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6" Cheese Knife - Pin Series (X02O)
A 6" cheese knife built like a proper kitchen blade, not an afterthought. The edge is forged from 3-layer 10Cr15CoMoV composite steel over a hard cutting core, ground to 15 degrees per side and seated in an olive wood handle. Sharp enough for firm rind, controlled enough for soft and crumbly. Made in Yangjiang, China, the city Xinzuo has cut knives in since 2014.
$85.95
or 4 interest-free payments of $21.49 with
30-day returns
Free shipping over $100
Lifetime warranty
FAST SHIPPING
IN STOCK
15° Per Side
Clean Through Rind
60±2 HRC
Composite Core
Olive Wood
Hidden Tang
DESCRIPTION
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.
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
- Blade length: 6.0"
- Blade: 3-layer 10Cr15CoMoV composite steel (hardened core)
- Cladding: SUS410 stainless (2 outer layers)
- Hardness: 60±2 HRC
- Edge angle: 15° per side (factory 12-15° per side)
- Heat treatment: vacuum heat treated
- Blade finish: stone wash (scratch-resistant)
- Handle: olive wood
- Tang: hidden tang
- Weight: 113g (knife), 304g total with box
- Care: hand wash only; oil the olive wood occasionally
- Origin: Yangjiang, Guangdong, China
- Warranty: lifetime against manufacturing defects
PIN SERIES · X02O
A cheese knife with a real edge
Most cheese knives are blunt levers. This one isn't. The 6" blade runs a hardened 10Cr15CoMoV core inside a 3-layer composite, taken to 60±2 HRC and ground to 15 degrees per side. That means it parts a hard cheddar rind and shaves a soft brie without dragging or tearing. The Pin Series sits in Xinzuo's everyday range: the blade you reach for without thinking, priced to be used, not displayed.
Add to cart — $85.95
In stock. Ships from Australia. Hand-wash only.
WHY THIS KNIFE
Built to cut, not to pose
The hard core holds a 15-degree edge, so you push through firm cheese instead of crushing it. The 6" length gives you enough blade for a full wheel face and enough control for a wedge. Stone wash finish hides the scuffs that come from real use, and vacuum heat treatment keeps the hardness consistent edge to spine. It is a cheese knife you sharpen and keep, not one that lives in a drawer.
- 6" blade
- 60±2 HRC
- 15° per side
- Stone wash finish
THE STEEL
3-layer 10Cr15CoMoV composite
The blade is 3-layer composite steel: a hardened 10Cr15CoMoV cutting core clad in two outer layers of SUS410 stainless. The core is taken to 60±2 HRC under vacuum heat treatment, so the edge bites and holds while the stainless cladding shrugs off moisture and acidic cheese. This is functional clad construction, not a cosmetic pattern stamped on a soft blade. Hand wash and dry it, and it stays keen for years.
Specification
The details.
TypeCheese Knife
Blade length152mm
Weight113g
Steel10Cr15CoMoV
Cladding3-layer Damascus
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.
IN THE HAND
Olive wood, hidden tang
The handle is solid olive wood over a hidden tang, so the grip is warm, dense and quiet in the hand. At 113g the knife is light enough for the fine work a cheese board asks for, with the balance sitting back toward the hand for control on a wedge. Olive wood wants the occasional drop of oil to stay sealed, which is part of why these handles age well rather than dry out.
The difference
Why this knife
Xinzuo Pin 6" Cheese Knife
- Hardened 10Cr15CoMoV core at 60±2 HRC
- 15° per side, ground to actually cut
- 3-layer composite with stainless cladding
- Solid olive wood handle, hidden tang
- Lifetime warranty against defects
Typical supermarket cheese knife
- Soft stainless, no stated hardness
- Thick, blunt edge that crushes soft cheese
- Single-piece stamped blade
- Moulded plastic or hollow handle
- No warranty, replaced not sharpened
In the box
Everything it comes with.
- 6" Cheese Knife — Pin Series (X02O)
- Xinzuo gift box
Arrives ready to gift.
Pin Series
Ready when you are.
PIN SERIES · X02O
Add to cart — $85.95- 30-day returns
- Free shipping over $100
- Lifetime warranty
FAQs
Is the blade real Damascus or just a pattern?
It is genuine 3-layer composite construction — a hardened 10Cr15CoMoV core clad in two outer stainless layers. The cladding is structural, not a cosmetic etch on a soft blade. The cutting performance comes from the hard core, not the look.
It's made in China — is the quality there?
Yes. It's made in Yangjiang, Guangdong, China's knife-making capital, by Xinzuo (est. 2014). The core is vacuum heat treated to a measured 60±2 HRC and ground to 15 degrees per side, and it carries a lifetime warranty against manufacturing defects.
How sharp is it for a cheese knife?
Sharper than most. The edge is ground to 15 degrees per side over a 60±2 HRC core, so it slices firm and semi-hard cheese cleanly instead of crushing the softer ones.
Can it go in the dishwasher?
No. Hand wash and dry it. The olive wood handle also wants the occasional drop of oil to stay sealed and prevent drying.
What length is the blade?
6 inches — enough to cross the face of most wheels and wedges while staying controllable for board work.
What is the handle made of?
Solid olive wood over a hidden tang. It's dense, warm in the hand, and ages well with occasional oiling.
Does it come with anything?
It ships in a Xinzuo gift box, so it's ready to give as well as use.
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From the journal
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