10" Carving Knife - Uliassi Series (X03)

Stop hacking at the Christmas ham with your chef knife. A 10-inch carving knife has one job and it does it better than anything else in the block: long, smooth pulling strokes through large proteins, leaving slices thin and even enough to fan across the plate. Roast brisket, leg of lamb, smoked turkey breast, whole poached chicken - this is the blade you reach for once the resting time is up.

The Long Blade Advantage

A carving knife earns its length at the table. The 10-inch blade lets you run the full length of a large joint in a single uninterrupted stroke, so the slice doesn't tear from the redirects you get with a shorter blade. The narrow profile reduces friction against the meat face, which matters on dense proteins like brisket where a wide blade drags. You're not fighting the cut. The knife does the work while you hold the angle steady.

73-Layer Damascus, Built for the Long Edge

The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62 HRC. On a long carving blade, edge retention is what separates a good knife from a great one - you don't want the last slices of the roast to be worse than the first. The powder steel core holds a fine edge through a long carving session without rolling or needing a touch-up mid-table. Wrapped in 73 layers of Damascus cladding, rosewood handle, hidden tang construction that keeps the weight distribution along the length of the blade where carving work needs it.

Specifications

• Blade Steel: 73-layer Damascus with 14Cr14MoVNb powder steel core
• Hardness: 62 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving knife, narrow slicing profile
• Handle: Rosewood, hidden tang
• Use: Slicing roast brisket, leg of lamb, smoked turkey, ham, and large proteins at the table or bench.
• Series: Uliassi Series (X03)
• Model: X03-QR

Complete Your Set

Pair it with the Uliassi Series 10" Chef Knife (X03-10QF) for the prep side of the cook, and the Sharpening Rod (X03-MDB) to keep the carving edge in condition between uses.