• Damascus Carving Knife 8" – Hochodo, main view
  • Damascus Carving Knife 8" – Hochodo, in use
  • Damascus Carving Knife 8" – Hochodo, blade and material detail
  • Damascus Carving Knife 8" – Hochodo, three-quarter view
  • Damascus Carving Knife 8" – Hochodo, in the kitchen
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Damascus Carving Knife 8"

Damascus Carving Knife 8"

For roasts and holiday meals

$119.00
$119.00
Sale Sold out
For the turkey, the roast and the brisket.
  • Free US shipping5–9 business days, tracking by email.
  • 30-day returnsFrom delivery, on unused items. Details
  • Japanese-style, made in ChinaSpecifications as stated by the manufacturer. Blades may carry the maker's etched mark.

Shopping for someone who cooks? See the gift guide

A long, narrow Damascus blade that glides through a roast in one smooth stroke instead of sawing at it. The knife that comes out on Thanksgiving, Christmas and every Sunday roast in between.

Why you'll love this turkey and brisket carving knife

  • Long, narrow blade. Less friction, so you get even slices instead of torn ones.
  • Thin slices, even thickness. Turkey breast, ham, prime rib, smoked brisket.
  • Damascus blade, black G10 handle. Looks the part when you carve at the table.
  • Pairs with our end-grain board. For a complete holiday table.

What's in the box

  • 8" carving knife

Care: hand wash, dry right away, store on a block or magnetic strip. No dishwasher, no glass or stone cutting boards. Read the care guide.

More to explore: our carving, bread and boning knives and our holiday carving and steak knives.

Why more than a $30 knife?

  • The steel. Damascus steel, as stated by the manufacturer.
  • Made to be sharpened, not replaced. A few minutes on a whetstone brings the edge back, again and again.
  • No risk to try it. Free US shipping, and 30 days to return it unused.
View full details
in detail

Specifications

The details of the Damascus Carving Knife 8", as stated by the manufacturer.

BladeDamascus steel
Blade length8 in
HandleBlack G10
OriginMade in Yangjiang, China
CareHand wash only. Carve around bones, not through them.
keep it sharp

Care and storage

A honing rod, a whetstone and a good board keep the edge you paid for.

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