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A good slicing knife can make all the difference when it comes to serving a roast, cutting a large piece of beef or preparing thin slices of ham. Its long, narrow blade is designed to glide through meat in a smooth movement, limiting back-and-forth sawing and helping you obtain cleaner, more even slices.
But not every carving knife is designed in exactly the same way. Blade length, steel hardness, handle shape and overall balance can significantly change the cutting experience. Some models favour easy maintenance and professional comfort, while others focus on extreme sharpness, premium steels or traditional Japanese craftsmanship.
To help you find the right knife, we have selected 10 of the best knives for slicing meat, from versatile Western carving knives to Japanese sujihiki knives designed for long, precise cuts.
What is the best knife for slicing meat?
The best knife for slicing meat is above all the one that matches the way you cook. For roasts, poultry and everyday use, a blade of around 20 to 25cm offers an excellent balance between precision and manoeuvrability. For large joints of meat, ham or intensive professional use, a longer 30 to 35cm blade makes it easier to complete the cut in one continuous movement.
The steel is also important. A harder steel generally keeps its cutting edge for longer, while a slightly softer steel will be easier to sharpen. The handle should feel secure and comfortable, especially when making repeated slicing movements. Wood provides a warm, traditional feel, while synthetic materials such as polypropylene, micarta or resin are particularly resistant to moisture and intensive use.
Finally, design is not purely cosmetic. A well-balanced knife with a thin blade, a comfortable handle and good overall ergonomics will be more pleasant and precise to use. Damascus, hammered finishes or natural wood are then the little extras that can turn a very good cutting tool into a knife you will actually enjoy taking out every time a roast lands on the table.
1. Fukito Olive Damascus 14Cr 25cm carving knife
This Fukito carving knife combines a long 25cm blade with a particularly high-performance steel. Its core is made from 14Cr14V3MoNb powder steel containing around 1.4% carbon, and it reaches approximately 64 HRC. The blade is surrounded by a beautiful 73-layer Damascus structure, providing both strength and an elegant finish.
The stabilized olive wood handle brings warmth to the design while offering increased resistance to moisture and everyday wear. A polished bolster, mosaic rivet and stainless steel base complete this particularly refined knife.
Its #1 advantage: an exceptional 64 HRC powder steel blade that offers excellent edge retention for extremely precise slicing.
2. Guillaume Leonard Cuistot 30cm slicing knife
With its generous 30cm blade, this Guillaume Leonard slicing knife is ideal for large roasts, poultry and ham. Its German 1.4116 stainless steel offers good corrosion resistance and a hardness of around 56-58 HRC, making it efficient while remaining relatively easy to sharpen.
The blade features hollows that create small air pockets between the steel and the meat, helping slices release more easily. Its rounded red sandalwood handle gives the knife a comfortable and traditional feel, reinforced by a stainless steel bolster and three rivets.
Its #1 advantage: its 30cm hollow-ground blade, perfect for making long, fluid slices without the meat sticking excessively to the steel.
3. Wusaki Damascus 10Cr 20cm carving knife
This Wusaki carving knife offers a more compact 20cm blade, making it particularly easy to handle for everyday slicing. At its core is 10Cr15CoMoV stainless steel with around 1.05% carbon, reaching approximately 60 HRC for a durable and efficient cutting edge.
The steel is surrounded by 67 Damascus layers and finished with distinctive hammering. Besides giving every blade a unique look, this finish also helps reduce food sticking. The naturally grained olive wood handle adds a warm and elegant touch.
Its #1 advantage: an excellent compromise between manoeuvrability, lasting sharpness and Damascus design.
4. Wusaki Sakin Damascus 10Cr 25cm carving knife
The Wusaki Sakin is designed for long, regular cuts through large pieces of meat. Its 25cm blade features hollows that help reduce adherence when slicing, making the movement noticeably smoother on raw or cooked meat.
Its 10Cr15CoMoV stainless steel core reaches around 60 HRC and is surrounded by 67 layers of Damascus steel. The resin handle includes carbon fibre and genuine-looking gold leaf inclusions, giving the Sakin range its distinctive appearance while providing good resistance to moisture.
Its #1 advantage: the combination of a long hollow-ground blade and excellent glide, ideal for producing clean, even slices.
Wusaki Sakin Damascus 10Cr
Wusaki Sakin Damascus 10Cr 25cm carving knife with carbon fiber handle and gold leaf
In stock
5. Fischer SWE-STEEL 30cm rigid slicing knife
This Fischer SWE-STEEL slicing knife clearly targets cooks and meat professionals looking for efficiency above all else. Its rigid 30cm blade is made from Swedish Sandvik 12C27 stainless steel, with a hardness of around 56-57 HRC and good edge retention.
The blue polypropylene handle has been designed for hygienic professional environments and provides a secure, comfortable grip. Its simple construction also makes the knife easy to maintain when used repeatedly throughout the day.
Its #1 advantage: a professional 30cm blade designed for reliable, repetitive slicing of large pieces of meat.
Fischer SWE-STEEL knives
Fischer SWE-STEEL 30cm rigid slicing knife with ultra-comfortable handle
In stock
6. KAI Shun Classic Damascus 23cm carving knife
The KAI Shun Classic combines Japanese manufacturing with a profile perfectly suited to slicing meat. Its 23cm Damascus blade has a VG-MAX steel core and reaches approximately 61 HRC, giving it a particularly fine and durable cutting edge.
The blade is hand-sharpened and uses a convex edge suitable for precise cuts. Its dark pakkawood handle combines natural wood fibres with resin, providing good resistance to moisture while retaining the elegant appearance for which the Shun Classic range is known.
Its #1 advantage: its VG-MAX 61 HRC cutting edge, ideal for cooks looking for Japanese-level precision and long-lasting sharpness.
7. Samura Damascus 67 VG10 23cm tanto slicing knife
With its long, slender profile and tanto-inspired tip, this Samura slicing knife certainly does not go unnoticed. Its 23cm blade is particularly suitable for producing thin slices of meat, ham or fish with a precise movement.
The VG10 steel core is surrounded by 67 Damascus layers and reaches approximately 61 HRC. The oval black micarta handle is resistant to moisture and temperature variations while providing a secure and pleasant grip.
Its #1 advantage: its thin 61 HRC VG10 blade, combining cutting precision with one of the most distinctive designs in this selection.
8. Fischer SWE-STEEL 35cm slicing knife
When the pieces of meat get larger, so does the blade. This Fischer SWE-STEEL model offers an impressive 35cm cutting length, allowing large joints and long pieces of meat to be sliced in a single movement.
Its Sandvik 12C27 stainless steel reaches around 56-57 HRC, offering good sharpness while remaining straightforward to maintain. The polypropylene handle is largely covered with elastomer and incorporates non-slip grooves and a protective guard, making it particularly suitable for intensive professional work.
Its #1 advantage: its 35cm blade, ideal for slicing very large pieces of meat with fewer strokes and greater consistency.
Fischer SWE-STEEL knives
Fischer SWE-STEEL 35cm slicing knife with ultra-comfortable handle
In stock
9. Yuzo SLD 24cm handmade Japanese sujihiki knife
The sujihiki is the Japanese specialist for long, precise slicing. This handcrafted Yuzo model features a 24cm San Maï blade forged by Tadafusa in Sanjo, Japan. At its centre is Japanese SLD steel containing around 1.6% carbon and reaching an impressive 63 HRC.
The hammered and polished finish gives the blade plenty of character, while the octagonal olive wood handle with sequoia detailing provides an ambidextrous and traditional grip. This knife is equally comfortable slicing boneless meat, fish or vegetables.
Its #1 advantage: a 63 HRC handcrafted Japanese SLD blade offering exceptional edge retention for highly precise slicing.
10. Fukito Ebony Damascus VG10 20cm sujihiki knife
This Fukito sujihiki offers a more compact interpretation of the traditional Japanese slicing knife. Its 20cm blade makes it easier to handle in a domestic kitchen while retaining the long, narrow profile needed to slice boneless meat and fish cleanly.
The VG10 steel core contains around 1% carbon and reaches 60 HRC. It is surrounded by 67 layers of Damascus steel and finished with hammering and a rough-forged surface that helps reduce food sticking. Its dense ebony handle has a hexagonal shape suitable for both right- and left-handed cooks.
Its #1 advantage: a compact and manoeuvrable sujihiki that combines VG10 performance, Damascus aesthetics and comfortable everyday use.
Whether you prefer a Western carving knife, a professional slicing knife or a Japanese sujihiki, the main objective remains the same: obtaining clean, regular slices without tearing the meat. Choose the blade length according to the size of the food you usually cut, then consider the steel, handle and maintenance level that best suit your habits.
