10" Carving Knife - Ji Series (X08) new-arrivals That hardness is where you

That hardness is where you earn the knife's price: the edge takes a keen polish and holds it through a full session of chopping without you reaching for a honing rod halfway through

It's the same steel used in the Lan Series (B37) - a fine-grained powder metallurgy alloy that gets very sharp and stays sharp through full prep sessions

The narrow blade reduces drag through dense proteins

The Xinzuo Premium "Vintage" Knife Roll is the ultimate travel companion for the professional chef or serious enthusiast

Series: Master Series (B30)

10" Carving Knife - Ji Series (X08) new-arrivals That hardness is where youReach for this when the slow roasted leg of lamb comes out of the oven, or you're working through a whole chicken for a Sunday dinner. A carving knife earns its keep in one moment: the long, clean forward pull that separates a slice of ham from the bone without pressing down or sawing back. That's what the narrow blade and the length are for. Built for Long, Clean Strokes The core is 12Cr18MoV high carbon stainless steel, wrapped in 67 layers of