Reach for this when the slow-roasted leg of lamb comes out of the oven, or you're working through a whole chicken for a Sunday dinner. A carving knife earns its keep in one moment: the long, clean forward pull that separates a slice of ham from the bone without pressing down or sawing back. That's what the narrow blade and the length are for.
Built for Long, Clean Strokes
The core is 12Cr18MoV high-carbon stainless steel, wrapped in 67 layers of Damascus. Vacuum heat-treated to 60-62 HRC, the edge cuts through cold roast beef or warm poultry without needing a touch-up mid-carve. The narrow profile reduces drag through dense proteins, so you're pulling the blade rather than pressing it. One forward stroke, one clean slice.
Ebony Handle, Full-Tang Build
Ebony is a dense, oily hardwood that stays secure in a two-handed grip when you're applying pressure on a long pulling stroke. The full-tang construction balances the knife back toward the hand rather than out at the tip, which keeps your wrist honest when you're carving a whole bird for a table of eight. It won't tire you out before the meal's on the plate.
Specifications
-
Blade Steel: 67-layer Damascus with 12Cr18MoV core
-
Hardness: 60-62 HRC (Vacuum Heat Treated)
-
Blade Profile: 8-inch carving knife, narrow slicing profile
-
Handle: Ebony wood, full-tang
-
Use: Carving roasts, whole chicken, and large proteins where a long, forward-pulling stroke matters.
-
Series: Ji Series (X08)
-
Model: X08-QR
Complete Your Set
Pair it with the Ji Series 8" Chef Knife for breaking down the bird before it hits the table, and the Ji Series 4" Paring Knife for the trim work around the bone.
