You have no items in your shopping cart.
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
-
MAC Professional 10.5-inch Bread and Roast Slicer
The Mac Professional 10.5-inch Bread and Roast Slicer has a scalloped serrated blade that cuts through roasts and breads without shredding. The blade’s extra length allows you to cut thin slices with little effort.This knife makes an excellent pastry knife; its gentle scallop serrations produce little crumb, and its bowed shape is great for layering cakes. This is a beautifully designed bread knife that we highly recommend for any serious baker or pastry chef.The bolster gives the same grip as the other Professional knives. Compare it with the Superior SB-105, whose scallops are reversed, and the shorter BS-90. Our guide to knife shapes explains bread knife edges. Learn More$157.95 -
Mac Superior 10.8 in. (275mm) Bread Slicer
The SB-105 reverses the usual scallop pattern: the half circles extend outward from the edge, rather than being cut into the blade. That edge cuts smoothly through breads, roasts and cakes, and lets the knife double as a meat slicer.With 10.5 inches of blade, it slices a round of sourdough or a rib roast in long, even strokes. The reversed scallops grip a firm crust without tearing a soft interior, and they leave a cleaner surface on cooked meat than conventional serrations.The Professional MSB-105 is the same length with conventional scallops and a bolster. For a shorter bread knife, see the BS-90. Browse the Superior Series, or see our Kitchen Knife Shapes guide. Learn More$97.95 -
Wüsthof Classic 10-inch Super Slicer
Wüsthof’s Super Slicer is a 10-inch serrated slicer with a rounded tip and an outwardly curved edge of wide, scalloped serrations. Those scallops cut through a crusty loaf, but they also glide through a beef tenderloin, a ham or a brisket without tearing the surface, which makes it two knives in one. Look closely and you will see that the scallops protrude from the edge and are not cut into it, so the cutting is done by smooth knife edges and the jagged teeth of a typical serrated knife never touch the food. In effect it is a reverse-scalloped bread knife, with a gentle serration that cuts without tearing.The 1.6-inch blade is taller than a typical bread knife, so it stays straight through a tall loaf or a layer cake, and the length handles a whole watermelon or a pineapple. The rounded tip is safer for slicing at the table.One knife for the holiday roast and the bread basket saves drawer space. Carving purists may prefer the straight edge of the Classic 9-inch carving knife, and serious bread bakers the Classic 9-inch double-serrated bread knife. For Ikon’s rounded grip, choose the Classic Ikon 10-inch Super Slicer. Our Kitchen Knife Shapes guide covers slicers. Learn More$169.95 -
F. Dick Superior 12 1/2 in. Granton Edge Salmon Slicer
Precision Salmon Slicing for Professional Environments When you grip the F. Dick Superior 12.5-inch Salmon Slicer, the first thing you notice is the calibrated weight distribution. Unlike heavy forged knives, this stamped blade provides the lateral flexibility required to track perfectly along the skin of a side of cold-smoked salmon or a fresh Atlantic fillet. The 32cm length is a deliberate choice for professionals, allowing for a single, long-draw stroke that eliminates the 'sawing' motion that tears delicate fish fibers. Tactile Feedback and Blade Response The blade is crafted from X50CrMoV15 high-carbon alloy, hardened to 56 HRC. This specific hardness level is the sweet spot for a slicer; it is rigid enough to maintain a razor-sharp 15-degree edge but retains the elasticity needed to bend without snapping when navigating the contours of a large fish. In hand, the blade feels alive, transmitting the texture of the proteins directly to the riveted handle, giving you micro-adjustability during every slice. Engineered Air Pockets: The Granton Edge The Granton edge, or Kullenschliff, features alternating hollow grounds along the blade face. During a deep cut through fatty fish like King Salmon, these scallops create pockets of air that break the vacuum seal between the steel and the meat. This technical feature ensures that oily or moist slices fall away cleanly rather than sticking to the blade, preserving the aesthetic integrity of your presentation. The handle is flush-mounted to the tang, ensuring no gaps exist where organic material could collect, meeting the most stringent HACCP hygiene requirements for commercial kitchens. Learn More$55.90 -
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 -
Glestain SO Series 9.8-inch (250mm) Serrated Slicer
For a light serrated slicer, the SO Series 250mm puts Glestain’s scalloped serrated blade on the plain Home Series handle, which has squared shoulders and no bolster. It is a lighter knife than the K Series version of the same blade.The serrations grip the bark on brisket and the crust on bread, then the thin blade slices the interior without tearing it. It is a big favorite of participants in BBQ competitions, who use it on brisket and tri-tip, and it works as a bread knife and a cake knife at home. In Japan, Glestain markets this shape for cake.With no bolster, the edge runs straight to the handle, so the full length of the blade is available for slicing. It is easy to touch up the edge with just a honing rod.
Other Serrated SlicersSee the K Series 250mm Serrated Slicer for a bolstered handle, or the SO Series 310mm Serrated Slicer for more length. Every Glestain slicer is compared below, and our kitchen knife shapes guide explains how bread knives and slicers differ. Learn More -
Glestain 12.2 in. (310mm) Beef Slicer
The SO Series 310mm serrated slicer is the long Glestain slicer on the light Home Series handle. The plain handle has squared shoulders and no bolster, which keeps weight down on a knife that spends its time making long, steady strokes.This slicer is a big favorite of participants in BBQ competitions. On a brisket, a 310mm blade crosses the whole flat in one pass and keeps the bark on every slice. The scalloped serrations grip crust and bark, and the thin blade does not crush the tender meat beneath.At home it slices large loaves, roasts and layer cakes. The edge between the scallops gives a semi-serrated effect that cuts cleanly with little pressure. It is easy to touch up the edge with just a honing rod.
Other Long SlicersFor a bolstered handle, choose the K Series 310mm Serrated Slicer. The SO Series 250mm Serrated Slicer is shorter. The table below compares every Glestain slicer, and our kitchen knife shapes guide explains bread knives and slicers. Learn More -
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
