10" Carving Knife - Zhen Series (PM8O)

Reach for this when a leg of lamb is resting on the board, or a Christmas ham needs to come apart in long, even slices for the table. The 10-inch carving knife exists for exactly this: one long pulling stroke, clean through the grain, with the whole piece staying flat and intact. Nothing short of ten inches gives you that full draw without repositioning mid-cut.

Length That Does the Work

A chef knife can carve a roast. But with eight inches of blade, you're repositioning the knife twice for every thick cut, which means ragged edges and uneven slices. At ten inches, you pull from heel to tip in a single stroke and the slice comes away cleanly. It's the right tool for presenting a pork loin at the table, carving a whole turkey into portions, or slicing a cooked brisket paper-thin for sandwiches the next morning.

67-Layer Damascus, Built for the Long Edge

The core is 10Cr15CoMoV, vacuum heat-treated to 60-62 HRC, wrapped in 67 layers of Damascus cladding. That hardness is what you want under a long edge like this one: it takes a fine finish and stays sharp through an entire carving session, where a softer steel would start to drag and tear rather than slice by the time you've worked through half the roast. The olive wood and black buffalo horn handle is full-tang, balanced for the one-directional pulling stroke carving actually uses.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving knife
• Handle: Olive Wood & Black Buffalo Horn (Octagonal), full-tang
• Use: Long pulling slices through roast lamb, ham, turkey, brisket, and any cooked protein where clean presentation matters.
• Series: Zhen Series (PM8O)
• Model: PM8O-10QR

Complete Your Set

Pair it with the Zhen 8.5" Chef Knife (PM8O-CS) for the prep that happens before this knife comes out, and the Zhen 8.5" Bunka (PM8O-QFD) for the breakdown work where a long, narrow carving blade is too specialised.