Kaiju 8" Chef's Knife

The Kaiju Series is a powerful new lineup of handcrafted kitchen knives designed for serious chefs and home cooks who demand precision, durability, and striking aesthetics. The collection includes:

• 8” Chef Knife – A versatile all-purpose knife for slicing, dicing, and chopping.
• 7” Bunka – A Japanese-style knife with a sharp, pointed tip for precision cuts.
• 6” Talon – A curved utility blade designed for intricate slicing and trimming.
• 8” Hybrid Bone-Crushing Cleaver – A dual-purpose cleaver with a reinforced lower edge for breaking small to medium bones and a fine upper edge for slicing meats and vegetables.

Each knife (except the cleaver) is crafted with a Japanese SLD tool steel core encased in 420 stainless steel, featuring a stunning rustic-forged finish and a full-tang black pakkawood handle with a mosaic pin.

The Hybrid Cleaver is forged from Japanese AUS-8 steel, a high-carbon stainless steel known for its durability, corrosion resistance, and excellent edge retention.

Unlike traditional cleavers, this hybrid design offers two distinct edges:

• Bottom 50% – Thicker, reinforced edge for crushing bones and tough cuts.
• Top 50% – Finer edge for slicing meat, vegetables, and more delicate ingredients.

This dual-edge grind provides the best of both worlds, allowing you to butcher and prep efficiently without switching knives.

The 8” Chef Knife, 7” Bunka, and 6” Talon feature a Japanese SLD tool steel core, renowned for exceptional hardness, edge retention, and corrosion resistance. The outer layer is 420 stainless steel, giving the blade added durability and a striking, forged aesthetic.

The 8” Hybrid Cleaver is crafted from Japanese AUS-8 steel, a high-carbon stainless steel that balances toughness, wear resistance, and sharpness, making it ideal for both bone-cutting and precision slicing.

Yes! Every knife in the Kaiju Series is full tang, meaning the steel extends through the entire handle for maximum strength, balance, and durability.

Each knife is fitted with a premium black pakkawood handle, designed for comfort, water resistance, and durability. The ergonomic shape ensures a secure grip, while the mosaic pin adds an elegant finishing touch.

The rustic-forged finish enhances durability by reducing friction and preventing food from sticking to the blade. It also gives each knife a unique, battle-worn aesthetic—perfectly fitting for the Kaiju Series' raw power and precision.

To keep your Kaiju knives in top condition:

• Hand wash only – Avoid dishwashers to preserve the steel and handle.
• Dry immediately – Prevent moisture from affecting the blade.
• Store properly – Use a knife block, sheath, or magnetic strip.
• Hone regularly – Use a honing rod to maintain sharpness.
• Sharpen when needed – For best results, sharpen with a whetstone.

The Kaiju Hybrid Cleaver is designed for small to medium bones (e.g., chicken, fish, pork ribs). It is not meant for large beef bones—for those, a dedicated butcher’s cleaver is recommended.

Absolutely. The Kaiju Series is built for chefs who need high-performance blades that can withstand heavy use while maintaining sharpness and reliability. Whether in a professional kitchen or an outdoor cooking setup, these knives are designed to deliver precision and power.

To keep your Kaiju knives in top condition, wash them with water immediately after use, using only the soft side of a sponge to prevent scratches. Never leave them wet or soaked for long periods. While they are made from stainless steel with good rust resistance, improper care can lead to rust spots. Always dry them thoroughly and store them properly to maintain their longevity.

The 1.5% high-carbon core gives the Kaiju knives an exceptionally hard and razor-sharp edge, making them ideal for precision slicing. However, this also means they are more prone to chipping if misused. These knives are designed for high-performance slicing—avoid using them on bone, frozen foods, or hard surfaces to prevent damage.