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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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Mercer Millennia 11 in. Serrated Slicer
Precision Slicing for High-Volume Prep The Mercer Millennia 11-inch Serrated Slicer (M23111) is a workhorse designed for the tactile reality of a commercial kitchen. Unlike shorter knives that require multiple passes, the 11-inch blade allows for long, singular strokes that preserve the structural integrity of the food. When handling this tool, the first thing you notice is the handle's texture. The Santoprene and polypropylene blend provides a high-friction, almost tacky surface that remains secure even when your hands are covered in fats, oils, or flour. This is critical for preventing accidents during four-hour prep shifts. The blade is forged from X30Cr13 stainless steel, a choice specifically made for the professional environment. With a Rockwell hardness of 53-54, the edge is tough enough to resist chipping when it hits a bone or a hard cutting board, yet soft enough to be quickly realigned with a standard honing steel. The serrations are aggressively ground to bite into the hardest sourdough crusts or the slick skin of a ripe tomato without crushing the soft interior. In a professional setting, this knife excels as a versatile 'everything' slicer, moving seamlessly from the bakery station to the carving station. The blunt tip adds a layer of safety in crowded kitchens, reducing the risk of puncture wounds during rapid movement. This is not a delicate showpiece; it is a durable, NSF-certified instrument built for 100+ reps a day. Learn MoreRegular Price: $24.95
Special Price $19.95
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Granton 10 in. Meat Slicer
This is the most popular of the Granton slicers. The narrow 10 in. blade works well for carving a roast chicken or turkey, slice roasts, but is still narrow enough to carve expensive hams and maneuver around the bone. This is a fairly stiff knife not well suited for salmon. Learn More -
Mercer Millennia 12 in. Serrated Slicer
The Mercer Millennia 12-inch Serrated Slicer is a specialized tool designed to solve the problem of short, imprecise cuts on oversized food items. When handling a 9-inch sourdough boule or a full-sized smoked brisket, a standard 8-inch knife forces a sawing motion that tears the fibers and compresses the crumb. This 12-inch (305mm) blade allows for long, fluid strokes, preserving the internal structure of your food while the serrations provide the immediate 'bite' necessary to pierce hard crusts or slippery tomato skins. During hands-on testing, the blade's 2mm spine thickness provides just enough flexibility to follow the contours of a roast while maintaining the rigidity needed for straight vertical slices. The metallurgy is focused on high-volume utility. Forged from X30Cr13 stainless steel, the blade reaches a Rockwell Hardness of 53-54. This specific tempering ensures the edge is tough enough to withstand impact against hard crusts without chipping, while remaining easy to touch up. The handle is where this tool excels in a professional environment. The combination of Santoprene and Polypropylene creates a tactile, slightly tacky surface that remains secure in the palm even when working with meat fats, moisture, or flour. The textured finger points provide a natural pivot for the thumb and forefinger, ensuring that your hand won't slide toward the blade during heavy-duty tasks. This is an NSF-certified tool built for the rigors of a commercial line, offering a balance of reach, safety, and edge geometry that generic kitchen knives cannot match. Learn More$29.00 -
Mercer Millennia 11 in. Granton Slicer
Engineered for the Carving Station: The 11-Inch Millennia Granton Slicer When working a high-volume buffet line or a busy prep station, the weight and balance of your slicer determine your end-of-shift fatigue levels. The Mercer Millennia 11-inch Granton Slicer (M23011) is specifically weighted to let the blade do the work. Unlike shorter utility knives that require a sawing motion, the 280mm length allows for long, singular strokes that preserve the muscle fibers of large proteins like smoked brisket or roasted turkey. The tactile experience starts with the handle—a dual-material construction of Santoprene and polypropylene. In a wet or greasy environment, this textured grip provides a physical security that standard plastic or wood handles lack. You can feel the thumb rest and finger guard providing a hard stop, which is critical when navigating the slick exterior of a honey-glazed ham. The Granton edge, or Kullenschliff, isn't just an aesthetic choice. As you draw the 2.3mm spine through dense proteins, the alternating hollowed-out grooves create tiny air pockets. This breaking of surface tension prevents suction, allowing delicate slices of roast beef to fall away from the blade without tearing or sticking. The rounded, blunt tip is a specific safety feature designed for crowded kitchens and buffet service, reducing the risk of accidental punctures while maintaining a profile that glides effortlessly across large cutting boards. Learn More$29.00 -
Dexter SofGrip 8 in. Tiger-Edge Slicer
The Dexter SofGrip 8" Tiger-Edge Slicer is a purpose-built instrument designed for the physical demands of commercial fish processing and heavy-duty bait preparation. Unlike standard serrated blades that tear at delicate flesh, the Tiger-Edge features a unique scalloped geometry. These deep, aggressive curves provide a mechanical advantage when initiating cuts into high-friction materials like frozen bait blocks or thick-scaled pelagic fish. During testing, the 8-inch blade maintains a consistent track through dense cartilage and skin without the lateral slippage common in flat-ground blades. Constructed from proprietary DEXSTEEL—a high-carbon, high-alloy stainless steel—the blade is heat-treated to an industrial hardness that balances edge retention with field-sharpening capability. The 0.875-inch width provides a slim profile that reduces drag during long slicing strokes, while the stiff spine ensures the blade does not deflect when sectioning larger catches. The handle is the hallmark of the SofGrip series. It features a soft, rubberized elastomer over a rigid polypropylene core. This tactile surface provides a secure, ergonomic interface that actually increases in grip-efficiency when wet or covered in fish oils. This is a critical safety factor for deckhands or processors working in high-moisture environments. The white handle color is not just for NSF compliance; it provides high visibility in low-light conditions at the cleaning station or on the boat deck. Learn More$30.00 -
Dexter Sani-Safe 10 in. Scalloped Slicing Knife
Zero-Drag Precision: The Industrial Standard for High-Volume Slicing When you pull the Dexter Sani-Safe 10" Narrow Scalloped Slicing Knife through a warm prime rib or a delicate turkey breast, the first thing you notice is the lack of resistance. Unlike standard slicers, this S140-N10SC model features a narrow blade geometry that drastically reduces surface area contact. In a fast-paced commercial environment, this means less drag, fewer 'stuck' cuts, and significantly reduced hand fatigue over an eight-hour shift. The 1.5mm thin spine allows for surgical precision, while the 10-inch length provides the necessary reach for single-stroke slicing, ensuring the protein fibers are sliced cleanly rather than shredded. The scalloped edge is the functional heart of this tool. Each individually ground scallop creates a point of entry that breaks through tough crusts or poultry skin without requiring downward pressure. Once the cut is initiated, the rounded scallops glide through the muscle tissue, maintaining the integrity of the meat's moisture and presentation. This isn't just a bread knife; it is a specialized carving instrument designed for chefs who need to maintain uniform slice thickness across hundreds of portions. The tactile experience is defined by the signature white Sani-Safe handle. The polypropylene is textured to provide a mechanical lock with your palm, even when covered in fats or moisture. You feel a secure, rigid connection to the DexSteel blade, which is hardened to a Rockwell rating of 56-58. This hardness ensures the scalloped points remain sharp through thousands of cycles, while the high-alloy composition prevents the staining and pitting common in high-acid environments like prep stations handling citrus or tomatoes. This is an American-made workhorse that prioritizes safety, sanitation, and physical efficiency above all else. Learn More$30.25 -
Granton 12 in. Narrow Slicer
Granton 12 in. Narrow Slicer works well for carving a roast chicken or turkey, slice roasts, but is still narrow enough to carve expensive hams and maneuver around the bone. This is a fairly stiff knife not well suited for salmon. Learn More$31.80 -
F. Dick Superior 9 in. Semi-Flexible Carving Knife
F. Dick Superior 9 in. Carving Knife is the perfect length for carving Game Hens, Chicken and Turkey. It has a pretty fair amount of flex, similar to that of a sole knife. As such, this knife works very well as a salmon slicer and for filleting fish. The Superior series was designed for professional as well as domestic use. A classic design with handle rivets and the lightweight design produce a knife that is safe to use. With the Superior knife series, Friedr. Dick has succeeded in perfectly combining a modern knife in shape and functionality with a traditional handle design with three rivets. The result is a perfectly shaped classic of exceptional quality. The continuous steel from blade to handle ensures a high degree of stability. The steel consists of a X50CrMoV15 high-quality alloy. These components ensure lasting edge retention and a long life time with the appropriate toughness and high corrosion resistance. Polish honing of the knife edges with a smooth cutting edge makes them even sharper, even faster, even better. The food to be cut is cut through exactly and not “sawed” or even squashed; this means that valuable flavors remain in the cut food. Learn More$32.50 -
Granton 12 in. Beef Slicer
Granton 12 in. (300mm) Slicer is a wider version of model(N24632). This hollow edge slicer is made of high quality 420 Stainless Steel known for its toughness and ability to take a new edge. The unique dimpled edge keeps the food from sticking to the blade. Made in Sheffield, England. Learn More$33.00 -
Granton 14 in. Beef Slicer
Granton 14 in. (360mm) Slicer is made of high quality 420 Stainless Steel known for its toughness and ability to take a new edge. The unique dimpled edge keeps the food from sticking to the blade, making this knife a great tool for butchers or anyone cutting meat. Made in Sheffield, England. Learn More
