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Carving knives
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Wusaki Sakin Damascus 10Cr
Wusaki Sakin Damascus 10Cr 25cm carving knife with carbon fiber handle and gold leaf
In stock
Grand Chief Seigaiha
Sakai Takayuki Grand Chef Seigaiha Damascus 24cm sujihiki knife 45 layers
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 14cm Carving knife Swedish steel ultra comfort handle
In stock
A long, thin blade for your carving knife
In most cases, the blade of a butcher's slicing knife is made of stainless steel, to resist corrosion and moisture from cuts of meat. Stainless steel also ensures long life, as it is robust and easy to maintain on a daily basis. The blade's cutting edge is smooth so as not to tear or damage meat. The blade is generally between 15 and 30cm long, so it's ideal for cutting everything from small fillets to roasts and legs of lamb. The blade is not very thick, which means it can effortlessly cut thin slices of meat. The practical tranchelard knife can also be used to cut thin slices of fish. The slicing knife is useful for making meat and fish carpaccios, as well as for slicing terrines and charcuterie! Butchers, charcutiers, caterers or simple meat lovers, this kitchen knife is made for you!
How do I use a meat carving knife?
Before you start using your slicing knife, make sure it's sharp enough to cut efficiently. A long sharpening steel is recommended to match the length of the slicing knife blade. If you're carving a pork roast, don't hesitate to use a meat fork to help hold the meat in place while it's being cut. Take your carving knife and start slicing as many pieces as you need. For added convenience, you can place the meat on a cutting board if the edges of the dish are in the way. Also, using a Sharpening stone once or twice a year will maintain the cutting edge of your carving knife for many years to come!
Butcher knives are also available on our site!
