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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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I.O. Shen 11 in. (280mm) Suraisu Slicer
The I.O. Shen Suraisu Slicer, developed by Cotswold’s Chef Wayne Sullivan, features an extended curve to its blade to mimic natural arm movement when slicing. It has a mid-sized handle which balances perfectly in the hand and is equipped with an Oriental tanto tip for precision. Learn More$219.95 -
I.O.Shen MSH Ryoba Carver 8.25-inch
A Michelin-Standard Hybrid That Redefines Precision Slicing When two-Michelin-star chef Daniel Clifford designed the I.O.Shen MSH Ryoba, he wasn't looking for another standard carver. He needed a tool that could handle the intricate work of a 12-hour service—slicing delicate proteins while possessing the structural integrity to clear small bones and cartilage without damaging the primary edge. The result is the MG4200, an 8.25-inch masterpiece that bridges the gap between Japanese surgical sharpness and Western heavy-duty utility. At the heart of this blade is I.O.Shen's signature Triplex Steel Technology. Unlike cheaper stamped blades or even traditional single-alloy forged knives, Triplex features a high-carbon Erdon 6000 core (Rockwell 62) sandwiched between two layers of softer stainless steel. This construction creates a 'self-honing' effect as the outer layers wear, while the core maintains a razor-sharp 15-degree edge through hundreds of cuts. Whether you are portioning 40 lbs of brisket or filleting a delicate sea bass, the edge remains consistent. What truly distinguishes the Ryoba is its 'toothed' heel. Inspired by the Japanese Ryoba saw, this serrated section allows you to initiate cuts through tough skin or small bones that would normally dull a standard carving edge. It gives you the confidence to use the front 80% of the blade for flawless, clean-slice presentation, while relying on the heel for the heavy lifting. The medium-sized handle and balanced weight distribution make it a favorite for chefs who find traditional carvers too cumbersome for fast-paced line work. Learn More$189.95
