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Carving & Slicing Knives
Carving and slicing knives are designed to be used when slicing meat. Both carving and slicing knives have long, thin, blades that typically range from 8 to 14 inches in length. This enables the user to create a long slice of meat or fish in a single stroke avoiding unnecessary back and forth sawing motions that tear at flesh and jeopardize the cleanliness of the cut. The thinness of the blade lends versatility to the carving knife which is often used by chefs when slicing wellington, cordon bleu, and other breaded dishes. Carving knives come to a sharp point unlike slicers also known as slicing knives. The tip of a slicing knife has been rounded for the protection of anyone on the other side of a carving station who may be overly eager to reach in for an extra helping of roast beef. Note that a Granton or Kullenschliff edge is most appropriate when applied to this knife shape as opposed to any other.
If you prefer a classic round tip slicer you can Shop Round Tip Slicing Knives Here.
If you prefer a carving knife with a sharply pointed tip you can Shop Carvers Here.
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Miyabi Evolution Sujihiki
Miyabi Evolution Sujihiki is used for slicing meats, poultry and fish. What makes this knife so unique is the great balance between the handle and blade which will make the knife truly feel like and extension of your hand. The other amazing feature of this product is the smoothed spine and bolster that does not dig into your hand with heavy usage. Handcrafted in Seki, Japan, MIYABI Evolution merges German engineering expertise with Japanese craftsmanship for the utmost control and accuracy in every cut. This 9.5-inch slicing knife makes it easy to serve and slice meat and seafood effortlessly. Confidently carve roast turkey, slice ham smoothly, and cut prime rib into succulent slices. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$164.95 -
Miyabi Koh 9.5-inch (240mm) Slicer
The Precision of a Scalpel, the Soul of a Samurai Elevate your culinary artistry with the Miyabi Koh 9.5-inch (240mm) Slicer, a tool specifically designed for the chef who demands surgical precision. Known in Japan as a Sujihiki, this knife is the long, thin-bladed alternative to the Western carving knife. Whether you are portioning a delicate tuna loin for sashimi or carving a prime rib roast, the extended 240mm length allows for long, continuous drawing cuts. This single-motion technique prevents the 'sawing' motion that tears delicate proteins, ensuring clean surfaces that lock in juices and preserve texture. Advanced Metallurgy Meets Traditional Craft At the heart of this blade is the revolutionary FC61 Fine Carbide Stainless Steel. This advanced alloy bridges the gap between two worlds: it offers the legendary edge retention of high-carbon Japanese steel while maintaining the robust toughness and corrosion resistance typically found in high-end German cutlery. With a 61 Rockwell Hardness, the edge is exceptionally durable, yet remains approachable for sharpening. Each blade undergoes the proprietary FRIODURx2 ice-hardening process, a specialized thermal treatment that optimizes the molecular structure of the steel for maximum sharpness and flexibility. Handcrafted Excellence from Seki, Japan Every Miyabi Koh knife is handcrafted in Seki, the historical capital of Japanese sword-making. Artisans employ the Honbazuke three-step honing process, hand-finishing each edge to a staggering 9.5 to 12-degree angle. This results in a 'katana' edge—a mirror-polished tribute to the samurai swords of old. The aesthetic is completed by a sandblasted katana edge and an embossed MIYABI logo, signifying a product that is as much a work of art as it is a professional tool. Learn More$164.95
