All Kitchen Knife Collections

Meet the Japanese all-rounder, a favorite in kitchens worldwide. The 7-inch Santoku, or "three virtues" knife, is the master of slicing, dicing, and mincing. It's the perfect, fast-moving partner for all your daily prep, especially vegetables.

The Santoku Advantage

Unlike a curved Western chef knife, the Santoku's flatter profile is built for a fast, efficient "push-cutting" motion. This gives you laser-precise results, paper-thin slices of vegetables, and makes quick work of fish and proteins. It's nimble, balanced, and a true joy to use.

A Classic, No-Fuss Workhorse

This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted steel of professional kitchens, loved for its perfect balance of sharpness, durability, and extreme corrosion resistance. It's tough, easy to sharpen, and built to last. The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end, giving you superior strength and a confident, balanced feel. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable, secure grip.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 7-inch Santoku
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Ideal for rapid vegetable prep, precise slicing, and fine mincing.
• Series: Supreme (X02)
• Model: X02-RS

Complete Your Core Set

Pair with the Supreme 8" Chef Knife and 8" Bread Knife for a versatile daily prep trio.

Meet the most versatile blade in your block. This 5-inch Utility Knife is the perfect "in-between" tool—your go-to for all those daily tasks where a big chef knife feels like overkill and a small paring knife isn't quite enough.

Your Daily Go-To

This is the knife you'll grab for the quick jobs: slicing an apple, cutting up cheese, trimming fat from a chicken breast, or making the perfect sandwich. It’s nimble, precise, and an absolute daily workhorse, built from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted steel of professional kitchens, loved for its perfect balance of sharpness, durability, and extreme corrosion resistance.

Classic Comfort, Perfect Balance

The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end, giving you superior strength and a confident, balanced feel in the hand. It's tough, easy to maintain, and built to last. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable, secure grip for total control.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 5-inch utility
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Ideal for trimming, slicing fruit, sandwich prep, and fine cuts.
• Series: Supreme (X02)
• Model: X02-WY

Complete Your Set

Pair with the Supreme 8" Chef Knife and 7" Santoku for a compact, versatile prep set.

This is the blade you'll use for all the small, delicate tasks. The 4-inch paring knife is an extension of your hand, designed for all the in-hand, precision jobs where a big chef knife is just too clumsy. It's an indispensable tool for detailed prep work.

Your Precision Specialist

Reach for this nimble blade for peeling apples, hulling strawberries, coring tomatoes, or creating delicate garnishes. Its sharp, precise tip gives you complete control for trimming fat, deveining shrimp, or scoring dough. It's the small knife that does a thousand-and-one jobs, built from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted steel of pro kitchens, loved for its toughness, sharpness, and how easy it is to maintain.

Classic Comfort, Perfect Balance

The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end. This gives you superior strength and a confident, balanced feel for all that precise in-hand work. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable, secure grip for total control.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 4-inch paring knife
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Ideal for in-hand peeling, trimming, garnishes, and detailed cuts.
• Series: Supreme (X02)
• Model: X02-SG

Complete Your Trio

Pair with the Supreme 8" Chef Knife and 5" Utility for a compact everyday trio.

Stop crushing your crusty sourdough. This 8-inch serrated bread knife is engineered to glide through any loaf, from the toughest crusts to the softest brioche, giving you a clean, beautiful slice with zero compression.

The Reliable Workhorse

This blade's specialized serrations grip the surface and saw through cleanly, protecting the soft, airy crumb inside. It's also your secret weapon for delicate items like soft cakes and ripe tomatoes. We crafted this from classic German 1.4116 (X50CrMoV15) stainless steel—the same tough, reliable steel trusted by professional kitchens for decades. It's sharp, durable, and incredibly rust-resistant and easy to maintain.

Classic Comfort, Total Control

A great knife is all about balance. The full-tang construction means the steel runs in one solid piece from the tip of the blade to the end of the handle. This gives you superior balance, strength, and long-lasting durability. The classic red wood handle is secured with stainless steel rivets, providing a comfortable, timeless look that gives you confident control over every slice.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 8-inch serrated
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Perfect for artisan loaves, sourdough, brioche, soft cakes, and tomatoes.
• Series: Supreme (X02)
• Model: X02-MB

Complete Your Set

Pair with the Supreme 8 inch Chef Knife and 7 inch Santoku for a versatile everyday set.

This is the heavy hitter of your collection. When you need to break down a whole chicken, chop through pork ribs, or tackle tough squash, leave your delicate Chef Knife in the block and grab the Butcher’s Cleaver. It is built for the jobs that require force.

Power and Durability

Designed with a thicker spine and a heavier blade, this cleaver uses momentum to do the work for you. It’s weighted to power through small bones, joints, and cartilage without hesitation. Whether you're separating ribs or splitting a pumpkin, this blade gives you the confidence to chop with authority.

Built to Take a Beating

This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted workhorse steel found in professional kitchens, specifically chosen here for its impact resistance and toughness. The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end, ensuring the knife won't fail under heavy use. The classic red wood handle is secured with stainless steel rivets, providing a secure, comfortable grip when you need it most.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 7-inch Heavy Duty Butcher's Cleaver
• Hardness: 56–58 HRC
• Construction: Full Tang for impact strength
• Handle: Red Wood with Stainless Steel Rivets
• Use: Heavy-duty chopping, breaking down poultry, ribs, and tough produce.
• Series: Supreme (X02)
• Model: X02-KG

Complete Your Heavy Duty Set

Pair with the Supreme 8" Chef Knife to cover both delicate slicing and heavy chopping duties.

This is how you get those perfect, presentation-ready slices. Stop sawing at your beautiful brisket or Sunday roast; this 8-inch carving knife is designed to glide through large cuts in one single, smooth stroke. It's the key to a clean, professional finish every time.

The Reliable German Workhorse

This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted workhorse steel found in professional kitchens, loved for its perfect balance of sharpness, durability, and extreme corrosion resistance. It's tough, easy to sharpen, and even easier to maintain, giving you reliable performance, roast after roast.

Perfect Balance, Classic Comfort

A great knife is all about balance. The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end, giving you superior strength and a confident, balanced feel in the hand. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable, secure grip for total control.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 8-inch carving profile
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Ideal for roasts, brisket, ham, turkey, and large proteins.
• Series: Supreme (X02)
• Model: X02-QR

Complete Your Carving Set

Pair with the Supreme 8" Chef Knife and 8" Bread Knife for a complete carving and serving set.

This is the perfect foundation for any kitchen. We’ve paired the two most essential knives—the all-purpose workhorse and the precision specialist—into one reliable, perfectly balanced set. It’s the ideal starter kit or a no-fuss upgrade for your daily prep.

Your Daily Duo

This set combines the two knives you'll reach for every single day:

• The 8" Chef Knife: Your new go-to. This is the ultimate all-rounder, perfectly shaped for 90% of your kitchen tasks, from chopping vegetables and slicing meat to mincing herbs.
• The 5" Utility Knife: The precision tool. When a chef knife feels too big, this nimble blade takes over. It's ideal for trimming fat, slicing an apple, or making the perfect sandwich.

Classic, No-Fuss Workhorses

Both knives are crafted from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted steel of professional kitchens, loved for its perfect balance of sharpness, durability, and extreme corrosion resistance. They are tough, easy to sharpen, and built to last. The full-tang construction means one solid piece of steel runs from each blade's tip to its handle's end, giving you superior strength and a confident, balanced feel. The classic red wood handles are secured with stainless steel rivets for a timeless, comfortable grip.

• Set Includes: 8" Chef Knife & 5" Utility Knife
• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: A complete set for all-around chopping, slicing, dicing, trimming, and precision work.
• Series: Supreme (X02)
• Model: X02-A2C

Build Your Collection

Add the Supreme 7" Santoku or 8" Bread Knife to round out a versatile three-knife lineup.

This is your everyday workhorse, evolved. We took the classic 8-inch Chef Knife—the ultimate all-rounder—and added a Granton edge to make your prep work even smoother. It’s the one knife you’ll reach for daily, designed to glide, not stick.

The "Non-Stick" Blade

Tired of starchy potatoes or wet cucumber slices suction-cupping to your blade? The shallow, scalloped dimples (a "Granton edge") create tiny air pockets between the knife and the food. This dramatically reduces drag and prevents food from sticking, letting you slice, chop, and dice with a smooth, effortless, and uninterrupted rhythm.

A Classic, No-Fuss Workhorse

This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel. This is the trusted steel of professional kitchens, loved for its perfect balance of sharpness, durability, and extreme corrosion resistance. It's tough, easy to sharpen, and built to last. The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end, giving you superior strength and a confident, balanced feel. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable, secure grip.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 8-inch chef knife with Granton edge (anti-stick dimples)
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Ideal for daily chopping, slicing, and dicing with reduced food stick.
• Series: Supreme (X02)
• Model: X02-RSCS

Complete Your Prep Lineup

Pair with the Supreme 7" Santoku and 8" Bread Knife for a complete prep lineup.

Don't let the shape fool you—this isn't a meat axe. This is the "Cai Dao" (Chinese Chef Knife), the ultimate vegetable specialist. It combines the versatility of a chef knife with a massive surface area, allowing you to slice, dice, and then scoop up the entire pile of food to transfer it straight to the wok or pot.

The King of Prep

This is the secret weapon for processing piles of vegetables. The high, flat blade profile is perfect for up-and-down chopping and smashing garlic cloves flat in a single motion. Because of the wide blade, your knuckles guide the cut safely, giving you incredible speed and precision once you find your rhythm.

Perfect Balance, Classic Comfort

Despite its size, the blade is thin and agile, crafted from classic German 1.4116 (X50CrMoV15) stainless steel. This trusted steel offers the perfect balance of sharpness and extreme corrosion resistance. The full-tang construction ensures the knife feels balanced, not top-heavy, giving you superior control. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable grip for high-volume prep work.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 7-inch Chinese Style Vegetable Cleaver
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Slicing vegetables, smashing garlic, and scooping food. (Not for bones!)
• Series: Supreme (X02)
• Model: X02-DC

Complete Your Prep Lineup

Pair with the Supreme 4" Paring Knife for a complete East-meets-West prep kit.

This is the surgeon of the kitchen. The 7-inch Fillet Knife features a thin, flexible blade designed to glide along bones and under skin with zero resistance. Whether you are filleting a whole snapper, deboning a chicken breast, or trimming silverskin from a tenderloin, this is the tool for the job.

Flexible Precision

A rigid knife struggles with curves, but this blade bends to follow the natural contours of your protein. The sharp, pointed tip allows you to work in tight spaces, ensuring you get the maximum amount of meat with minimum waste. It turns a difficult, messy task into a smooth, clean process.

Classic Comfort, Perfect Balance

Precision requires control. This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel, known for its extreme corrosion resistance—essential when working with wet fish or poultry. The full-tang construction provides a solid, steady feel in the hand. The classic red wood handle is secured with stainless steel rivets, offering a secure grip even when things get slippery.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 7-inch Flexible Fillet Knife
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Filleting fish, deboning poultry, and trimming meat.
• Series: Supreme (X02)
• Model: X02-YD

Complete Your Collection

Pair with the Supreme 8" Chef Knife to handle the heavy slicing once the deboning is done.

If you love salads, stir-frys, or soup prep, the Nakiri will quickly become your favorite tool. With its straight edge and flat, squared-off tip, this Japanese-style blade is designed for one thing: push-cutting vegetables without them clinging together like an accordion.

The Push-Cut Specialist

Unlike a curved chef knife that rocks, the Nakiri is designed to make full contact with the cutting board. This allows for clean, precise vertical chops through greens, carrots, and onions. The blade is wide enough to help you scoop up your prep, but nimble enough to feel light in the hand.

A Classic, No-Fuss Workhorse

This blade is crafted from classic German 1.4116 (X50CrMoV15) stainless steel, the trusted choice for professional kitchens due to its durability and ease of maintenance. The full-tang construction means one solid piece of steel runs from the blade's tip to the handle's end, giving you superior strength and a confident, balanced feel. The classic red wood handle is secured with stainless steel rivets, providing a timeless look and a comfortable, secure grip.

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Blade Profile: 7-inch Nakiri (Vegetable Knife)
• Hardness: 56–58 HRC
• Construction: Full Tang for strength and balance
• Handle: Red Wood with Stainless Steel Rivets
• Use: Precision vegetable prep, chopping greens, and push-cutting.
• Series: Supreme (X02)
• Model: X02-XC

Complete Your Core Set

Pair with the Supreme 5" Utility Knife for handling smaller fruits and veggies.

Effortlessly debone poultry, fish, and meat with the Supreme Series 6-inch Boning Knife. This knife is engineered for precision, allowing you to navigate joints and bones with ease, minimizing waste and maximizing yield. Its thin, flexible blade ensures clean, effortless cuts every time.

Precision Deboning

The 6-inch boning knife is designed for intricate work. Its flexible blade allows you to follow the contours of bones, separating meat with minimal effort. Whether you're preparing a whole chicken, filleting fish, or trimming a roast, this knife provides the control and accuracy you need.

German 1.4116 Steel

Crafted from high-quality German 1.4116 stainless steel, this blade offers exceptional sharpness, durability, and corrosion resistance. The blade is vacuum heat-treated to 56-58 HRC, ensuring long-lasting performance and easy maintenance.

Ergonomic Red Wood Handle

The hand-polished red wood handle provides a comfortable and secure grip, even when wet. Its ergonomic design reduces hand fatigue, allowing you to work for extended periods without discomfort.

Specifications

• Blade Length: 6 inches
• Blade Material: German 1.4116 Stainless Steel
• Handle Material: Red Wood
• HRC: 56-58
• Construction: Full Tang

Complete Your Set

Pair the 6" Boning Knife with other knives from the Supreme Series for a complete and versatile kitchen set.

Complete your table setting with the Supreme Series Fork. Crafted with durable 430 stainless steel, this fork offers reliable performance and a sleek, modern aesthetic. Designed to complement the Supreme Series knives, it's the perfect addition to any dining experience.

Durable and Stylish

The Supreme Series Fork is built to last, featuring:

• 430 Stainless Steel: Provides excellent corrosion resistance and durability for everyday use.
• Ergonomic Design: Comfortable to hold and perfectly balanced for effortless dining.
• Sleek Finish: Adds a touch of elegance to your table setting.

Specifications:

• Material: 430 Stainless Steel
• Series: Supreme
• Model: X02-DRC

Complete Your Set

Enhance your dining experience with other pieces from the Supreme Series. From chef knives to paring knives, each tool is crafted with precision and designed for optimal performance.

Reach for this when you're stocking a kitchen properly for the first time, or finally retiring the mismatched block set you've been dragging through rental after rental. Six knives cover every real task on a cutting board, from splitting a pumpkin to shaving radish paper-thin for a salad. One set. No filler pieces you'll pull out once and forget.

What's in the Set

• 8" Granton Edge Chef Knife: Your daily 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. The Granton edge helps slices release cleanly instead of sticking to the flat.
• 7" Santoku Knife: The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, dicing a capsicum, or shaving garlic wafer-thin on the board.
• 5" Utility Knife: 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.
• 8" Bread Knife: Serrated for clean, crush-free cuts through sourdough, brioche, and ripe tomatoes without compressing the crumb.
• 4" Paring Knife: For the close-in work. Peel apples, devein prawns, or segment an orange directly in your hand.
• 7" Nakiri Knife: Flat-edged blade built for fast, clean vegetable chopping. Push straight through bunches of broccolini or long strokes of daikon without the rocking motion pulling the food around.

German Steel, Built to Last

Every blade in the set is German 1.4116 (X50CrMoV15) stainless steel, heat-treated to 56-58 HRC. That's the hardness range that keeps an edge through a full week of daily prep without chipping on bone or gristle. It's tough enough to sharpen on any kitchen rod, and it won't rust if you forget to dry it immediately. The full-tang construction means the steel runs in one piece from the tip of each blade to the butt of the handle.

Classic Red Wood Handles, Stainless Rivets

The red wood handles are secured with stainless steel rivets and sit comfortably whether you're gripping the chef knife for a power cut or choking up on the paring knife for finer work. The finish on the handles is even across all six knives, so the set looks the part whether it's stored on a magnetic strip or laid out for a gift.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 6-piece set -- 8" Granton Chef + 7" Santoku + 5" Utility + 8" Bread + 4" Paring + 7" Nakiri
• Handle: Red wood with stainless steel rivets, full-tang
• Use: A complete everyday lineup covering rock-chopping, push-cutting, serrated slicing, in-hand peeling, and vegetable prep.
• Series: Supreme Series (X02)
• Model: X02-A6

Complete Your Set

Pair this set with the Supreme Series 6" Diamond Rod to keep every blade in the set tuned between sharpenings, or add the Supreme Series 8" Carving Knife for whole roasts and presentation-ready slices at the table.

This is the set you buy once and don't think about again. Eight pieces, wooden block included, covering every knife task from rough chopping through to presentation carving -- with a sharpening rod and kitchen scissors to handle what the blades can't. If you're setting up a full kitchen or looking for a gift that doesn't need a follow-up, this is it.

What's in the Set

• 8" Chef Knife: The anchor of the block. Rock-chop a pile of onions for bolognese, butterfly a chicken thigh, or work through a pumpkin without the blade tipping forward on you.
• 7" Santoku Knife: The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins or shaving radish paper-thin for a salad.
• 5" Utility Knife: 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.
• 4" Paring Knife: For the close-in work. Peel apples, devein prawns, or segment a grapefruit directly in your hand.
• 8" Bread Knife: Serrated for clean, crush-free cuts through crusty sourdough, soft brioche, and ripe tomatoes.
• Sharpening Rod: Touch up your edge between sessions so every knife in the block cuts like it did on day one.
• Kitchen Scissors: Break down a spatchcock, snip herbs into a pan, or cut through pizza without dragging a blade across your board.
• Wooden Knife Block: Keeps the set together and off the bench clutter. All eight pieces store in one place, visible and accessible.

German Steel Across the Board

Every knife blade 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 the included rod without any special technique. The full-tang construction means the steel runs in one solid piece from the tip of each blade through to the end of the handle, so the weight balances right on your pinch grip.

Matched Set, One Kitchen Look

The red wood handles are secured with stainless steel rivets and finished consistently across all five knives. They sit comfortably whether you're gripping the chef knife for a power cut or choking up on the paring knife for fine work. Stored in the block, the set looks like it belongs on the bench rather than hidden in a drawer.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 8-piece set -- 8" Chef + 7" Santoku + 5" Utility + 4" Paring + 8" Bread + Sharpening Rod + Kitchen Scissors + Wooden Block
• Handle: Red wood with stainless steel rivets, full-tang (knives)
• Use: A full kitchen lineup covering daily chopping, push-cutting, serrated slicing, in-hand work, maintenance, and storage.
• Series: Supreme Series (X02)
• Model: X02-H8

Complete Your Set

Add the Supreme Series 6" Diamond Rod for a second honing tool, or pick up the Supreme Series 7" Nakiri if vegetable prep is a priority -- the flat blade cuts straight through bunches of greens without the rocking motion.

Reach 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.

What's in the Set

• 8" Chef Knife: 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.
• 7" Santoku: 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.
• 8" Carving Knife: Steady, single-stroke slices on a rested roast chicken, leg of lamb, or Sunday pork loin without tearing the grain of the meat.
• 5" Utility Knife: 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.
• 4" Paring Knife: For the close-in work. Peel apples, devein prawns, or segment a grapefruit directly in your hand.

German Steel, Built to Last

Every 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 full-tang construction runs the steel in one solid piece from the tip of each blade through to the butt of the handle.

Matched Handles, One Kitchen Look

The 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.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 5-piece set -- 8" Chef + 7" Santoku + 8" Carving + 5" Utility + 4" Paring
• Handle: Red wood with stainless steel rivets, full-tang
• Use: A complete daily prep lineup covering rock-chopping, push-cutting, slicing, and in-hand detail work.
• Series: Supreme Series (X02)
• Model: X02-A5

Complete Your Set

Add 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.

Reach 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.

Built for Long Loaves

The 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.

Red Wood Handle, Full-Tang Balance

The 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.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 10-inch serrated bread knife
• Handle: Red wood with stainless steel rivets, full-tang
• Use: Long-loaf slicing -- sourdough batards, Pullman loaves, large round country loaves -- where a standard 8-inch bread knife runs short.
• Series: Supreme Series (X02)
• Model: X02-10MB

Complete Your Set

Pair 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.

Reach 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.

Hard Cheese, Soft Cheese. Same Knife.

Hard 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 holds 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.

Red Wood Handle, Comfortable on a Board

The 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.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 6-inch cheese knife
• Handle: Red wood with stainless steel rivets, full-tang
• Use: Slicing and portioning hard and soft cheeses -- aged cheddar, manchego, gruyere, brie, camembert -- on a board or platter.
• Series: Supreme Series (X02)
• Model: X02-ZS

Complete Your Set

Pair 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.

Reach 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.

The Right Length for In-Between Jobs

A 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 holds 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.

Full-Tang, Balanced for Light Work

The 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.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 6-inch utility knife
• Handle: Red wood with stainless steel rivets, full-tang
• Use: 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.
• Series: Supreme Series (X02)
• Model: X02-FQ

Complete Your Set

Pair 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.

Reach 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.

Serrated for Frozen Surfaces

The 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.

Red Wood Handle, Full-Tang Control

Frozen 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.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 8-inch serrated frozen knife
• Handle: Red wood with stainless steel rivets, full-tang
• Use: Cutting frozen meats, hard-skin produce, and frozen bread without thawing -- tasks a standard chef knife handles poorly.
• Series: Supreme Series (X02)
• Model: X02-DR

Complete Your Set

Pair 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.

Your chef knife isn't dull. It's crooked. After a week of regular cutting, the microscopic edge folds over and the blade starts pushing food instead of slicing through it. A diamond rod realigns that edge in two minutes, without removing steel the way a whetstone does. Run it before dinner, not after the damage is done.

Honing, Not Sharpening

There's a difference worth knowing. Sharpening grinds away steel to form a new edge. Honing straightens the edge you already have. This 6" diamond-coated rod does the second job fast -- the fine diamond surface catches the edge and pushes it back into line with a few strokes per side. Do it every few days and your knife stays sharp between stone sessions rather than slowly degrading until it won't cut a tomato cleanly. It works on all German steel knives in the Supreme Series range, and on any other kitchen knife in the same hardness bracket.

Specifications

• Material: Diamond-coated high carbon steel rod, chrome plated
• Length: 6 inches (rod)
• Handle: Red wood with stainless steel rivets
• Use: Quick edge realignment between sharpening sessions on German 1.4116 steel kitchen knives.
• Series: Supreme Series (X02)
• Model: X02-MDB

Reach 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.

At-Table Performance

German 1.4116 (X50CrMoV15) stainless steel takes a keen edge and it holds 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.

Red Wood Handle, Built for the Hand at Dinner

The 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.

Specifications

• Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
• Hardness: 56-58 HRC
• Blade Profile: 5-inch steak knife
• Handle: Red wood with stainless steel rivets, full-tang
• Use: At-table cutting of steaks, lamb chops, roast pork, and any plated protein that deserves a proper knife.
• Series: Supreme Series (X02)
• Model: X02-NP

Complete Your Set

Pair 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.

Meet the master of precision and versatility. The 7-inch Santoku, or "three virtues" knife, is the Japanese all-rounder, beloved for its ability to slice, dice, and mince with incredible speed and accuracy. It's the perfect counterpart—or alternative—to a traditional chef knife.

The Santoku Advantage

Unlike a curved Western chef knife, the Santoku features a flatter belly and a sharp "K-tip" point. This design is built for a fast, efficient "push-cutting" motion, giving you laser-precise results and paper-thin slices of vegetables, fish, and proteins. Its balanced, nimble feel makes it a joy to use for all your daily prep.

Performance Meets Classic Style

At its heart is a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This hard-cutting core takes a razor-sharp edge and holds it, giving you precise, effortless cuts long after other knives have gone dull. The stunning, octagonal "Retro" handle is crafted from a classic combination of deep red wood and genuine black buffalo horn, providing a secure, comfortable grip and timeless, elegant control.

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel Core
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku
• Handle: Red Wood & Black Buffalo Horn (Octagonal)
• Use: Ideal for rapid vegetable prep, precise slicing, and fine mincing.
• Series: Retro (PM8S)
• Model: PM8S-RS

Complete Your Core Set

Pair with the Retro 8" Chef Knife and Retro 8" Bread Knife for a versatile daily prep trio.

This is the essential trio for any serious cook. We’ve carefully selected three indispensable blades—the all-purpose chef knife, the versatile utility knife, and the precision paring knife—to create a perfectly balanced set. It’s the ideal starter kit or a comprehensive upgrade for your daily prep.

Your Essential Trio

This set combines the three knives you'll reach for every single day:

• The 8.5" Chef Knife: Your new go-to. This is the ultimate all-rounder, perfectly shaped for 90% of your kitchen tasks, from chopping vegetables to slicing meat.
• The 5.9" Utility Knife: The perfect mid-sized knife for smaller tasks like trimming and slicing fruits, vegetables, and cheeses.
• The 3.5" Paring Knife: An extension of your hand, designed for all the in-hand, precision jobs where a big chef knife is just too clumsy.

High-Performance Steel

The blade's secret is its 3-layer composite steel. At its core is a high-performance 10Cr15CoMoV steel, vacuum heat-treated to 60±2 HRC. This hardness allows for a screaming-sharp edge and incredible edge retention. The outer layers are made of softer SUS410 stainless steel, providing added durability and corrosion resistance.

Classic Styling

The Retro Series features a classic octagonal handle made from premium red wood (rosewood) and black buffalo horn. This ergonomic design provides a comfortable and secure grip, even when wet.

Specifications:

• Blade Material: 3-layer 10Cr15CoMoV composite steel
• Handle Material: Red wood (rosewood) + black buffalo horn
• HRC: 60-62
• Chef Knife Length: 8.5 inches
• Utility Knife Length: 5.9 inches
• Paring Knife Length: 3.5 inches
• Chef Knife Weight: 181g
• Construction: Full tang (inferred)
• Edge Angle: 15°±1° per side
• Heat Treatment: Vacuum deep-cooling
• Finish: Stonewashed with hamon line

Complete Your Set

Expand your collection with other knives from the HEZHEN Retro Series. From bread knives to boning knives, we have the perfect blade for every task.

If you love salads, stir-frys, or soup prep, the Nakiri will quickly become your favorite tool. With its straight edge and flat, squared-off tip, this Japanese-style blade is designed for one thing: push-cutting vegetables without them clinging together like an accordion.

The Push-Cut Specialist

Unlike a curved chef knife that rocks, the Nakiri is designed to make full contact with the cutting board. This allows for clean, precise vertical chops through greens, carrots, and onions, keeping everything neat and tidy. The 7-inch blade provides ample surface area for efficient chopping, while remaining nimble enough for smaller tasks.

High-Performance Steel

The blade's secret is its 3-layer composite steel. At its core is a high-performance 10Cr15CoMoV steel, vacuum heat-treated to 60±1 HRC. This hardness allows for a screaming-sharp edge that lasts, while the softer outer layers provide durability and stain resistance. The result is a blade that's both a joy to use and easy to maintain.

Specifications:

• Blade Length: 7 inches (178mm)
• Blade Material: 3-layer 10Cr15CoMoV composite steel
• Handle Material: Red wood + black buffalo horn
• HRC: 60±1
• Weight: Approximately 181g
• Edge Angle: 15°±1° per side

Complete Your Set

Pair your Retro Series Nakiri with our Retro Series Chef Knife and Paring Knife for a complete and stylish kitchen set.

Stop crushing your beautiful, crusty loaves. This 8.5-inch serrated bread knife is engineered to glide through the toughest crusts and the softest crumbs with equal grace. It’s the key to perfect, clean slices, every single time.

The Perfect Slice, Every Time

This blade's specialized serrations are designed to grip the surface of hard artisan loaves and gently saw through, leaving the airy, soft interior perfectly intact. It’s also your secret weapon for delicate items like soft cakes, pastries, and ripe tomatoes, giving you perfect slices with zero tearing.

Performance Meets Elegance

At its heart is a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60±2 HRC. This ensures the serrated points stay sharp and effective far longer than on a typical knife. But the "Retro" series is all about the handle. Crafted from a classic combination of deep red wood and genuine black buffalo horn, the stunning octagonal handle provides a secure, comfortable grip and timeless, elegant control.

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel Core
• Blade Profile: 8.5-inch serrated
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Handle: Red Wood & Black Buffalo Horn (Octagonal)
• Use: Perfect for artisan loaves, sourdough, brioche, soft cakes, and tomatoes.
• Series: Retro (PM8S)
• Model: PM8S-MB

Complete Your Collection

Pair with the Retro 8 inch Chef Knife and Retro 7 inch Santoku for a versatile everyday set.

This is the knife you bring to the table. Designed for perfect, show-stopping presentation, this 10-inch carving knife glides through large roasts, briskets, and holiday turkeys in one single, smooth stroke. Stop sawing at your beautiful roast; this is how you get clean, effortless, wafer-thin slices every time.

High-Performance Steel

The blade's secret is its 3-layer composite steel. At its core is a high-performance 10Cr15CoMoV steel, vacuum heat-treated to 60±2 HRC. This hard-cutting core takes a razor-sharp edge and holds it, giving you precise, clean cuts long after other knives have gone dull. The outer layers of softer steel add durability and corrosion resistance.

Classic Feel, Total Control

A "Retro" knife is all about the feel. The stunning, octagonal handle is crafted from a classic combination of deep red wood and genuine black buffalo horn. This traditional shape is not just for looks—it provides an incredibly comfortable, secure grip, giving you confident and precise control over every single pass.

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel Core
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving profile
• Handle: Red Wood & Black Buffalo Horn (Octagonal)
• Use: Ideal for roasts, brisket, ham, turkey, and large proteins.
• Series: Retro (PM8S)
• Model: PM8S-10QR

Complete Your Carving Set

Pair with the Retro 8" Chef Knife and Retro 8" Bread Knife for a complete carving and serving set.

This is the blade you'll use for all the small, delicate tasks. The 4-inch paring knife is an extension of your hand, designed for all the in-hand, precision jobs where a big chef knife is just too clumsy. It's an indispensable tool for detailed prep work.

Your Precision Specialist

Reach for this nimble blade for peeling apples, hulling strawberries, coring tomatoes, or creating delicate garnishes. Its sharp, precise tip gives you complete control for trimming fat, deveining shrimp, or scoring dough. It's the small knife that does a thousand-and-one jobs.

Performance Meets Classic Style

At its heart is a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This hard-cutting core takes a razor-sharp edge and holds it, giving you precise, effortless cuts. The stunning, octagonal "Retro" handle is crafted from a classic combination of deep red wood and genuine black buffalo horn, providing a secure, comfortable grip for total control.

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel Core
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 4-inch paring knife
• Handle: Red Wood & Black Buffalo Horn (Octagonal)
• Use: Ideal for in-hand peeling, trimming, garnishes, and detailed cuts.
• Series: Retro (PM8S)
• Model: PM8S-SG

Complete Your Core Set

Pair with the Retro 8" Chef Knife and 7" Santoku for a complete daily prep set.

The Hezhen PM8S 5 piece set is perfect for delicate tasks such as peeling, trimming, and intricate cutting. With its refined design and high-quality materials, this knife set is an essential addition to any kitchen.

Key Features:

• Superior Blade Material: The blade is crafted from 3 layers of 10Cr15CoMoV composite steel, offering excellent sharpness, durability, and corrosion resistance. This ensures precise cutting and a long-lasting edge.
• Optimal Hardness: With a hardness rating of 60±1 HRC, the blade is finely balanced to provide both sharpness and resilience, making it ideal for detailed work.
• Elegant Handle: The handle combines the beauty of red wood with the strength of black buffalo horn, offering a comfortable and secure grip. Its ergonomic design ensures maximum control during use.
• Advanced Heat Treatment: The blade undergoes vacuum heat treatment followed by deep freezing, which enhances its hardness and ensures long-lasting sharpness and stability.

Specifications:

• Blade Material: 3 Layers 10Cr15CoMoV Composite Steel
• Handle Material: Red Wood + Black Buffalo Horn
• Hardness: 60±1 HRC
• Heat Treatment: Vacuum Heat + Deep Freeze
• Blade Length: 3.5 inches

Box content:

• 1pc 8 inch Bunka/Chef knife 
• 1pc 6 inch utility knife 
• 1pc 7 inch santoku knife 
• 1pc 6.8 inch nakiri knife 
• 1pc wooden holder

The Hezhen PM8S 8.5-inch Bunka Knife is a beautifully crafted tool designed for precision and versatility in the kitchen. Ideal for a range of tasks from slicing and dicing to intricate cuts, this Bunka knife combines traditional design with modern technology to deliver exceptional performance.

Key Features:

• High-Quality Blade Material: The blade is constructed from 3 layers of 10Cr15CoMoV composite steel, renowned for its superior sharpness, durability, and resistance to corrosion. This ensures a long-lasting, razor-sharp edge that maintains its performance over time.
• Balanced Hardness: With a hardness rating of 60±1 HRC, the blade offers a perfect balance of sharpness and toughness, making it suitable for both delicate and heavy-duty cutting tasks.
• Elegant Handle: The handle is made from red wood and black buffalo horn, providing a blend of sophistication and ergonomic comfort. It is designed to offer a secure grip, enhancing control and reducing hand fatigue during prolonged use.
• Advanced Heat Treatment: The blade undergoes vacuum heat treatment followed by deep freezing, which improves its hardness and ensures enduring sharpness and stability.

Specifications:

• Blade Material: 3 Layers 10Cr15CoMoV Composite Steel
• Handle Material: Red Wood + Black Buffalo Horn
• Hardness: 60±1 HRC
• Heat Treatment: Vacuum Heat + Deep Freeze
• Blade Length: 8.5 inches
• Product Code: PM8S

The Hezhen PM8S 8.5-inch Bunka Knife combines exceptional craftsmanship with high-performance materials, offering a versatile and reliable tool for all your kitchen cutting needs.

When you're setting up a kitchen from scratch, or replacing the block set that's been quietly losing its edge for years, this is the one to reach for. Seven pieces: five knives for every cutting motion you'll use, plus kitchen scissors and a solid wooden holder to keep everything accessible on the bench.

What's in the Set

• 8.5" Chef Knife: 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.
• 8.5" Bread Knife: Serrated for gripping crusts without tearing. Sourdough, brioche, and ripe heirloom tomatoes all come away in clean slices.
• 7" Santoku Knife: The push-cut specialist with a flat belly. Shaves zucchini into paper-thin coins, dices capsicum fast, and handles fish fillets without dragging.
• 6" Utility Knife: The in-between blade for jobs where the chef knife is too much. Trim silverskin off a pork fillet, halve a peach, slice a small block of cheese without the bulk.
• 4" Paring Knife: The in-hand blade. Peel apples, devein prawns, segment citrus, or score the skin on a duck breast before it goes in the pan.
• Kitchen Scissors: Spring-loaded and full-featured. Break down spatchcock poultry, snip fresh herbs straight over the pan, or cut pizza without dragging toppings.
• Wooden Holder: An open-bottomed block that keeps the set on the bench and the edges clear of drawer contact.

3-Layer Steel, One Shared Core

Every 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 holds it through extended sessions. That hardness is what you pay for. The outer layers add corrosion resistance, so the knives don't demand the obsessive dry-and-oil routine that a purely carbon blade requires.

The Retro Handle

The 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 through to the end cap. No rattle, no flex, no hot spots after a long session.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel Core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-piece set: 8.5" Chef + 8.5" Bread + 7" Santoku + 6" Utility + 4" Paring + Kitchen Scissors + Wooden Holder
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: A complete daily prep lineup covering all cutting tasks from large proteins to fine in-hand work, with serrated and scissor capability included.
• Series: Retro Series (PM8S)
• Model: PM8S-H7

Complete Your Set

If you want to extend the block, the Retro 10" Carving Knife (PM8S-10QR) is the right addition for large roasts and holiday proteins where the chef knife's length runs short. For the vegetable half of your prep, the Retro 7" Nakiri (PM8S-XC) adds a dedicated flat-grind chopper to your counter.

Most 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.

What's in the Set

• 8.5" Chef Knife: 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.
• 5" Utility Knife: 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.

3-Layer Steel, One Shared Core

Both 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 holds 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.

The Retro Handle

The 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.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 2-piece set: 8.5" Chef + 5" Utility
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: A two-knife daily prep lineup covering everything from large proteins and rock-chopping to mid-range trimming and slicing tasks.
• Series: Retro Series (PM8S)
• Model: PM8S-A2C

Complete Your Set

Add 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.

Reach for this when the task is slicing rather than rocking. The reverse-tanto tip punches through the heel end of a salmon fillet, a daikon, or a block of firm tofu without the tip snagging - then the long, nearly flat belly carries straight through in a clean push cut. It's a different cutting motion to your chef knife, and once you've used it for that style of work, you won't want to go back to the curve.

The Bunka Profile, Built for Push Cutting

A bunka is a Japanese all-purpose knife with a flat-to-slightly-curved belly and a reverse-tanto tip that angles upward sharply at the point. That geometry rewards a push cut more than a rock chop. Use it for shaving fennel paper-thin, slicing raw fish for a quick crudo, or breaking down a whole red cabbage into even strips without the tipped belly snagging on the board. The 8-inch length gives you enough reach to work through a whole chicken breast in two or three strokes instead of five.

3-Layer Steel in a Knife Built to Last

The blade is 3-layer 10Cr15CoMoV composite: a hard high-carbon core flanked by two outer layers of softer stainless for corrosion resistance. Vacuum heat-treated to 60-62 HRC, the core holds a fine edge through a full session of push-cutting without the brittleness you'd get from a single-steel hard blade. The octagonal Red Wood handle with genuine black buffalo horn collar gives you a reliable pinch grip whether you're using it light-handed for fish or with more force on a butternut.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch Bunka, reverse-tanto tip
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: Push-cutting vegetables, slicing raw fish and firm proteins, and any task where a flat-bellied blade with a sharp tip is faster than a rocking chef knife.
• Series: Retro Series (PM8S)
• Model: PM8S-10QFD

Complete Your Set

Pair it with the Retro 8.5" Chef Knife (PM8S-CS) for rock-chopping tasks where this flat profile runs short, and the Retro 7" Santoku (PM8S-RS) for lighter push-cut vegetable work when you don't need the full length.

Reach 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.

A Petite Bunka for Precise Work

The 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.

Same Steel, Same Handle as the Rest of the Series

The blade is 3-layer 10Cr15CoMoV composite - hard core with corrosion-resistant outer layers - vacuum heat-treated to 60-62 HRC. It holds 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.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.8-inch Bunka, reverse-tanto tip
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: Precise push-cut work on mushrooms, fish, soft vegetables, and small produce where a shorter bunka gives better control than a longer blade.
• Series: Retro Series (PM8S)
• Model: PM8S-6QF

Complete Your Set

Pair 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.

Reach 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.

Compact Length, Same Santoku Geometry

The 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.

Retro Handle, Familiar Foundation

The 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 holds 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.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch Santoku
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: Quick vegetable prep, slicing soft produce like tomatoes and mushrooms, and any push-cut task where a shorter, lighter blade is the better choice.
• Series: Retro Series (PM8S)
• Model: PM8S-5.5RS

Complete Your Set

Pair 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.

Reach for this when a whole salmon fillet is on the board and every slice needs to lift away clean, in one long pulling stroke. The Sakimaru is a Japanese slicer with a rounded, katana-style tip, and the geometry is built entirely around that draw cut. HEZHEN sharpens this one as a modern double bevel at 15 degrees per side, which opens it past traditional sashimi work into any long-slicing task you put in front of it.

The Sakimaru Profile in the Retro Series

A sakimaru has a mostly flat belly and a tip that sweeps gently upward rather than ending in a point. That curve is what lets you start a long slice through soft flesh without the point digging in and tearing. This one has enough length to carry through a whole tuna loin or a cold roast in a single stroke, which is exactly how a slicer should work. It's also the shape that makes thin, even cuts across a cooked brisket or a glazed ham look deliberate rather than accidental.

3-Layer Steel in a Long-Edge Format

The blade is 3-layer 10Cr15CoMoV composite: a hard high-carbon core flanked by two layers of softer stainless. Vacuum heat-treated to 60-62 HRC, it takes a very fine edge and holds it through a full carving session, where a softer slicer would start tearing flesh by the tenth pass. The Retro Series' octagonal Red Wood handle with genuine black buffalo horn collar sits naturally in a pinch grip for the controlled draw cut this knife is built for.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch Sakimaru (double bevel, 15 degrees per side)
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: Long pulling slices through raw fish and sashimi, and carving cooked proteins like roast, ham, and brisket into wafer-thin slices.
• Series: Retro Series (PM8S)
• Model: PM8S-XWD

Complete Your Set

Pair it with the Retro 8.5" Chef Knife (PM8S-CS) for the bulk of daily prep, and the Retro 7" Santoku (PM8S-RS) for the vegetable half of the session where this long slicing profile is the wrong tool entirely.

This 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.

What's in the Set

• 8.5" Chef Knife: 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.
• 8.5" Bread Knife: Serrated for gripping crusts without tearing. Sourdough, brioche, and ripe heirloom tomatoes all come away in clean slices.
• 7" Santoku: The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, dicing capsicum, or shaving radish paper-thin.
• 5" Utility Knife: 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.
• 4" Paring Knife: The in-hand blade. Peel apples, devein prawns, segment citrus, or score a duck breast before it goes in the pan.

3-Layer Steel, One Shared Core

Every 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 holds 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.

The Retro Handle

The 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.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set: 8.5" Chef + 8.5" Bread + 7" Santoku + 5" Utility + 4" Paring
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: A complete daily prep lineup covering rock-chopping, bread slicing, push-cutting, and in-hand detail work.
• Series: Retro Series (PM8S)
• Model: PM8S-A5C

Complete Your Set

Extend 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.

Reach for this when you want a chef knife that handles like it belongs in your hand, not one that you're accommodating. At 8.5 inches it's got enough length for a whole chicken or a large butternut, but the handle geometry is what makes it different. The octagonal profile of the Retro Series locks your grip precisely, whether you're choking up on the blade for detailed work or wrapping the full hand around for a power cut through dense root vegetables.

Chef Knife Utility, Retro Series Precision

This is the knife you'll use for 90 percent of your weeknight prep. Rock-chop a pile of onions for a Sunday ragu, butterfly a chicken breast, slice roma tomatoes without the seeds squashing out, or work through a pile of garlic and ginger without reaching for anything else. The curved belly lets you rock through softer produce fast, and the length carries through denser cuts without the blade losing momentum. It covers everything that lands on a weeknight cutting board without needing a second knife for backup.

3-Layer Steel on a Knife Built for Daily Use

The blade is 3-layer 10Cr15CoMoV composite steel - a hard high-carbon core flanked by two outer layers of softer stainless. Vacuum heat-treated to 60-62 HRC, the core takes a fine edge and holds it through a full session without brittleness. The octagonal Red Wood handle with genuine black buffalo horn collar stays comfortable through extended prep. Full tang from tip to butt means the balance sits right on your pinch grip, not rocking forward into the blade.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch chef knife
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: Your daily driver for rock-chopping herbs and aromatics, breaking down proteins, slicing vegetables, and anything else that lands on a weeknight cutting board.
• Series: Retro Series (PM8S)
• Model: PM8S-DY

Complete Your Set

Pair it with the Retro 7" Santoku (PM8S-RS) for the push-cut vegetable prep this curved belly isn't ideal for, and the Retro 4" Paring Knife (PM8S-SG) for in-hand jobs where this 8.5-incher is too much knife.

Reach 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.

The Right Size for the Job

Most 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.

Same Steel, Same Handle, Ready to Match

The 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 holds 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.

Specifications

• Blade Steel: 3-Layer 10Cr15CoMoV Composite Steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Red Wood & Black Buffalo Horn (Octagonal), full tang
• Use: Trimming silverskin, halving cherry tomatoes, slicing soft cheese, and any mid-range task where the chef knife feels oversized.
• Series: Retro Series (PM8S)
• Model: PM8S-WY

Complete Your Set

Pair 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.

Meet the master of precision and versatility. The 7.5-inch Santoku, or "three virtues" knife, is the beloved Japanese all-rounder. It's designed to excel at slicing, dicing, and mincing, making it a favorite for fast, efficient prep and a perfect alternative to a traditional chef knife.

The Santoku Advantage

Unlike a curved Western chef knife, the Santoku's flatter profile is built for a fast, efficient "push-cutting" motion. This gives you laser-precise results, paper-thin slices of vegetables, and makes quick work of fish and proteins. It's nimble, balanced, and a true joy to use for all your daily prep.

Performance That Lasts

This blade is built on a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means it doesn't just get incredibly sharp—it stays sharp, holding a precision edge far longer than other knives. The core is then wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle, accented with a red G10 ring, provides a comfortable, balanced grip for complete control.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 7.5-inch Santoku
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Ideal for rapid vegetable prep, precise slicing, and fine mincing.
• Series: MO (X06)
• Model: X06-RS

Complete Your Core Set

Pair with the MO 8.5" Chef Knife and MO 8" Bread Knife for a versatile daily prep trio.

This is how you get those perfect, wafer-thin slices from a brisket or a Thanksgiving turkey. Stop sawing at your beautiful roast; this 10-inch carving knife is designed to glide through large cuts of meat in one single, smooth stroke, leaving a clean, professional finish every time.

Precision, Power, and Beauty

The long, narrow blade is purpose-built for slicing. At its heart is a 10Cr15CoMoV steel core, vacuum heat-treated to a hard 60±2 HRC. This means it doesn't just get incredibly sharp—it stays sharp, holding that precision edge through holiday feasts and long carving jobs.

The core is then wrapped in 67 layers of Damascus steel, creating a stunning blade that's as beautiful as it is functional. A hand-shaped burnt oak handle provides a balanced, comfortable grip, giving you complete control over every slice.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Length: 10-inch carving profile
• Handle: Burnt Oak (Hidden Tang)
• Use: Perfect for brisket, roasts, ham, turkey, and large proteins.
• Series: MO (X06)
• Model: X06-10QR

Complete Your Carving Set

Pair with the MO 8.5 inch Chef Knife and MO 8.5 inch Bread Knife for a complete carving and prep set.

If the Santoku and the Chef Knife had a rebel child, it would be the Bunka. Recognizable by its "K-Tip" (Kiritsuke/Reverse Tanto tip), this blade is the ultimate fusion of style and aggression. It is designed for chefs who want the flat cutting profile of a Nakiri but need a sharp tip for detailed work.

Precision Meets Power

The flat edge is perfect for "push-cutting" vegetables, ensuring you get clean cuts all the way through to the board. The acute "K-Tip" allows you to pierce delicate skins or score meat with surgical precision. Built on a 10Cr15CoMoV steel core and wrapped in 67 layers of Damascus steel, this blade stays sharp through the most demanding prep sessions.

Signature Comfort and Control

A blade this sharp needs a handle that keeps you in control. The MO series handle is crafted from deep, burnt oak, hand-shaped for a comfortable, secure grip. An elegant red G10 accent ring completes the look, making this perhaps the most visually striking knife in our collection.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch Bunka (K-Tip)
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Precision push-cutting, scoring, and general purpose prep.
• Series: MO (X06)
• Model: X06-QF

Complete Your Core Set

Pair with the MO 5.5" Utility Knife for a versatile, modern prep kit.

Meet the "Goldilocks" of your knife block. Not quite big enough to be a Chef knife, not small enough to be a paring knife—it is just right for everything in between. This 5.5-inch Utility Knife is the agile multi-tasker you didn't know you needed until you used it.

The Daily Go-Between

Perfect for slicing sandwich meats, cutting citrus for cocktails, or breaking down smaller vegetables like shallots and green beans. The blade is built on a high-performance 10Cr15CoMoV steel core, wrapped in 67 layers of stunning Damascus steel. It holds a screamingly sharp edge (60-62 HRC), meaning you can slice through a tomato without squashing it.

Signature Comfort and Control

A great knife is an extension of your hand. The signature MO series handle is crafted from deep, burnt oak, hand-shaped for a comfortable, secure grip. An elegant red G10 accent ring completes the look, ensuring your daily prep feels as good as it looks.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch Utility Knife
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Small fruit, sandwich prep, cheese, and precision vegetable work.
• Series: MO (X06)
• Model: X06-WY

Complete Your Core Set

Pair with the MO 8.5" Chef Knife and 4" Paring Knife for the ultimate trio.

This is the ultimate setup for the chef who favors Japanese precision over Western heft. We've swapped the traditional curved Chef knife for the aggressive "K-Tip" Bunka, and paired it with the essential Santoku and Utility knives. This trio is designed for those who prefer "push-cutting," clean lines, and surgical detail.

Your Complete Japanese Cutting System

This set covers every cutting style, from aggressive chopping to versatile everyday prep:

• The 8.5" Bunka Knife: The "Rebel" of the kitchen. Its flat profile is a dream for push-cutting, while the acute "K-Tip" (Kiritsuke tip) allows for intricate scoring and piercing that a standard chef knife just can't match.
• The 7.5" Santoku Knife: The classic Japanese all-rounder. Shorter and more agile, it excels at rapid-fire chopping, dicing vegetables, and creating paper-thin slices with ease.
• The 5.5" Utility Knife: The versatile in-between blade. Larger than a paring knife but more nimble than a chef knife, it handles everything from slicing tomatoes and cheese to trimming meat and mincing herbs.

Performance That Lasts a Lifetime

All three knives are crafted from a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means they don't just get incredibly sharp - they stay sharp, holding a precision edge far longer than other knives. The core is then wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle provides a balanced, comfortable grip for complete control.

• Set Includes: 8.5" Bunka Knife, 7.5" Santoku Knife, 5.5" Utility Knife
• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60-62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: A specialized set for push-cutting, vegetable prep, and versatile everyday tasks.
• Series: MO (X06)
• Model: X06-3PC-BSP

Build Your Collection

Pair with the MO 7" Cleaver and MO Honing Rod to round out a high-performance professional lineup.

This is the blade you'll use for the tasks that require a human touch. The 4-inch paring knife is an extension of your hand, designed for in-air slicing and precision jobs where a chef knife feels like using a sledgehammer to crack a walnut.

Small Blade, Big Performance

Reach for this nimble blade for peeling apples, hulling strawberries, or deveining shrimp. Despite its size, we haven't compromised on the materials. It features the same high-performance 10Cr15CoMoV steel core as its bigger brothers, vacuum heat-treated to 60-62 HRC. It stays razor-sharp, making delicate work feel effortless.

Signature Comfort and Control

Precision work requires a secure grip. The signature MO series handle is crafted from deep, burnt oak, hand-shaped to fit snugly in your palm. An elegant red G10 accent ring completes the look, giving you a tool that is as beautiful as it is functional.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 4-inch Precision Paring Knife
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Peeling, trimming, garnishing, and intricate cuts.
• Series: MO (X06)
• Model: X06-SG

Complete Your Core Set

Pair with the MO 8.5" Chef Knife to cover the entire spectrum of kitchen prep.

This is the "Holy Trinity" of kitchen knives. We’ve combined the three most essential and versatile blades into one premium set, giving you the perfect, high-performance tool for virtually every cutting task you’ll ever face. This is the ultimate kitchen upgrade.

Your Complete Cutting System

This set covers every cutting style, from power to precision:

• The 8.5" Chef Knife: Your all-purpose Western workhorse. The curved belly is perfect for rocking, mincing, and powering through large prep jobs.
• The 7.5" Santoku Knife: The Japanese all-rounder. Its flatter profile and sharp tip are ideal for rapid push-cuts, precise dicing, and getting paper-thin slices of vegetables.
• The 5.5" Utility Knife: The precision specialist. This nimble blade is for all the in-hand jobs a larger knife can't handle, like trimming fat, scoring dough, or peeling fruit.

Performance That Lasts a Lifetime

All three knives are crafted from a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means they don't just get incredibly sharp—they stay sharp, holding a precision edge far longer than other knives. The core is then wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle provides a balanced, comfortable grip for complete control.

• Set Includes: 8.5" Chef Knife, 7.5" Santoku Knife, 5.5" Utility Knife
• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: A complete set covering all chopping, slicing, dicing, trimming, and precision work.
• Series: MO (X06)
• Model: X06-A3

Build Your Collection

Pair with the MO 8" Bread Knife and MO Honing Rod to round out a high-performance daily prep lineup.

This is the ultimate tool for vegetable lovers. The Nakiri is a traditional Japanese knife designed for one purpose: making vegetable prep effortless and precise. Its flat, straight blade is perfect for rapid, clean "push-cuts," giving you paper-thin slices and perfectly uniform dice every time.

Your Prep Shortcut

Forget the rocking motion of a chef knife. The Nakiri's flat edge makes full contact with the cutting board on every stroke, ensuring you cut all the way through herbs and leafy greens in a single pass. Plus, the wide, flat blade doubles as a handy bench scraper—simply use it to scoop your prepped ingredients and transfer them straight from the board to the pan.

Modern Performance, Timeless Design

At its heart is a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means it takes a screamingly sharp edge and holds it, even through mountains of prep. The core is wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle provides a balanced, comfortable grip, giving you complete control for even the finest julienne.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Blade Profile: 6.8-inch Nakiri (flat edge)
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: The specialist for slicing, dicing, and chopping vegetables; easy ingredient transfer.
• Series: MO (X06)
• Model: X06-XC

Build Your Collection

Pair with the MO 8.5" Chef Knife and MO 8" Bread Knife to round out your daily prep set.

Stop crushing your crusty sourdough. This 8-inch serrated bread knife is engineered to do one thing perfectly: glide through any loaf, from the toughest crusts to the softest brioche, giving you a clean, beautiful slice with zero compression.

The Secret to a Perfect Slice

Unlike a straight blade that can "skate" off a hard crust, this knife's specialized serrations grip the surface and saw through cleanly, protecting the soft, airy crumb inside. It's also your secret weapon for delicate items like soft cakes, pastries, and ripe tomatoes, giving you perfect slices without tearing.

Power and Precision

This is not your average bread knife. It's built around a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60±2 HRC. This means the serrated points stay sharp and effective far longer than those on a typical knife. The stunning 67-layer Damascus cladding adds durability, while the hand-shaped burnt oak handle offers perfect balance and control for every slice.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Blade Profile: 8-inch serrated
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: Perfect for artisan loaves, sourdough, brioche, soft cakes, and tomatoes.
• Series: MO (X06)
• Model: X06-MB

Complete Your Set

Pair with the MO 8 inch Chef Knife and MO 10 inch Slicer for a versatile prep and carving set.

This is the perfect foundation for any kitchen. We’ve paired the two most essential knives—the all-purpose workhorse and the precision specialist—into one perfectly balanced set. It’s the ideal starter kit or a massive upgrade for your daily prep.

Your Daily Duo

This set combines the two knives you'll reach for every single day:

• The 8.5" Chef Knife: Your new go-to. This is the ultimate all-rounder, perfectly shaped for 90% of your kitchen tasks, from chopping vegetables and slicing meat to mincing herbs and dicing onions.
• The 5.5" Utility Knife: The precision tool. When a chef knife feels too big, this nimble blade takes over. It's ideal for in-hand work like peeling fruit, trimming fat, or handling small, precise cuts.

Pro-Level Performance, Stunning Design

Both knives are crafted from a 10Cr15CoMoV steel core, vacuum heat-treated to a hard 60-62 HRC. This means they don't just get incredibly sharp—they stay sharp, holding a precision edge far longer than other knives. The core is wrapped in 67 layers of Damascus steel for added durability and a stunning, unique finish. A hand-shaped burnt oak handle provides a balanced, comfortable grip for complete control.

• Set Includes: 8.5" Chef Knife & 5.5" Utility Knife
• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: A complete set for all-around chopping, slicing, dicing, trimming, and precision work.
• Series: MO (X06)
• Model: X06-A2

Build Your Collection

Pair with the MO 8" Bread Knife and MO 7.5" Santoku to round out a complete daily prep lineup.

This is the "Cai Dao" (Chinese Chef Knife), refined for the modern kitchen. Unlike a meat cleaver, this blade is thin, sharp, and designed for precision vegetable work. It allows you to chop, slice, and mince with incredible speed, then use the wide blade to scoop up your prep and drop it straight into the pan.

The Ultimate Prep Station Tool

The tall, flat blade profile is perfect for guiding your knuckles safely while you chop. Constructed with a 10Cr15CoMoV steel core and 67 layers of Damascus cladding, this blade offers edge retention that standard cleavers can only dream of. Note: This is a precision slicing tool, not a bone crusher. Please keep it away from frozen foods and bones!

Signature Comfort and Control

Cleavers can be heavy, but the MO series is designed for balance. The handle is crafted from deep, burnt oak, hand-shaped to provide a secure grip that reduces hand fatigue during high-volume prep. An elegant red G10 accent ring completes the look.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Chinese Vegetable Cleaver (Slicing)
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: High-volume vegetable prep, mincing, and scooping. (No bones!)
• Series: MO (X06)
• Model: X06-DC

Complete Your Core Set

Pair with the MO 7.3" Bone Chopper for a complete heavy/light duty cleaver set.

Maintain the razor-sharp edge of your Xinzuo knives with the MO Series Sharpening Rod. This essential tool helps realign the microscopic teeth of your knife's blade, ensuring optimal cutting performance and extending the life of your knives.

Keep Your Edge

Regular honing with a sharpening rod is crucial for maintaining a knife's sharpness. Unlike sharpening, which removes material, honing simply straightens the blade's edge, keeping it aligned and ready for use.

• High-Carbon Steel: Crafted from high-carbon steel for effective and long-lasting honing.
• Ergonomic Handle: Designed for a comfortable and secure grip, ensuring safe and precise use.
• Easy to Use: Simple to incorporate into your regular knife maintenance routine.

Specifications:

• Material: High Carbon Steel
• Series: MO
• Model: X06-MDB

Complete Your Set

Pair the MO Series Sharpening Rod with other knives from the MO Series for a complete and professional kitchen set.

Reach for this when you're stocking a kitchen properly. Five blades, one shared DNA: burnt oak handles with a red G10 ring, 67-layer Damascus over a 10Cr15CoMoV core, and that distinctive Mo Series look that gets noticed on the bench. It covers every cut from splitting a whole pumpkin down to deveining prawns, without padding the box with knives you'll never use.

What's in the set

• 8.5" Chef Knife: Your workhorse. Rock-chop a mountain of herbs, break down a whole chicken, or cube a butternut without the tip tipping forward. The go-to for 80 percent of your prep.
• 7.5" Santoku: The push-cut specialist. Flat profile keeps full contact with the board, so you get clean slices through zucchini, capsicum, and fish without any rocking.
• 5.5" Utility Knife: The in-between blade. Halve a peach, trim silverskin off a pork fillet, or slice a roma without pulling out the chef knife.
• 8" Bread Knife: Stop crushing your sourdough. Serrated points grip the crust and saw through without compressing the crumb. Works just as well on soft brioche and ripe tomatoes.
• 4" Paring Knife: Extension-of-your-hand work. Peel an apple, hull strawberries, devein shrimp. Jobs where a bigger blade is just in the way.

One Steel, Five Blades

Every knife in the set shares the same build: a 10Cr15CoMoV steel core, vacuum heat-treated to ~60-62 HRC, wrapped in 67 layers of Damascus. That hardness means the edge holds through a long prep session rather than going dull on the third onion. The flowing Damascus pattern isn't cosmetic either: the cladding adds lateral stiffness and resists chipping when you hit a pip or a hard seed.

Burnt Oak, Red G10, Hidden Tang

The signature Mo Series handle is shaped from deep-burnt oak, finished with a red G10 accent ring where blade meets wood. It sits comfortably in a pinch grip whether you're powering through a cabbage with the chef knife or doing fine in-hand work with the paring knife. Five knives, one consistent feel in the hand.

Specifications

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set: 8.5" Chef, 7.5" Santoku, 5.5" Utility, 8" Bread, 4" Paring
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: A complete daily prep lineup: rock-chopping, push-cutting, in-between tasks, serrated slicing, and in-hand precision work.
• Series: Mo Series (X06)
• Model: X06-A5B

Complete Your Set

Add the Mo Series 6.8" Nakiri for dedicated vegetable work. Its flat edge and wide blade make push-cutting and ingredient transfer faster than any chef knife can. For carving roasts or brisket at the table, the Mo Series 10" Carving Knife gives you the reach and thin profile to slice cleanly in one stroke.

When finesse isn't enough, you need force. The MO Series Bone Chopper is the muscle of the family. While the rest of the series is designed for laser-sharp slicing, this tank is built to smash through chicken carcasses, pork ribs, and thick-skinned pumpkins without batting an eyelid.

Built for Impact

Unlike the rest of the MO series, this blade is crafted from 7Cr17MoV stainless steel. We chose this steel specifically for the chopper because it is tougher and more impact-resistant than the harder Damascus steel found on our slicing knives. This means it can absorb the shock of hitting bone without chipping.

Signature Comfort and Control

Swinging a heavy blade requires a secure grip. The signature MO series handle is crafted from deep, burnt oak, shaped to prevent the knife from slipping during heavy work. An elegant red G10 accent ring ensures that even your heavy-duty tools look stunning on the magnetic rack.

• Blade Steel: 7Cr17MoV Stainless Steel (Impact Resistant)
• Hardness: 56–58 HRC
• Blade Profile: 7.3-inch Heavy Duty Bone Chopper
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Butchery, breaking down poultry, ribs, and tough produce.
• Series: MO (X06)
• Model: X06-KG

Complete Your Core Set

Pair with the MO 7" Vegetable Cleaver (X06-DC) to separate your bone work from your veggie prep.

Reach for this when a whole snapper is on the board and you need the blade to follow the skeleton instead of fighting it. The narrow profile bends into the contour of the fish, so you can run it along a rib cage, pull the skin off a salmon side, or work around pin bones in a barramundi fillet without tearing the flesh. It won't do what a chef knife does. That's exactly the point.

Flexible Fish Specialist

The narrow blade bends with the fish rather than forcing a path through it. Run the edge along the spine of a whole snapper and it stays in contact with the bone instead of skipping off. At 7 inches there's enough length to skin a full salmon fillet in two or three strokes, but the blade is light enough that you don't lose feel for what's happening beneath the surface. A fillet knife that's too stiff turns fish work into force; this one turns it into feel.

Damascus Steel, Burnt Oak Handle

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge takes a fine finish and holds it through a full session of filleting where a softer steel would go dull and start tearing flesh instead of slicing it. The burnt oak handle with its red G10 accent ring doesn't slip in a wet hand, and full-tang construction runs one bar of steel from the tip to the butt so there's no weak point at the bolster where repeated flex would work a lesser knife loose over time.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch fillet knife, narrow flexible blade
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Breaking down whole snapper, skinning salmon fillets, removing pin bones, and any fish work where a rigid blade would tear rather than follow the contour.
• Series: Mo Series (X06)
• Model: X06-YD

Complete Your Set

Pair it with other pieces in the Mo Series for a kitchen lineup that shares the same burnt oak handles, red G10 accent, and 67-layer Damascus build.

Reach 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.

A Profile Built for Protein Work

The 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.

67-Layer Damascus, Burnt Oak Grip

The core is 10Cr15CoMoV high-carbon stainless, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. The edge holds 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.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.8-inch Viking Knife, drop-point full-belly
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Portioning fish steaks, scoring pork belly, trimming proteins, and any task where a compact but heavy-spined blade outperforms a utility knife.
• Series: Mo Series (X06)
• Model: X06-WD

Complete Your Set

Pair 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.

A 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.

Stable Tines, Mo Series Build

The 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 stay 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.

Burnt Oak Handle, Full-Tang

The 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.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6-inch carving fork, two-tine
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Steadying a leg of lamb, Christmas ham, brisket, or any large roast while you carve with a slicing or carving knife.
• Series: Mo Series (X06)
• Model: X06-DRC

Complete Your Set

Pair 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.

Reach 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.

The Santoku Advantage

The 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.

Damascus Steel, Burnt Oak Handle

The core is 10Cr15CoMoV high-carbon stainless, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge holds 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.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch Santoku, flat-profile push-cut
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Push-cutting vegetables, slicing fish fillets, and any prep where a shorter, lighter blade gives you more control than a full-size santoku.
• Series: Mo Series (X06)
• Model: X06-5RS

Complete Your Set

Pair 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.

Meet the master of precision and versatility. The 7-inch Santoku, or "three virtues" knife, is the beloved Japanese all-rounder. It's designed to excel at slicing, dicing, and mincing, making it a favorite for fast, efficient prep and a perfect high-performance alternative to a traditional chef knife.

The Santoku Advantage

Unlike a curved Western chef knife, the Santoku's flatter profile is built for a fast, efficient "push-cutting" motion. This gives you laser-precise results, paper-thin slices of vegetables, and makes quick work of fish and proteins. It's nimble, balanced, and a true joy to use for all your daily prep.

The Powder Steel Advantage

The "LAN" series is built for incredible performance. At its heart is a 14Cr14MoVNb powder-steel core, an advanced steel that is incredibly hard and fine-grained. This means it can be sharpened to a steeper, more acute angle—and it holds that razor edge far longer than conventional steels. The core is then wrapped in 73 layers of beautiful Damascus steel for added protection and a stunning, unique finish.

Balanced for Comfort

A great knife is an extension of your hand. The hand-polished olive wood handle has an organic, flowing shape, providing a naturally comfortable, ergonomic grip for balanced control. Each handle has its own unique grain, making your knife truly one-of-a-kind.

• Blade Steel: 14Cr14MoVNb Powder-Steel Core wrapped in 73-layer Damascus
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku
• Handle: Polished Olive Wood (Hidden Tang)
• Use: Ideal for rapid vegetable prep, precise slicing, and fine mincing.
• Series: LAN (B37)

Complete Your Core Set

Pair with the LAN 8.5 inch Chef Knife and LAN 8.5 inch Bread Knife for a versatile daily prep trio.

This is the knife you bring to the table for that show-stopping moment. Designed for perfect, wafer-thin slices from a brisket or a holiday turkey, this 10-inch blade glides through large cuts in one single, smooth stroke. No sawing, just clean, professional results.

The Powder Steel Advantage

The "LAN" series is built for incredible performance. At its heart is a 14Cr14MoVNb powder-steel core, an advanced steel that is incredibly hard and fine-grained. This means it can be sharpened to a steeper, more acute angle—and it holds that razor edge far longer than conventional steels. The core is then wrapped in 73 layers of beautiful Damascus steel for added protection and a stunning, unique finish.

Balanced for Comfort

A carving knife needs to feel like an extension of your hand. The hand-polished olive wood handle has an organic, flowing shape, providing a naturally comfortable, ergonomic grip for balanced control. Each handle has its own unique grain, making your knife truly one-of-a-kind.

• Blade Steel: 14Cr14MoVNb Powder-Steel Core wrapped in 73-layer Damascus
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving profile
• Handle: Polished Olive Wood (Hidden Tang)
• Use: Perfect for brisket, roasts, ham, turkey, and large proteins.
• Series: LAN (B37)
• Model: B37-10QR

Complete Your Carving Set

Pair with the LAN 8.5 inch Bread Knife and LAN 8.5 inch Chef Knife for a complete carving and prep set.

This is the perfect foundation for a high-performance kitchen. We’ve paired the two most essential knives—the all-purpose workhorse and the precision specialist—into one stunning set. It’s the ideal starter kit or a massive upgrade for your daily prep.

Your Daily Duo

This set combines the two knives you'll reach for every single day:

• The 8" Chef Knife: Your new go-to. This is the ultimate all-rounder, perfectly shaped for 90% of your kitchen tasks, from chopping vegetables and slicing meat to mincing herbs.
• The 5" Utility Knife: The precision tool. When a chef knife feels too big, this nimble blade takes over. It's ideal for in-hand work like peeling fruit, trimming fat, or handling small, precise cuts.

The Powder Steel Advantage

The "LAN" series is built for incredible performance. At its heart is a 14Cr14MoVNb powder-steel core, an advanced steel that is incredibly hard and fine-grained. This means it can be sharpened to a steeper, more acute angle—and it holds that razor edge far longer than conventional steels. The core is then wrapped in 73 layers of beautiful Damascus steel for added protection and a stunning, unique finish.

Balanced for Comfort

Each knife is finished with a hand-polished olive wood handle. The organic, flowing shape provides a naturally comfortable, ergonomic grip for balanced control during long prep sessions. Each handle has its own unique grain, making your set truly one-of-a-kind.

• Set Includes: 8" Chef Knife & 5" Utility Knife
• Blade Steel: 14Cr14MoVNb Powder-Steel Core wrapped in 73-layer Damascus
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Handle: Polished Olive Wood (Hidden Tang)
• Use: A complete set for all-around chopping, slicing, dicing, trimming, and precision work.
• Series: LAN (B37)

Build Your LAN Collection

Complete your LAN setup with the 7" Santoku or 10" Carving Knife for broader coverage from prep to presentation.

This is the "Holy Trinity" of kitchen knives, executed with stunning, modern materials. We’ve combined the three most essential and versatile blades into one high-performance set, giving you the perfect tool for virtually every cutting task. This is the ultimate kitchen upgrade, built around an advanced powder-steel core.

Your Complete Cutting System

This set gives you the perfect blade for 99% of your kitchen tasks:

• The 8" Chef Knife: Your all-purpose Western workhorse. The curved belly is perfect for rocking, mincing, and powering through large prep jobs.
• The 7" Santoku Knife: The Japanese all-rounder. Its flatter profile and sharp tip are ideal for rapid push-cuts, precise dicing, and getting paper-thin slices of vegetables.
• The 5" Utility Knife: The precision specialist. This nimble blade is for all the in-hand jobs a larger knife can't handle, like trimming fat, scoring, or peeling.

The Powder Steel Advantage

The "LAN" series is built for incredible performance. At its heart is a 14Cr14MoVNb powder-steel core, an advanced steel that is incredibly hard and fine-grained. This means it can be sharpened to a steeper, more acute angle—and it holds that razor edge far longer than conventional steels. The core is then wrapped in 73 layers of beautiful Damascus steel for added protection and a stunning, unique finish.

Balanced for Comfort

Each knife is finished with a hand-polished olive wood handle. The organic, flowing shape provides a naturally comfortable, ergonomic grip for balanced control during long prep sessions. Each handle has its own unique grain, making your set truly one-of-a-kind.

• Set Includes: 8" Chef Knife, 7" Santoku Knife, 5" Utility Knife
• Blade Steel: 14Cr14MoVNb Powder-Steel Core wrapped in 73-layer Damascus
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Handle: Polished Olive Wood (Hidden Tang)
• Use: A complete set for all chopping, slicing, dicing, trimming, and precision work.
• Series: LAN (B37)

Build Your LAN Collection

Pairs well with the LAN 8.5 inch Bread Knife or 10 inch Carving Knife to round out your set.

The Lan Series 7" Nakiri Knife is your new go-to for vegetable preparation. With its straight edge and squared-off blade, this Japanese-style knife allows for efficient and precise push-cuts, preventing ingredients from sticking together. Perfect for salads, stir-fries, and soups, the Nakiri will quickly become an indispensable tool in your kitchen.

The Vegetable Specialist

Designed for optimal performance, the Nakiri's blade makes full contact with the cutting board, ensuring clean and uniform slices every time. Experience effortless chopping through greens, carrots, and other vegetables with unparalleled ease and precision.

Premium Materials and Construction

The Lan Series Nakiri features a blade crafted from 73-layer Damascus steel with a 14Cr14V3MoNb powder steel core, vacuum heat-treated to 62-64 HRC for exceptional hardness and edge retention. The ergonomic olive wood handle provides a comfortable and secure grip, allowing for extended use without fatigue.

Specifications:

• Blade Length: Approximately 7 inches (≈180 mm)
• Blade Material: 73-layer Damascus steel with 14Cr14V3MoNb powder steel core
• Handle Material: Natural olive wood with copper rivets
• HRC: 62-64
• Construction: Full Tang
• Blade Thickness: 2.1 mm
• Weight: Approximately 200-230g

Complete Your Set

Enhance your culinary experience with other knives from the Xinzuo Lan Series. From chef knives to carving knives, each blade is crafted with the same attention to detail and premium materials, ensuring exceptional performance and lasting durability.

Stop crushing your beautiful, crusty loaves. This 8.5-inch serrated knife is engineered to glide through the toughest crusts and the softest brioche, giving you a clean, beautiful slice with zero compression. It's a high-performance tool that's also perfect for tomatoes, cakes, and tough rinds.

The Powder Steel Advantage

What makes a better bread knife? An edge that lasts. The serrated points on a knife are what do the work, and they can't be easily re-sharpened. That's why we built this blade on a 14Cr14MoVNb powder-steel core, an advanced, ultra-hard steel that holds its sharp edge far, far longer than conventional knives. The core is then wrapped in 73 layers of beautiful Damascus steel for added protection.

Balanced for Comfort

A great knife is an extension of your hand. The hand-polished olive wood handle has an organic, flowing shape, providing a naturally comfortable, ergonomic grip for balanced control. Each handle has its own unique grain, making your knife truly one-of-a-kind.

• Blade Steel: 14Cr14MoVNb Powder-Steel Core wrapped in 73-layer Damascus
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch serrated
• Handle: Polished Olive Wood (Hidden Tang)
• Use: Artisan loaves, brioche, sourdough, cakes, and tomatoes.
• Series: LAN (B37)

Complete Your LAN Collection

Pair with the LAN 8.5 inch Chef Knife and LAN 10 inch Carving Knife for a complete prep and carving set.

The Lan Series 6" Boning Knife is designed for precision and control. Featuring a narrow, flexible blade, it allows you to effortlessly navigate around bones and joints, ensuring minimal waste and maximum yield. Perfect for poultry, fish, and smaller cuts of meat, this knife is an essential tool for any serious cook.

Precision and Control

The key to a perfect boning knife is its ability to maneuver with ease. The Lan Series boning knife features:

• Narrow, Flexible Blade: Allows for precise cuts and minimal waste.
• Ergonomic Olive Wood Handle: Provides a comfortable and secure grip.
• Full-Tang Construction: Offers exceptional balance and durability.

Premium Materials

Crafted from the finest materials, the Lan Series boning knife is built to last:

• 73-Layer Damascus Steel: Offers exceptional sharpness and edge retention.
• 14Cr14MoVNb Powder Steel Core: Provides superior strength and durability.
• Natural Italian Olive Wood Handle: Beautifully crafted and ergonomically designed for comfort.

Specifications

• Blade Material: 73-Layer Damascus Steel with 14Cr14MoVNb Powder Steel Core
• Handle Material: Natural Italian Olive Wood
• Hardness: 62-64 HRC
• Construction: Full-Tang with Decorative Rivets

Complete Your Set

Explore the rest of the Lan Series to complete your kitchen collection. From chef knives to paring knives, each blade is crafted with the same attention to detail and commitment to quality.

The essential tool for carving and serving. This forged carving fork provides the stability and control you need to create perfect slices every time. Ideal for roasts, poultry, and larger cuts of meat, it's equally at home in restaurants, barbecue shops, or your own kitchen.

Built for Control

This carving fork is designed to make carving easier and more precise:

• Forged Construction: One-piece forged 430 stainless steel for strength and durability.
• Pakka Wood Handle: Provides a comfortable and secure grip.
• Perfect Length: The 6-inch length offers excellent leverage and control.

Specifications

• Weight: 167g
• Fork Length: 6 inches (153mm)
• Material: 430 Stainless Steel (tines), Pakka Wood (handle)
• Recommended for: Restaurants, hotels, barbecue shops, and home kitchens

Complete Your Set

Pair this carving fork with a Xinzuo carving knife for the ultimate carving experience.

Reach for this at the table, not the prep board. The 5-inch Lan Series Steak Knife is there for the moment a guest cuts into a rested ribeye and needs the blade to do the work, not the pressure of their hand. A sharp steak knife respects the cook's effort. This one has the steel to back it up.

Sharp Where It Matters

The 5-inch blade is the right length for at-table work: long enough for a full steak, short enough to stay controlled. The 14Cr14MoVNb powder steel core is vacuum heat-treated to 62-64 HRC, so the edge stays keen through dinner for a full table of guests. You won't reach for the honing rod between courses. The 73-layer Damascus cladding protects the core and gives each blade a flowing pattern that looks as good on the table as it cuts.

Olive Wood at the Table

The polished olive wood handle feels at home at a dinner setting. Each handle has its own grain, so no two look the same. The hidden tang keeps the balance point close to the hand, which means the knife doesn't tip forward awkwardly when you're cutting at an angle on a plate.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch steak knife
• Handle: Polished olive wood (hidden tang)
• Use: At-table steak cutting and serving, grilled proteins, and any scenario where a sharp dinner knife matters.
• Series: Lan Series (B37)
• Model: B37-NP

Complete Your Set

Pair with the Lan Series 8.5" Chef Knife (B37-CS) for the cook's side of the meal, and the Lan Series 10" Carving Knife (B37-QR) for presenting a roast before it reaches the table.

Reach for this set when you want the whole Lan Series story in one box. Five knives. One shared material, nothing wasted. Whether you're setting up a new kitchen or replacing a battered block you've outgrown, this is the set that covers everything from breaking down a whole chicken to peeling an apple at the bench.

What's in the Set

• 8.5" Chef Knife: Your daily go-to. Rock-chop a pile of onions for a ragu, butterfly a chicken thigh, or work through a dense butternut without the blade tipping forward.
• 8.5" Bread Knife: Stop crushing your loaves. The serrated edge glides through a crusty sourdough or soft brioche with zero compression, and handles tomatoes and cakes just as cleanly.
• 7" Santoku: The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, shaving radish paper-thin, or working through a pile of mushrooms.
• 5" Utility Knife: The in-between blade. Trim silverskin off a pork fillet, halve a peach, or slice a small roma without reaching for the chef knife.
• 3.5" Paring Knife: The in-hand blade. Segment citrus, hull strawberries, peel a mango close to the stone -- jobs where a long blade just gets in the way.

One Material Story, Five Blades

Every knife in the set shares the same 73-layer Damascus construction with a 14Cr14MoVNb powder steel core, vacuum heat-treated to 62-64 HRC. That hardness is what separates powder steel from conventional stainless: the edge takes a more acute angle and holds it through long prep sessions, so you're not reaching for a honing rod halfway through a Sunday cook. The flowing Damascus pattern is different on every blade. The polished olive wood handles are each unique too -- natural grain, comfortable in a pinch grip or a full wrap.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set: 8.5" Chef, 8.5" Bread, 7" Santoku, 5" Utility, 3.5" Paring
• Handle: Polished olive wood (hidden tang)
• Use: A complete daily prep lineup covering rock-chopping, push-cutting, slicing, and in-hand work.
• Series: Lan Series (B37)
• Model: B37-A5

Complete Your Set

Add the Lan Series 10" Carving Knife (B37-QR) for presenting a roast at the table, or the Lan Series 7" Nakiri (B37-XC) if vegetable prep is a big part of your weekly routine.

Reach for this when the job moves into your hand. Segmenting an orange, hulling strawberries -- these are the moments where a chef knife becomes unwieldy and a 3.5-inch paring knife is exactly the right tool. Short. Responsive and in control.

Small Blade, Total Control

The 3.5-inch blade stays in the hand while the food moves around it, which is the whole point. You're not anchoring it to a board and rocking. You're working a peach around the blade, trimming silverskin off a tenderloin, or cutting the eyes out of a potato without removing a chunk of good flesh. The hidden tang keeps the balance close to the grip so the tip doesn't wander when you're working at a precise angle.

The Powder Steel Advantage

The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. A hard edge on a paring knife is worth more per square centimetre than on any other blade in the kitchen, because you're working right against your hand and a sharp blade needs less pressure. The 73 layers of Damascus cladding protect the core and match the rest of your Lan Series collection. The polished olive wood handle is comfortable in a pinch grip or a full wrap, depending on the job.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 3.5-inch paring knife
• Handle: Polished olive wood (hidden tang)
• Use: In-hand peeling and trimming, segmenting citrus, hulling soft fruit, and close work where a long blade gets in the way.
• Series: Lan Series (B37)
• Model: B37-SG

Complete Your Set

Pair with the Lan Series 8.5" Chef Knife (B37-CS) for board work, and the Lan Series 7" Santoku (B37-RS) when you need precise push-cuts through vegetables before switching to in-hand work.

Reach for this when you're halving cherry tomatoes for a salad, peeling the silverskin off a pork tenderloin, or slicing through stone fruit without the chef knife feeling like overkill. It sits between a paring knife and a chef knife. Short enough to stay nimble in hand, long enough to actually move across the board.

The Daily Go-Between

This is the knife your chef knife can't replace and your paring knife won't reach. Cherry tomatoes need a blade long enough to push through cleanly. Small citrus fruits need control you don't get at 8.5 inches. The narrow profile keeps it out of the way during close work, so you're not fighting blade width when you're trimming or peeling.

Powder Steel Where It Counts

The core is 14Cr14MoVNb powder steel, wrapped in 73 layers of Damascus and vacuum heat-treated to 62-64 HRC. That hardness is what you want on a fine-edged utility knife. It stays sharp through the kind of light, repetitive prep that dulls a softer blade well before lunch. The olive wood handle sits comfortably in a pinch grip without bulk getting in the way.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Polished Olive Wood (Hidden Tang)
• Use: Halving cherry tomatoes, trimming silverskin, peeling small fruits, and any prep where your chef knife has too much blade.
• Series: LAN (B37)
• Model: B37-WY

Complete Your Set

Pair it with the Lan Series 8.5" Chef Knife for the heavy board work, and the Lan Series 7" Santoku for fast push-cut vegetable prep where this utility knife is too short to cover the board.

Reach for this when a bone-in lamb shoulder or a whole chicken is between you and dinner. The 6.5-inch Lan Series Bone Chopper is built narrow and heavy where it counts: thick spine and short profile, all the momentum aimed at the joint. One confident stroke through the rib, not five frustrated ones.

Built for the Joint

A bone chopper earns its place in the drawer by mass. This one carries a thick, heavy spine that drives the edge through cartilage and small bones cleanly, so the meat doesn't bruise from repeated hacking. The short 6.5-inch profile keeps it controllable over the board, and the hidden tang runs the full length of the handle so the weight sits right behind your grip where you need it.

Hard Enough to Hold an Edge

The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. That's an unusual hardness on a bone knife and it matters: softer cleavers roll and dent on repeated impact, then need constant sharpening. The 73 layers of Damascus cladding add chip resistance on the shoulder of the blade, which is where most of the shock lands. The polished olive wood handle gives a secure grip even when your hands are wet from breaking down a whole bird.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 6.5-inch bone chopper
• Handle: Polished olive wood (hidden tang)
• Use: Splitting poultry carcasses, cleaving through small bone-in joints, portioning ribs.
• Series: Lan Series (B37)
• Model: B37-KG

Complete Your Set

Pair it with the Lan Series 8.5" Chef Knife (B37-CS) for the prep work once the joints are split, and the Lan Series 10" Carving Knife (B37-QR) for clean long slices off a roast.

Reach for this when a whole cabbage needs splitting in one clean stroke, or you want to scoop a pile of sliced ginger straight from the board into the wok. The 7.5-inch Lan Series Cleaver is a Chinese-style vegetable cleaver. Broad and flat-ground, surprisingly light on its feet. It's not for bones. It's for everything else.

Broad Blade, Fast Work

The wide flat blade is what makes a vegetable cleaver different from anything else in the drawer. You can push-cut through a full butternut squash with the length of the edge in one motion, then scoop the pieces off the board with the flat side. That's two moves instead of five. The thin grind also means it glides through dense produce like daikon or sweet potato without the blade wedging and forcing the food apart.

The Powder Steel Advantage

The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. That's a serious hardness number on a cleaver, which matters because a hard edge stays sharp through the kind of repetitive chopping this blade sees. The 73 layers of Damascus cladding protect the shoulder of the blade and give each knife a flowing pattern that's different on every piece. The polished olive wood handle sits naturally in a full grip whether you're chopping through a pile of shallots or working through a stack of flat beans.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 7.5-inch Chinese-style vegetable cleaver
• Handle: Polished olive wood (hidden tang)
• Use: Splitting cabbages, slicing daikon and squash, scooping prep off the board into the pan.
• Series: Lan Series (B37)
• Model: B37-DC

Complete Your Set

Pair it with the Lan Series 8.5" Chef Knife (B37-CS) for everyday prep, and the Lan Series 7" Santoku (B37-RS) when you want a lighter push-cut blade for fish and herbs.

Your Lan Series knives are running on 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. That hardness is what gives you the edge. A sharpening rod in the same material family keeps it there between sessions, realigning the edge before it has a chance to roll. Two minutes before you cook, not a full sharpening session after.

Maintain the Edge You Paid For

Honing and sharpening are different things. Sharpening removes steel; honing realigns the microscopic edge that folds over with use. A high-quality rod does the second job fast, so your blade bites cleanly through tomato skin and doesn't push and compress. This rod is matched to the Lan Series blades and keeps the edge geometry honest between stone sessions.

Specifications

• Use: Honing and edge realignment for Lan Series knives between sharpening sessions.
• Series: Lan Series (B37)
• Model: B37-MDB

Reach for this when a whole snapper is on the board and you need the blade to follow the skeleton without tearing the flesh. The narrow profile bends into the contour of the fish, and that flex is what lets you work around pin bones in a salmon fillet or pull the skin off a piece of barramundi in a single clean stroke. It won't do what a chef knife does. That's the point.

Flexible Precision

A fillet knife lives or dies on two things: edge retention and flex. Too stiff and you're fighting the bone; too soft and the edge is gone before the second fish. The 14Cr14MoVNb powder steel core holds a fine edge at 62-64 HRC, so you can feel every pin bone as the blade moves through and stay on the right side of the rib cage without forcing it. The narrow blade keeps drag low and lets you reposition quickly when the flesh starts to pull.

73-Layer Damascus Over Powder Steel

Wrapped in 73 layers of Damascus cladding, the blade resists corrosion through a session where water and fish acid are a constant. The olive wood handle is hand-polished and stays comfortable even when your grip is wet. Hidden tang keeps the profile slim so it doesn't add unnecessary weight out toward the tip, where you want the blade to move, not resist.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62-64 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch fillet knife, narrow flexible blade
• Handle: Polished Olive Wood (Hidden Tang)
• Use: Breaking down whole snapper, removing skin from salmon, working around pin bones, and any fish work where you need a blade that bends with the contour of the fish.
• Series: LAN (B37)
• Model: B37-YD

Complete Your Set

Pair it with the Lan Series 8.5" Chef Knife for portioning and board work once the fish is broken down, and the Lan Series 10" Carving Knife for presenting whole roasts or larger cuts at the table.