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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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F. Dick Superior 12 in. Roast Beef Slicer
Precision Engineering for High-Volume Carving When you grip the F. Dick Superior 12-inch Roast Beef Slicer, the first thing you notice is the surgical balance of a tool designed for 10-hour shifts. This isn't a lightweight home novelty; it is a professional instrument balanced for the rhythmic, long-stroke slicing required in high-traffic delis and carving stations. The 300mm blade length is critical—it allows you to clear a full prime rib or a wide turkey breast in a single, fluid motion, preventing the 'sawing' action that destroys the internal moisture and texture of the meat. The Hybrid Edge Advantage What sets this specific model apart is the strategic engineering of the first inch of the blade. The section closest to the bolster features a sharp serration, providing a mechanical 'bite' to pierce tough outer crusts or skin. Once the cut is initiated, the rest of the 11-inch polish-honed smooth edge takes over, gliding through the muscle fibers with a 56 HRC hardness that maintains its 'bite' even after hundreds of servings. Whether you are shaving gyro meat or portioning thin slices of roast beef, the X50CrMoV15 alloy provides the lateral stability needed to keep every slice uniform. Tactile Control and Safety The handle is more than just a grip; it is a safety feature. The traditional three-rivet design is fused to a high-grade hygiene-compliant plastic that provides a slip-resistant surface, even when your hands are damp from food prep. The full-tang construction ensures that the force of your hand is transferred directly to the edge, giving you tactile feedback on exactly how the blade is interacting with the meat's grain. This level of control is why professional pitmasters and schawarma specialists rely on the Superior series for consistent, high-yield results. Learn More$53.30 -
F. Dick 1905 Series 12 1/2 in. Salmon Slicer
Elite Precision for the Delicate Anatomy of Salmon When handling a whole side of Atlantic salmon, the interface between steel and protein must be effortless. The F. Dick 1905 Series 12.5-inch Salmon Slicer is not merely a knife; it is a specialized instrument calibrated for the unique resistance of oily fish. During hands-on testing, the first thing you notice is the specific feedback from the X50CrMoV15 German steel blade. At a 56 HRC hardness, the steel maintains enough ductility to navigate the contours of a fish frame without the brittle snapping risk of harder alloys. The 330mm length is critical. It allows for long, singular drawing strokes that prevent the 'sawing' motion which tears delicate fatty tissues. In practice, the hollow-ground (Kullenschliff) edge creates micro-pockets of air. This prevents the suction effect common when slicing moist proteins, ensuring each slice of Gravlax or smoked salmon falls away from the blade cleanly. The tactile experience of the 1905 handle is a standout. Eschewing traditional rivets for solid steel rings, the balance point is shifted slightly toward the heel, giving you incredible control over the flexible tip. This allows for 'surgical' skinning where you can feel the transition between skin and flesh, ensuring zero waste. The hygienic seal where the handle meets the tang is tight and seamless, crucial for high-volume commercial kitchens where sanitation is as vital as sharpness. Learn More$134.55 -
Glestain 12.2 in. (310mm) Salmon Slicer
Cutting smoked salmon and gravlax into thin, translucent slices takes a long, thin, flexible blade, and that is what Glestain’s 310mm salmon slicer provides. The narrow blade flexes to follow the surface of a side of fish, so each slice comes off at an even thickness.Cured salmon is soft and oily, and it clings to a smooth knife. The dimples on this blade reduce that contact, so thin slices release cleanly instead of folding or tearing.It also slices ham, prosciutto and other cured meats, and it suits delis, brunch services and home cooks who cure their own fish.
Choosing a Salmon SlicerFor a longer blade on an all-stainless handle, see the Ice Handle 360mm Salmon Slicer. For portioning fresh fish, a sujihiki has a stiffer blade. Our guide to kitchen knife shapes explains slicing knives. Learn More -
Mac Professional 10.6 in. (270mm) Mighty Slicer
The Mac Professional 10.6 in. (270mm) Mighty Slicer is ideal for thinly slicing meats like roasts or ham and fish. The granton edge prevents food from sticking to the blade. This is a very unique and functional blade shape. The curvature of this knife actually creates a cutting surface that is longer than the 270mm blade length which makes this knife a fantastic choice to use on brisket, large ocean fish, or for cutting whole roasted pigs. This is a versatile knife that is very well designed. Learn More$189.95 -
Miyabi Birchwood Slicing Knife
The Miyabi Birchwood 9 in. Slicing Knife will thinly slice meat, fish, roasts and ham.This 9-inch slicing knife makes cutting through meat effortless. Seamlessly cut through a turkey, segment a chicken, and slice through large portions of ham and fish with confidence and stability. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$344.95 -
Dexter-Russell V-Lo 12-inch Duo-Edge Roast Slicer
For ultra-thin, even slices of roast, poultry and ham, Dexter-Russell’s V-Lo 12-inch Duo-Edge roast slicer pairs a long blade with alternating hollow-ground ovals that keep each slice from sticking. It is a good carving knife for anyone who wants a comfortable synthetic handle on a long blade, from banquet lines to the holiday table at home.The dual-textured V-Lo grip keeps a twelve-inch blade under control through a full rib roast. Dexter makes it in Southbridge, Massachusetts.
Duo-Edge or Scalloped V-Lo Slicer?The V-Lo 12-inch Scalloped Roast Slicer grips crusty bark and also slices bread. The Connoisseur 12-inch Duo-Edge Roast Slicer has the same edge with a riveted wood handle. Learn More$56.99 -
Dexter-Russell V-Lo 12-inch Scalloped Roast Slicer
Dexter-Russell says its V-Lo 12-inch scalloped roast slicer carves large cuts of meat from barbecues to banquets, and the sharp points and scalloped valleys of the edge also handle bread and tough-skinned vegetables. One knife can slice a brisket, a loaf of rye and a watermelon on the same day.Dexter’s term for the edge is scalloped, and this is the knife to choose for anyone looking for a long serrated slicer. The V-Lo handle keeps the grip secure when the hands are greasy from a long carving shift.
Choosing a 12-inch V-Lo SlicerFor lean roasts and turkey, the V-Lo 12-inch Duo-Edge Roast Slicer releases thin slices cleanly. Learn More$47.99 -
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 -
F. Dick Pro-Dynamic 14 in. HE Slicer
Friedrich Dick Extra Long Slicer measures 14 in. in length and 1.25 in. in height. Fairly stiff blade with a Granton edge, this length is generally preferred for carving large steamship rounds of beef. With the length of this long blade we find this knife is one of the best barbecue brisket slicer on the market today. The laser-tested cutting edge guarantees a sharp edge and thus a consistently good cutting performance. This means you cut cleanly and don't crush your food. This preserves valuable ingredients and flavors of your food. German made. Learn More$57.85 -
Dexter-Russell Connoisseur 12-inch Duo-Edge Roast Slicer
The Connoisseur line is Dexter-Russell’s dressed-up wood-handled cutlery, and shoppers search for this 12-inch Duo-Edge roast slicer by the Connoisseur name. It is the most visited Dexter slicer on our site, and Dexter describes it as a knife for any size cut of meat, from a holiday roast to a ham or a turkey. Fine restaurants trust it for carving in front of the house, where presentation matters.The Duo-Edge pattern puts alternating hollows on the side of the blade, which let air in between the steel and the meat so thin slices fall away from the knife. Twelve inches lets one long stroke cross a standing rib roast or a whole brisket, giving even slices without sawing. It makes a handsome carving knife for the holiday table, and it pairs with the Traditional 13.5-inch Cook’s Fork to steady the roast.
Carving Knife OptionsFor a synthetic handle that suits a commercial carving station, the V-Lo 12-inch Duo-Edge Roast Slicer has the same length and edge. Learn More$88.30
