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Slicing Knives
As their name suggests slicing knives are designed to be used when slicing meat. These long, thin blades typically range from 8 to 14 inches in length and are very similar to carving knives with exception to their rounded tips. 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
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Shun Kanso 12-inch Slicer (SWT0778)
Precision Engineering for the Professional Carving Station When the rush hits and you’re faced with forty pounds of brisket or a dozen prime ribs, your knife shouldn't be the bottleneck. The Shun Kanso 12-inch Slicer (SWT0778) is specifically engineered to handle the largest proteins with a single, fluid motion. At 305mm, the blade length allows you to draw the edge through the meat without the 'sawing' motion that tears delicate fibers and releases precious juices. This is a tool designed for the chef who values both visual presentation and speed. The Kanso Philosophy: Beauty in Simplicity 'Kanso' translates to 'simplicity,' but don't mistake the rustic look for a lack of sophistication. The heritage finish on the blade hides scratches from daily use while the high-vanadium AUS10 steel stands up to the rigors of contact with joints and connective tissue. Unlike thinner, more brittle slicers, this blade offers a 3mm spine thickness, providing the stability needed to maintain a straight path through dense cuts of beef. Industrial-Grade Ergonomics The handle is crafted from Tagayasan wood, known in Japan as 'Iron Sword Wood.' It is incredibly dense and moisture-resistant, ensuring that the knife remains balanced and secure in your hand even during a 12-hour banquet shift. Whether you are a professional pitmaster or a home entertainer who takes pride in Sunday roasts, the Kanso Slicer delivers a combination of Japanese sharpness and industrial-strength durability. Learn More$234.95 -
Shun Classic 12-inch Hollow Ground Brisket Slicer (DM0778)
For the dedicated pitmaster or culinary professional tasked with carving large-format proteins, the Shun Classic 12-inch Hollow Ground Brisket Knife (DM0778) offers an exceptional combination of length, precision, and specialized design. At 12 inches, the narrow blade is engineered specifically for single-pass slicing. This uninterrupted motion is crucial for preserving the natural juices and structural integrity of delicate cuts like smoked brisket, roasted turkey, or prime rib, eliminating the tearing and shredding often caused by a repetitive sawing motion. The blade features a series of hollow-ground indentations (often referred to as a Granton edge) that create microscopic air pockets during the cut, significantly reducing friction and preventing dense meats from adhering to the steel. Unlike the core Shun Classic line which utilizes a clad VG-MAX steel, this specialized slicer is deliberately forged from a single layer of high-performance Japanese AUS8A stainless steel. This specific alloy is chosen for its ideal balance of sharpness, stain resistance, and the necessary flexibility required in a long carving blade, preventing the brittleness that can sometimes occur in extremely hard steels of this length. The blade is hand-sharpened to a precise 16-degree angle per side, while the rounded tip adds safety and prevents accidental puncturing of the meat or foil wraps. Balancing the blade is a robust, full-tang construction secured by rivets within an ebony-finished PakkaWood® handle. The traditional Japanese D-shape provides a secure, comfortable grip that reduces fatigue during high-volume carving. To ensure safe storage and transport to events or catering jobs, the knife includes a fitted wooden saya (sheath). Learn More$259.95
