5" Carving Fork - Pin Series (X02O)

Reach for this when you're plating a roast chicken and the carving knife has already done its job. A carving fork holds the bird, the loin, or the leg steady while you work through it cleanly - without the meat shifting, the joint twisting, or your free hand getting too close to the blade. Five inches is the right length: enough reach to anchor a whole roast, short enough to stay in control on the plate.

Steady the Cut

The two tines grip the meat where you plant them and don't move. That stability is what lets you carve thin, even slices across a Sunday roast or keep a rolled loin from rolling while you work down its length. The tines are narrow enough not to tear the flesh as they go in, and the tip is sharp enough to pierce through the crust of a well-rested piece of meat without forcing it.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch two-tine carving fork
• Handle: Natural olive wood, full-tang, riveted
• Use: Holding roast chicken, beef, pork, or lamb steady while carving - any protein where the meat needs to be anchored before slicing.
• Series: Pin Series (X02O)
• Model: X02O-DRC