{"title":"X03 Uliassi Series","description":"\u003cp\u003eThe \u003cstrong\u003eXinzuo X03 Uliassi Series\u003c\/strong\u003e is built in direct collaboration with \u003cstrong\u003eMauro Uliassi\u003c\/strong\u003e, a three-Michelin-star chef whose restaurant on the Adriatic coast has held its stars since 2012. The knives in this collection were developed to meet the specific demands of a professional kitchen where edge retention and consistent geometry matter across hundreds of covers a service. For home cooks who want the closest thing to a working chef's tool within the Xinzuo range, this is the series to choose. Browse the full \u003ca href=\"\/collections\/damascus-kitchen-knives\"\u003eDamascus kitchen knife collection\u003c\/a\u003e to see where it sits in the lineup.\u003c\/p\u003e\n\n\u003ch3\u003ePremium 14Cr14MoVNb Powder Steel Core\u003c\/h3\u003e\n\u003cp\u003eThe blade core is \u003cstrong\u003e14Cr14MoVNb powder steel\u003c\/strong\u003e, produced through powder metallurgy rather than conventional forging. Conventional forged steel has an uneven grain structure because carbon and alloying elements distribute unevenly as the melt cools. Powder metallurgy starts with pre-alloyed powder sintered under controlled pressure, producing a far more uniform grain. That finer structure lets the X03 reach \u003cstrong\u003e62 HRC\u003c\/strong\u003e without the brittleness risk that hardness level carries in a forged blade, and it holds the edge longer through demanding prep. This same alloy underpins the \u003ca href=\"\/collections\/xinzuo-lan-series-knives\"\u003eLan Series (B37)\u003c\/a\u003e, which pairs it with olive wood handles and full-tang construction for a different series identity.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus Cladding\u003c\/h3\u003e\n\u003cp\u003eThe powder steel core is wrapped in \u003cstrong\u003e73 layers of Damascus cladding\u003c\/strong\u003e, six more than the 67-layer construction used across the rest of the Xinzuo damascus range. The additional layers produce a visibly denser wave pattern on the flats of the blade, and the tighter fold structure adds chip resistance along the shoulders where the cladding meets the core. Each knife is hand-polished to bring out the contrast between the softer outer layers and the harder core, with the pattern running the full length of the blade from heel to tip.\u003c\/p\u003e\n\n\u003ch3\u003eRosewood Handle, Hidden Tang\u003c\/h3\u003e\n\u003cp\u003eThe handle is shaped from \u003cstrong\u003eRosewood\u003c\/strong\u003e, a dense hardwood with a rich reddish-brown grain and a natural resistance to moisture absorption that makes it stable across repeated wash-and-dry cycles. The hidden tang construction draws the handle material flush against the blade, giving the knife a clean, integrated profile without exposed rivets or bolsters. The grip sits naturally in a pinch hold at the heel, which is how a chef knife is meant to be used for extended prep, and the weight distribution is biased forward to reduce hand fatigue on long sessions.\u003c\/p\u003e\n\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e 14Cr14MoVNb powder steel for uniform grain, finer edge geometry, and superior edge retention\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e 73-layer Damascus cladding for chip resistance and a visibly denser pattern\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, hidden tang, no exposed rivets\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDesign:\u003c\/strong\u003e Michelin-chef collaboration, developed for professional kitchen demands\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe X03 Uliassi Series is built for cooks who want a knife shaped by professional requirements, with a powder steel core that holds its edge through serious prep and a Damascus pattern that rewards closer inspection.\u003c\/p\u003e\n","products":[{"product_id":"xinzuo-uliassi-bunka-knife-10-inch","title":"10\" Bunka Knife - Uliassi Series (X03)","description":"\u003cp\u003eReach for this when you've got a pile of Sunday prep ahead and want one blade that can rock-chop through a mountain of shallots and then tip-work a capsicum without switching knives. The 10-inch Bunka profile gives you a long, flat belly for push cuts and a sharp reverse-tanto tip that digs into corners a standard chef knife simply can't. It's bigger than your everyday prep knife and that's exactly the point.\u003c\/p\u003e\n\n\u003ch3\u003eThe Bunka Profile Explained\u003c\/h3\u003e\n\u003cp\u003eA Bunka has a mostly flat edge with a tip that angles back sharply from the spine, like a reverse tanto. That angled tip isn't decorative. It lets you score and fine-cut at the tip with the same blade you were just using to push-cut a full head of cabbage. The 10-inch length adds reach for longer draw cuts across large proteins, so you're not repositioning your hand mid-stroke on a beef brisket or a whole salmon fillet.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus, Powder Steel Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62 HRC. Powder metallurgy means the steel structure is finer and more uniform than forged high-carbon, which lets it take a sharper edge and \u003cem\u003ehold\u003c\/em\u003e it through a long session. Wrapped in 73 layers of Damascus cladding for corrosion resistance and a flowing pattern that runs the full length of the blade. The rosewood handle sits comfortably in a pinch grip through hours of prep.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 10-inch Bunka (reverse-tanto tip, flat belly)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, hidden tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Push-cut vegetable prep, tip-work on capsicums and herbs, long draw cuts across large fillets.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-10QF\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 7.5\" Santoku (X03-RS) for faster everyday push-cutting, and the 10\" Carving Knife (X03-QR) when the prep is done and it's time to slice roasts or hams at the table.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522266163,"sku":"X03-10QF","price":379.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/x03-chef-10-1.jpg?v=1782213565"},{"product_id":"xinzuo-uliassi-carving-knife-10-inch","title":"10\" Carving Knife - Uliassi Series (X03)","description":"\u003cp\u003eStop hacking at the Christmas ham with your chef knife. A 10-inch carving knife has one job and it does it better than anything else in the block: long, smooth pulling strokes through large proteins, leaving slices thin and even enough to fan across the plate. Roast brisket, leg of lamb, smoked turkey breast, whole poached chicken - this is the blade you reach for once the resting time is up.\u003c\/p\u003e\n\n\u003ch3\u003eThe Long Blade Advantage\u003c\/h3\u003e\n\u003cp\u003eA carving knife earns its length at the table. The 10-inch blade lets you run the full length of a large joint in a single uninterrupted stroke, so the slice doesn't tear from the redirects you get with a shorter blade. The narrow profile reduces friction against the meat face, which matters on dense proteins like brisket where a wide blade drags. You're not fighting the cut. The knife does the work while you hold the angle steady.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus, Built for the Long Edge\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62 HRC. On a long carving blade, edge retention is what separates a good knife from a great one - you don't want the last slices of the roast to be worse than the first. The powder steel core \u003cem\u003eholds\u003c\/em\u003e a fine edge through a long carving session without rolling or needing a touch-up mid-table. Wrapped in 73 layers of Damascus cladding, rosewood handle, hidden tang construction that keeps the weight distribution along the length of the blade where carving work needs it.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 10-inch carving knife, narrow slicing profile\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, hidden tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing roast brisket, leg of lamb, smoked turkey, ham, and large proteins at the table or bench.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-QR\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 10\" Chef Knife (X03-10QF) for the prep side of the cook, and the Sharpening Rod (X03-MDB) to keep the carving edge in condition between uses.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522298931,"sku":"X03-QR","price":359.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_136cf168-f8a6-4c6c-9c8e-ae67bcbd71d9.jpg?v=1776650440"},{"product_id":"xinzuo-uliassi-bread-knife-10-inch","title":"10\" Bread Knife - Uliassi Series (X03)","description":"\u003cp\u003eStop sawing at your sourdough. A good bread knife doesn't press down and crush the crust - it glides through with almost no pressure, and the crumb stays intact below the serrated edge. At 10 inches, this one handles the full width of a pullman loaf, a long batard, or a round boule in a single stroke without the blade running out of room halfway across. It's also the right length for slicing layer cakes and ripe tomatoes where a shorter serrated blade drags and tears.\u003c\/p\u003e\n\n\u003ch3\u003eLength That Actually Matters\u003c\/h3\u003e\n\u003cp\u003eMost bread knives are 8 or 9 inches. That's fine for sandwich loaves but leaves you starting and stopping mid-cut on larger artisan breads and anything over 25 cm across. The 10-inch blade covers the full width of a standard batard in one pass, which means cleaner slices and less of the tearing you get when you have to restart. It's not a specialty tool for a niche use case; it's the size the job actually calls for.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus on a Powder Steel Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62 HRC. Even on a serrated blade, the underlying steel hardness determines how long each serration \u003cem\u003estays\u003c\/em\u003e sharp and how well it cuts through brittle crusts without rolling or dulling on the second dozen loaves. The Damascus cladding runs the full length of the blade on the flat spine side, and the rosewood handle sits well in a guide-grip for long horizontal strokes. Hidden tang construction keeps the balance forward where a bread knife needs it.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC (Vacuum Heat Treated)\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 Rosewood, hidden tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Slicing sourdough batards, pullman loaves, boules, layer cakes, and ripe tomatoes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-MB\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 10\" Chef Knife (X03-10QF) for the prep work before the bake, and the Sharpening Rod (X03-MDB) to keep the rest of the collection in line between sessions.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522331699,"sku":"X03-MB","price":359.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_793bad3c-9545-4692-93cd-0538b81f6cb5.jpg?v=1776650395"},{"product_id":"xinzuo-uliassi-nakiri-knife-7-5-inch","title":"7.5\" Nakiri Knife - Uliassi Series (X03)","description":"\u003cp\u003eIf you're doing serious vegetable prep, a nakiri changes how you work at the board. The flat edge means the \u003cem\u003eentire\u003c\/em\u003e length of the blade contacts the surface on every stroke, so you're not rocking and leaving uncut ends behind. At 7.5 inches, this one is larger than the standard 6.8-inch nakiri, which gives you more usable blade when you're breaking down a head of cabbage, a daikon, or a butternut squash into the pieces you actually want.\u003c\/p\u003e\n\n\u003ch3\u003eThe Push-Cut Specialist\u003c\/h3\u003e\n\u003cp\u003eA nakiri works by push-cutting straight down through the vegetable rather than rocking or drawing the blade. The flat geometry makes that motion fast and repeatable. This 7.5-inch version gives you enough blade length to split a whole napa cabbage or run a wide daikon across the board without repositioning. It's not a multi-purpose knife. It does one thing - vegetables - and does it faster than any knife with a curved belly will.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Cladding Over Powder Steel\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, hardened to 62 HRC. That hardness gives the flat edge the kind of keenness that makes push-cutting through dense root vegetables feel effortless rather than forced. Wrapped in 73 layers of Damascus cladding for a blade that looks as deliberate as the work it's built for. Rosewood handle, wooden sheath included.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7.5-inch nakiri (flat-edge vegetable knife)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Push-cut vegetable prep: cabbage, daikon, butternut squash, napa, root vegetables.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-XC\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 8.5\" Chef Knife (X03-8QF) for the protein and general prep work the nakiri won't handle, and the 4\" Paring Knife (X03-SG) for the detail work that needs a small blade in the hand.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522364467,"sku":"X03-XC","price":319.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_f7b26162-d611-4bd6-8f30-9e7b994af212.jpg?v=1776650351"},{"product_id":"xinzuo-uliassi-bunka-knife-8-5-inch","title":"8.5\" Bunka Knife - Uliassi Series (X03)","description":"\u003cp\u003eThis is the knife you pick up when you want something lighter and more nimble than a 10-inch but need a blade that still handles real prep - not just garnish work. The 8.5-inch Bunka gives you a flat belly for clean push cuts through daikon and leeks and a sharp reverse-tanto tip that's built for the kind of detail work a curved chef knife makes awkward. It sits right at the crossover between a daily driver and a specialist.\u003c\/p\u003e\n\n\u003ch3\u003eThe Bunka Advantage\u003c\/h3\u003e\n\u003cp\u003eWhere a Western chef knife curves up toward the tip, a Bunka runs flat along the belly and then drops sharply at the spine to meet that reverse-tanto point. The flat section is what makes it fast for push-cutting thin slices of courgette or ribbons of leek. The tip is what makes it useful for scoring skin, trimming artichokes, or working around bones without swapping blades. You'll reach for it first on most Japanese-style prep and many Western tasks too.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus, Powder Steel Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62 HRC. It's the same steel used in the Lan Series (B37) - a fine-grained powder metallurgy alloy that gets very sharp and \u003cem\u003estays\u003c\/em\u003e sharp through full prep sessions. The 73-layer Damascus cladding wraps the core for chip resistance and the flowing wave pattern that runs across the full blade face. Rosewood handle, hidden tang, sized for comfortable pinch-grip use over long periods.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 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, flat belly push-cut profile)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, hidden tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Everyday push-cut prep, thin vegetable slicing, tip detail work on herbs and small produce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-8QF\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 7.5\" Santoku (X03-RS) when you want a shorter, lighter option for faster switching, and the 10\" Bread Knife (X03-MB) for the loaves you're slicing after the prep is done.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522397235,"sku":"X03-8QF","price":329.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_739e5133-41b7-4115-ab5c-c662e28710fb.jpg?v=1776650284"},{"product_id":"xinzuo-uliassi-santoku-knife-7-5-inch","title":"7.5\" Santoku Knife - Uliassi Series (X03)","description":"\u003cp\u003eReach for this when you've got a board full of vegetables and want a blade that moves fast without fighting you. The 7.5-inch Santoku is longer than the standard 7-inch version, which gives you more belly for a single push cut through a whole head of wombok or a thick daikon round without breaking it into two strokes. It's the knife you'll default to on most weeknight prep - nimble enough for fine herb work, long enough for serious volume.\u003c\/p\u003e\n\n\u003ch3\u003eThe Santoku Advantage\u003c\/h3\u003e\n\u003cp\u003eA Santoku has a flatter belly than a Western chef knife, which makes it naturally suited to a push-cut motion rather than rocking. That means cleaner cuts on soft vegetables like tomatoes or ripe mushrooms, where a rocking motion bruises the cut face. The 7.5-inch length sits between a standard Santoku and a full chef knife, so you get the push-cut efficiency with enough reach to handle larger tasks without switching blades. It's the kind of knife that earns a permanent spot on the left side of the board.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus on a Powder Steel Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, heat-treated to 62 HRC. That hardness level is what lets the edge \u003cem\u003estay\u003c\/em\u003e sharp through a long prep session on hard vegetables like butternut squash and raw beetroot, where softer steels start to lose their bite. Wrapped in 73 layers of Damascus cladding for chip resistance on the shoulders, rosewood handle, hidden tang construction, and a balance point that sits naturally in a pinch grip for fatigue-free extended prep.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC (Vacuum Heat Treated)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 7.5-inch Santoku, flat belly push-cut profile\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood, hidden tang\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Rapid vegetable prep, thin slicing, fine herb work, and everyday push-cut tasks from mushrooms to daikon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-RS\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 10\" Chef Knife (X03-10QF) when you need more length and a Western rock-chop for bulk prep, and the Sharpening Rod (X03-MDB) to keep both blades in condition between sessions.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522430003,"sku":"X03-RS","price":319.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_fa245100-8438-4f23-a463-a491d4c09cb9.jpg?v=1776650239"},{"product_id":"xinzuo-uliassi-boning-knife-6-5-inch","title":"6.5\" Boning Knife - Uliassi Series (X03)","description":"\u003cp\u003eReach for this when the whole fish is on the board and you need to run a clean stroke along the spine, or when you're working through a leg of lamb and the joint won't cooperate with a chef knife. At 6.5 inches, this boning knife sits at the longer end of the category. It has the length to navigate bigger cuts without sawing, and enough blade to slide under a rack of ribs in a single pass.\u003c\/p\u003e\n\n\u003ch3\u003eBuilt for Bigger Cuts\u003c\/h3\u003e\n\u003cp\u003eMost boning knives run 5 to 6 inches, which is fine for chicken thighs and small fish. This one goes to 6.5 inches, which changes what you can do with it. A whole salmon, a bone-in shoulder of lamb, a large flathead on the board for filleting - all manageable without repositioning mid-stroke. The narrow blade still lets you follow bone contours closely; it just does it over a longer run of flesh.\u003c\/p\u003e\n\n\u003ch3\u003ePowder Steel Core, Damascus Cladding\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, hardened to 62 HRC. That's hard enough to take a very fine edge and \u003cem\u003ehold\u003c\/em\u003e it through a whole session of boning work, where the blade is flexing and the edge is constantly in contact with connective tissue. The 73-layer Damascus cladding wraps the core for corrosion resistance and chip protection at the shoulder of the blade. Rosewood handle, wooden sheath included.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 6.5-inch boning knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Filleting large fish, boning lamb shoulder and leg, trimming ribs and rack cuts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-TG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 8.5\" Chef Knife (X03-8QF) for the breaking-down work once the bone is out, and the 7.5\" Nakiri (X03-XC) when you shift from protein prep to the vegetable side of the meal.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522462771,"sku":"X03-TG","price":249.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_d6da7715-622f-4e3c-ae1a-421a9074f5c6.jpg?v=1776650191"},{"product_id":"xinzuo-uliassi-utility-knife-5-5-inch","title":"5.5\" Utility Knife - Uliassi Series (X03)","description":"\u003cp\u003eReach for this when the chef knife is too much blade for the job. Segmenting a grapefruit, cutting down a block of cheese, slicing through a punnet of cherry tomatoes in two passes, trimming a chicken breast into even portions before it goes in the pan. The 5.5-inch utility sits between a standard 5-inch petty and a 6-inch slicer, which gives it just enough length to be genuinely useful across a wider range of tasks than either end of that bracket.\u003c\/p\u003e\n\n\u003ch3\u003eThe Daily Go-Between\u003c\/h3\u003e\n\u003cp\u003eA 5.5-inch blade is long enough to halve a lemon cleanly and short enough to work comfortably on smaller produce without the nose of the blade overhanging the board. You'll find yourself reaching for it on the jobs where the 4-inch paring knife feels too short and the chef knife feels like overkill. It's the knife that doesn't get put away at the end of a session because you keep picking it back up.\u003c\/p\u003e\n\n\u003ch3\u003e73-Layer Damascus, Powder Steel Core\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel at 62 HRC. It takes a fine edge and \u003cem\u003estays\u003c\/em\u003e there through repetitive slicing work on mid-size produce where you'd typically reach for this blade. Wrapped in 73 layers of Damascus and fitted with a rosewood handle. Each knife ships with a wooden sheath, which is worth keeping out on the bench rather than storing it loose 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 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 5.5-inch utility knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Segmenting citrus, slicing cheese, trimming chicken portions, mid-size produce where a chef knife is too long.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-WY\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 4\" Paring Knife (X03-SG) for the fine in-hand work, and the 8.5\" Chef Knife (X03-8QF) when you're moving into heavier prep work on the board.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522495539,"sku":"X03-WY","price":169.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_a7f070bf-75ac-45e8-9a56-41919ba80581.jpg?v=1776650143"},{"product_id":"xinzuo-uliassi-paring-knife-4-inch","title":"4\" Paring Knife - Uliassi Series (X03)","description":"\u003cp\u003eReach for this when you're peeling a mango, trimming the silverskin off a duck breast, or hulling a punnet of strawberries at speed. A 4-inch paring knife sits fully in the hand, blade tip clear of the board, which makes it the right tool for anything that needs to happen in the air. It's the knife you'll use more than you'd expect once it's actually in your drawer.\u003c\/p\u003e\n\n\u003ch3\u003eSmall Blade, Confident Control\u003c\/h3\u003e\n\u003cp\u003eFour inches is slightly longer than the standard 3.5-inch paring knife, which gives you just enough reach to work through a whole potato or an apple without repositioning. The blade stays close and controllable whether you're working on the board or in hand. It won't feel unwieldy the way a 5-inch utility would for fine detail work.\u003c\/p\u003e\n\n\u003ch3\u003eDamascus Steel That Punches Above Its Size\u003c\/h3\u003e\n\u003cp\u003eThe core is 14Cr14MoVNb powder steel, hardened to 62 HRC. That's a high hardness for a small knife, and it means the edge \u003cem\u003estays\u003c\/em\u003e keen through a session of repetitive peeling where softer steels start to drag. Wrapped in 73 layers of Damascus cladding and finished with a rosewood handle, each knife ships with its own wooden sheath to protect the edge between uses.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Steel:\u003c\/strong\u003e 73-layer Damascus with 14Cr14MoVNb powder steel core\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 62 HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade Profile:\u003c\/strong\u003e 4-inch paring knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e In-hand peeling and trimming work: mangoes, potatoes, strawberries, duck breast silverskin.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-SG\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComplete Your Set\u003c\/h3\u003e\n\u003cp\u003ePair it with the Uliassi Series 5.5\" Utility Knife (X03-WY) for the mid-size jobs that fall between paring work and a full chef knife, and the 7.5\" Nakiri (X03-XC) when you move from fine detail work to bulk vegetable prep.\u003c\/p\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522528307,"sku":"X03-SG","price":149.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_44f94750-b9df-4951-94f7-e59a29896c0f.jpg?v=1776650096"},{"product_id":"xinzuo-uliassi-sharpening-rod","title":"Sharpening Rod - Uliassi Series (X03)","description":"\u003cp\u003eReach for this between sessions, not just when something feels dull. A honing rod doesn't sharpen a blade - it realigns the edge that's folded over from ordinary use. Five or six passes before a prep session and your knife cuts the way it did the week you bought it. This one matches the Uliassi Series in handle material and finish, so it lives on the block without looking out of place.\u003c\/p\u003e\n\n\u003ch3\u003eDiamond Particles, Not Just Steel\u003c\/h3\u003e\n\u003cp\u003eThe rod is 430 stainless steel coated with diamond particles, which means it can both realign a rolled edge and lightly refine it on the same pass. It works on any of the X03 series knives, including the powder steel core blades at 62 HRC - hardness that a plain steel honing rod can struggle to grip. Diamond abrasive bites into hard steel where a smooth rod just slides. The rosewood handle matches the rest of the Uliassi Series and the 23 cm rod length gives enough working surface for the 10-inch chef and carving knives.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 430 stainless steel with diamond particle coating\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRod Length:\u003c\/strong\u003e 23 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Realigning and lightly refining the edge on 62 HRC powder steel blades between sharpening sessions.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Uliassi Series (X03)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e X03-MDB\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Xinzuo Australia","offers":[{"title":"Default Title","offer_id":44137522561075,"sku":"X03-MDB","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/0441\/6563\/files\/2_3517e961-2d84-479f-bb59-86876c07c39f.jpg?v=1776650521"}],"url":"https:\/\/xinzuo.com.au\/collections\/x03-uliassi-series.oembed","provider":"Xinzuo Australia","version":"1.0","type":"link"}