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5" Steak Knife - Pin Series (X02O)

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A 5-inch steak knife from the Pin Series, built to cut cleanly through a cooked steak and look right on a set table. The 3-layer 10Cr15CoMoV blade runs 60±2 HRC and carries a 15-degree-per-side edge, paired with a hidden-tang olive wood handle. Sold individually in a gift box.

$85.95

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15° Per Side

Clean Table Edge

60±2 HRC

10Cr15CoMoV Core

Olive Wood

Hidden Tang Handle

Reach for this when the main course hits the table. A proper steak knife does one thing that a chef knife can't: it sits comfortably in your hand at the dinner table, balanced for the light pressure of cutting a rested ribeye or a lamb cutlet without sawing back and forth. The 5-inch blade is short enough to be precise and long enough to clear a thick cut of beef in two strokes.

At-Table Performance

The 10Cr15CoMoV core takes a keen edge and it doesn't give it up halfway through a long Sunday lunch. Three layers of cladding keep the blade stiff, so it tracks true through a thicker cut of pork belly or rump without flexing sideways. You won't find yourself hunting for a sharper alternative after you've used one.

Olive Wood Handle, Built for the Hand

Natural olive wood handles the contact with oily marinades and sauce without staining or swelling the way softer timbers do. The full-tang construction keeps the weight balanced in a dinner-table grip rather than tipping toward the blade. It's lighter than the chef knife, which is exactly right when you're cutting individual portions rather than breaking down a whole protein.

Specifications

Blade Steel: 3-layer 10Cr15CoMoV composite steel
Hardness: 60-62 HRC (Vacuum Heat Treated)
Blade Profile: 5-inch steak knife
Handle: Natural olive wood, full-tang, riveted
Use: At-table cutting of steaks, lamb chops, roast pork, and any plated protein that deserves a proper knife.
Series: Pin Series (X02O)
Model: X02O-NP

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the prep work that happens before the meal, and the 8" Carving Knife for slicing the roast before it reaches the plate.

All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)

Type: Steak knife (table)
Blade length: 5.0 in
Blade construction: 3-layer composite — 10Cr15CoMoV core, SUS410 stainless cladding (2 outer layers)
Core steel: 10Cr15CoMoV
Hardness: 60±2 HRC
Edge angle: 15° per side (factory 12–15° per side)
Heat treatment: Vacuum heat treatment
Handle: Olive wood
Tang: Hidden tang
Weight: ~110g (knife), ~301g total with gift box
Care: Hand wash only; oil the olive wood occasionally
Made in: Yangjiang, Guangdong, China
Warranty: Lifetime against manufacturing defects

PIN SERIES · STEAK KNIFE

Built for the Table, Not the Block

The Pin Series steak knife is a table knife first. A 5-inch blade is the right length for a plated steak: long enough to draw through in one pass, short enough to stay controlled beside a fork. The 3-layer 10Cr15CoMoV core is ground to 15 degrees per side, so it parts a medium-rare ribeye without sawing or tearing the fibres. Olive wood handles bring warmth to the place setting.

Add to cart — $85.95

In stock. Ships from Australia. Hand-wash only.

WHY IT CUTS WELL

A Real Cutting Edge at the Dinner Table

Most steak knives sold as a set are stamped, serrated, and never sharpened again. This one is a forged-feel composite blade taken to a fine 15-degree-per-side edge and hardened to 60±2 HRC, so it bites on first contact and holds that edge through a meal. No serrations to shred the meat or trap juices — a plain edge cuts cleaner and can be re-sharpened for life.

15° per side
60±2 HRC
plain edge
re-sharpenable

BLADE CONSTRUCTION

3-Layer 10Cr15CoMoV, Vacuum Heat Treated

The blade is a 3-layer composite: a 10Cr15CoMoV core clad in two outer layers of SUS410 stainless. The core carries the edge at 60±2 HRC; the cladding adds stain resistance and a clean shoulder line down the blade. Vacuum heat treatment gives even hardness with no decarb on the steel, which is what lets a fine 15-degree edge hold up to repeated table use.

Specification

The details.

TypeSteak Knife

Blade length1275.0mm

Weight110g

Steel10Cr15CoMoV

Hardness60±2 HRC

Edge angle15° (degrees per side; factory 12-15 deg/side)

ConstructionHidden Tang

HandleOlive Wood

Made inChina (Yangjiang, Guangdong)

Hand-wash only — not dishwasher safe.

HANDLE & FEEL

Olive Wood, Hidden Tang

The handle is solid olive wood on a hidden tang, so the grip is warm in the hand and dressy on the table — every piece carries its own grain. Olive wood is hand-wash only and likes an occasional wipe of food-safe oil to stay rich. Knife weight is around 110g, balanced toward the hand so it sits easily through a long meal.

The difference

Why this knife

Pin Series Steak Knife

3-layer 10Cr15CoMoV core, 60±2 HRC
Plain 15° edge — cuts clean, re-sharpenable for life
Solid olive wood, hidden tang
Vacuum heat treated, lifetime warranty

Typical set steak knife

Stamped single-piece stainless, soft
Serrated edge — saws and tears, can't be re-sharpened
Moulded or pinned synthetic handle
No stated hardness or heat-treat process

In the box

Everything it comes with.

1 × Pin Series 5" Steak Knife (X02O-NP)
Gift box
Care and warranty card

Arrives ready to gift.

Pin Series

Ready when you are.

PIN SERIES · STEAK KNIFE

Add to cart — $85.95

30-day returns
Free shipping over $100
Lifetime warranty

FAQs

Is this a plain edge or serrated?

Plain edge. It's ground to 15 degrees per side, which cuts cleaner through cooked meat than a serration and can be re-sharpened for life — a serrated edge can't.

Is it sold as a single knife or a set?

Single. Each Pin Series steak knife ships individually in a gift box, so you can buy one or build a matched set by ordering several.

What steel is the blade?

A 3-layer composite — a 10Cr15CoMoV core clad in two outer layers of SUS410 stainless, hardened to 60±2 HRC by vacuum heat treatment.

Can it go in the dishwasher?

No. Hand wash and dry it, and give the olive wood handle an occasional wipe of food-safe oil to keep the grain rich.

How long is the blade?

5.0 inches — the right length for a plated steak: long enough for a single clean draw, short enough to stay controlled at the table.

Will it stay sharp?

At 60±2 HRC with a fine 15-degree edge it holds well through normal table use, and because it's a plain edge you can hone and re-sharpen it indefinitely.

Is there a warranty?

Yes — a lifetime warranty against manufacturing defects via xinzuo.com.au.