{"title":"New Arrivals","description":null,"products":[{"product_id":"7-inch-chinese-cleaver-master-series-b30-dc","title":"7\" Chinese Cleaver - Master Series (B30)","description":"\u003cp\u003eReach for this when the cutting board is covered in cabbage. Shred a whole napa into thin ribbons for dumplings, work through a quarter of red cabbage for coleslaw, or scoop a pile of diced onion straight off the board into a hot pan using the broad flat blade as a spatula. No other knife does that last part as naturally.\u003c\/p\u003e\n\n\u003ch3\u003eThe Broad Blade Advantage\u003c\/h3\u003e\n\u003cp\u003eA 7-inch Chinese cleaver sits wider than any chef knife or santoku, and that width is exactly the point. You can push-cut through dense vegetables with the full height of the blade face guiding each slice, keeping your knuckles clear of the board even through fast repetitive work. The flat profile also means it keeps full contact through the stroke, so your cabbage ribbons come out even rather than tapered. The 10Cr15CoMoV core is wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC, so the edge \u003cem\u003estays\u003c\/em\u003e sharp through a long session of vegetable prep without needing a honing rod between tasks.\u003c\/p\u003e\n\n\u003ch3\u003eFigured Sycamore, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eThe figured sycamore handle has a dense rippled grain that looks different on every piece. It's comfortable in a full-hand grip whether you're working fast on herbs or going slower through a dense wedge of pumpkin. One solid piece of steel runs from the tip of the blade through to the butt of the handle, so the weight sits right on your pinch grip and the broad blade doesn't tip forward on you.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch Chinese cleaver (vegetable), broad rectangular\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Figured sycamore wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Shredding cabbage, slicing dense vegetables, and scooping chopped ingredients from the board into a pan.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Master Series (B30)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B30-DC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Master Series 8\" Chef Knife (B30-CS) for proteins and general prep, and the Master Series 7\" Santoku (B30-RS) when you want a lighter push-cut blade for everyday vegetable work. The Master Series 5\" Utility Knife (B30-WY) handles the small jobs this cleaver is too big for.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212295467059,"sku":"B30-DC","price":152.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-chinese-cleaver-master-series-b30-1578909.jpg?v=1776591014"},{"product_id":"5-piece-knife-set-master-series-b30-a5","title":"5-Piece Knife Set - Master Series (B30)","description":"\u003cp\u003eReach for this set when you want one box to cover every knife job in the kitchen, from the crusty sourdough you're slicing on Sunday morning to the chicken you're breaking down for a weeknight roast. Five knives, no duplicates, no gaps. One gift box that works as a full kitchen setup.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the Set\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8\" Chef Knife:\u003c\/strong\u003e Your everyday go-to. Rock-chop a pile of onions for a Sunday ragu, butterfly a chicken thigh, or work through a butternut without the blade tipping forward on you.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7\" Santoku:\u003c\/strong\u003e The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, shaving radish paper-thin, or dicing capsicum with speed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8\" Bread Knife:\u003c\/strong\u003e The serrated blade that takes on crusty sourdough, artisan loaves, and soft brioche without crushing the crumb. The one knife in the set that can't be replaced by the chef knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5\" Utility Knife:\u003c\/strong\u003e The in-between blade. Trim silverskin off a pork fillet, halve a peach, or slice a small roma without reaching for the chef knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e3.5\" Paring Knife:\u003c\/strong\u003e Your in-hand blade. Peel apples, devein prawns, segment citrus, or score a mango without needing a board under it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e67-Layer Damascus, One Shared Core\u003c\/h3\u003e\n\u003cp\u003eEvery blade in the set shares the same structure. A 10Cr15CoMoV high-carbon stainless core is wrapped in 67 layers of Damascus, then vacuum heat-treated to 60-62 HRC. That hardness is where you earn the set's price: each edge takes a keen polish and \u003cem\u003eholds\u003c\/em\u003e it through a full session of prep, so you're not reaching for a honing rod halfway through dinner. The flowing Damascus pattern also resists chipping on denser produce like raw beetroot or thick-skinned pumpkin.\u003c\/p\u003e\n\n\u003ch3\u003eFigured Sycamore, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eThe handles are figured sycamore, a dense hardwood with a visible rippled grain that looks different on every piece. One solid piece of steel runs from the tip of each blade through to the butt of the handle, so the weight sits right on your pinch grip whether you're going for a power cut on the chef knife or choking up for fine work on the paring knife. It's also a set that looks like a set, not five knives pulled from five different drawers.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-piece set, 8\" Chef + 7\" Santoku + 8\" Bread + 5\" Utility + 3.5\" Paring\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Figured sycamore wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e A complete kitchen lineup covering rock-chopping, push-cut vegetable work, bread slicing, small prep tasks, and in-hand work.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Master Series (B30)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B30-A5\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eFor a setup that includes a solid wood holder and kitchen scissors, the Master Series 5-Piece Block Set (B30-H4) covers a different combination with the same sycamore handles. If you already own the set and want to build it out, other Master Series specialist knives add the cutting styles not covered here: heavy vegetable work on a cleaver, the boning knife for butchery, the nakiri for push-cut prep.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212297629747,"sku":"B30-A5","price":496.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-piece-knife-set-master-series-b30-9341820.jpg?v=1776591013"},{"product_id":"5-inch-steak-knife-elegant-series-b38l-np","title":"5\" Steak Knife - Elegant Series (B38L)","description":"\u003cp\u003eThis one belongs on the table, not the cutting board. When a ribeye or a rack of lamb chops lands in front of a guest, the knife they pick up should do the cutting without any effort on their part. The 5-inch Elegant Series Steak Knife has a blade that \u003cem\u003estays\u003c\/em\u003e sharp through a full dinner service, so nobody is sawing.\u003c\/p\u003e\n\n\u003ch3\u003eThe Right Tool for the Table\u003c\/h3\u003e\n\u003cp\u003eA steak knife is a single-task blade. It doesn't chop onions or break down a chicken. It cuts through a rested sirloin or a grilled lamb cutlet cleanly, at an angle, on a dinner plate. The 5-inch length is right for that job: enough reach to cross a thick-cut steak in one stroke, compact enough to handle without bumping the wine glass. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge doesn't fade halfway through a table of four.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel at Dinner\u003c\/h3\u003e\n\u003cp\u003eThe blade is built from 67 layers of Damascus cladding over that hard core. At the table, that matters twice: the layered steel protects the edge from the micro-chips that come with plate contact, and the flowing Damascus pattern looks like it belongs on a set dinner table. The linen Micarta handle is weighted and full-tang, which means the knife doesn't tip awkwardly when you're cutting at an angle with a full plate underneath.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch steak knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e At-table cutting of steaks, chops, and grilled proteins on a plate.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-NP\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series to carry the same Damascus build and linen Micarta handle from your prep bench to the dinner table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212299661363,"sku":"B38L-NP","price":58.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-steak-knife-elegant-series-b38l-9511110.jpg?v=1776591013"},{"product_id":"7-inch-chinese-cleaver-elegant-series-b38l-dc","title":"7\" Chinese Cleaver - Elegant Series (B38L)","description":"\u003cp\u003eReach for this when you're working through a pile of napa cabbage or slicing a block of firm tofu into even planks. The Chinese cleaver's wide rectangular blade lets you scoop everything straight off the board and into the wok without touching the bench twice. It looks like too much knife until it's in your hand. Then it's hard to put down.\u003c\/p\u003e\n\n\u003ch3\u003eThe Rectangular Blade Advantage\u003c\/h3\u003e\n\u003cp\u003eA Chinese cleaver isn't a bone chopper. It's a vegetable knife with a flat, broad blade that moves fast through brassicas and dense root vegetables alike. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge \u003cem\u003eholds\u003c\/em\u003e through a long prep session where a softer blade would dull mid-pile. Wrapped in 67 layers of Damascus cladding, the spine is also wide enough to crush a garlic clove flat before you start chopping.\u003c\/p\u003e\n\n\u003ch3\u003eLinen Micarta Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eThe linen Micarta handle doesn't absorb vegetable moisture or loosen near a sink. It grips whether your hands are dry or damp from washing produce. Full-tang construction means one bar of steel runs from the tip of the blade to the butt of the handle, so the balance point sits further back than you'd expect for a blade this wide. It's nimble once you're moving.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch Chinese cleaver, rectangular blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing brassicas, tofu, cucumbers, and spring onions; scooping chopped ingredients off the board; crushing garlic with the spine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-DC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series for a full Damascus lineup with the same linen Micarta handle throughout.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212299759667,"sku":"B38L-DC","price":127.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-chinese-cleaver-elegant-series-b38l-8954309.jpg?v=1776591014"},{"product_id":"6-5-inch-butchers-cleaver-elegant-series-b38l-kg","title":"6.5\" Butcher's Cleaver - Elegant Series (B38L)","description":"\u003cp\u003eReach for this when you're breaking down a whole chicken and need to split the carcass clean through the rib joint, or when a bone-in lamb shoulder is standing between you and Sunday dinner. The 6.5-inch Butcher's Cleaver is built to cleave, not slice. Heavy spine, short blade, all the weight where you need it.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for the Joint\u003c\/h3\u003e\n\u003cp\u003eA bone chopper lives or dies on its mass. This one carries a thick, heavy spine that drives the edge through cartilage and small bones with a single confident stroke, so you're not sawing and bruising the meat. The short 6.5-inch profile keeps the blade controllable over a cutting board, and the full-tang construction means every gram of that weight sits behind your grip, not out at the tip.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Cladding, Hardened Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV high-carbon stainless, vacuum heat-treated to 60-62 HRC. That hardness is rare on a bone knife for a reason: it takes a keen edge and \u003cem\u003eholds\u003c\/em\u003e it through a pile of chicken carcasses, where softer cleavers roll and dent. Wrapped in 67 layers of Damascus cladding for chip resistance on the shoulder of the blade, where most of the impact lands. The linen Micarta handle won't loosen with repeated heavy strokes, and it grips whether your hands are dry or wet with juices.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6.5-inch Butcher's Cleaver \/ Bone Chopper\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Splitting poultry carcasses and cleaving through small bone-in joints like lamb shoulders and chicken thighs.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-KG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series for the prep work once the joints are split, including a chef knife for board work and a smaller blade for trimming silverskin and tissue after the cleaver is done.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212299989043,"sku":"B38L-KG","price":139.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/65-butchers-cleaver-elegant-series-b38l-2807777.jpg?v=1776591013"},{"product_id":"8-inch-bread-knife-elegant-series-b38l-mb","title":"8\" Bread Knife - Elegant Series (B38L)","description":"\u003cp\u003eStop crushing your crusty sourdough. A serrated blade with the right set of teeth cuts through a hard crust and a soft crumb in one forward stroke, no pressing required. This 8-inch bread knife is long enough to clear a wide boule in a single pass without having to restart at the heel.\u003c\/p\u003e\n\n\u003ch3\u003eThe Serrated Edge Advantage\u003c\/h3\u003e\n\u003cp\u003eSerrations grip the crust where a straight edge would slide and compress. You draw the blade back and the teeth do the work, so the crumb stays intact instead of squashing flat. The same principle applies on brioche, on a crusty baguette, and on ripe heirloom tomatoes where a straight blade just pushes the skin around. Light pressure, clean cut.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel, Linen Micarta Handle\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness means the serrations \u003cem\u003estay\u003c\/em\u003e sharp far longer than a soft-steel bread knife would. The linen Micarta handle runs full-tang all the way to the butt, so the knife doesn't feel front-heavy when you're drawing it back through a wide loaf on a board. It's a bread knife that looks good on the bench, not hidden in a drawer.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8-inch bread knife, serrated edge\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing sourdough, baguettes, brioche, and ripe tomatoes where a straight edge compresses instead of cuts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-MB\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series for a full kitchen lineup that shares the same Damascus build and linen Micarta handle throughout.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212300349491,"sku":"B38L-MB","price":85.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-bread-knife-elegant-series-b38l-9614845.jpg?v=1776591012"},{"product_id":"6-inch-carving-fork-elegant-series-b38l-drc","title":"6\" Carving Fork - Elegant Series (B38L)","description":"\u003cp\u003eReach for this when the roast comes out of the oven and needs to be carved without the whole joint rocking around on the board. A carving fork does one thing: keeps the meat still while the knife does the work. Two tines in the right place and you're slicing clean instead of chasing a leg of lamb across the bench while your guests are waiting.\u003c\/p\u003e\n\n\u003ch3\u003eControl While You Carve\u003c\/h3\u003e\n\u003cp\u003eThe two long tines anchor a Christmas ham, a rolled pork shoulder, or a whole roast chicken without slipping or tearing the meat. They're spaced to give you a stable, two-point hold, so the joint doesn't rock forward when your carving knife pushes through. The tines are built from the same 10Cr15CoMoV high-carbon stainless core used across the Elegant Series, vacuum heat-treated to 60-62 HRC and wrapped in 67 layers of Damascus cladding. At that hardness, they \u003cem\u003estay\u003c\/em\u003e true under the pressure of a dense lamb shoulder without flexing over time.\u003c\/p\u003e\n\n\u003ch3\u003eLinen Micarta Handle, Full-Tang\u003c\/h3\u003e\n\u003cp\u003eThe handle matches the rest of the Elegant Series: linen Micarta composite that won't swell or crack near moisture. When you're carving at the table in front of guests, the fork and carving knife look like a set. Full-tang construction runs the steel all the way through the handle, so there's no flex point where the tines meet the grip. You get the force you need at the tip without anything shifting.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch carving fork, two-tine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Steadying a Christmas ham, leg of lamb, rolled pork shoulder, or whole roast chicken while you carve with a slicing or chef knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-DRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series for a carving set that matches on the table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212300546099,"sku":"B38L-DRC","price":43.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-carving-fork-elegant-series-b38l-9217098.jpg?v=1776673759"},{"product_id":"6-5-inch-butchers-cleaver-pin-series-x02o-kg","title":"6.5\" Butcher's Cleaver - Pin Series (X02O)","description":"\u003cp\u003eThis isn't a knife you reach for every day. When you've got pork ribs to portion, a whole duck to split at the backbone, or chicken thighs to cut through on the joint, this is the tool that does it in one decisive strike rather than three awkward hacks with the wrong blade. The 6.5-inch butcher's cleaver is narrow enough to control and heavy enough to mean it.\u003c\/p\u003e\n\n\u003ch3\u003eWeight Where You Need It\u003c\/h3\u003e\n\u003cp\u003eThe blade's mass does most of the work on bone and cartilage - you position it, then drop it with authority rather than forcing it through with arm strength. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, which is hard enough to take and hold a working edge through tough cuts without chipping on the impact of a bone. Three layers of cladding give the blade its rigidity on heavy work.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Built for the Strike\u003c\/h3\u003e\n\u003cp\u003eThe natural olive wood handle is riveted to a full-tang steel core that goes all the way through to the butt. That matters on a cleaver: when you're striking down through a joint, you don't want the handle flex absorbing the hit or the rivets working loose over time. Dense grain, tight build, no movement. It's heavier in the hand than the chef knife or Santoku, which is exactly right for this kind of work.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6.5-inch butcher's cleaver\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Portioning pork ribs, splitting poultry at the backbone, cutting through cartilage and small bones - tasks where a standard chef knife won't clear the job.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-KG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for the everyday protein and vegetable work, and reach for this one only when there's bone or cartilage in the path.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212304117811,"sku":"X02O-KG","price":73.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/65-butchers-cleaver-pin-series-x02o-5897684.jpg?v=1776591013"},{"product_id":"7-inch-chinese-cleaver-pin-series-x02o-dc","title":"7\" Chinese Cleaver - Pin Series (X02O)","description":"\u003cp\u003eReach for this when you've got half a napa cabbage to shred into ribbons, a block of firm tofu to slice clean through, or a whole daikon to break down in three minutes flat. The Chinese vegetable cleaver doesn't hack - it glides. The broad, thin blade is built for the kind of repetitive vertical chopping that leaves a chef knife feeling clumsy by comparison.\u003c\/p\u003e\n\n\u003ch3\u003eThe Vegetable Cleaver Difference\u003c\/h3\u003e\n\u003cp\u003eDon't mistake this for a bone chopper. The 7-inch blade is thin-ground for food work: splitting spring onions lengthways, shredding wombok, crushing a garlic clove flat with the spine and then scooping the pieces straight onto the board with the wide face. The 10Cr15CoMoV core \u003cem\u003estays\u003c\/em\u003e sharp through long sessions of repetitive chopping, and three layers of cladding keep the blade rigid without adding unnecessary weight behind the edge.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Balanced for the Draw Cut\u003c\/h3\u003e\n\u003cp\u003eThe full-tang construction spreads the weight through the handle so the blade doesn't pull forward when you're mid-chop. Natural olive wood is dense enough that the handle holds its shape after years of kitchen moisture, and the riveted build doesn't loosen over time. It sits wide in the hand - exactly right for the kind of grip this style of knife uses.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch Chinese vegetable cleaver\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Shredding cabbage, slicing tofu, chopping spring onions, and any vegetable prep where the broad face is useful for transferring food to the wok.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-DC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for proteins and round-edged chopping tasks, and the 7\" Nakiri if you want a thinner, lighter vegetable blade for more delicate produce.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212305330227,"sku":"X02O-DC","price":75.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-chinese-cleaver-pin-series-x02o-2839460.jpg?v=1776591013"},{"product_id":"8-5-inch-bread-knife-pin-series-x02o-8mb","title":"8.5\" Bread Knife - Pin Series (X02O)","description":"\u003cp\u003eStop sawing through your crusty sourdough and squashing the crumb. An 8.5-inch serrated blade doesn't need pressure - it glides through a hard crust with a single stroke and drops cleanly through a soft sandwich loaf without compressing it flat. This is the knife your chef knife can't replace, no matter how sharp you keep it.\u003c\/p\u003e\n\n\u003ch3\u003eSerrated Where It Counts\u003c\/h3\u003e\n\u003cp\u003eThe scalloped serrations bite through crust that would deflect a straight edge, then carry the cut through the soft interior without tearing. You don't need a rocking motion or a sawing effort - just a light pull and the bread opens. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the serrations \u003cem\u003estay\u003c\/em\u003e effective through hundreds of loaves before they need professional re-sharpening.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Long-Blade Comfort\u003c\/h3\u003e\n\u003cp\u003eAn 8.5-inch blade wants a handle that balances the length without tiring your wrist. Natural olive wood is dense enough to balance the blade length, and the full-tang construction means the steel runs all the way through to the butt so the knife doesn't tip forward mid-slice. The riveted grip is tight and stays tight with daily use.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8.5-inch serrated bread knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Crusty sourdough, baguettes, soft sandwich loaves, layered cakes, and any food where a straight edge would compress rather than cut.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-8MB\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for proteins and daily board work, and the 7\" Santoku for the push-cut vegetable prep where a serrated edge would be wasted.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212306575411,"sku":"X02O-8MB","price":61.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/85-bread-knife-pin-series-x02o-4948442.jpg?v=1776591013"},{"product_id":"5-5-inch-boning-knife-pin-series-x02o-tg","title":"5.5\" Boning Knife - Pin Series (X02O)","description":"\u003cp\u003eReach for this when you're breaking down a whole chicken or trimming a fish fillet. A chef knife is too wide to navigate around a joint and too stiff to follow the contour of a rib cage. The 5.5-inch boning knife's narrow, flexible-feeling blade gets into the tight spaces -- around the thigh socket, along the spine of a fish, down the silver membrane of a rack of lamb -- without tearing the meat you're trying to keep intact.\u003c\/p\u003e\n\n\u003ch3\u003eNarrow Enough to Follow the Bone\u003c\/h3\u003e\n\u003cp\u003eThe blade geometry is the whole point of a boning knife. The tip is sharp enough to pierce directly into a joint without needing to hack at it, and the narrow profile lets you angle and rotate the blade while you're cutting rather than committing to a single straight line. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge \u003cem\u003estays\u003c\/em\u003e sharp through a whole bird or a side of salmon without going dull on the connective tissue and membrane that blunts softer steels fast.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Control in a Wet Environment\u003c\/h3\u003e\n\u003cp\u003eBoning work happens with wet hands on wet meat. Natural olive wood is dense and close-grained, which means it doesn't get slippery the way varnished handles can when the grip gets damp. The full-tang construction keeps the knife from feeling front-heavy when you're working at an angle, and the riveted build stays tight with the regular hand-washing that butchery work demands.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5.5-inch boning knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Deboning poultry and fish, trimming silverskin, working around joints and rib cages where a wide blade won't fit.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-TG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for the board work once the protein is broken down, and the 8\" Carving Knife when it's time to slice a whole roast at the table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212307787827,"sku":"X02O-TG","price":55.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/55-boning-knife-pin-series-x02o-6460245.jpg?v=1776591011"},{"product_id":"8-inch-frozen-knife-pin-series-x02o-dr","title":"8\" Frozen Knife - Pin Series (X02O)","description":"\u003cp\u003eYour chef knife is not the right tool for frozen meat. Forcing a sharp, hard edge through a block of frozen mince or a solidly frozen fish fillet risks chipping the blade and still ends up as a sawing exercise that goes nowhere fast. The frozen knife is built for exactly this job: a long, serrated edge designed to bite into hard-frozen food and work through it with controlled strokes rather than brute pressure.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for the Freezer Section\u003c\/h3\u003e\n\u003cp\u003eThe serrations on an 8-inch frozen knife grip the hard surface that would deflect a straight edge. You work with a back-and-forth motion rather than pushing down, which gives you control over where the cut lands and keeps the knife tracking straight through the block. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, giving the edge enough hardness to resist the stress of cutting frozen product without becoming brittle at low temperatures.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Grip When It Matters\u003c\/h3\u003e\n\u003cp\u003eFrozen food is cold, and cold hands slip. The natural olive wood handle gives you something to hold onto - dense grain, no synthetic smooth spots, riveted to a full-tang steel core that keeps the balance consistent even at the far end of an 8-inch blade. The knife's weight is distributed for push-cut work, not for precision slicing, so it feels right when you're working through something rigid.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8-inch serrated frozen\/bone knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Cutting through frozen meat blocks, frozen fish, and solidly frozen produce where a straight-edge knife would chip or stall.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-DR\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for fresh protein work, and keep this one dedicated to anything that comes out of the freezer.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212308475955,"sku":"X02O-DR","price":60.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-frozen-knife-pin-series-x02o-9481013.jpg?v=1776591012"},{"product_id":"5-inch-steak-knife-pin-series-x02o-np","title":"5\" Steak Knife - Pin Series (X02O)","description":"\u003cp\u003eReach for this when the main course hits the table. A proper steak knife does one thing that a chef knife can't: it sits comfortably in your hand at the dinner table, balanced for the light pressure of cutting a rested ribeye or a lamb cutlet without sawing back and forth. The 5-inch blade is short enough to be precise and long enough to clear a thick cut of beef in two strokes.\u003c\/p\u003e\n\n\u003ch3\u003eAt-Table Performance\u003c\/h3\u003e\n\u003cp\u003eThe 10Cr15CoMoV core takes a keen edge and it doesn't give it up halfway through a long Sunday lunch. Three layers of cladding keep the blade stiff, so it tracks true through a thicker cut of pork belly or rump without flexing sideways. You won't find yourself hunting for a sharper alternative after you've used one.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Built for the Hand\u003c\/h3\u003e\n\u003cp\u003eNatural olive wood handles the contact with oily marinades and sauce without staining or swelling the way softer timbers do. The full-tang construction keeps the weight balanced in a dinner-table grip rather than tipping toward the blade. It's lighter than the chef knife, which is exactly right when you're cutting individual portions rather than breaking down a whole protein.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch steak knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e At-table cutting of steaks, lamb chops, roast pork, and any plated protein that deserves a proper knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-NP\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for the prep work that happens before the meal, and the 8\" Carving Knife for slicing the roast before it reaches the plate.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212308607027,"sku":"X02O-NP","price":54.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-steak-knife-pin-series-x02o-7126895.jpg?v=1776591011"},{"product_id":"6-inch-carving-fork-pin-series-x02o-drc","title":"5\" Carving Fork - Pin Series (X02O)","description":"\u003cp\u003eReach for this when you're plating a roast chicken and the carving knife has already done its job. A carving fork holds the bird, the loin, or the leg steady while you work through it cleanly - without the meat shifting, the joint twisting, or your free hand getting too close to the blade. Five inches is the right length: enough reach to anchor a whole roast, short enough to stay in control on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eSteady the Cut\u003c\/h3\u003e\n\u003cp\u003eThe two tines grip the meat where you plant them and don't move. That stability is what lets you carve thin, even slices across a Sunday roast or keep a rolled loin from rolling while you work down its length. The tines are narrow enough not to tear the flesh as they go in, and the tip is sharp enough to pierce through the crust of a well-rested piece of meat without forcing it.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch two-tine carving fork\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Holding roast chicken, beef, pork, or lamb steady while carving - any protein where the meat needs to be anchored before slicing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-DRC\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212308803635,"sku":"X02O-DRC","price":41.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-carving-fork-pin-series-x02o-8442881.jpg?v=1776591010"},{"product_id":"3-piece-knife-set-pin-series-x02o-a3","title":"3-Piece Knife Set - Pin Series (X02O)","description":"\u003cp\u003eReach for this set when you want a proper kitchen kit without the filler. Three knives cover most of what actually happens on a weeknight cutting board - from breaking down a whole chicken to shaving radish paper-thin for a salad. No steak knife you'll use twice a year. No bread knife buried at the back of the drawer.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the Set\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8\" Chef Knife:\u003c\/strong\u003e Your daily driver. Rock-chop a pile of onions for a ragu, butterfly a chicken thigh, or work through a whole butternut without the blade tipping forward on you.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7\" Santoku:\u003c\/strong\u003e The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, dicing a capsicum, or shaving radish paper-thin - any job where a rocking chef knife overcuts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5\" Utility Knife:\u003c\/strong\u003e The in-between blade. Halve cherry tomatoes, trim silverskin off a pork fillet, or slice a small roma without reaching for the chef knife.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eOne Steel, All Three Blades\u003c\/h3\u003e\n\u003cp\u003eEvery knife in the set shares the same 10Cr15CoMoV high-carbon stainless core, wrapped in three layers of cladding and vacuum heat-treated to 60-62 HRC. That's a meaningful step up from the German steels in most beginner sets - the edge takes a finer polish and \u003cem\u003eholds\u003c\/em\u003e it through a full prep session without needing a honing rod halfway through dinner. Three-layer composite construction keeps each blade rigid on dense produce without making it brittle.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handles, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eAll three handles are natural olive wood, riveted to full-tang steel cores. Olive wood is dense and naturally oily, so it won't swell or split after years of kitchen use. The same build quality goes into every knife in the set, from the 8-inch chef to the 5-inch utility.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 3-piece set: 8\" Chef + 7\" Santoku + 5\" Utility\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e A focused daily prep lineup covering rock-chopping, push-cut slicing, and in-between work on smaller produce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-A3\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eAdd the Pin Series 4\" Paring Knife for in-hand work like peeling apples and segmenting citrus, or the 5-Piece Set if you want the bread knife included from the start.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212309131315,"sku":"X02O-A3","price":154.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/3-piece-knife-set-pin-series-x02o-5875674.jpg?v=1776591008"},{"product_id":"10-inch-bread-knife-supreme-series-x02-10mb","title":"10\" Bread Knife - Supreme Series (X02)","description":"\u003cp\u003eReach for this when you're cutting a full-length sourdough batard and your 8-inch bread knife keeps running out of room before the end of the loaf. An extra two inches sounds trivial until you're pushing a knife back and forth through a Pullman loaf or a thick round country loaf and the blade keeps clipping the bench. Ten inches clears a full batard in two or three smooth strokes without your knuckles touching the board.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for Long Loaves\u003c\/h3\u003e\n\u003cp\u003eThe serrated edge grips the crust on the first stroke, so you're not dragging and compressing the crumb before the blade bites through. German 1.4116 (X50CrMoV15) stainless steel holds that edge through weeks of regular use without needing a whetstone, and it won't rust if you forget to dry it promptly. The blade is long enough to slice a wide Pullman in a single clean pass and stiff enough to track straight through a dense whole-grain loaf that wants to bounce under the knife.\u003c\/p\u003e\n\n\u003ch3\u003eRed Wood Handle, Full-Tang Balance\u003c\/h3\u003e\n\u003cp\u003eThe red wood handle is secured with stainless steel rivets, and the full-tang construction keeps the weight centred rather than tipping toward the blade on a long loaf. The grip is comfortable for the long, low-pressure strokes that bread cutting calls for. It sits right whether you're using a proper sawing motion on a thick crust or almost no pressure at all on a soft enriched dough.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56-58 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 10-inch serrated bread knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red wood with stainless steel rivets, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Long-loaf slicing -- sourdough batards, Pullman loaves, large round country loaves -- where a standard 8-inch bread knife runs short.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme Series (X02)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-10MB\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Supreme Series 8\" Chef Knife for everything else on the board, and the Supreme Series 6\" Diamond Rod to keep your kitchen knives tuned between sessions.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212309557299,"sku":"X02-10MB","price":50.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/10-bread-knife-supreme-series-x02-2264423.jpg?v=1776590958"},{"product_id":"8-inch-frozen-knife-supreme-series-x02-dr","title":"8\" Frozen Knife - Supreme Series (X02)","description":"\u003cp\u003eReach for this when you're carving a frozen side of salmon, splitting a hard-skin melon straight from the fridge, or cutting through a whole frozen baguette without defrosting it first. A standard chef knife can't do this safely -- the blade chatters, the food slips, and you end up with ragged edges at best. A frozen knife is built for exactly this use: a serrated, stiff blade long enough to work through the surface in controlled strokes.\u003c\/p\u003e\n\n\u003ch3\u003eSerrated for Frozen Surfaces\u003c\/h3\u003e\n\u003cp\u003eThe serrated edge grips frozen meat and dense-skinned produce on the first pass, so the blade doesn't slide before it bites. German 1.4116 (X50CrMoV15) stainless steel is tough enough to handle the pressure of cutting through ice-bound tissue without chipping, and it won't corrode from contact with juices that thaw during the cut. The 8-inch length gives you enough reach to clear a full side of frozen fish or the width of a large rockmelon in steady, even strokes.\u003c\/p\u003e\n\n\u003ch3\u003eRed Wood Handle, Full-Tang Control\u003c\/h3\u003e\n\u003cp\u003eFrozen food requires more downward pressure than fresh produce, so the full-tang construction matters here -- it keeps the blade and handle moving as one piece rather than torquing on a heavier cut. The red wood handle stays secure in a wet hand, which is exactly the condition you're in when frozen food starts to surface-thaw the moment you pick it up. Stainless steel rivets keep the handle from splitting with repeated use.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56-58 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8-inch serrated frozen knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red wood with stainless steel rivets, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Cutting frozen meats, hard-skin produce, and frozen bread without thawing -- tasks a standard chef knife handles poorly.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme Series (X02)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-DR\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Supreme Series 8\" Chef Knife for fresh prep, and the Supreme Series 8\" Carving Knife for presenting sliced proteins at the table once they've thawed.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212309786675,"sku":"X02-DR","price":42.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-frozen-knife-supreme-series-x02-5707479.jpg?v=1776590958"},{"product_id":"5-inch-steak-knife-supreme-series-x02-np","title":"5\" Steak Knife - Supreme Series (X02)","description":"\u003cp\u003eReach for this when the main course hits the table. A proper steak knife does something a dinner fork and a blunt table knife can't: it lets you cut a rested ribeye or a lamb cutlet cleanly, without sawing back and forth and dragging the juices out of the meat. The 5-inch blade is exactly right for at-table work -- short enough to be precise, long enough to clear a thick cut of beef in two clean strokes.\u003c\/p\u003e\n\n\u003ch3\u003eAt-Table Performance\u003c\/h3\u003e\n\u003cp\u003eGerman 1.4116 (X50CrMoV15) stainless steel takes a keen edge and it \u003cem\u003eholds\u003c\/em\u003e through a long Sunday lunch without needing a touch-up halfway through. That's 56-58 HRC -- softer than a Japanese blade but tough enough not to chip on bone, and easy to bring back on a standard honing rod. You won't find yourself hunting for a sharper knife at the table after you've used this one.\u003c\/p\u003e\n\n\u003ch3\u003eRed Wood Handle, Built for the Hand at Dinner\u003c\/h3\u003e\n\u003cp\u003eThe red wood handle is balanced for a dinner-table grip rather than a prep grip -- lighter and more relaxed than a chef knife, which is exactly what you want when you're cutting individual portions rather than breaking down a whole protein. The full-tang construction keeps the weight even from blade to butt, so it doesn't tip forward when you're doing the lighter, more precise cuts that plated food calls for. Stainless steel rivets and a clean, traditional look that won't feel out of place next to a proper wine glass.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56-58 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch steak knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red wood with stainless steel rivets, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e At-table cutting of steaks, lamb chops, roast pork, and any plated protein that deserves a proper knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme Series (X02)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-NP\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Supreme Series 8\" Carving Knife for slicing the roast before it reaches the plate, and the Supreme Series 8\" Chef Knife for the prep work that happens in the kitchen before dinner.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310179891,"sku":"X02-NP","price":33.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-steak-knife-supreme-series-x02-2225855.jpg?v=1776590957"},{"product_id":"5-piece-knife-set-supreme-series-x02-a5","title":"5-Piece Knife Set - Supreme Series (X02)","description":"\u003cp\u003eReach for this set when you're stocking a kitchen properly for the first time, or finally retiring the block set that's been limping along for a decade. Five knives, every size you'll actually use. No doubles, no novelty blades that come out once and go straight back in the drawer.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the Set\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8\" Chef Knife:\u003c\/strong\u003e Your daily go-to. Rock-chop a pile of onions for a Sunday ragu, butterfly a chicken thigh, or work through a dense butternut without the blade tipping forward on you.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7\" Santoku:\u003c\/strong\u003e The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, dicing a capsicum, or shaving radish paper-thin for a salad.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8\" Carving Knife:\u003c\/strong\u003e Steady, single-stroke slices on a rested roast chicken, leg of lamb, or Sunday pork loin without tearing the grain of the meat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5\" Utility Knife:\u003c\/strong\u003e The in-between blade. Trim silverskin off a pork fillet, halve a peach for a dessert, or slice a small roma without reaching for the chef knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4\" Paring Knife:\u003c\/strong\u003e For the close-in work. Peel apples, devein prawns, or segment a grapefruit directly in your hand.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eGerman Steel, Built to Last\u003c\/h3\u003e\n\u003cp\u003eEvery blade in the set is German 1.4116 (X50CrMoV15) stainless steel, heat-treated to 56-58 HRC. That hardness keeps an edge through a full week of daily prep without chipping on bone or gristle. It won't rust if you forget to dry it immediately, and it sharpens cleanly on a standard honing rod. The \u003cstrong\u003efull-tang\u003c\/strong\u003e construction runs the steel in one solid piece from the tip of each blade through to the butt of the handle.\u003c\/p\u003e\n\n\u003ch3\u003eMatched Handles, One Kitchen Look\u003c\/h3\u003e\n\u003cp\u003eThe red wood handles are secured with stainless steel rivets and finished consistently across all five knives. They're comfortable in a power grip on the chef knife and a precision pinch on the paring knife. Whether the set's on a magnetic strip or laid out on the bench, it looks like it belongs there.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56-58 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-piece set -- 8\" Chef + 7\" Santoku + 8\" Carving + 5\" Utility + 4\" Paring\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red wood with stainless steel rivets, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e A complete daily prep lineup covering rock-chopping, push-cutting, slicing, and in-hand detail work.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme Series (X02)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-A5\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eAdd the Supreme Series 8\" Bread Knife to handle sourdough and crusty loaves, or the Supreme Series 6\" Diamond Rod to keep every blade in the set sharp between honing sessions.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310245427,"sku":"X02-A5","price":176.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-piece-knife-set-supreme-series-x02-4980523.jpg?v=1776590956"},{"product_id":"5-8-inch-viking-knife-mo-series-x06-wd","title":"5.8\" Viking Knife - Mo Series (X06)","description":"\u003cp\u003eReach for this when a pork belly needs scoring or a thick salmon steak needs portioning and your chef knife feels like the wrong tool. The Viking Knife is a full-bellied, drop-point blade with a heavier spine than a utility knife and a shorter length than a chef knife. It sits between the two and does things neither does as well: controlled forward cuts through proteins that need both pressure and precision.\u003c\/p\u003e\n\n\u003ch3\u003eA Profile Built for Protein Work\u003c\/h3\u003e\n\u003cp\u003eThe drop-point tip sweeps to a low point that lets you start a cut at the centre of a piece of fish or meat without the tip wandering above the surface. At 5.8 inches the blade is long enough to portion a full duck breast or score a pork belly in one stroke, but short enough to manoeuvre around cartilage and fat without overcommitting. The wide belly gives you a forward rocking option when you want it, and the flat section behind the tip lets you make controlled entry cuts without tearing.\u003c\/p\u003e\n\n\u003ch3\u003e67-Layer Damascus, Burnt Oak Grip\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV high-carbon stainless, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. The edge \u003cem\u003eholds\u003c\/em\u003e through a session of protein work where a softer steel would start skating across surface fat. Burnt oak with a red G10 accent ring gives you a stable grip whether your hands are dry or slick from handling meat. Full-tang construction sits the weight right on your pinch point so the blade doesn't feel tip-heavy through a longer portioning task.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5.8-inch Viking Knife, drop-point full-belly\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Burnt Oak with Red G10 Accent, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Portioning fish steaks, scoring pork belly, trimming proteins, and any task where a compact but heavy-spined blade outperforms a utility knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Mo Series (X06)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X06-WD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Mo Series for a matching kitchen lineup that shares the same burnt oak handles, red G10 accent, and 67-layer Damascus build.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310376499,"sku":"X06-WD","price":86.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/58-viking-knife-mo-series-x06-7380837.jpg?v=1776673760"},{"product_id":"5-inch-santoku-knife-mo-series-x06-5rs","title":"5\" Santoku Knife - Mo Series (X06)","description":"\u003cp\u003eReach for this when you're shaving fennel paper-thin or slicing a zucchini into even coins on a small board where an 8-inch blade is just too much knife. The 5\" Santoku is the shorter, more nimble version of the Mo Series workhorse. Same push-cut flat profile. Smaller footprint, more control in tighter spaces.\u003c\/p\u003e\n\n\u003ch3\u003eThe Santoku Advantage\u003c\/h3\u003e\n\u003cp\u003eThe flat belly is what makes a santoku a santoku. Instead of rocking, you push straight down through cucumber rounds or capsicum strips and lift cleanly off the board. At 5 inches this one is especially direct: your hand stays close to the board, and the tip doesn't hang over the edge of the food before the heel reaches the board. It's the knife you'll grab for prep work where a longer blade feels heavy and imprecise.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel, Burnt Oak Handle\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV high-carbon stainless, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge \u003cem\u003eholds\u003c\/em\u003e through a prep session rather than dulling on the third capsicum. The burnt oak handle with its red G10 accent ring sits firmly in a pinch grip whether you're doing fast coin cuts or slow deliberate slices. Full-tang construction means the weight doesn't shift when you press down through something dense.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch Santoku, flat-profile push-cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Burnt Oak with Red G10 Accent, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Push-cutting vegetables, slicing fish fillets, and any prep where a shorter, lighter blade gives you more control than a full-size santoku.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Mo Series (X06)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X06-5RS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Mo Series for a kitchen lineup that shares the same burnt oak handles, 67-layer Damascus cladding, and red G10 accent.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310573107,"sku":"X06-5RS","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-santoku-knife-mo-series-x06-8714667.jpg?v=1776590958"},{"product_id":"6-inch-carving-fork-mo-series-x06-drc","title":"6\" Carving Fork - Mo Series (X06)","description":"\u003cp\u003eA carving fork does one job well: it pins the roast while your other hand slices. Press the tines into a leg of lamb, a Christmas ham, or a brisket resting on the board and the meat stops rocking around every time the carving knife makes contact. No folded tea towel stuffed under the joint. Just steady, controlled slicing from the first cut to the last.\u003c\/p\u003e\n\n\u003ch3\u003eStable Tines, Mo Series Build\u003c\/h3\u003e\n\u003cp\u003eThe two tines are forged from the same 10Cr15CoMoV high-carbon stainless core used across the Mo Series, wrapped in 67 layers of Damascus cladding and vacuum heat-treated to 60-62 HRC. That hardness means the tines \u003cem\u003estay\u003c\/em\u003e true under the pressure of a dense pork shoulder or a thick rib roast without flexing over time. The Damascus pattern runs up the shaft so the fork looks like it belongs with the Mo Series knives on the table.\u003c\/p\u003e\n\n\u003ch3\u003eBurnt Oak Handle, Full-Tang\u003c\/h3\u003e\n\u003cp\u003eThe handle matches the rest of the Mo Series: deep-burnt oak with a red G10 accent ring, full-tang construction through to the butt. Burnt oak is dense enough that it won't slip in a wet hand at the table, and the handle is shaped the same as the knives in the series so picking up the fork mid-carve feels familiar. When you're presenting a roast in front of guests, the fork and the carving knife look like a pair because they are.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch carving fork, two-tine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Burnt Oak with Red G10 Accent, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Steadying a leg of lamb, Christmas ham, brisket, or any large roast while you carve with a slicing or carving knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Mo Series (X06)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X06-DRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Mo Series for a matching carving set that shares the same burnt oak handle, red G10 accent, and 67-layer Damascus build.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310671411,"sku":"X06-DRC","price":61.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-carving-fork-mo-series-x06-9283787.jpg?v=1776673758"},{"product_id":"8-inch-bread-knife-ji-series-x08-mb","title":"8\" Bread Knife - Ji Series (X08)","description":"\u003cp\u003eStop crushing your crusty sourdough. A serrated blade with the right set of teeth cuts through a hard crust and a soft crumb in one forward stroke, no pressing required. This 8-inch bread knife is long enough to clear a wide boule in a single pass without having to start over at the heel.\u003c\/p\u003e\n\n\u003ch3\u003eThe Serrated Edge Advantage\u003c\/h3\u003e\n\u003cp\u003eSerrations grip the crust where a straight edge would slide and compress. You draw the blade back and the teeth do the work, so the crumb underneath stays intact instead of squashing flat. It's the same principle on a brioche as it is on a baguette, just lighter pressure. Slicing tomatoes also works without the skin skating away first.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel, Ebony Handle\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, the steel \u003cem\u003eholds\u003c\/em\u003e its edge between sharpenings far longer than a soft serrated blade would. The ebony handle runs full-tang all the way to the butt, so the knife doesn't feel front-heavy when you're drawing it back through a wide loaf.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8-inch bread knife, serrated edge\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing sourdough, baguettes, brioche, and ripe tomatoes where a straight edge compresses instead of cuts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-MB\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 5\" Butter Knife for spreading at the table, and the Ji Series 8\" Chef Knife for the rest of your board work.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310802483,"sku":"X08-MB","price":98.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-bread-knife-ji-series-x08-1482812.jpg?v=1776590959"},{"product_id":"7-inch-chinese-cleaver-ji-series-x08-dc","title":"7\" Chinese Cleaver - Ji Series (X08)","description":"\u003cp\u003eReach for this when you're breaking down a whole napa cabbage or slicing a block of firm tofu into planks. The Chinese cleaver's wide rectangular blade lets you scoop ingredients off the board straight into the wok without touching anything else. It looks heavy-handed until you pick it up. Then you realise how much work one blade can do.\u003c\/p\u003e\n\n\u003ch3\u003eThe Rectangular Blade Advantage\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, the edge \u003cem\u003eholds\u003c\/em\u003e through extended vegetable sessions that would dull a softer blade mid-prep. The broad flat of the blade also works as a bench scraper or a meat tenderiser in a pinch, and the spine is wide enough to use for crushing garlic.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that doesn't absorb moisture or stain over time. The handle is set deep into the steel, with the full tang running tip to butt so the weight sits behind your grip where it counts. It's balanced closer to the heel than most Western cleavers, which makes it more nimble than it looks on the board.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch Chinese cleaver, rectangular blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down brassicas, slicing tofu, scooping chopped ingredients, and crushing garlic with the spine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-DC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for rock-chop tasks and proteins where a curved belly is faster, and the Ji Series 4\" Paring Knife for anything too small to bring to a full board.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212310933555,"sku":"X08-DC","price":146.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-chinese-cleaver-ji-series-x08-5821191.jpg?v=1776590960"},{"product_id":"6-5-inch-butchers-cleaver-ji-series-x08-kg","title":"6.5\" Butcher's Cleaver - Ji Series (X08)","description":"\u003cp\u003eReach for this when you're breaking down a whole chicken and need to split the carcass through the rib cage, or when a bone-in duck breast needs separating with one clean strike. The 6.5-inch Butcher's Cleaver isn't for slicing. It's for the moments where you need a heavy spine and a short blade to drive through cartilage and small bones with control. One stroke. Done.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for the Joint\u003c\/h3\u003e\n\u003cp\u003eThe thick spine carries the mass that makes bone work possible without hammering. Drive it down through a chicken joint and it goes through cleanly, so you're not bruising the meat by hacking repeatedly. The 6.5-inch blade length keeps it controllable on a standard cutting board. Full-tang construction means every gram of steel sits behind your grip instead of swinging out past your hand.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Cladding, Hardened Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus cladding. Vacuum heat-treated to 60-62 HRC, the edge \u003cem\u003eholds\u003c\/em\u003e through the repeated impact work that would roll a softer blade. The layered Damascus cladding adds chip resistance on the shoulder of the blade, which is where most of the impact lands on a bone stroke.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6.5-inch Butcher's Cleaver, heavy spine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Splitting poultry carcasses, cleaving through rib joints, and any bone work where a short, heavy blade beats a longer one.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-KG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for the prep work once the joints are split, and the Ji Series 6\" Honesuki-style Chef Knife for working around bone and cartilage where the cleaver is too blunt an instrument.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311031859,"sku":"X08-KG","price":160.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/65-butchers-cleaver-ji-series-x08-4294464.jpg?v=1776590959"},{"product_id":"7-5-inch-viking-knife-ji-series-x08-wd","title":"7.5\" Viking Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when you want a blade that does the work of a chef knife but sits differently in the hand. The Viking profile is wider at the belly and heavier through the spine than a standard kitchen knife. It's designed for outdoor prep, camp cooking, or anyone who wants more substance under the grip when they're working through dense vegetables or breaking apart a rack of ribs.\u003c\/p\u003e\n\n\u003ch3\u003eThe Viking Profile\u003c\/h3\u003e\n\u003cp\u003eThe 7.5-inch blade has more height through the midsection than a chef knife and a straighter edge geometry closer to a cleaver than a French curve. That width gives you knuckle clearance on the board without lifting your grip, and the spine thickness means it won't flex when you're pushing through a dense squash or a thick-cut pork belly. The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. The edge \u003cem\u003eholds\u003c\/em\u003e through heavy work that would dull a thinner blade faster.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that grips well even in wet outdoor conditions. The handle is proportioned to suit a fuller grip rather than a pinch, which matches how most people hold a wider blade naturally. Full-tang through to the butt, so the balance sits deep in the hand where you want it when you're working with more force than usual.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7.5-inch Viking knife, broad belly, heavier spine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Dense vegetable prep, outdoor cooking, camp meals, and any task where extra blade height and weight work in your favour.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-WD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for everyday kitchen prep, and the Ji Series 4\" Paring Knife for the fine work this blade is too broad for.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311162931,"sku":"X08-WD","price":102.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/75-viking-knife-ji-series-x08-9630649.jpg?v=1776590958"},{"product_id":"6-inch-chef-knife-ji-series-x08-dy","title":"6\" Chef Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when you're breaking down a whole chicken and need a blade that can work both sides of a joint. The upswept Honesuki-style tip gets in under the oyster, and the stiff spine gives you the control to separate the thigh from the carcass without slipping. It handles like a chef knife and thinks like a boning knife.\u003c\/p\u003e\n\n\u003ch3\u003eThe Honesuki Profile\u003c\/h3\u003e\n\u003cp\u003eThe triangular blade with its steep spine-to-edge taper isn't just for show. It lets you work close to the bone where a standard chef knife gets awkward, and the stiff blade won't flex away from the joint when you're applying lateral pressure. Use it through the whole chicken breakdown and you won't need to switch knives once.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel, Ebony Handle\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, the edge \u003cem\u003eholds\u003c\/em\u003e sharp through the cartilage and tendon work that would blunt a softer blade quickly. The ebony handle runs full-tang, so the weight sits behind your grip and the knife doesn't feel tip-heavy when you're working with the blade angled down.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch chef knife, Honesuki-style triangular profile\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down poultry, working around joints and cartilage, and tasks where a stiff blade near the bone beats a flexible boning knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-DY\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for the board work once the chicken is broken down, and the Ji Series 7\" Fillet Knife for fish where flexibility matters more than stiffness.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311261235,"sku":"X08-DY","price":104.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-chef-knife-ji-series-x08-3014350.jpg?v=1776590959"},{"product_id":"5-inch-steak-knife-ji-series-x08-np","title":"5\" Steak Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when the rested ribeye hits the table and you want the knife doing the work, not your guest's hand. A good steak knife respects the cook's effort. The 5-inch blade is long enough for a full portion, short enough to stay controlled at an angle on a dinner plate.\u003c\/p\u003e\n\n\u003ch3\u003eSharp Where It Matters\u003c\/h3\u003e\n\u003cp\u003eThe core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, the edge \u003cem\u003estays\u003c\/em\u003e keen through dinner for a full table without needing a touch-up between courses. The flowing Damascus pattern gives each blade its own look, so they're worth putting on the table rather than hiding in a block.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that sits well at a dinner setting: dark and clean-looking, with good grip even when a guest's hands are slightly damp from the table. The full-tang construction keeps the balance point back toward the hand rather than out at the tip, which matters when you're cutting at an angle on a plate rather than straight down on a board.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch steak knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e At-table steak cutting, grilled proteins, and any moment where a sharp dinner knife makes the difference.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-NP\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for the prep side of the meal, and the Ji Series 8\" Carving Knife for presenting a roast before it reaches the table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311392307,"sku":"X08-NP","price":83.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-steak-knife-ji-series-x08-6298970.jpg?v=1776590957"},{"product_id":"6-inch-carving-fork-ji-series-x08-drc","title":"6\" Carving Fork - Ji Series (X08)","description":"\u003cp\u003eReach for this when you've pulled a leg of lamb out of the oven and need to lift each slice cleanly onto the plate without it falling apart. A carving fork does one thing: holds the roast still while you cut. Two sharp tines in the right place mean you're not chasing the meat across the board while the guests are waiting.\u003c\/p\u003e\n\n\u003ch3\u003eControl While You Carve\u003c\/h3\u003e\n\u003cp\u003eThe tines are long enough to anchor a full chicken or a roast pork shoulder without slipping, and spaced to give you a stable hold without tearing the meat. The ebony handle sits at the same level as the rest of the Ji Series so it pairs cleanly with your carving knife when you're presenting at the table. It's a tool, not decoration, but it doesn't look out of place either.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that stays dry-feeling even with roast juices running down the handle. The full-tang construction means the tines are part of one continuous piece of steel, so there's no flex point where the fork meets the handle. You get the force you need without anything shifting in your grip.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch carving fork, two-tine\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Anchoring roasts while carving, steadying whole chickens and pork shoulders at the table or on the board.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-DRC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for the carving itself, and the Ji Series 7\" Santoku if you prefer a shorter blade for slicing at the table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311556147,"sku":"X08-DRC","price":63.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-carving-fork-ji-series-x08-3908616.jpg?v=1776590957"},{"product_id":"5-inch-utility-knife-retro-series-pm8s-wy","title":"5\" Utility Knife - Retro Series (PM8S)","description":"\u003cp\u003eReach for this when the chef knife is too much. Cherry tomatoes that roll away from a big blade, silverskin on a pork fillet, a peach you want halved cleanly without the pit dragging the flesh apart - this is the knife for that middle tier of jobs. It sits between paring knife territory and full utility length, with enough belly to slice and enough control to trim.\u003c\/p\u003e\n\n\u003ch3\u003eThe Right Size for the Job\u003c\/h3\u003e\n\u003cp\u003eMost kitchens have a chef knife and a parer and a gap in between where neither feels right. The utility knife fills that gap. It's nimble enough to work close to the board for deveining prawns or slicing a block of halloumi, but long enough to break down a mango or trim the fat cap off a lamb rack without fighting the curve of the blade. The thin profile keeps it from wedging in soft produce the way a thicker chef knife will.\u003c\/p\u003e\n\n\u003ch3\u003eSame Steel, Same Handle, Ready to Match\u003c\/h3\u003e\n\u003cp\u003eThe blade is 3-layer 10Cr15CoMoV composite: a hard high-carbon core vacuum heat-treated to 60-62 HRC, flanked by two layers of softer stainless for corrosion resistance. It \u003cem\u003eholds\u003c\/em\u003e a fine edge without the brittleness you'd get from a single-steel hard blade. The octagonal Red Wood handle with genuine black buffalo horn collar is the same profile as every other knife in the Retro Series, so it pairs cleanly on the bench or in the block.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-Layer 10Cr15CoMoV Composite Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch utility knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood \u0026amp; Black Buffalo Horn (Octagonal), full tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Trimming silverskin, halving cherry tomatoes, slicing soft cheese, and any mid-range task where the chef knife feels oversized.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Retro Series (PM8S)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8S-WY\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Retro 8.5\" Chef Knife (PM8S-CS) for the heavy daily prep, and the Retro 7\" Santoku (PM8S-RS) for dedicated push-cut vegetable work. The three cover everything from proteins to fine slicing without overlap.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212311687219,"sku":"PM8S-WY","price":58.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-utility-knife-retro-series-pm8s-6635426.jpg?v=1776590956"},{"product_id":"5-5-inch-santoku-knife-retro-series-pm8s-5-5rs","title":"5.5\" Santoku Knife - Retro Series (PM8S)","description":"\u003cp\u003eReach for this when a full 7-inch santoku is too much knife for the job. Halving cherry tomatoes, slicing a single capsicum, trimming herbs off the stem, or prepping a small bowl of shallots - these are jobs where the shorter length actually helps. You're not fighting extra blade weight, and the flat belly stays in full contact with the board through the cut.\u003c\/p\u003e\n\n\u003ch3\u003eCompact Length, Same Santoku Geometry\u003c\/h3\u003e\n\u003cp\u003eThe 5.5-inch length puts this in the same category as a utility knife, but the profile is pure santoku: nearly flat belly and no tip curve to push produce away on the downstroke. That flat belly is what you want when you're shaving zucchini into thin coins or running through a bunch of spring onions without the forward tip of a chef knife pushing the food away. Lighter in the hand than its 7-inch sibling, it's also the knife that works well for smaller hands or tighter prep spaces.\u003c\/p\u003e\n\n\u003ch3\u003eRetro Handle, Familiar Foundation\u003c\/h3\u003e\n\u003cp\u003eThe blade is 3-layer 10Cr15CoMoV composite steel - hard high-carbon core with two flanking layers of softer stainless for corrosion resistance - vacuum heat-treated to 60-62 HRC. It \u003cem\u003eholds\u003c\/em\u003e a keen edge without the brittleness of a single-steel hard blade. The octagonal Red Wood handle with genuine black buffalo horn collar matches the rest of the Retro Series, so it sits naturally alongside the larger knives in the block.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-Layer 10Cr15CoMoV Composite Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5.5-inch Santoku\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood \u0026amp; Black Buffalo Horn (Octagonal), full tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Quick vegetable prep, slicing soft produce like tomatoes and mushrooms, and any push-cut task where a shorter, lighter blade is the better choice.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Retro Series (PM8S)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8S-5.5RS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Retro 7\" Santoku (PM8S-RS) when you need extra reach for larger produce, or the Retro 8.5\" Chef Knife (PM8S-CS) for the rock-chopping tasks where this flat santoku profile isn't the right tool.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212312801331,"sku":"PM8S-5.5RS","price":57.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/55-santoku-knife-retro-series-pm8s-4820421.jpg?v=1776590955"},{"product_id":"5-8-inch-bunka-knife-retro-series-pm8s-6qf","title":"5.8\" Bunka Knife - Retro Series (PM8S)","description":"\u003cp\u003eReach for this when you want the bunka profile in a size that suits lighter work. At 5.8 inches, it handles the mid-tier prep jobs - slicing mushrooms, dicing a small block of firm tofu, prepping a single fennel bulb - without the weight and reach of the larger bunka. The reverse-tanto tip punches through the surface cleanly, and the flat belly keeps full board contact on every push cut.\u003c\/p\u003e\n\n\u003ch3\u003eA Petite Bunka for Precise Work\u003c\/h3\u003e\n\u003cp\u003eThe petite size isn't just a scaled-down version of the longer knife. At this length it works better for in-close tasks where you want to feel exactly what the blade is doing. Thin-slicing a raw fish fillet, halving a block of mozzarella, or running through a punnet of mushrooms quickly are all jobs where this size outperforms a longer, heavier blade. It's also a good match for a smaller cutting board or a compact kitchen where a full 8-inch knife feels unwieldy.\u003c\/p\u003e\n\n\u003ch3\u003eSame Steel, Same Handle as the Rest of the Series\u003c\/h3\u003e\n\u003cp\u003eThe blade is 3-layer 10Cr15CoMoV composite - hard core with corrosion-resistant outer layers - vacuum heat-treated to 60-62 HRC. It \u003cem\u003eholds\u003c\/em\u003e a very fine edge and responds well to a strop when you want it back to shaving sharp. The octagonal Red Wood handle with genuine black buffalo horn collar is the same profile as every other Retro Series knife, so the grip is already familiar if you've used a larger piece in the collection.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-Layer 10Cr15CoMoV Composite Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5.8-inch Bunka, reverse-tanto tip\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood \u0026amp; Black Buffalo Horn (Octagonal), full tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Precise push-cut work on mushrooms, fish, soft vegetables, and small produce where a shorter bunka gives better control than a longer blade.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Retro Series (PM8S)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8S-6QF\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Retro 8.5\" Bunka (PM8S-QFD) when you need the same profile with more reach for larger cuts, and the Retro 8.5\" Chef Knife (PM8S-CS) for the rock-chopping tasks this flat bunka profile isn't built for.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212313653299,"sku":"PM8S-6QF","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/58-bunka-knife-retro-series-pm8s-8324164.jpg?v=1776590952"},{"product_id":"2-piece-knife-set-retro-series-pm8s-a2c","title":"2-Piece Knife Set - Retro Series (PM8S)","description":"\u003cp\u003eMost nights you only need two knives. This pair covers them: the Retro Series Chef Knife for everything on the board, and the Utility Knife for the tasks where a full 8.5 inches is too much blade. It's a lean, gift-ready starting point for the Retro Series, with no filler pieces you'll leave in a drawer.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the Set\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8.5\" Chef Knife:\u003c\/strong\u003e The daily anchor. Curved belly for rock-chopping a pile of onions down to nothing, long enough to break down a whole chicken without repositioning.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5\" Utility Knife:\u003c\/strong\u003e The in-between blade. Cherry tomatoes that roll away from a big blade, silverskin on a pork fillet, a peach you want halved cleanly - this is the knife for that middle tier of jobs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e3-Layer Steel, One Shared Core\u003c\/h3\u003e\n\u003cp\u003eBoth blades are built on the same foundation: a 10Cr15CoMoV high-carbon steel core sandwiched in two outer layers of softer stainless. Vacuum heat-treated to 60-62 HRC, the core takes a keen edge and \u003cem\u003eholds\u003c\/em\u003e it through extended sessions. The outer layers add corrosion resistance, so neither knife demands the obsessive dry-and-oil routine that a purely carbon blade requires.\u003c\/p\u003e\n\n\u003ch3\u003eThe Retro Handle\u003c\/h3\u003e\n\u003cp\u003eThe octagonal shape is what separates this series from everything else on the market. Deep red wood paired with genuine black buffalo horn at the collar. It's a traditional Japanese profile that locks in your grip whether you're pinching the blade for control or wrapping the full hand around for a power cut. Full tang on both knives. No rattle, no flex, no hot spots after a long session.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-Layer 10Cr15CoMoV Composite Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 2-piece set: 8.5\" Chef + 5\" Utility\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood \u0026amp; Black Buffalo Horn (Octagonal), full tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e A two-knife daily prep lineup covering everything from large proteins and rock-chopping to mid-range trimming and slicing tasks.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Retro Series (PM8S)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8S-A2C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eAdd the Retro 7\" Santoku (PM8S-RS) for dedicated push-cut vegetable work, or the Retro 4\" Paring Knife (PM8S-SG) for in-hand jobs like peeling and trimming where neither of these blades is the right size.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212313882675,"sku":"PM8S-A2C","price":136.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2-piece-knife-set-retro-series-pm8s-5462957.jpg?v=1776590951"},{"product_id":"3-5-inch-paring-knife-zhen-series-pm8o-sg","title":"3.5\" Paring Knife - Zhen Series (PM8O)","description":"\u003cp\u003eReach for this when the knife leaves your hand and the food comes to you. Peeling an apple, deveining prawns, segmenting a blood orange, scoring the skin on a duck breast: these are in-hand jobs, and a 3.5-inch blade is the right size for all of them. You won't get the same control from a utility knife, and you definitely won't get it from a chef knife.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for In-Hand Work\u003c\/h3\u003e\n\u003cp\u003eThe short blade stays inside your hand's field of vision while you're working. That's the whole point of a paring knife. You can feel where the tip is, guide it around seeds, and peel the skin off an apple in one continuous stroke without looking away. The full-tang pakka-wood handle is balanced for the lighter grip you use in-hand, not the pinch grip you need on the board. It won't feel nose-heavy mid-peel.\u003c\/p\u003e\n\n\u003ch3\u003eThe Same Steel as the Bigger Blades\u003c\/h3\u003e\n\u003cp\u003eDon't let the size fool you. This is the same 67-layer Damascus build: 10Cr15CoMoV core, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is what you want on a blade this small. A soft paring knife deflects mid-cut. This one \u003cem\u003eholds\u003c\/em\u003e its line through a whole session of deveining prawns or segmenting citrus, where the tip is doing fine, repetitive work on every piece.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 3.5-inch paring knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka-wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e In-hand peeling, deveining prawns, segmenting citrus, and precision tip work where a larger blade has too much length to control.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-SG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 7\" Santoku (PM8O-RS) for the board work this small blade isn't built for, and the Zhen 5\" Utility Knife (PM8O-WY) for the in-between jobs where you want a blade that's off the hand but still compact.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212314013747,"sku":"PM8O-SG","price":58.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/35-paring-knife-zhen-series-pm8o-7259846.jpg?v=1776590951"},{"product_id":"5-inch-utility-knife-zhen-series-pm8o-wy","title":"5\" Utility Knife - Zhen Series (PM8O)","description":"\u003cp\u003eReach for this when the chef knife is too much blade and the paring knife isn't enough. Cherry tomatoes need to split without squashing. Silverskin on a pork fillet needs trimming with the knife flat against the membrane. A small block of cheese needs slicing cleanly on the board. The 5\" utility knife is the one you'll stop overlooking once you actually have a good one in the drawer.\u003c\/p\u003e\n\n\u003ch3\u003eThe In-Between Blade That Earns Its Place\u003c\/h3\u003e\n\u003cp\u003eFive inches is long enough to keep the blade on the board for most small-produce work. Short enough that you're not wrangling extra length when trimming silverskin or halving a dozen cherry tomatoes in quick succession. It's the blade that handles the jobs your chef knife makes awkward: anything smaller than a capsicum where the extra length starts working against you rather than for you.\u003c\/p\u003e\n\n\u003ch3\u003e67-Layer Damascus on a Compact Frame\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. Same build as the larger blades in the Zhen Series: an edge that \u003cem\u003eholds\u003c\/em\u003e its keenness through repetitive work rather than going blunt by the third use. The full-tang pakka-wood handle is proportioned for the smaller blade, so it doesn't feel like a handle designed for a bigger knife that someone trimmed the blade off.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-inch utility knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka-wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Cherry tomatoes, silverskin trimming, small block cheese slicing, and any board work where a full-size chef knife has too much blade length to be comfortable.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-WY\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 7\" Santoku (PM8O-RS) for larger vegetable prep where five inches runs short, and the Zhen 3.5\" Paring Knife (PM8O-SG) for the in-hand jobs this blade stays too big for.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212314112051,"sku":"PM8O-WY","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-utility-knife-zhen-series-pm8o-1730811.jpg?v=1776590952"},{"product_id":"5-5-inch-santoku-knife-zhen-series-pm8o-5-5rs","title":"5.5\" Santoku Knife - Zhen Series (PM8O)","description":"\u003cp\u003eReach for this when the job is too compact for a full Santoku but too much blade for a utility knife. At 5.5 inches, this sits between the two: short enough to move fast on a small board, long enough to push-cut a whole zucchini or slice a block of firm cheese without the blade running out before the ingredient does. It's the Santoku profile you actually want for a smaller kitchen or a lighter hand.\u003c\/p\u003e\n\n\u003ch3\u003eThe Santoku Advantage, in a Shorter Format\u003c\/h3\u003e\n\u003cp\u003eThe flat belly is what makes a Santoku a Santoku. On the downstroke, the whole edge contacts the board at once rather than rocking heel-to-tip like a Western chef knife. That geometry produces even slices, every pass, whether you're shaving radish paper-thin for a slaw, dicing a capsicum into even pieces, or cutting spring onions into rings without any of them rolling away. At 5.5 inches, it's nimble enough to handle smaller tasks without feeling like overkill.\u003c\/p\u003e\n\n\u003ch3\u003e67-Layer Damascus, the Same Core as the Full Santoku\u003c\/h3\u003e\n\u003cp\u003eThe blade is built on a 10Cr15CoMoV core wrapped in 67 layers of Damascus cladding, then vacuum heat-treated to 60-62 HRC. The edge \u003cem\u003estays\u003c\/em\u003e keen through repetitive push cuts, which is where a softer blade would start to lose its bite before you're halfway through a vegetable prep. The olive wood and black buffalo horn handle sits in an octagonal full-tang construction, with the balance point landing right where the hand pinches for push-cut control.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5.5-inch Santoku (flat belly, push-cut profile)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Olive Wood \u0026amp; Black Buffalo Horn (Octagonal), full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Push-cut vegetable prep on a compact board: zucchini, capsicum, radish, spring onions, and firm cheese where even slices matter.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-5.5RS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 8.5\" Chef Knife (PM8O-CS) for the heavier board work this smaller blade isn't sized for, and the Zhen 3.5\" Paring Knife (PM8O-SG) for in-hand jobs where even 5.5 inches is more blade than the task needs.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212314210355,"sku":"PM8O-5.5RS","price":67.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/55-santoku-knife-zhen-series-pm8o-4612984.jpg?v=1776590951"},{"product_id":"7-inch-santoku-knife-zhen-series-pm8o-rs","title":"7\" Santoku Knife - Zhen Series (PM8O)","description":"\u003cp\u003eReach for this when the cutting board has a pile of zucchini to turn into coins or a daikon to shave paper-thin. The 7\" Santoku is a push-cut specialist: the flat belly sits flush against the board on the downstroke, so every slice lands even, and you lift straight back up rather than rocking the heel forward. No front-loaded tip, no half-contact cuts. Just the whole edge doing the work on every pass.\u003c\/p\u003e\n\n\u003ch3\u003eThe Santoku Advantage\u003c\/h3\u003e\n\u003cp\u003eA Western chef knife rocks. A Santoku pushes. That difference is most obvious on radishes sliced paper-thin for a slaw, or zucchini coins that all need to come out the same width from a hundred quick strokes. The flat profile keeps each slice repeatable because the blade's geometry doesn't change from the start of the cut to the end. It's also what you want for fish fillets, where the drag of a curved edge can tear the flesh rather than slice it clean.\u003c\/p\u003e\n\n\u003ch3\u003e67-Layer Damascus, Full-Tang Balance\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is why the edge \u003cem\u003estays\u003c\/em\u003e keen through the repetitive push cuts that a Santoku session involves. A softer blade would start losing its bite before you're halfway through a vegetable prep. The pakka-wood handle is full-tang, balanced with the weight forward so the push stroke doesn't fight you.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch Santoku (flat belly, push-cut profile)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka-wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Push-cut vegetable prep: zucchini coins, radish paper-thin, fish fillets, and anything where even slices across the full board stroke matter.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-RS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 8\" Bread Knife (PM8O-MB) for the serrated work this flat grind isn't suited to, and the Zhen 3.5\" Paring Knife (PM8O-SG) for the small in-hand jobs where seven inches is more blade than the task calls for.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212314865715,"sku":"PM8O-RS","price":106.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-santoku-knife-zhen-series-pm8o-5937429.jpg?v=1776590950"},{"product_id":"8-inch-chef-knife-zhen-series-pm8o-cs","title":"8\" Chef Knife - Zhen Series (PM8O)","description":"\u003cp\u003eReach for this when the cutting board has a whole chicken waiting to be broken down, or a pile of onions for a Sunday ragu that won't chop themselves. The 8.5-inch chef knife is the blade you'll use more than any other in the Zhen Series. Long enough to work through a butternut without the tip lifting off the board, light enough to rock-chop herbs for twenty minutes without your wrist complaining.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel That Earns Its Keep\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness is why the edge \u003cem\u003eholds\u003c\/em\u003e through an entire prep session rather than starting to slip after the first twenty minutes. The flowing Damascus pattern also helps the blade release dense produce like raw pumpkin and raw beetroot, where a plain stainless blade would drag and stick on every stroke.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood and Buffalo Horn, Octagonal Build\u003c\/h3\u003e\n\u003cp\u003eThe handle pairs olive wood with genuine black buffalo horn at the collar. It's an octagonal profile: the flat faces lock your grip in place whether you're pinching the blade for control or wrapping the full hand around for a power cut through a dense root. One continuous bar of steel runs from the tip through to the butt of the handle, so the balance sits right at your pinch grip. It won't rattle. It won't flex. Long sessions don't leave you with hand fatigue at the heel.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8.5-inch chef knife, Western curve\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Olive Wood \u0026amp; Black Buffalo Horn (Octagonal), full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Your daily driver for rock-chopping herbs, breaking down proteins, and working through root vegetables.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-CS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 7.5\" Santoku (PM8O-RS) for push-cut vegetable work where the chef knife's rocking profile is the wrong shape, and the Zhen 8.5\" Bunka (PM8O-QFD) for the precision tip work this broader blade can't do.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212316078131,"sku":"PM8O-CS","price":112.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-chef-knife-zhen-series-pm8o-7756939.jpg?v=1776590950"},{"product_id":"8-inch-bread-knife-zhen-series-pm8o-mb","title":"8\" Bread Knife - Zhen Series (PM8O)","description":"\u003cp\u003eStop crushing your crusty sourdough. A serrated bread knife with teeth that actually grip the crust pulls through in one clean stroke, leaving the crumb intact instead of compressed. Reach for this when the loaf comes out of the oven, when a brioche needs slicing for a bench, or when ripe heirloom tomatoes need to come apart without the skin splitting sideways.\u003c\/p\u003e\n\n\u003ch3\u003eTeeth That Earn Their Keep\u003c\/h3\u003e\n\u003cp\u003eThe serrated edge on this 8-inch blade is cut to grip both hard crusts and tender crumb without switching tools. It's the profile you want for a thick sourdough boule where a straight edge would need five back-and-forth strokes to get through the crust alone. Works equally well going back the other way on delicate pastries: a croissant comes away in a single pull, no flaking, no tearing.\u003c\/p\u003e\n\n\u003ch3\u003e67-Layer Damascus, the Same Core as the Rest\u003c\/h3\u003e\n\u003cp\u003eThe blade is built on a 10Cr15CoMoV core wrapped in 67 layers of Damascus cladding, then vacuum heat-treated to 60-62 HRC. That hardness matters on a bread knife because the serrations need to \u003cem\u003estay\u003c\/em\u003e sharp across the full length of the edge. The pakka-wood handle is full-tang, balanced for the long forearm stroke a bread knife actually uses.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8-inch bread knife (serrated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka-wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing crusty sourdough, brioche, and ripe tomatoes in one clean stroke without compressing the crumb.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-MB\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 7\" Santoku (PM8O-RS) for the vegetable prep that happens before the bread hits the board, and the Zhen 3.5\" Paring Knife (PM8O-SG) for the small in-hand jobs the bread knife is completely wrong for.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212317093939,"sku":"PM8O-MB","price":81.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-bread-knife-zhen-series-pm8o-7720511.jpg?v=1776590950"},{"product_id":"8-5-inch-bunka-knife-zhen-series-pm8o-qfd","title":"8.5\" Bunka Knife - Zhen Series (PM8O)","description":"\u003cp\u003eReach for this when you want push-cut results but you also need the tip to do precise work. The Bunka is a Japanese profile with a reverse-tanto point: the spine drops sharply toward the tip, giving you a fine, aggressive point for scoring fish skin or cutting around seeds, while the flat belly handles push-cut slicing without the tip dragging the board. It's a multi-role blade that doesn't compromise either end.\u003c\/p\u003e\n\n\u003ch3\u003eThe Reverse-Tanto Advantage\u003c\/h3\u003e\n\u003cp\u003eMost knives taper the spine gently from heel to tip. A Bunka drops the spine steeply in the final third of the blade, which puts the tip much lower relative to the spine. That geometry is what gives it reach into tight cuts: you can score a duck breast, point-cut around a stone, or start a slice right at the tip without lifting your elbow. The flat belly behind it does the push work on zucchini coins, cucumber ribbons, anything where you want the whole edge contacting the board at once.\u003c\/p\u003e\n\n\u003ch3\u003e67-Layer Damascus Over a Hard Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 10Cr15CoMoV, vacuum heat-treated and deep-frozen to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is why the tip \u003cem\u003eholds\u003c\/em\u003e its geometry after months of regular use. Softer steels drift at the point first. The pakka-wood handle sits in a full-tang construction, balanced for both the pinch grip on push cuts and the more controlled fingertip work the Bunka's profile invites.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8.5-inch Bunka (reverse-tanto tip, push-cut profile, double bevel)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka-wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Push-cut vegetable slicing and precision tip work including scoring, point-cutting around seeds, and starting cuts on fish skin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-QFD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Zhen 8\" Bread Knife (PM8O-MB) for the serrated work this flat-grind blade won't handle, and the Zhen 3.5\" Paring Knife (PM8O-SG) for in-hand jobs where 8.5 inches is more blade than you need.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212317519923,"sku":"PM8O-QFD","price":89.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/85-bunka-knife-zhen-series-pm8o-7266673.jpg?v=1776590949"},{"product_id":"2-piece-knife-set-zhen-series-pm8o-a2","title":"2-Piece Knife Set - Zhen Series (PM8O)","description":"\u003cp\u003eMost weeknights come down to two knives. This pair covers them both: the 8.5\" Chef Knife for everything that happens on the board, and the 5.5\" Utility Knife for the smaller jobs where that long blade is more than you need. Two pieces, one shared material story, nothing wasted.\u003c\/p\u003e\n\n\u003ch3\u003eWhat's in the Set\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8.5\" Chef Knife:\u003c\/strong\u003e Your daily anchor. Rock-chop a pile of onions down to nothing, butterfly a chicken thigh, or work through a dense pile of root vegetables without the blade tipping forward on you.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5.5\" Utility Knife:\u003c\/strong\u003e The in-between blade. Trim silverskin off a pork fillet, slice a small roma tomato, halve stone fruit, or cut a block of firm cheese without hunting for a different knife.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e67-Layer Damascus, One Shared Core\u003c\/h3\u003e\n\u003cp\u003eBoth blades are built from the same 10Cr15CoMoV high-carbon stainless core, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness is where the edge retention comes from. You're not reaching for a honing rod halfway through a weeknight prep. The flowing Damascus pattern looks different on every blade, so no two sets come out of the factory looking identical.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood and Buffalo Horn, Full-Tang Throughout\u003c\/h3\u003e\n\u003cp\u003eBoth handles pair olive wood with genuine black buffalo horn at the collar, in an octagonal profile that locks your grip whether you're pinching the blade or wrapping the full hand around for a power cut. One bar of steel runs tip-to-butt on each knife, so the balance lands right where your pinch grip sits. The \u003cem\u003ewhole\u003c\/em\u003e knife feels like one piece, not a blade screwed into a handle.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 2-piece set, 8.5\" Chef + 5.5\" Utility\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Olive Wood \u0026amp; Black Buffalo Horn (Octagonal), full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Covers daily board work and the mid-size jobs a chef knife is too big for.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Zhen Series (PM8O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8O-A2\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eAdd the Zhen 7.5\" Santoku (PM8O-RS) for push-cut vegetable prep, or the Zhen 3.5\" Paring Knife (PM8O-SG) for in-hand jobs like hulling strawberries or peeling mangoes close to the stone.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212317880371,"sku":"PM8O-A2","price":162.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2-piece-knife-set-zhen-series-pm8o-3251978.jpg?v=1776590949"},{"product_id":"6-inch-cheese-knife-pin-series-x02o-zs","title":"6\" Cheese Knife - Pin Series (X02O)","description":"\u003cp\u003eReach for this when you want a wedge of aged cheddar or a thin slice of soft brie without the cheese tearing or sticking to the blade. A chef knife is overkill and a butter knife is useless. The 6-inch cheese knife hits the right length for a full wedge of hard cheese while staying short enough to work a board properly when you're putting together a proper spread.\u003c\/p\u003e\n\n\u003ch3\u003eThe Right Blade for the Board\u003c\/h3\u003e\n\u003cp\u003eHard cheese needs a thin, sharp blade to cut cleanly without crumbling. Soft cheese needs the same thing plus speed, so the blade doesn't drag through the paste. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so this blade takes an edge sharp enough to slice a firm manchego without shattering it and fine enough to glide through a ripe camembert in a single stroke. Three layers of cladding keep the blade stiff enough to control the cut on a wedge that doesn't want to hold still.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Light and Balanced\u003c\/h3\u003e\n\u003cp\u003eNatural olive wood is denser than most handle timbers, which gives the handle enough weight to feel substantial without making the knife tiring to use on a long afternoon of putting together a grazing platter. The full-tang construction keeps the balance consistent, and the grain is tight enough to resist the oils and moisture that come with handling a soft washed-rind cheese. It won't look out of place on a board when you leave the knife with the platter.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch cheese knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing and portioning hard and soft cheeses, from aged cheddar and manchego to brie and camembert.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-ZS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for the rest of your prep, and the 5\" Utility Knife for small in-hand work around the board.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212337573939,"sku":"X02O-ZS","price":45.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-cheese-knife-pin-series-x02o-5335664.jpg?v=1776590951"},{"product_id":"6-inch-utility-knife-supreme-series-x02-fq","title":"6\" Utility Knife - Supreme Series (X02)","description":"\u003cp\u003eReach for this when the chef knife is overkill and the paring knife is too short. That's most of the jobs that fall in between -- halving avocados, slicing a handful of mushrooms, trimming the fat on a thick chop, breaking down a capsicum. Six inches is the size that handles all of it without making you feel like you're wielding a sword or fighting the food with a stub of a blade.\u003c\/p\u003e\n\n\u003ch3\u003eThe Right Length for In-Between Jobs\u003c\/h3\u003e\n\u003cp\u003eA 6-inch utility knife gives you enough blade to slice a small onion cleanly, but enough control to trim silverskin off a narrow pork fillet without dragging across the board. German 1.4116 (X50CrMoV15) stainless steel takes a sharp edge and \u003cem\u003eholds\u003c\/em\u003e it through repeated daily use without the maintenance overhead of a harder Japanese steel. It handles citrus, soft cheeses, deli meats, and anything else that sits in that awkward size between a small herb garnish and a full roast.\u003c\/p\u003e\n\n\u003ch3\u003eFull-Tang, Balanced for Light Work\u003c\/h3\u003e\n\u003cp\u003eThe full-tang construction keeps the knife balanced right on your pinch grip, which matters when you're doing quick, repetitive work rather than heavy prep. The red wood handle is comfortable for both a firm power grip and a lighter, more controlled hold. Stainless steel rivets secure the handle through years of regular use and don't corrode around the rivets the way cheaper fasteners do.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56-58 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch utility knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red wood with stainless steel rivets, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Mid-size everyday tasks -- halving avocados, slicing capsicum, trimming proteins, and anything too big for the paring knife but not worth pulling the chef knife out for.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme Series (X02)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-FQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Supreme Series 8\" Chef Knife for the heavier daily prep, and the Supreme Series 4\" Paring Knife for the smallest close-in jobs where even six inches is more blade than you need.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212337737779,"sku":"X02-FQ","price":30.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-utility-knife-supreme-series-x02-5703638.jpg?v=1776590951"},{"product_id":"6-inch-cheese-knife-supreme-series-x02-zs","title":"6\" Cheese Knife - Supreme Series (X02)","description":"\u003cp\u003eReach for this when you're putting together a cheese board and you want to slice a wedge of aged cheddar cleanly, then move straight to a soft brie without it sticking to the blade. A chef knife is too long and too heavy for board work. A butter knife is useless on anything firm. The 6-inch cheese knife sits exactly in between -- short enough to control a small wedge, sharp enough to cut hard cheese without crumbling it.\u003c\/p\u003e\n\n\u003ch3\u003eHard Cheese, Soft Cheese. Same Knife.\u003c\/h3\u003e\n\u003cp\u003eHard cheese needs a thin, sharp blade to cut cleanly without shattering. Soft cheese needs that same sharpness with enough speed to stop the paste dragging on the flat of the blade. German 1.4116 (X50CrMoV15) stainless steel takes and \u003cem\u003eholds\u003c\/em\u003e an edge fine enough to slice a firm manchego without crumbling it, and clean enough to glide through a ripe camembert without tearing. The 56-58 HRC hardness also means you can run it on a standard honing rod to bring the edge back before a dinner party without any special technique.\u003c\/p\u003e\n\n\u003ch3\u003eRed Wood Handle, Comfortable on a Board\u003c\/h3\u003e\n\u003cp\u003eThe red wood handle is light enough that using the knife on a platter for twenty minutes doesn't tire your hand out. The full-tang construction keeps the balance even rather than tipping toward the blade when you're working a small wedge of firm cheese. Stainless steel rivets and a clean finish that doesn't look out of place when you leave the knife on the board with the cheeses.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e German 1.4116 (X50CrMoV15) Stainless Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 56-58 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch cheese knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red wood with stainless steel rivets, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing and portioning hard and soft cheeses -- aged cheddar, manchego, gruyere, brie, camembert -- on a board or platter.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Supreme Series (X02)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02-ZS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Supreme Series 8\" Chef Knife for prep before the board goes out, and the Supreme Series 8\" Carving Knife if you're serving charcuterie alongside the cheese.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212337836083,"sku":"X02-ZS","price":33.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-cheese-knife-supreme-series-x02-2209306.jpg?v=1776590949"},{"product_id":"6-inch-cheese-knife-ji-series-x08-zs","title":"6\" Cheese Knife - Ji Series (X08)","description":"\u003cp\u003eReach for this when the cheese board comes out. A standard kitchen knife crushes soft cheeses: the blade sticks to the paste, the slice tears, and the presentation suffers. A dedicated cheese knife is narrower through the blade, lighter in the hand, and takes a thin enough edge to pass cleanly through brie or camembert without dragging the rind along with it.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for Soft Cheeses\u003c\/h3\u003e\n\u003cp\u003eThe 6-inch blade is the right length for a whole wheel or a generous wedge. The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. That edge \u003cem\u003eholds\u003c\/em\u003e sharp enough to cut cleanly through soft paste without compression, which is what makes the difference between a clean slice and a smear. The flowing Damascus pattern looks at home on a board beside a good shiraz.\u003c\/p\u003e\n\n\u003ch3\u003eEbony Handle, Full-Tang Build\u003c\/h3\u003e\n\u003cp\u003eEbony is a dense, oily hardwood that cleans easily when soft cheese gets into the handle. The full-tang construction keeps the balance even for a lighter blade, so the knife doesn't feel awkward in the hand when you're working at a low angle across a board. It's a knife you'll leave out rather than put away.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 12Cr18MoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6-inch cheese knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony wood, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing soft cheeses like brie and camembert, serving wedges at the board without tearing the paste.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Ji Series (X08)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X08-ZS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Ji Series 8\" Chef Knife for the kitchen prep and the Ji Series 5\" Steak Knife for at-table cutting, so the Ji Series covers the meal from start to finish.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212337999923,"sku":"X08-ZS","price":72.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/6-cheese-knife-ji-series-x08-5432823.jpg?v=1776590951"},{"product_id":"5-piece-knife-set-retro-series-pm8s-a5c","title":"5-Piece Knife Set - Retro Series (PM8S)","description":"\u003cp\u003eThis is the set to reach for when you're stocking a kitchen properly for the first time, or putting together a gift box that'll actually get used. Five knives from the Retro Series, each one built on the same 3-layer steel and the same octagonal handle, covering every regular cutting motion from rock-chopping to push-cutting to fine in-hand work.\u003c\/p\u003e\n\n\u003c!-- missing: exact knife list for PM8S-A5C - verify against PO\/supplier invoice before publishing. Likely contents based on Retro Series lineup below; update if different. --\u003e\n\n\u003ch3\u003eWhat's in the Set\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8.5\" Chef Knife:\u003c\/strong\u003e The daily anchor. Curved belly for rock-chopping onions, breaking down a whole chicken, or working through a pile of garlic and ginger without the blade slowing you down.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e8.5\" Bread Knife:\u003c\/strong\u003e Serrated for gripping crusts without tearing. Sourdough, brioche, and ripe heirloom tomatoes all come away in clean slices.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7\" Santoku:\u003c\/strong\u003e The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, dicing capsicum, or shaving radish paper-thin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e5\" Utility Knife:\u003c\/strong\u003e The in-between blade. Trim silverskin off a pork fillet, halve a peach, slice a small block of cheese without reaching for the chef knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4\" Paring Knife:\u003c\/strong\u003e The in-hand blade. Peel apples, devein prawns, segment citrus, or score a duck breast before it goes in the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e3-Layer Steel, One Shared Core\u003c\/h3\u003e\n\u003cp\u003eEvery blade in the set is built on the same foundation: a 10Cr15CoMoV high-carbon steel core sandwiched in two outer layers of softer stainless. Vacuum heat-treated to 60-62 HRC, the core takes a keen edge and \u003cem\u003eholds\u003c\/em\u003e it through extended sessions. The outer layers add corrosion resistance, so the knives don't demand the obsessive dry-and-oil routine that a purely carbon blade requires.\u003c\/p\u003e\n\n\u003ch3\u003eThe Retro Handle\u003c\/h3\u003e\n\u003cp\u003eThe octagonal shape is what separates this series from every other handle on the market. Deep red wood paired with genuine black buffalo horn at the collar. It's a traditional Japanese profile that locks in your grip whether you're pinching the blade for control or wrapping the full hand around for a power cut. Full tang on every knife. No rattle, no flex, no hot spots after a long session.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-Layer 10Cr15CoMoV Composite Steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5-piece set: 8.5\" Chef + 8.5\" Bread + 7\" Santoku + 5\" Utility + 4\" Paring\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Red Wood \u0026amp; Black Buffalo Horn (Octagonal), full tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e A complete daily prep lineup covering rock-chopping, bread slicing, push-cutting, and in-hand detail work.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Retro Series (PM8S)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e PM8S-A5C\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003eExtend the collection with the Retro 7\" Nakiri (PM8S-XC) for a dedicated flat-grind vegetable chopper, or the Retro 10\" Carving Knife (PM8S-10QR) for large roasts and holiday proteins where the chef knife runs short.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212338196531,"sku":"PM8S-A5C","price":298.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/5-piece-knife-set-retro-series-pm8s-7472313.jpg?v=1776673756"},{"product_id":"7-inch-fillet-knife-elegant-series-b38l-yd","title":"7\" Fillet Knife - Elegant Series (B38L)","description":"\u003cp\u003eBreaking down a whole snapper is where most kitchen knives fail you. The blade is too stiff to follow the skeleton, or too wide to get under the skin without tearing. This fillet knife bends with the contour of the fish, so you can run it along the rib cage of a snapper or pull the skin off a salmon side without tearing the flesh. The narrow tip works around pin bones too.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt to Bend Without Losing the Edge\u003c\/h3\u003e\n\u003cp\u003eThe blade is 10Cr15CoMoV high-carbon stainless steel at the core, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That hardness matters on a fillet knife: you need to feel each pin bone as the blade moves through, and a soft edge goes numb before the second fish. The narrow profile keeps drag low when you're working between skin and flesh, and it \u003cem\u003eholds\u003c\/em\u003e its edge through a long session.\u003c\/p\u003e\n\n\u003ch3\u003eLinen Micarta on a Wet Board\u003c\/h3\u003e\n\u003cp\u003eFillet knives end up wetter than any other knife in the kitchen. The linen Micarta handle doesn't absorb moisture or swell, so your grip doesn't change from the first snapper to the last salmon. Full-tang construction runs one bar of steel the full length of the knife, which means there's no soft point at the bolster where fish acid and repeated flex would cause a cheaper handle to work loose over time.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 67-layer Damascus with 10Cr15CoMoV core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7-inch fillet knife, narrow flexible blade\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Linen Micarta, full-tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Breaking down whole snapper, skinning salmon, and removing pin bones where a rigid blade would tear the flesh.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-YD\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with other pieces in the Elegant Series for a complete Damascus kitchen lineup that shares the same 67-layer cladding and linen Micarta construction.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212348518451,"sku":"B38L-YD","price":93.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/7-fillet-knife-elegant-series-b38l-4923151.jpg?v=1776590951"},{"product_id":"sharpening-rod-elegant-series-b38l-mdb","title":"Sharpening Rod - Elegant Series (B38L)","description":"\u003cp\u003eReach for this before you reach for the whetstone. A honing rod doesn't remove steel; it realigns the edge that's folded over from ordinary use. Five or six passes before a prep session and your Elegant Series knife cuts the way it did the week you bought it.\u003c\/p\u003e\n\n\u003ch3\u003eMaintain the Edge You Already Have\u003c\/h3\u003e\n\u003c!-- missing: rod material (diamond-coated steel or ceramic rod; confirm from PO line or xinzuocn.com) --\u003e\n\u003cp\u003eYour Damascus blade's edge doesn't go dull so much as it goes sideways. Microscopic bends accumulate with every session on the board, and that's what makes the knife push food instead of slicing through it. Running the rod along the edge a few times straightens it back without thinning the steel the way a stone does. Do it regularly and your stone sessions become a quarterly event instead of a weekly one.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003c!-- missing: rod material -- confirm from PO line or supplier invoice --\u003e\n  \u003c!-- missing: rod length (mm or inches) -- confirm from PO line or product dimensions --\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Honing and edge realignment for Elegant Series knives between whetstone sharpening sessions.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Elegant Series (B38L)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e B38L-MDB\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212348649523,"sku":"B38L-MDB","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/sharpening-rod-elegant-series-b38l-9932686.jpg?v=1776590951"},{"product_id":"8-inch-carving-knife-pin-series-x02o-qr","title":"8\" Carving Knife - Pin Series (X02O)","description":"\u003cp\u003eReach for this when the roast comes out of the oven. A chef knife is too wide and too heavy for slicing a rested leg of lamb into thin, even portions without tearing the meat apart. The 8-inch carving knife's long, narrow blade glides between the fibres in a single smooth stroke, so each slice stays intact and the juices don't flood out onto the board.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for the Long Cut\u003c\/h3\u003e\n\u003cp\u003eThe narrow blade profile is the point. Where a chef knife has to muscle through a thick roast, the carving knife's slender geometry reduces drag, letting you draw the full length of the blade through a brisket, a rolled pork loin, or a roast chicken breast in one clean pull. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge \u003cem\u003estays\u003c\/em\u003e keen through the full job without needing to hone between the first slice and the last.\u003c\/p\u003e\n\n\u003ch3\u003eOlive Wood Handle, Full-Tang Balance\u003c\/h3\u003e\n\u003cp\u003eNatural olive wood is dense enough to resist moisture and tight-grained enough not to warp after years of kitchen use. The full-tang construction keeps the knife balanced through the full carving stroke, so you're not fighting tip-heaviness when you're pulling the blade back. It sits low in the hand whether you're working a Sunday roast or slicing a whole side of salmon at the table.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 3-layer 10Cr15CoMoV composite steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 60-62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 8-inch carving knife, narrow tip\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood, full-tang, riveted\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing roasts, brisket, whole poultry, and large fish portions into clean, even pieces at the table or on the board.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-QR\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Pin Series 8\" Chef Knife for the prep work before the roast goes in, and the 5\" Steak Knife for serving at the table once it's sliced.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212348780595,"sku":"X02O-QR","price":61.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/8-carving-knife-pin-series-x02o-5857201.jpg?v=1776590899"},{"product_id":"sharpening-rod-pin-series-x02o-mdb","title":"Sharpening Rod - Pin Series (X02O)","description":"\u003cp\u003eYour Pin Series knives aren't dull. They're crooked. After a week of regular cutting, the microscopic edge folds over and the blade starts pushing through food instead of slicing it clean. This diamond-coated honing rod realigns that edge in two minutes, without grinding away steel the way a whetstone does. Run it before dinner, not after the damage is done.\u003c\/p\u003e\n\n\u003ch3\u003eHoning, Not Sharpening\u003c\/h3\u003e\n\u003cp\u003eThere's a difference worth knowing. Sharpening grinds away steel to form a new edge. Honing straightens the edge you already have. The fine diamond surface catches the folded-over edge and pushes it back into line with a few strokes per side. Do it every few days and the blade \u003cem\u003estays\u003c\/em\u003e sharp between stone sessions, rather than slowly degrading until it won't bite through a tomato skin. Works on all knives in the Pin Series, and on any other kitchen knife in a similar hardness bracket.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Diamond-coated high carbon steel rod, chrome plated\u003c\/li\u003e\n  \u003c!-- missing: rod length (inches\/mm) -- confirm from PO line or product dimensions --\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Natural olive wood with stainless steel rivets\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Quick edge realignment between whetstone sessions on the Pin Series and any 60+ HRC kitchen knife.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Pin Series (X02O)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X02O-MDB\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44212348944435,"sku":"X02O-MDB","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/sharpening-rod-pin-series-x02o-4613544.jpg?v=1776590897"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/collections\/new-arrivals-6820816.jpg?v=1776847179","url":"https:\/\/xinzuo.com.au\/collections\/new-arrivals.oembed?page=3","provider":"Xinzuo Australia","version":"1.0","type":"link"}