10" Carving Knife - Mo Series (X06)

Meet the master of precision and versatility. The 7.5-inch Santoku, or "three virtues" knife, is the beloved Japanese all-rounder. It's designed to excel at slicing, dicing, and mincing, making it a favorite for fast, efficient prep and a perfect alternative to a traditional chef knife.

The Santoku Advantage

Unlike a curved Western chef knife, the Santoku's flatter profile is built for a fast, efficient "push-cutting" motion. This gives you laser-precise results, paper-thin slices of vegetables, and makes quick work of fish and proteins. It's nimble, balanced, and a true joy to use for all your daily prep.

Performance That Lasts

This blade is built on a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means it doesn't just get incredibly sharp—it stays sharp, holding a precision edge far longer than other knives. The core is then wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle, accented with a red G10 ring, provides a comfortable, balanced grip for complete control.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 7.5-inch Santoku
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Ideal for rapid vegetable prep, precise slicing, and fine mincing.
• Series: MO (X06)
• Model: X06-RS

Complete Your Core Set

Pair with the MO 8.5" Chef Knife and MO 8" Bread Knife for a versatile daily prep trio.

This is how you get those perfect, wafer-thin slices from a brisket or a Thanksgiving turkey. Stop sawing at your beautiful roast; this 10-inch carving knife is designed to glide through large cuts of meat in one single, smooth stroke, leaving a clean, professional finish every time.

Precision, Power, and Beauty

The long, narrow blade is purpose-built for slicing. At its heart is a 10Cr15CoMoV steel core, vacuum heat-treated to a hard 60±2 HRC. This means it doesn't just get incredibly sharp—it stays sharp, holding that precision edge through holiday feasts and long carving jobs.

The core is then wrapped in 67 layers of Damascus steel, creating a stunning blade that's as beautiful as it is functional. A hand-shaped burnt oak handle provides a balanced, comfortable grip, giving you complete control over every slice.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Blade Length: 10-inch carving profile
• Handle: Burnt Oak (Hidden Tang)
• Use: Perfect for brisket, roasts, ham, turkey, and large proteins.
• Series: MO (X06)
• Model: X06-10QR

Complete Your Carving Set

Pair with the MO 8.5 inch Chef Knife and MO 8.5 inch Bread Knife for a complete carving and prep set.

Meet the "Goldilocks" of your knife block. Not quite big enough to be a Chef knife, not small enough to be a paring knife—it is just right for everything in between. This 5.5-inch Utility Knife is the agile multi-tasker you didn't know you needed until you used it.

The Daily Go-Between

Perfect for slicing sandwich meats, cutting citrus for cocktails, or breaking down smaller vegetables like shallots and green beans. The blade is built on a high-performance 10Cr15CoMoV steel core, wrapped in 67 layers of stunning Damascus steel. It holds a screamingly sharp edge (60-62 HRC), meaning you can slice through a tomato without squashing it.

Signature Comfort and Control

A great knife is an extension of your hand. The signature MO series handle is crafted from deep, burnt oak, hand-shaped for a comfortable, secure grip. An elegant red G10 accent ring completes the look, ensuring your daily prep feels as good as it looks.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch Utility Knife
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Small fruit, sandwich prep, cheese, and precision vegetable work.
• Series: MO (X06)
• Model: X06-WY

Complete Your Core Set

Pair with the MO 8.5" Chef Knife and 4" Paring Knife for the ultimate trio.

This is the "Holy Trinity" of kitchen knives. We’ve combined the three most essential and versatile blades into one premium set, giving you the perfect, high-performance tool for virtually every cutting task you’ll ever face. This is the ultimate kitchen upgrade.

Your Complete Cutting System

This set covers every cutting style, from power to precision:

• The 8.5" Chef Knife: Your all-purpose Western workhorse. The curved belly is perfect for rocking, mincing, and powering through large prep jobs.
• The 7.5" Santoku Knife: The Japanese all-rounder. Its flatter profile and sharp tip are ideal for rapid push-cuts, precise dicing, and getting paper-thin slices of vegetables.
• The 5.5" Utility Knife: The precision specialist. This nimble blade is for all the in-hand jobs a larger knife can't handle, like trimming fat, scoring dough, or peeling fruit.

Performance That Lasts a Lifetime

All three knives are crafted from a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means they don't just get incredibly sharp—they stay sharp, holding a precision edge far longer than other knives. The core is then wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle provides a balanced, comfortable grip for complete control.

• Set Includes: 8.5" Chef Knife, 7.5" Santoku Knife, 5.5" Utility Knife
• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: A complete set covering all chopping, slicing, dicing, trimming, and precision work.
• Series: MO (X06)
• Model: X06-A3

Build Your Collection

Pair with the MO 8" Bread Knife and MO Honing Rod to round out a high-performance daily prep lineup.

This is the blade you'll use for the tasks that require a human touch. The 4-inch paring knife is an extension of your hand, designed for in-air slicing and precision jobs where a chef knife feels like using a sledgehammer to crack a walnut.

Small Blade, Big Performance

Reach for this nimble blade for peeling apples, hulling strawberries, or deveining shrimp. Despite its size, we haven't compromised on the materials. It features the same high-performance 10Cr15CoMoV steel core as its bigger brothers, vacuum heat-treated to 60-62 HRC. It stays razor-sharp, making delicate work feel effortless.

Signature Comfort and Control

Precision work requires a secure grip. The signature MO series handle is crafted from deep, burnt oak, hand-shaped to fit snugly in your palm. An elegant red G10 accent ring completes the look, giving you a tool that is as beautiful as it is functional.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 4-inch Precision Paring Knife
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Peeling, trimming, garnishing, and intricate cuts.
• Series: MO (X06)
• Model: X06-SG

Complete Your Core Set

Pair with the MO 8.5" Chef Knife to cover the entire spectrum of kitchen prep.

This is the perfect foundation for any kitchen. We’ve paired the two most essential knives—the all-purpose workhorse and the precision specialist—into one perfectly balanced set. It’s the ideal starter kit or a massive upgrade for your daily prep.

Your Daily Duo

This set combines the two knives you'll reach for every single day:

• The 8.5" Chef Knife: Your new go-to. This is the ultimate all-rounder, perfectly shaped for 90% of your kitchen tasks, from chopping vegetables and slicing meat to mincing herbs and dicing onions.
• The 5.5" Utility Knife: The precision tool. When a chef knife feels too big, this nimble blade takes over. It's ideal for in-hand work like peeling fruit, trimming fat, or handling small, precise cuts.

Pro-Level Performance, Stunning Design

Both knives are crafted from a 10Cr15CoMoV steel core, vacuum heat-treated to a hard 60-62 HRC. This means they don't just get incredibly sharp—they stay sharp, holding a precision edge far longer than other knives. The core is wrapped in 67 layers of Damascus steel for added durability and a stunning, unique finish. A hand-shaped burnt oak handle provides a balanced, comfortable grip for complete control.

• Set Includes: 8.5" Chef Knife & 5.5" Utility Knife
• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: A complete set for all-around chopping, slicing, dicing, trimming, and precision work.
• Series: MO (X06)
• Model: X06-A2

Build Your Collection

Pair with the MO 8" Bread Knife and MO 7.5" Santoku to round out a complete daily prep lineup.

This is the ultimate tool for vegetable lovers. The Nakiri is a traditional Japanese knife designed for one purpose: making vegetable prep effortless and precise. Its flat, straight blade is perfect for rapid, clean "push-cuts," giving you paper-thin slices and perfectly uniform dice every time.

Your Prep Shortcut

Forget the rocking motion of a chef knife. The Nakiri's flat edge makes full contact with the cutting board on every stroke, ensuring you cut all the way through herbs and leafy greens in a single pass. Plus, the wide, flat blade doubles as a handy bench scraper—simply use it to scoop your prepped ingredients and transfer them straight from the board to the pan.

Modern Performance, Timeless Design

At its heart is a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means it takes a screamingly sharp edge and holds it, even through mountains of prep. The core is wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle provides a balanced, comfortable grip, giving you complete control for even the finest julienne.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Blade Profile: 6.8-inch Nakiri (flat edge)
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: The specialist for slicing, dicing, and chopping vegetables; easy ingredient transfer.
• Series: MO (X06)
• Model: X06-XC

Build Your Collection

Pair with the MO 8.5" Chef Knife and MO 8" Bread Knife to round out your daily prep set.

Stop crushing your crusty sourdough. This 8-inch serrated bread knife is engineered to do one thing perfectly: glide through any loaf, from the toughest crusts to the softest brioche, giving you a clean, beautiful slice with zero compression.

The Secret to a Perfect Slice

Unlike a straight blade that can "skate" off a hard crust, this knife's specialized serrations grip the surface and saw through cleanly, protecting the soft, airy crumb inside. It's also your secret weapon for delicate items like soft cakes, pastries, and ripe tomatoes, giving you perfect slices without tearing.

Power and Precision

This is not your average bread knife. It's built around a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60±2 HRC. This means the serrated points stay sharp and effective far longer than those on a typical knife. The stunning 67-layer Damascus cladding adds durability, while the hand-shaped burnt oak handle offers perfect balance and control for every slice.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Blade Profile: 8-inch serrated
• Hardness: 60±2 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak (Hidden Tang)
• Use: Perfect for artisan loaves, sourdough, brioche, soft cakes, and tomatoes.
• Series: MO (X06)
• Model: X06-MB

Complete Your Set

Pair with the MO 8 inch Chef Knife and MO 10 inch Slicer for a versatile prep and carving set.

Maintain the razor-sharp edge of your Xinzuo knives with the MO Series Sharpening Rod. This essential tool helps realign the microscopic teeth of your knife's blade, ensuring optimal cutting performance and extending the life of your knives.

Keep Your Edge

Regular honing with a sharpening rod is crucial for maintaining a knife's sharpness. Unlike sharpening, which removes material, honing simply straightens the blade's edge, keeping it aligned and ready for use.

• High-Carbon Steel: Crafted from high-carbon steel for effective and long-lasting honing.
• Ergonomic Handle: Designed for a comfortable and secure grip, ensuring safe and precise use.
• Easy to Use: Simple to incorporate into your regular knife maintenance routine.

Specifications:

• Material: High Carbon Steel
• Series: MO
• Model: X06-MDB

Complete Your Set

Pair the MO Series Sharpening Rod with other knives from the MO Series for a complete and professional kitchen set.

When finesse isn't enough, you need force. The MO Series Bone Chopper is the muscle of the family. While the rest of the series is designed for laser-sharp slicing, this tank is built to smash through chicken carcasses, pork ribs, and thick-skinned pumpkins without batting an eyelid.

Built for Impact

Unlike the rest of the MO series, this blade is crafted from 7Cr17MoV stainless steel. We chose this steel specifically for the chopper because it is tougher and more impact-resistant than the harder Damascus steel found on our slicing knives. This means it can absorb the shock of hitting bone without chipping.

Signature Comfort and Control

Swinging a heavy blade requires a secure grip. The signature MO series handle is crafted from deep, burnt oak, shaped to prevent the knife from slipping during heavy work. An elegant red G10 accent ring ensures that even your heavy-duty tools look stunning on the magnetic rack.

• Blade Steel: 7Cr17MoV Stainless Steel (Impact Resistant)
• Hardness: 56–58 HRC
• Blade Profile: 7.3-inch Heavy Duty Bone Chopper
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Butchery, breaking down poultry, ribs, and tough produce.
• Series: MO (X06)
• Model: X06-KG

Complete Your Core Set

Pair with the MO 7" Vegetable Cleaver (X06-DC) to separate your bone work from your veggie prep.

Reach for this when you're shaving fennel paper-thin or slicing a zucchini into even coins on a small board where an 8-inch blade is just too much knife. The 5" Santoku is the shorter, more nimble version of the Mo Series workhorse. Same push-cut flat profile. Smaller footprint, more control in tighter spaces.

The Santoku Advantage

The flat belly is what makes a santoku a santoku. Instead of rocking, you push straight down through cucumber rounds or capsicum strips and lift cleanly off the board. At 5 inches this one is especially direct: your hand stays close to the board, and the tip doesn't hang over the edge of the food before the heel reaches the board. It's the knife you'll grab for prep work where a longer blade feels heavy and imprecise.

Damascus Steel, Burnt Oak Handle

The core is 10Cr15CoMoV high-carbon stainless, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge holds through a prep session rather than dulling on the third capsicum. The burnt oak handle with its red G10 accent ring sits firmly in a pinch grip whether you're doing fast coin cuts or slow deliberate slices. Full-tang construction means the weight doesn't shift when you press down through something dense.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch Santoku, flat-profile push-cut
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Push-cutting vegetables, slicing fish fillets, and any prep where a shorter, lighter blade gives you more control than a full-size santoku.
• Series: Mo Series (X06)
• Model: X06-5RS

Complete Your Set

Pair it with other pieces in the Mo Series for a kitchen lineup that shares the same burnt oak handles, 67-layer Damascus cladding, and red G10 accent.

If the Santoku and the Chef Knife had a rebel child, it would be the Bunka. Recognizable by its "K-Tip" (Kiritsuke/Reverse Tanto tip), this blade is the ultimate fusion of style and aggression. It is designed for chefs who want the flat cutting profile of a Nakiri but need a sharp tip for detailed work.

Precision Meets Power

The flat edge is perfect for "push-cutting" vegetables, ensuring you get clean cuts all the way through to the board. The acute "K-Tip" allows you to pierce delicate skins or score meat with surgical precision. Built on a 10Cr15CoMoV steel core and wrapped in 67 layers of Damascus steel, this blade stays sharp through the most demanding prep sessions.

Signature Comfort and Control

A blade this sharp needs a handle that keeps you in control. The MO series handle is crafted from deep, burnt oak, hand-shaped for a comfortable, secure grip. An elegant red G10 accent ring completes the look, making this perhaps the most visually striking knife in our collection.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch Bunka (K-Tip)
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: Precision push-cutting, scoring, and general purpose prep.
• Series: MO (X06)
• Model: X06-QF

Complete Your Core Set

Pair with the MO 5.5" Utility Knife for a versatile, modern prep kit.

This is the ultimate setup for the chef who favors Japanese precision over Western heft. We've swapped the traditional curved Chef knife for the aggressive "K-Tip" Bunka, and paired it with the essential Santoku and Utility knives. This trio is designed for those who prefer "push-cutting," clean lines, and surgical detail.

Your Complete Japanese Cutting System

This set covers every cutting style, from aggressive chopping to versatile everyday prep:

• The 8.5" Bunka Knife: The "Rebel" of the kitchen. Its flat profile is a dream for push-cutting, while the acute "K-Tip" (Kiritsuke tip) allows for intricate scoring and piercing that a standard chef knife just can't match.
• The 7.5" Santoku Knife: The classic Japanese all-rounder. Shorter and more agile, it excels at rapid-fire chopping, dicing vegetables, and creating paper-thin slices with ease.
• The 5.5" Utility Knife: The versatile in-between blade. Larger than a paring knife but more nimble than a chef knife, it handles everything from slicing tomatoes and cheese to trimming meat and mincing herbs.

Performance That Lasts a Lifetime

All three knives are crafted from a high-performance 10Cr15CoMoV steel core, vacuum heat-treated to 60-62 HRC. This means they don't just get incredibly sharp - they stay sharp, holding a precision edge far longer than other knives. The core is then wrapped in 67 layers of stunning Damascus steel for added durability. A signature hand-shaped burnt oak handle provides a balanced, comfortable grip for complete control.

• Set Includes: 8.5" Bunka Knife, 7.5" Santoku Knife, 5.5" Utility Knife
• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60-62 HRC (Vacuum Heat Treated)
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: A specialized set for push-cutting, vegetable prep, and versatile everyday tasks.
• Series: MO (X06)
• Model: X06-3PC-BSP

Build Your Collection

Pair with the MO 7" Cleaver and MO Honing Rod to round out a high-performance professional lineup.

This is the "Cai Dao" (Chinese Chef Knife), refined for the modern kitchen. Unlike a meat cleaver, this blade is thin, sharp, and designed for precision vegetable work. It allows you to chop, slice, and mince with incredible speed, then use the wide blade to scoop up your prep and drop it straight into the pan.

The Ultimate Prep Station Tool

The tall, flat blade profile is perfect for guiding your knuckles safely while you chop. Constructed with a 10Cr15CoMoV steel core and 67 layers of Damascus cladding, this blade offers edge retention that standard cleavers can only dream of. Note: This is a precision slicing tool, not a bone crusher. Please keep it away from frozen foods and bones!

Signature Comfort and Control

Cleavers can be heavy, but the MO series is designed for balance. The handle is crafted from deep, burnt oak, hand-shaped to provide a secure grip that reduces hand fatigue during high-volume prep. An elegant red G10 accent ring completes the look.

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60–62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Chinese Vegetable Cleaver (Slicing)
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: High-volume vegetable prep, mincing, and scooping. (No bones!)
• Series: MO (X06)
• Model: X06-DC

Complete Your Core Set

Pair with the MO 7.3" Bone Chopper for a complete heavy/light duty cleaver set.

Reach for this when you're stocking a kitchen properly. Five blades, one shared DNA: burnt oak handles with a red G10 ring, 67-layer Damascus over a 10Cr15CoMoV core, and that distinctive Mo Series look that gets noticed on the bench. It covers every cut from splitting a whole pumpkin down to deveining prawns, without padding the box with knives you'll never use.

What's in the set

• 8.5" Chef Knife: Your workhorse. Rock-chop a mountain of herbs, break down a whole chicken, or cube a butternut without the tip tipping forward. The go-to for 80 percent of your prep.
• 7.5" Santoku: The push-cut specialist. Flat profile keeps full contact with the board, so you get clean slices through zucchini, capsicum, and fish without any rocking.
• 5.5" Utility Knife: The in-between blade. Halve a peach, trim silverskin off a pork fillet, or slice a roma without pulling out the chef knife.
• 8" Bread Knife: Stop crushing your sourdough. Serrated points grip the crust and saw through without compressing the crumb. Works just as well on soft brioche and ripe tomatoes.
• 4" Paring Knife: Extension-of-your-hand work. Peel an apple, hull strawberries, devein shrimp. Jobs where a bigger blade is just in the way.

One Steel, Five Blades

Every knife in the set shares the same build: a 10Cr15CoMoV steel core, vacuum heat-treated to ~60-62 HRC, wrapped in 67 layers of Damascus. That hardness means the edge holds through a long prep session rather than going dull on the third onion. The flowing Damascus pattern isn't cosmetic either: the cladding adds lateral stiffness and resists chipping when you hit a pip or a hard seed.

Burnt Oak, Red G10, Hidden Tang

The signature Mo Series handle is shaped from deep-burnt oak, finished with a red G10 accent ring where blade meets wood. It sits comfortably in a pinch grip whether you're powering through a cabbage with the chef knife or doing fine in-hand work with the paring knife. Five knives, one consistent feel in the hand.

Specifications

• Blade Steel: 10Cr15CoMoV Core wrapped in 67-layer Damascus Steel
• Hardness: ~60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set: 8.5" Chef, 7.5" Santoku, 5.5" Utility, 8" Bread, 4" Paring
• Handle: Burnt Oak with Red G10 Accent (Hidden Tang)
• Use: A complete daily prep lineup: rock-chopping, push-cutting, in-between tasks, serrated slicing, and in-hand precision work.
• Series: Mo Series (X06)
• Model: X06-A5B

Complete Your Set

Add the Mo Series 6.8" Nakiri for dedicated vegetable work. Its flat edge and wide blade make push-cutting and ingredient transfer faster than any chef knife can. For carving roasts or brisket at the table, the Mo Series 10" Carving Knife gives you the reach and thin profile to slice cleanly in one stroke.

Reach for this when a pork belly needs scoring or a thick salmon steak needs portioning and your chef knife feels like the wrong tool. The Viking Knife is a full-bellied, drop-point blade with a heavier spine than a utility knife and a shorter length than a chef knife. It sits between the two and does things neither does as well: controlled forward cuts through proteins that need both pressure and precision.

A Profile Built for Protein Work

The drop-point tip sweeps to a low point that lets you start a cut at the centre of a piece of fish or meat without the tip wandering above the surface. At 5.8 inches the blade is long enough to portion a full duck breast or score a pork belly in one stroke, but short enough to manoeuvre around cartilage and fat without overcommitting. The wide belly gives you a forward rocking option when you want it, and the flat section behind the tip lets you make controlled entry cuts without tearing.

67-Layer Damascus, Burnt Oak Grip

The core is 10Cr15CoMoV high-carbon stainless, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. The edge holds through a session of protein work where a softer steel would start skating across surface fat. Burnt oak with a red G10 accent ring gives you a stable grip whether your hands are dry or slick from handling meat. Full-tang construction sits the weight right on your pinch point so the blade doesn't feel tip-heavy through a longer portioning task.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.8-inch Viking Knife, drop-point full-belly
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Portioning fish steaks, scoring pork belly, trimming proteins, and any task where a compact but heavy-spined blade outperforms a utility knife.
• Series: Mo Series (X06)
• Model: X06-WD

Complete Your Set

Pair it with other pieces in the Mo Series for a matching kitchen lineup that shares the same burnt oak handles, red G10 accent, and 67-layer Damascus build.

Reach for this when a whole snapper is on the board and you need the blade to follow the skeleton instead of fighting it. The narrow profile bends into the contour of the fish, so you can run it along a rib cage, pull the skin off a salmon side, or work around pin bones in a barramundi fillet without tearing the flesh. It won't do what a chef knife does. That's exactly the point.

Flexible Fish Specialist

The narrow blade bends with the fish rather than forcing a path through it. Run the edge along the spine of a whole snapper and it stays in contact with the bone instead of skipping off. At 7 inches there's enough length to skin a full salmon fillet in two or three strokes, but the blade is light enough that you don't lose feel for what's happening beneath the surface. A fillet knife that's too stiff turns fish work into force; this one turns it into feel.

Damascus Steel, Burnt Oak Handle

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. That edge takes a fine finish and holds it through a full session of filleting where a softer steel would go dull and start tearing flesh instead of slicing it. The burnt oak handle with its red G10 accent ring doesn't slip in a wet hand, and full-tang construction runs one bar of steel from the tip to the butt so there's no weak point at the bolster where repeated flex would work a lesser knife loose over time.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch fillet knife, narrow flexible blade
• Handle: Burnt Oak with Red G10 Accent, full-tang
• Use: Breaking down whole snapper, skinning salmon fillets, removing pin bones, and any fish work where a rigid blade would tear rather than follow the contour.
• Series: Mo Series (X06)
• Model: X06-YD

Complete Your Set

Pair it with other pieces in the Mo Series for a kitchen lineup that shares the same burnt oak handles, red G10 accent, and 67-layer Damascus build.

A carving fork does one job well: it pins the roast while your other hand slices. Press the tines into a leg of lamb, a Christmas ham, or a brisket resting on the board and the meat stops rocking around every time the carving knife makes contact. No folded tea towel stuffed under the joint. Just steady, controlled slicing from the first cut to the last.

Stable Tines, Mo Series Build

The two tines are forged from the same 10Cr15CoMoV high-carbon stainless core used across the Mo Series, wrapped in 67 layers of Damascus cladding and vacuum heat-treated to 60-62 HRC. That hardness means the tines stay true under the pressure of a dense pork shoulder or a thick rib roast without flexing over time. The Damascus pattern runs up the shaft so the fork looks like it belongs with the Mo Series knives on the table.

Burnt Oak Handle, Full-Tang

The handle matches the rest of the Mo Series: deep-burnt oak with a red G10 accent ring, full-tang construction through to the butt. Burnt oak is dense enough that it won't slip in a wet hand at the table, and the handle is shaped the same as the knives in the series so picking up the fork mid-carve feels familiar. When you're presenting a roast in front of guests, the fork and the carving knife look like a pair because they are.

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: Burnt Oak with Red G10 Accent, full-tang
• Use: Steadying a leg of lamb, Christmas ham, brisket, or any large roast while you carve with a slicing or carving knife.
• Series: Mo Series (X06)
• Model: X06-DRC

Complete Your Set

Pair it with other pieces in the Mo Series for a matching carving set that shares the same burnt oak handle, red G10 accent, and 67-layer Damascus build.