8" Carving Knife - Master Series (B30)

Reach for this when you've pulled a slow-roasted leg of lamb out of the oven, or you're working your way through a whole Thanksgiving turkey. A 10-inch carving knife is narrow for a reason -- it gets in between the bone and the flesh cleanly, and the length lets you slice a whole ham in a single forward pull instead of sawing through it.

Built for Long, Clean Strokes

The narrow blade reduces drag through dense proteins, so you're pulling rather than pressing. The 67-layer Damascus wraps a 10Cr15CoMoV high-carbon stainless core that's vacuum heat-treated to 60-62 HRC. That hardness lets the edge cut through cold roast beef or warm poultry without needing to be resharpened halfway through carving.

Figured Sycamore, Full-Tang Build

The handle is figured sycamore, a dense hardwood with visible rippled grain. It's wide enough to give a secure grip when you're applying pressure for a long pulling stroke, and the full-tang construction keeps the balance back toward the hand rather than out at the tip. Less wrist fatigue when you're carving a whole bird for a table of eight.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving knife, narrow slicing profile
• Handle: Figured sycamore wood, full-tang
• Use: Carving roasts, hams, whole turkey, or any large protein where a long, clean slice matters.
• Series: Master Series (B30)
• Model: B30-QR

Complete Your Set

Add the Master Series 8" Chef Knife for breaking down the bird before it hits the table, and the 3.5" Paring Knife for the trim work around the bone.