6.5" Butcher's Cleaver - Pin Series (X02O)

Reach for this when you're plating a roast chicken and the carving knife has already done its job. A carving fork holds the bird, the loin, or the leg steady while you work through it cleanly - without the meat shifting, the joint twisting, or your free hand getting too close to the blade. Five inches is the right length: enough reach to anchor a whole roast, short enough to stay in control on the plate.

Steady the Cut

The two tines grip the meat where you plant them and don't move. That stability is what lets you carve thin, even slices across a Sunday roast or keep a rolled loin from rolling while you work down its length. The tines are narrow enough not to tear the flesh as they go in, and the tip is sharp enough to pierce through the crust of a well-rested piece of meat without forcing it.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch two-tine carving fork
• Handle: Natural olive wood, full-tang, riveted
• Use: Holding roast chicken, beef, pork, or lamb steady while carving - any protein where the meat needs to be anchored before slicing.
• Series: Pin Series (X02O)
• Model: X02O-DRC

Reach for this when you've got a pile of onions to rock-chop for a Sunday ragu, a whole chicken to butterfly, or roma tomatoes to slice paper-thin without crushing the seeds. The 8-inch chef knife is the blade you'll use for 90 percent of your weeknight prep. Heavy enough to get through a butternut, nimble enough to skin a fillet.

High-Carbon Steel, Three Layers Deep

The core is 10Cr15CoMoV high-carbon stainless steel, a grade that takes a keen edge and holds it through a full chopping session. Three layers of cladding protect the core and give the blade its rigidity without making it brittle. Vacuum heat-treated to 60 HRC, it's hard enough to stay sharp between sharpenings but not so hard that it chips on a bone or a frozen corner.

Olive Wood Handle, Built to Last

Olive wood is dense and naturally oily, which means it won't absorb moisture the way cheaper timbers do. The grain is tighter than most hardwoods, so it doesn't swell or warp after years of kitchen use. A single piece of steel runs from the tip of the blade to the butt of the handle, so the weight sits right on your pinch grip and doesn't tip forward when you're mid-cut.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch chef knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Your daily driver for rock-chopping herbs, slicing proteins, and breaking down whole vegetables.
• Series: Pin Series (X02O)
• Model: X02O-CS

Complete Your Set

Pair it with the Pin Series 7" Santoku for push-cut vegetable work, and the 4" Paring Knife for the in-hand jobs where this 8-incher feels too big.

Your Pin Series knives aren't dull. They're crooked. After a week of regular cutting, the microscopic edge folds over and the blade starts pushing through food instead of slicing it clean. This diamond-coated honing rod realigns that edge in two minutes, without grinding away 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. The fine diamond surface catches the folded-over edge and pushes it back into line with a few strokes per side. Do it every few days and the blade stays sharp between stone sessions, rather than slowly degrading until it won't bite through a tomato skin. Works on all knives in the Pin Series, and on any other kitchen knife in a similar hardness bracket.

Specifications

• Material: Diamond-coated high carbon steel rod, chrome plated
• Handle: Natural olive wood with stainless steel rivets
• Use: Quick edge realignment between whetstone sessions on the Pin Series and any 60+ HRC kitchen knife.
• Series: Pin Series (X02O)
• Model: X02O-MDB

Reach for this when the roast comes out of the oven. A chef knife is too wide and too heavy for slicing a rested leg of lamb into thin, even portions without tearing the meat apart. The 8-inch carving knife's long, narrow blade glides between the fibres in a single smooth stroke, so each slice stays intact and the juices don't flood out onto the board.

Built for the Long Cut

The narrow blade profile is the point. Where a chef knife has to muscle through a thick roast, the carving knife's slender geometry reduces drag, letting you draw the full length of the blade through a brisket, a rolled pork loin, or a roast chicken breast in one clean pull. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge stays keen through the full job without needing to hone between the first slice and the last.

Olive Wood Handle, Full-Tang Balance

Natural olive wood is dense enough to resist moisture and tight-grained enough not to warp after years of kitchen use. The full-tang construction keeps the knife balanced through the full carving stroke, so you're not fighting tip-heaviness when you're pulling the blade back. It sits low in the hand whether you're working a Sunday roast or slicing a whole side of salmon at the table.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch carving knife, narrow tip
• Handle: Natural olive wood, full-tang, riveted
• Use: Slicing roasts, brisket, whole poultry, and large fish portions into clean, even pieces at the table or on the board.
• Series: Pin Series (X02O)
• Model: X02O-QR

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the prep work before the roast goes in, and the 5" Steak Knife for serving at the table once it's sliced.

Reach for this when you want a wedge of aged cheddar or a thin slice of soft brie without the cheese tearing or sticking to the blade. A chef knife is overkill and a butter knife is useless. The 6-inch cheese knife hits the right length for a full wedge of hard cheese while staying short enough to work a board properly when you're putting together a proper spread.

The Right Blade for the Board

Hard cheese needs a thin, sharp blade to cut cleanly without crumbling. Soft cheese needs the same thing plus speed, so the blade doesn't drag through the paste. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so this blade takes an edge sharp enough to slice a firm manchego without shattering it and fine enough to glide through a ripe camembert in a single stroke. Three layers of cladding keep the blade stiff enough to control the cut on a wedge that doesn't want to hold still.

Olive Wood Handle, Light and Balanced

Natural olive wood is denser than most handle timbers, which gives the handle enough weight to feel substantial without making the knife tiring to use on a long afternoon of putting together a grazing platter. The full-tang construction keeps the balance consistent, and the grain is tight enough to resist the oils and moisture that come with handling a soft washed-rind cheese. It won't look out of place on a board when you leave the knife with the platter.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6-inch cheese knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Slicing and portioning hard and soft cheeses, from aged cheddar and manchego to brie and camembert.
• Series: Pin Series (X02O)
• Model: X02O-ZS

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the rest of your prep, and the 5" Utility Knife for small in-hand work around the board.

Reach for this set when you want a proper kitchen kit without the filler. Three knives cover most of what actually happens on a weeknight cutting board - from breaking down a whole chicken to shaving radish paper-thin for a salad. No steak knife you'll use twice a year. No bread knife buried at the back of the drawer.

What's in the Set

• 8" Chef Knife: Your daily driver. Rock-chop a pile of onions for a ragu, butterfly a chicken thigh, or work through a whole 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 - any job where a rocking chef knife overcuts.
• 5" Utility Knife: The in-between blade. Halve cherry tomatoes, trim silverskin off a pork fillet, or slice a small roma without reaching for the chef knife.

One Steel, All Three Blades

Every knife in the set shares the same 10Cr15CoMoV high-carbon stainless core, wrapped in three layers of cladding and vacuum heat-treated to 60-62 HRC. That's a meaningful step up from the German steels in most beginner sets - the edge takes a finer polish and holds it through a full prep session without needing a honing rod halfway through dinner. Three-layer composite construction keeps each blade rigid on dense produce without making it brittle.

Olive Wood Handles, Full-Tang Build

All three handles are natural olive wood, riveted to full-tang steel cores. Olive wood is dense and naturally oily, so it won't swell or split after years of kitchen use. The same build quality goes into every knife in the set, from the 8-inch chef to the 5-inch utility.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 3-piece set: 8" Chef + 7" Santoku + 5" Utility
• Handle: Natural olive wood, full-tang, riveted
• Use: A focused daily prep lineup covering rock-chopping, push-cut slicing, and in-between work on smaller produce.
• Series: Pin Series (X02O)
• Model: X02O-A3

Complete Your Set

Add the Pin Series 4" Paring Knife for in-hand work like peeling apples and segmenting citrus, or the 5-Piece Set if you want the bread knife included from the start.

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.

Your chef knife is not the right tool for frozen meat. Forcing a sharp, hard edge through a block of frozen mince or a solidly frozen fish fillet risks chipping the blade and still ends up as a sawing exercise that goes nowhere fast. The frozen knife is built for exactly this job: a long, serrated edge designed to bite into hard-frozen food and work through it with controlled strokes rather than brute pressure.

Built for the Freezer Section

The serrations on an 8-inch frozen knife grip the hard surface that would deflect a straight edge. You work with a back-and-forth motion rather than pushing down, which gives you control over where the cut lands and keeps the knife tracking straight through the block. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, giving the edge enough hardness to resist the stress of cutting frozen product without becoming brittle at low temperatures.

Olive Wood Handle, Grip When It Matters

Frozen food is cold, and cold hands slip. The natural olive wood handle gives you something to hold onto - dense grain, no synthetic smooth spots, riveted to a full-tang steel core that keeps the balance consistent even at the far end of an 8-inch blade. The knife's weight is distributed for push-cut work, not for precision slicing, so it feels right when you're working through something rigid.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch serrated frozen/bone knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Cutting through frozen meat blocks, frozen fish, and solidly frozen produce where a straight-edge knife would chip or stall.
• Series: Pin Series (X02O)
• Model: X02O-DR

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for fresh protein work, and keep this one dedicated to anything that comes out of the freezer.

Reach for this when you're breaking down a whole chicken or trimming a fish fillet. A chef knife is too wide to navigate around a joint and too stiff to follow the contour of a rib cage. The 5.5-inch boning knife's narrow, flexible-feeling blade gets into the tight spaces -- around the thigh socket, along the spine of a fish, down the silver membrane of a rack of lamb -- without tearing the meat you're trying to keep intact.

Narrow Enough to Follow the Bone

The blade geometry is the whole point of a boning knife. The tip is sharp enough to pierce directly into a joint without needing to hack at it, and the narrow profile lets you angle and rotate the blade while you're cutting rather than committing to a single straight line. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge stays sharp through a whole bird or a side of salmon without going dull on the connective tissue and membrane that blunts softer steels fast.

Olive Wood Handle, Control in a Wet Environment

Boning work happens with wet hands on wet meat. Natural olive wood is dense and close-grained, which means it doesn't get slippery the way varnished handles can when the grip gets damp. The full-tang construction keeps the knife from feeling front-heavy when you're working at an angle, and the riveted build stays tight with the regular hand-washing that butchery work demands.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch boning knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Deboning poultry and fish, trimming silverskin, working around joints and rib cages where a wide blade won't fit.
• Series: Pin Series (X02O)
• Model: X02O-TG

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the board work once the protein is broken down, and the 8" Carving Knife when it's time to slice a whole roast at the table.

Stop sawing through your crusty sourdough and squashing the crumb. An 8.5-inch serrated blade doesn't need pressure - it glides through a hard crust with a single stroke and drops cleanly through a soft sandwich loaf without compressing it flat. This is the knife your chef knife can't replace, no matter how sharp you keep it.

Serrated Where It Counts

The scalloped serrations bite through crust that would deflect a straight edge, then carry the cut through the soft interior without tearing. You don't need a rocking motion or a sawing effort - just a light pull and the bread opens. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the serrations stay effective through hundreds of loaves before they need professional re-sharpening.

Olive Wood Handle, Long-Blade Comfort

An 8.5-inch blade wants a handle that balances the length without tiring your wrist. Natural olive wood is dense enough to balance the blade length, and the full-tang construction means the steel runs all the way through to the butt so the knife doesn't tip forward mid-slice. The riveted grip is tight and stays tight with daily use.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch serrated bread knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Crusty sourdough, baguettes, soft sandwich loaves, layered cakes, and any food where a straight edge would compress rather than cut.
• Series: Pin Series (X02O)
• Model: X02O-8MB

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for proteins and daily board work, and the 7" Santoku for the push-cut vegetable prep where a serrated edge would be wasted.

Reach for this when you've got sticky proteins that want to cling to the blade. Sliced smoked salmon, cucumber rounds, roast chicken breast -- these are the jobs where a plain chef knife drags and tears. The hollow-ground scallops along this blade create small air pockets between the steel and the food, so each slice releases cleanly without you having to shake the food off the edge.

Granton Edge, Real Difference

The scalloped indentations on a Granton edge aren't cosmetic. They reduce the contact area between the blade and the cut surface, which stops wet or starchy foods from sticking as you work through them. The underlying 10Cr15CoMoV core is the same steel used across the Pin Series -- vacuum heat-treated to 60-62 HRC, taking a sharp edge that holds through a full prep session. The Granton pattern just makes that sharpness count for more when you're slicing anything that would otherwise grip the flat of the blade.

Olive Wood Handle, Same Trusted Build

Natural olive wood is dense and naturally oily, which means it doesn't absorb moisture or swell with daily use the way softer timbers do. The full-tang construction runs a single piece of steel from tip to butt, keeping the weight balanced right on your pinch grip. It's the same build as every other knife in the Pin Series, so it sits comfortably in a mixed block alongside the Santoku or the Nakiri.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch chef knife, Granton edge
• Handle: Natural olive wood, full-tang, riveted
• Use: Slicing smoked salmon, roast meats, cucumber, and any food that sticks to a flat blade; daily prep work across all knife tasks.
• Series: Pin Series (X02O)
• Model: X02O-RSCS

Complete Your Set

Pair it with the Pin Series 7" Santoku for push-cut vegetable work, and the 4" Paring Knife for in-hand detail jobs where the 8-incher is too much blade.

Reach for this when you've got half a napa cabbage to shred into ribbons, a block of firm tofu to slice clean through, or a whole daikon to break down in three minutes flat. The Chinese vegetable cleaver doesn't hack - it glides. The broad, thin blade is built for the kind of repetitive vertical chopping that leaves a chef knife feeling clumsy by comparison.

The Vegetable Cleaver Difference

Don't mistake this for a bone chopper. The 7-inch blade is thin-ground for food work: splitting spring onions lengthways, shredding wombok, crushing a garlic clove flat with the spine and then scooping the pieces straight onto the board with the wide face. The 10Cr15CoMoV core stays sharp through long sessions of repetitive chopping, and three layers of cladding keep the blade rigid without adding unnecessary weight behind the edge.

Olive Wood Handle, Balanced for the Draw Cut

The full-tang construction spreads the weight through the handle so the blade doesn't pull forward when you're mid-chop. Natural olive wood is dense enough that the handle holds its shape after years of kitchen moisture, and the riveted build doesn't loosen over time. It sits wide in the hand - exactly right for the kind of grip this style of knife uses.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Chinese vegetable cleaver
• Handle: Natural olive wood, full-tang, riveted
• Use: Shredding cabbage, slicing tofu, chopping spring onions, and any vegetable prep where the broad face is useful for transferring food to the wok.
• Series: Pin Series (X02O)
• Model: X02O-DC

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for proteins and round-edged chopping tasks, and the 7" Nakiri if you want a thinner, lighter vegetable blade for more delicate produce.

This isn't a knife you reach for every day. When you've got pork ribs to portion, a whole duck to split at the backbone, or chicken thighs to cut through on the joint, this is the tool that does it in one decisive strike rather than three awkward hacks with the wrong blade. The 6.5-inch butcher's cleaver is narrow enough to control and heavy enough to mean it.

Weight Where You Need It

The blade's mass does most of the work on bone and cartilage - you position it, then drop it with authority rather than forcing it through with arm strength. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, which is hard enough to take and hold a working edge through tough cuts without chipping on the impact of a bone. Three layers of cladding give the blade its rigidity on heavy work.

Olive Wood Handle, Built for the Strike

The natural olive wood handle is riveted to a full-tang steel core that goes all the way through to the butt. That matters on a cleaver: when you're striking down through a joint, you don't want the handle flex absorbing the hit or the rivets working loose over time. Dense grain, tight build, no movement. It's heavier in the hand than the chef knife or Santoku, which is exactly right for this kind of work.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6.5-inch butcher's cleaver
• Handle: Natural olive wood, full-tang, riveted
• Use: Portioning pork ribs, splitting poultry at the backbone, cutting through cartilage and small bones - tasks where a standard chef knife won't clear the job.
• Series: Pin Series (X02O)
• Model: X02O-KG

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the everyday protein and vegetable work, and reach for this one only when there's bone or cartilage in the path.

This is the knife you hold in your hand rather than drag across a board. Peel an apple without breaking the spiral, segment a grapefruit down to the pith, trim the eyes out of a pineapple - these jobs need 4 inches and a sharp tip, not 8 inches and a rock-chop motion. The paring knife is what you reach for when precision matters more than speed.

Small Blade, Serious Steel

The same 10Cr15CoMoV high-carbon stainless core used across the Pin Series goes into this small blade. Vacuum heat-treated to 60 HRC, it takes a finer edge than the German steels in cheaper paring knives. The three-layer construction keeps it stiff enough to control without being so rigid that it snaps under lateral pressure. Sharp. Light. Stays that way.

Olive Wood Handle, Made for Grip

Natural olive wood is denser than beech or pine, so the handle doesn't develop micro-pits from moisture the way softer timbers do. The full-tang construction means the steel goes all the way through, keeping the knife from feeling front-heavy when you're working in the air. It's riveted tight and stays tight, even with daily use.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 4-inch paring knife
• Handle: Natural olive wood, full-tang, riveted
• Use: In-hand peeling, segmenting citrus, trimming small produce where board work won't do.
• Series: Pin Series (X02O)
• Model: X02O-SG

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the daily board work, and the 5" Utility Knife for the mid-sized jobs that sit between the two.

Reach for this when the chef knife is too much blade. Halving cherry tomatoes without crushing them, trimming silverskin off a pork fillet, slicing a small wedge of hard cheese - these are 5-inch jobs. The utility knife fits where bigger blades don't, and it does it without the fuss of a paring knife held in the air.

The Daily Go-Between

It's long enough to slice through a bread roll in one stroke, short enough to keep full control on delicate trim work. The 10Cr15CoMoV core is vacuum heat-treated to 60 HRC, so it takes an edge that actually holds through a morning of sandwich prep or fruit cutting without needing a touch-up. Three layers of cladding keep the blade stiff without brittleness.

Olive Wood Handle, Right for Small Jobs

The natural olive wood handle is riveted to a full-tang steel core, so the balance stays consistent right down to the tip. It's lighter than the chef knife and Santoku in the set, which makes it easier to hold lightly for the kind of precise, wrist-driven cuts where a heavier blade gets tiring. The grain is tight enough that it won't pick up moisture or swell after repeated washes.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Halving cherry tomatoes, trimming silverskin, slicing small produce where a chef knife feels excessive.
• Series: Pin Series (X02O)
• Model: X02O-WY

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the heavy daily prep, and the 4" Paring Knife for true in-hand work like peeling or segmenting.

This is the vegetable knife you reach for when you want full board contact on every stroke. The 7-inch Nakiri's flat, rectangular blade doesn't curve up at the tip, so the whole edge lands flush on the cutting board at once. Cabbage into ribbons, carrots julienned in three passes, a whole head of broccoli broken down without the florets flying off.

The Vegetable Specialist

The Nakiri's geometry gives you something a chef knife can't: zero tip-gap. When the heel goes down, the tip goes down. That means each slice is a clean cut across the full width of the vegetable, not a partial cut that you finish with a forward push. The 10Cr15CoMoV core stays sharp through a long session of hard vegetable work, and three layers of cladding keep the blade rigid on dense produce like raw parsnip or celeriac.

Olive Wood Handle, Balanced for Board Work

Natural olive wood handles the moisture of a busy prep station without swelling or splitting. The riveted full-tang construction sits the weight forward slightly, which is where you want it on a knife designed for straight-down vertical cuts. It's heavier than the utility knife, lighter than a German cleaver - exactly right for the kind of repetitive chopping this blade is built for.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Nakiri vegetable cleaver
• Handle: Natural olive wood, full-tang, riveted
• Use: Full-contact vegetable cutting, cabbage ribbons, julienning carrots, dicing dense produce cleanly.
• Series: Pin Series (X02O)
• Model: X02O-XC

Complete Your Set

Pair it with the Pin Series 7" Santoku for push-cut slicing, and the 8" Chef Knife for proteins and tasks that need the curved profile.

Reach for this when you want zucchini coins cut to the same thickness without measuring, radish shaved so thin it curls, or a capsicum diced fast without the wedges sliding around. The 7-inch Santoku's flat profile is built for a push-cut motion that keeps the blade in contact with the board on every stroke. No rocking, no accordion-slicing.

The Push-Cut Specialist

Where a Western chef knife rocks forward on its curve, the Santoku's straighter edge glides straight down. That full-contact cut gives you cleaner slices through softer produce and keeps delicate herbs from bruising on the board. The 10Cr15CoMoV core is vacuum heat-treated to 60 HRC, so the edge stays sharp through a full prep session rather than going dull halfway through your mise en place.

Olive Wood Handle, Balanced for Speed

The handle is natural olive wood, riveted to a full-tang steel core that runs the whole length of the knife. It sits low in your grip, letting you choke up tight for control on detail work or drop back to your palm for faster bulk cuts. Lighter than the chef knife, so your wrist doesn't fatigue on a long session of repetitive slicing.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku
• Handle: Natural olive wood, full-tang, riveted
• Use: Push-cut vegetable prep, paper-thin slicing, and precise dicing where a curved chef knife overcuts.
• Series: Pin Series (X02O)
• Model: X02O-RS

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for rock-chopping and protein work, and the 7" Nakiri when you want a dedicated vegetable blade with even more board contact.