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