F. Dick Red Spirit 8-inch Carving Knife

Thin, even slices of roast, poultry and fish are what this 8-inch Red Spirit knife is made for. The blade is ground extra thin with a careful taper, so the edge passes through cooked meat without tearing and is thin enough for delicate fish.

An 8-inch slicer is easy to handle at the table, and it crosses a roast chicken or a pork tenderloin in one draw. The round handle turns easily in the hand for following the curve of a breastbone. It is sealed to the blade, which keeps it clean in a busy kitchen.

Keep it for cooked meat and fish. A sharp, narrow blade also slices a cold ham or a terrine neatly for a buffet platter.

For longer roasts and briskets, the Red Spirit Hektor 10-inch scimitar adds reach. The Red Spirit 8.5-inch chef’s knife is the all-round knife in the series, and the comparison table below lists the rest.