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Carving Knives
Originally designed for slicing meats, carving knives have thin, pointed 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. Note that a Granton edge is most appropriate when applied to this knife shape as opposed to any other.
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Messermeister Suncraft Kawashima Elegancia 250mm Slicer
Command the culinary landscape with the formidable Messermeister Suncraft Kawashima Elegancia 250mm Slicer, a blade of exceptional design and profound utility, meticulously hand-forged in the revered blade-smithing heartland of Seki City, Japan. This magnificent instrument transcends the confines of the kitchen, proving itself an indispensable partner whether you're elegantly slicing a holiday roast, meticulously fabricating fish shoreside, or expertly carving by the grill. Its unique wide-bodied and subtly curved profile distinguishes it, offering a harmonious blend of power and finesse for an unparalleled slicing experience. Learn More$279.95 -
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 -
Victorinox Fibrox Pro 9 in. Churrasco Carving Knife
Elevate your outdoor cooking experience with the Victorinox Fibrox Pro 9-inch Churrasco Carving Knife. Specifically designed for grilled and barbecued cuts, its impeccably sharp edge and balanced construction make slicing through smoky briskets, juicy roasts, and succulent poultry an absolute breeze. Achieve clean, uniform slices that showcase the full flavor of your hard-earned culinary creations. Learn More$60.00
