Xinzuo PM8M Zhen Series Utility Knife 140 mm (5.5”) – Aogami No 2, 3-Layer

The XINZUO Zhen Series Utility Knife 140mm (5.5”) is a nimble, precise knife made for everyday kitchen tasks where a full chef’s knife feels oversized. It’s 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, 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 a fine edge.

The core steel is Japanese Aogami No. 2 carbon steel (also commonly written as Aogami #2 or Blue Steel No. 2), hardened to 62-64 HRC. In real use, Blue #2 is valued for taking a very sharp, refined edge and having a satisfying sharpening feel - so it’s 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 acidic ingredients.

Construction is 3-layer composite: a carbon steel core with SUS410 stainless steel outer layers. The core forms the cutting edge, while the stainless cladding adds support and helps with day-to-day maintenance. The cutting edge is set to 15±1° per side, and blade thickness is listed at about 2.0mm (0.08in) for a controlled, precise feel.

The octagonal handle combines maple wood with white buffalo horn accents for a classic Japanese-style grip that indexes naturally in hand. Product parameters shown include an overall length of 270mm (10.63in), a blade length listed at 134mm (5.28in), a handle length of 126mm (4.96in), and a net weight of 69g.

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 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.