and light rocking, with a blade shape that feels controlled and stable on the board. Use it for onion work, herbs, veg prep, and clean portioning of boneless meat or fish. It is not intended for bones, frozen foods, hard shells, or twisting/prying in cuts.

The core steel is Japanese Aogami No. 2 carbon steel (often written as Aogami #2 or Blue Steel No. 2), hardened to 62-64 HRC. In practical terms, Blue #2 steel is appreciated because it takes a very sharp, refined edge and has a friendly sharpening feel, so maintaining a keen edge is straightforward compared with many high-alloy stainless steels. As a carbon core, it benefits from wiping and drying habits, especially after acidic ingredients.

This knife uses a 3-layer composite structure with SUS410 stainless steel on the outside and the Aogami #2 carbon core at the cutting edge. The cladding supports the edge and improves day-to-day ease of care, while the core delivers cutting performance. The edge angle is listed as 15±1° per side, and blade thickness is about 2.0mm (0.08in) for controlled, precise prep.

For comfort in longer sessions, the blade root and spine details are finished with rounded corners to reduce pressure and accidental finger contact. The hand-brushed blade surface adds a clean, understated look that fits a modern kitchen.

The octagonal handle is made from maple wood with white buffalo horn accents, offering a traditional Japanese-style grip that indexes naturally in hand. Listed dimensions include 336mm (13.23in) overall length, 184mm (7.24in) blade length, 138mm (5.43in) handle length, and a net weight of 139g.

Care of the knife:

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 citrus, onions, or tomatoes) and dry it fully after washing. A natural patina can develop over time, which 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 help prevent edge damage. Store in a block, on a magnetic rack, or with an edge guard to protect the edge.