8" Carving Knife - Pin Series (X02O)

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.

Built for the Long Cut

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.

Olive Wood Handle, Full-Tang Balance

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.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch carving knife, narrow tip
• Handle: Natural olive wood, full-tang, riveted
• Use: Slicing roasts, brisket, whole poultry, and large fish portions into clean, even pieces at the table or on the board.
• Series: Pin Series (X02O)
• Model: X02O-QR

Complete Your Set

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.