For the Bird

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

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

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

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

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

A serrated edge makes this 10-inch Premier Plus carver easy to use on beef, and it needs sharpening less frequently than a plain edge. F. Dick sells it as a carving knife, and we like it as a bread knife too.Serrations catch a crusty exterior on a roast or a loaf at once, so the slice starts cleanly. The long, balanced blade then travels through in smooth, precise strokes. On prime rib, pork roast and ham it gives neat slices without pressing down and squeezing out juices.The long, serrated edge also slices large loaves and cakes neatly. In a home kitchen with one long knife, it can serve both as a carver and as a bread knife. It also cuts through the crackling on a pork roast without crushing the meat beneath.For roasts without a crust, the plain-edged Premier Plus 10-inch carving knife gives smoother slices. The Premier Plus 10-inch bread knife is bow-shaped for bread, and the 1905 serrated carving knife is shorter. Learn More

Holiday turkeys and large roasts are the work for this 10-inch Premier Plus carving knife. The length produces even slices with a minimum of back-and-forth motion, which keeps each slice tidy.A long, narrow blade lets the cook draw the knife through a breast or a rib roast in one smooth stroke. That leaves a cleaner cut face and keeps juices in the meat. The same knife carves duck, ham and whole fish and slices brisket for a crowd.The 10-inch length also handles a whole beef tenderloin or a leg of lamb. The narrow blade reduces drag through the meat, which keeps slices from tearing. A carving fork holds the roast steady.For smaller roasts and poultry, the Premier Plus 8-inch carving knife is easier to handle. Crusty roasts suit the Premier Plus 10-inch serrated carving knife, and the Premier Plus 7-inch kitchen fork holds the roast steady. Learn More

Roast chicken, duck, a pork tenderloin or a small roast is the right size for this 8-inch Premier Plus carving knife. It makes uniform slices with control, which helps when the meat goes straight to the plate.An 8-inch slicer is easier to handle at the table than a long carving knife and still crosses a bird or a tenderloin in one draw. The thin blade glides through cooked meat without tearing, and the balance makes thin slices easy. It also portions fish fillets and slices cold cuts.The 8-inch length also fits a standard knife block, which suits a home kitchen. It slices cold meats and terrines for a platter, and it portions cooked salmon cleanly. For a small household, it may be the only carving knife needed.For turkey and larger roasts, the Premier Plus 10-inch carving knife adds reach. Hold the meat steady with the Premier Plus kitchen fork, and switch to the serrated carving knife for crusty roasts. Learn More

A shorter slicer is the right tool for roast chicken, a pork tenderloin or a small roast, and this 8-inch 1905 carving knife portions meat and fish with control. It comes very sharp out of the box.The narrow blade makes thin, even slices with little drag, and the reduced bolster suits a comfortable pinch grip. Its balance and weight make delicate cuts easier, which helps when carving at the table or plating slices of fish. It also serves as a long fillet knife for smaller fish.The 8-inch length is also handy for slicing cold meats and terrines for a platter. It fits a standard knife block, which a longer slicer may not. That makes it a practical first carving knife for a home kitchen.Hold the roast steady with the 1905 8-inch carving fork. For crusty roasts and ham, the 1905 serrated carver bites through the exterior, and for whole sides of salmon the 12.5-inch salmon slicer is much longer. Our knife shapes guide covers carving knives. Learn More