An 8-inch carving knife built for one job: long, clean slices of roast meat in a single pull. The narrow blade runs a hardened 10Cr15CoMoV core clad in two outer layers of stainless, ground to a fine 15-degree edge per side so it tracks straight through a turkey breast, ham or brisket without sawing. Olive wood handle, hand-finished in Yangjiang.
15° Per Side
Fine Slicing Edge
60±2 HRC
Hardened Core
8" Blade
Single-Stroke Reach
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.
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.
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.
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.
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.)
Pin Series
The Pin Series carving knife is the workhorse of the Sunday roast. A long, slim 8-inch blade gives you the reach to slice a leg of lamb, turkey breast or beef roast edge to edge in one stroke, instead of the short back-and-forth a chef knife forces. The 10Cr15CoMoV core is hardened to 60±2 HRC and clad in two outer stainless layers for a fine edge that stays keen through a full carving session. This is a premium carver at a fair price.
In stock. Ships from Australia. Hand-wash only.
Why a carver, not a chef knife
A chef knife is short and tall, so it rocks and crushes through cooked meat and tears the slice. The carving knife is long and narrow with a 15-degree-per-side edge, so each pull travels the whole length of the cut and shears cleanly. You get even slices, less tearing, and meat that holds its juices on the plate.
The steel
The cutting core is 10Cr15CoMoV, a high-carbon stainless steel that takes and holds a fine edge. It is vacuum heat treated to 60±2 HRC and sandwiched between two outer layers of SUS410 stainless in a 3-layer composite construction. The hard core does the cutting; the softer cladding adds toughness and corrosion resistance. Hand wash and dry only.
Specification
Hand-wash only — not dishwasher safe.
In the hand
The handle is solid olive wood, each piece carrying its own grain, shaped to sit naturally for the long drawing strokes carving asks for. Olive wood is dense and warm in the hand. Keep it hand washed and give it an occasional rub of food-safe oil to keep the timber sealed.
The difference
Pin Series 8" Carving Knife
A chef knife for carving
In the box
Arrives ready to gift.
Pin Series
Pin Series
Add to cart — $105.95FAQs
Slicing cooked roast meats. The long 8-inch blade lets you cut a turkey breast, ham or beef roast in clean single strokes instead of sawing.
A chef knife is short and tall and is built to rock and chop on the board. This carver is long and narrow with a fine 15-degree-per-side edge, so it shears cleanly through cooked meat in one pull and leaves even slices.
A 10Cr15CoMoV high-carbon stainless core clad in two outer layers of SUS410 stainless, a 3-layer composite. It is vacuum heat treated to 60±2 HRC.
60±2 HRC, hard enough to hold a fine slicing edge through a full carving session.
No. Hand wash and dry only. The olive wood handle also needs an occasional rub of food-safe oil to stay sealed.
Solid olive wood, with natural grain that varies piece to piece.
Yes, a lifetime warranty against manufacturing defects through xinzuo.com.au.
More from the range
Guides to help you get the most from your knife
