6" Carving Fork - Master Series (B30)
A forged two-tine carving fork built to steady the roast while your knife does the slicing. The figured sycamore handle is set with a mosaic brass rivet over full-tang construction, so it sits balanced in the hand through a whole carving session. Part of the Master series (B30), made in Yangjiang and finished hand-wash only.
$69.95
Two Tines
Holds The Roast
Sycamore Handle
Mosaic Brass Rivet
Made in Yangjiang
City of Knives
DESCRIPTION
A carving fork does one job and does it without drama: it keeps the roast steady while you slice. Hold the fork in your non-dominant hand with the tines pressed into a Christmas ham, a leg of lamb, or a Sunday roast, and the meat stops rocking around on the board while your carving knife does the work. No improvised towel grip, no chasing the joint across the board.
Stable Tines, Damascus Build
The two long tines are forged from the same 10Cr15CoMoV high-carbon stainless core used across the Master Series, vacuum heat-treated to 60-62 HRC and wrapped in 67 layers of Damascus cladding. That hardness means the tines stay true under the pressure of a dense lamb shoulder or a thick pork loin without flexing or bending over time. The Damascus pattern runs up the shaft of the fork so it sits on the table looking like it belongs with the rest of the series.
Figured Sycamore Handle, Full-Tang
The handle matches the rest of the Master Series: figured sycamore hardwood with a rippled grain, full-tang construction running through to the butt. When you're carving in front of guests at the table, the fork and knife look like a set because they are one.
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: Figured sycamore wood, full-tang
- Use: Steadying a Christmas ham, leg of lamb, or Sunday roast while you carve with a slicing or carving knife.
- Series: Master Series (B30)
- Model: B30-DRC
Complete Your Set
Pair it with the Master Series 8" Chef Knife (B30-CS) as your carving knife, or the Master Series 5" Utility Knife (B30-WY) for smaller roasts where a shorter blade gives you more control at the table.
READY TO GIFT
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.)
THE NERDY BITS
Steel Type: 10Cr15CoMoV Core Steel
Hardness (HRC): 60±2 HRC
Construction: 67-Layer Damascus
Handle: Figured Sycamore Wood
Heat Treatment: Vacuum Heat Treatment
What that means: A VG10-class high-carbon core wrapped in 67 layers of Damascus for outstanding edge retention, corrosion resistance, and a stunning blade finish.
MASTER SERIES B30
The fork that holds the carve
Carving a roast cleanly takes two hands. The knife slices, the fork anchors. This 6" forged carving fork pins a leg of lamb or a rib roast flat to the board so the blade tracks straight and the slices fall even. Two long tines bite in and hold, no rocking, no chasing the meat across the board. Figured sycamore handle, mosaic brass rivet, full-tang build.
In stock. Ships from Australia.
WHY A CARVING FORK
Steady meat, clean slices
A tea towel or a regular fork slips. Two long forged tines lock the roast in place while you draw the knife, which means cleaner slices, less tearing, and your fingers well clear of the edge. The full-tang build runs the steel through the handle for balance and control over a whole carving job, not just the first few cuts. It is the partner piece to a carving knife, not a standalone tool.
- Two forged tines::Anchors the roast||Full-tang build::Balanced control||Long reach::Carve from a safe distance
Specification
The details.
HOW TO USE IT
Knife in one hand, fork in the other
Drive the two tines into the thickest part of the roast and press down to hold it flat against the board. Carve with your knife in long, even strokes, letting the fork take the movement so the meat stays put. Pair it with a Xinzuo carving or slicing knife for the cleanest result. Equally at home lifting a whole roast off the tray or steadying a ham at the table.
LOOKING AFTER IT
Hand wash, dry, oil the handle
Hand wash only with warm soapy water, then dry it straight away. The sycamore handle is real wood, so keep it out of the dishwasher and away from prolonged soaking. Now and then wipe the handle and tines with a little food-grade mineral or olive oil to keep the timber sealed. Avoid acidic residue sitting on the steel. Store it dry. Backed by a lifetime warranty against manufacturing defects, with 30-day returns through xinzuo.com.au.
FAQs
What is a carving fork for?
It steadies a roast on the board while you slice with a separate knife. The two tines pin the meat flat so your slices come out even and your hands stay clear of the edge.
Is this a complete carving set?
No. This is the fork only, sold as a single piece. It is designed to pair with a Xinzuo carving or slicing knife.
How long is it?
The fork has a 6-inch reach, long enough to steady a sizeable roast while you carve from a safe distance.
What is the handle made of?
Figured sycamore wood (a European maple variety) set with a mosaic brass rivet over full-tang construction.
Can I put it in the dishwasher?
No. Hand wash only with warm soapy water and dry it immediately. The wood handle needs occasional food-grade mineral or olive oil to stay sealed.
Where is it made?
Yangjiang, in Guangdong Province, China, known as the City of Knives.
Does it come with a warranty?
Yes. Lifetime warranty against manufacturing defects, plus 30-day returns through xinzuo.com.au. It arrives in a premium gift box.
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