For the Bird

Carving a turkey, a holiday ham or a standing rib roast at the table goes better with a blade thinner than a chef’s knife and long enough to slice in one stroke. The GF-37 is the carving knife in Global’s Classic Forged line, with a 22 cm blade and the extra weight of a forged knife to keep it steady through dense, cooked meat.The narrow blade produces even slices with less tearing than a wide knife, and the length means fewer back-and-forth strokes, which keeps the slices neat and the juices in the meat. The pointed tip follows the breastbone of a turkey and works around the hip joint to free the thigh. It slices cooked meat off the bone, but it is not meant to cut through bone.
Carving Knife or Slicer?The GF-37 suits cooked roasts and poultry. For raw fish and very thin slices, a longer, lighter blade such as the Global Classic 10-inch Sujihiki does finer work. Our guide to carving, slicing and other knife shapes explains the differences. Learn More

The CK-90 is the carving knife of the MAC Original Series: a thin 9-inch blade, wider than a slicer, for ham, roasts and turkey, and even large fruits and vegetables. The hole near the tip allows you to hang the knife for storage.The width keeps the blade straight through a tall roast, so each slice has an even thickness top to bottom, and the thin Original Series steel slips through cooked meat with little drag. It also makes neat work of a melon or a pineapple.The CK-90 is part of the Original 4-piece set. For longer slicers, compare the MKS-105 and the SL-115. Our guide to kitchen knife shapes explains carving and slicing knives. Learn More

The MKS-105 is the plain-edged slicer of the MAC Professional Series, with the bolster and balance of the Mighty MAC chef’s knives. Its 10.5-inch blade is made for carving roasts, poultry and hams at the table or the carving station.A long, straight-edged blade gives the cleanest surface on cooked meat because it cuts in one draw instead of sawing. The bolster puts weight near the hand, so the tip stays steady across a wide brisket or a turkey breast.For a heavier slicer, compare the Ultimate SKS-105. For bread and roasts with one knife, see the scalloped MSB-105. Our Kitchen Knife Shapes guide describes the carving knife. Learn More

Holiday roasts and whole birds call for a knife that slices in one long draw. The Renaissance 10-inch Carving Knife is narrower than a chef’s knife, which reduces drag through cooked meat, and long enough to cross a large roast without sawing.It is forged from one piece of high-carbon German steel with a full tang and a triple-riveted handle, and the short bolster lets the edge be sharpened to the heel.
Carving SetPair it with the Renaissance 6-inch Carving Fork. The Genesis 10-inch Carving Knife is the same length with a softer, non-slip handle. Learn More

A carving knife is narrower than a chef’s knife, so it slices cooked meat thin and even with less drag. The Genesis 10-inch Carving Knife has the length to carve a turkey breast, a ham or a prime rib in long, single strokes, which keeps each slice neat.The forged blade adds steadiness, and the Santoprene handle holds securely when it is slick with juices. The pointed tip follows the breastbone and works around joints to free a leg or thigh.
Carving SetPair it with the Genesis 6.5-inch Carving Fork to hold the roast steady. For very thin slices of brisket or roast beef, see the Millennia 11-inch Granton Edge Slicer. The kitchen knife shapes guide compares carving and slicing knives. Learn More

Can be used for carving Turkey, Chicken, Ham and other medium to large items with a granton edge to ensure the meat doesn't stick to the blade. Learn More

Master the Art of the Perfect Slice with Award-Winning Ergonomics The Robert Welch Signature 9-inch Carving Knife is more than a kitchen tool; it is a precision instrument designed to move through proteins with zero resistance. When you first grip the handle, the tactile feedback is immediate. Developed in consultation with professional chefs, the ergonomic handle features a unique bolster that provides a secure thumb rest and a comfortable finger guard, ensuring your hand doesn't fatigue during high-volume slicing tasks. The 9-inch blade is forged from high-quality X50CrMoV15 German stainless steel, hardened to 55-56 HRC. This specific hardness provides the ideal balance between extreme sharpness and the toughness needed to avoid chipping when navigating around poultry bones or dense holiday roasts. During testing, the long, thin profile of the blade allowed for long, sweeping strokes that produce uniform, restaurant-quality slices without the jagged 'sawing' effect common with shorter, duller blades. Whether you are carving a delicate smoked salmon fillet or a heavy prime rib, the weight distribution of this knife remains centered in the palm. The blade is ground at a precise 15° angle, offering a level of sharpness that rivals Japanese cutlery while maintaining the robustness of European steel. This is the definitive tool for the host who values presentation and the chef who demands technical reliability. Learn More

The Shun Classic 9-inch Hollow Ground Slicing Knife is for cooks who carve roasts, poultry, and ham and want thin, even, presentation-quality slices. Its long, narrow blade completes each slice in a single stroke, so there is no sawing back and forth, and the cleaner cut keeps more of the juices, and more of the flavor, inside the meat. The narrow profile and a row of hollow-ground indentations along each side reduce friction so the blade glides through with even less drag and slices release from the steel. It shares the construction and handle of the entire Shun Classic line.
FeaturesLong, narrow blade: Nine inches of edge carves wide roasts in a single stroke, and the narrow profile reduces drag through the meat.Hollow-ground indentations: The indentations reduce friction and help slices release from the blade rather than clinging to it.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a very keen edge through extended carving.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellCarving roast beef, pork loin, and lambCarving turkey and roast chickenSlicing hamSlicing smoked meats and salmonPortioning large boneless roasts
Choosing a Shun Classic Slicing KnifeFor whole briskets and very large roasts, the Shun Classic 12-inch Hollow Ground Brisket Knife adds three inches of length for single-pass slices through wider cuts, and it includes a wooden saya for transport. To pair this knife with a matching fork for the table, the Shun Classic 2-Piece Carving Set is the complete carving solution. Learn More

The Shun Premier 9.5-inch Slicing Knife is made for carving and slicing meat. Its long blade lets you cut each slice in a single stroke, producing long, even slices without the tearing and sawing that a shorter knife requires. The narrow profile and keen edge reduce friction, so the blade moves smoothly through roasts and poultry. It suits a wide variety of meats and also slices larger vegetables and melons. The hand-hammered tsuchime finish on the Shun Premier blade helps each slice release from the steel.
FeaturesLong blade: Nine and a half inches of edge crosses wide roasts in one stroke, so slices stay intact.Narrow profile: The slim blade reduces friction for a smooth, clean cut.VG-MAX cutting core: Shun’s proprietary steel resists wear and corrosion and holds a fine, keen edge.Damascus cladding: Layered stainless steel supports and protects the core.Hammered tsuchime finish: The hand-hammered surface helps slices release from the blade.Contoured walnut PakkaWood handle: The handle offers comfort and control and resists moisture.Handcrafted in Seki City, Japan: Each Shun knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the edge can be professionally restored whenever it needs it.
Tasks It Handles WellCarving roast turkey, chicken, and duckSlicing prime rib, pork loin, and leg of lambSlicing brisket and hamSlicing smoked salmon and cured meatsCutting large melons
Choosing a Shun Premier Slicing KnifeTo carve at the table with a matching fork, the Shun Premier 2-Piece Carving Set pairs this knife with the 6.5-inch Carving Fork. For a smooth Damascus finish and D-shaped ebony handle with hollow-ground indentations, consider the Shun Classic 9-inch Hollow Ground Slicing Knife. Learn More