Meat Slicing & Carving Knives

Meat Slicing and Carving Knives for Professional Kitchens

Meat Slicing and Carving Knives are professional cutlery designed for precision cutting for restaurants, steakhouses, butcher shops, catering kitchens, hotels, and cafés. Carving and slicing knives feature a long, ultra-sharp blade for easily slicing through large roast beef, brisket, turkey, ham, and prime rib with less effort and minimal waste. Offering efficient use, smoother cuts, and cleaner slices, these culinary knives help operators create professional, elegant food presentations while streamlining food prep processes.

Slicing Knives

Slicing knives feature long, flexible blades designed for uniform cuts on large cuts of meat, such as brisket, roast beef, or bacon. They have rounded heads and narrow blades to ensure consistent slices of deli meats, roasts, fish, and large fruits. Professional slicing knives are available in serrated or Granton-edge models to create air pockets that prevent meat from sticking to the blade, improving speed during high-volume service.

Typical Specifications:

• Blade length: 8" to 18" (20.32 cm to 45.75 cm)
• Blade thickness: 0.059" to 0.098" (1.5 mm and 2.5 mm) for higher flexibility
• Edge: Smooth, serrated, and Granton edge options
• Ideal for: brisket, roast beef, ham, turkey breast, salmon, large fruits

Carving Knives

Carving knives have a pointy head to enhance maneuverability, allowing precise control during tableside or station carving. They are used for carving and cutting bone-in roasts and poultry, with a more rigid, thicker blade construction. Carving knives are commonly used with carving forks for an elegant and efficient presentation.

Typical Features:

• Blade length: 8" to 14" (20.32 cm to 35.56 cm)
• Pointy blade tip designs
• Blade thickness: 0.078 inch to 0.11 inch (2 mm and 3 mm) for higher flexibility
• Best for: Bone-in poultry and roasted meats, poultry, lamb, and prime rib, vegetables

Key Features to Consider When Choosing the Right Meat Slicing and Carving Knife

Consider material, construction method, and handle design when selecting the right meat carving and slicing knife for your business.

• Material: Meat slicing and carving knives are available in different materials. High-carbon stainless steel offers better sharpness, higher rigidity, and longer edge retention but requires regular care and maintenance. Stainless steel knives offer higher resistance to rust and humidity.
• Construction method: Forged blades have a thicker spine, better balance, and longer service life, while stamped blades are lighter and more cost-effective.
• Handle Design: Meat carving and slicing knives are available with different handle materials, including stainless steel, wood, polypropylene, and fibrox. There are riveted and seamless options, as well as non-slip handles, to ensure safer, more comfortable use.