Cutting knives and slicers

Discover our wide selection of carving knives on KnifeLeader! This kitchen knife is aimed at both private individuals and butchery professionals looking for a knife to cut thin slices of cooked or raw meat. The carving knife was originally designed for cutting bacon, which is why its synonym is couteau tranchelard. Its blade is long enough and tapered enough to penetrate meat pieces without forcing them to be cut finely. However, if you wish to cut a piece of meat containing a bone, such as a rib of beef, you will need to use a boning knife to remove the bone before cutting. The slicing knife is, as its name suggests, a knife specially designed for slicing meat, not mincing it. To mince meat, we recommend you use a butcher's cleaver!

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€0.00 - €1,050.00

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