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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 Black Sujihiki Slicing Knife 9.5-inch
The Hardest Edge on Earth, Engineered Without Brittleness While a 67 Rockwell hardness typically suggests a fragile blade, the Miyabi Black Sujihiki is a metallurgical anomaly—delivering extreme durability and edge retention that survives high-volume professional service. This is not just another Japanese slicer; it is the pinnacle of the Miyabi lineup, designed for the chef who requires a laser-like edge that doesn't chip at the first sign of resistance. At the core of this 9.5-inch (240mm) Sujihiki is MicroCarbide MCD67 (ZDP-189) powder steel. In traditional metallurgy, pushing steel to 67 HRC often results in a 'glass-like' brittleness. However, the Miyabi Black defies this convention. Through a proprietary ice-hardening process, the molecular structure is refined to be hard and durable. This allows the knife to maintain its 9.5 to 12-degree Honbazuke-honed edge through hundreds of slices of dense protein or delicate fatty tuna without the rolls or micro-chips common in lesser high-carbon steels. The aesthetic is as functional as it is striking. The blade is encased in 132 layers of Flower Damascus steel. This cladding isn't just for show—it provides a structural buffer for the high-carbon core, enhancing the blade's lateral strength and ensuring smooth food release. The traditional D-shaped handle, crafted from moisture-resistant Black Maple Burl, sits naturally in the hand, offering the tactile feedback necessary for precision slicing. For the professional executive chef or the dedicated sushi artisan, the Miyabi Black Sujihiki represents the ultimate balance of extreme hardness and everyday reliability. Learn More$444.95
