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Slicing knife
Fischer SWE-STEEL knives
Fischer SWE-STEEL 30cm slicing knife with ultra-comfortable blue handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 14cm bleeding knife Swedish steel ultra comfort handle
In stock
Fischer SWE-STEEL knives
Fischer 42cm SWE-STEEL sacrificial slicing knife with ultra-comfortable handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 23cm slicing knife with ultra-comfortable blue handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 28cm slicing knife with ultra-comfortable handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 20cm slicing knife with ultra-comfortable handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 28cm slicing knife with ultra-comfortable blue handle
In stock
Fischer HACCP
Fischer HACCP semi-flexible professional Slicing knife knife 28cm black handle
In stock
How to choose your slicing knife?
The slicing knife is the essential knife for all meat lovers, as well as for most food professionals! Sometimes called a slicer or tranchelard, this knife can be recognized by its long, thin blade, which enables it to cut both cooked and raw meat. It effortlessly penetrates flesh for fine, even slices. Thanks to its smooth cutting edge, meat is not damaged. The blade of a slicing knife generally measures between 20 and 27 cm, or even a few centimetres longer. The longer the blade, the easier it is to cut in a single movement. The Japanese version is longer, particularly for cutting raw fish without damaging it. If you'd rather use your knife for filleting fish, cutting terrines or charcuterie, choose an 18 to 21cm blade. You can also slice fruit and vegetables. This handy blade size is ideal for fillets and roasts. On the other hand, if you want to prepare a tartare with your knife, or cut several thin slices of meat or fish like tataki, for example, you'd be better off with a 21 to 14cm blade!
How to use a slicing knife
Before using your knife, you need to check that it is sharp. To do this, you can use a sharpening gun or a stone, depending on the steel or type of knife (Japanese or European). For roasts, a meat fork will be useful for even slices and greater comfort. Take your carving knife and start slicing as many pieces as you need. For greater ease, you can place the meat on a cutting board if the edges of the dish are in the way. In addition, using a Sharpening stone once or twice a year will maintain the edge of your carving knife for many years to come! This practical meat knife can also be used to cut fish, make carpaccios or slice terrines and charcuterie! See our wide selection of slicing knives on our website!
