Aside from the day to day paring knife and chef’s knife there’s at least one more knife you’ll need in your arsenal. The slicing knife is that perfect long blade for special occasions. Think Christmas dinners, Easter Sundays, or any time you need to carve a fresh roast out of the oven.
The Best Slicing Knives
- Spanish Style Meat & Ham Slicer 12" | Gladiator Series
- Extra-Long Slicing & Carving Knife 14” | Shogun Series
- Carving Knife & Fork Set 9" | Shogun Series
- Butcher & Breaking Cimitar Knife 10" | Shogun Series
- Slicing Carving Knife 8” | Gladiator Series
- Slicing & Carving Knife 14" | Shadow Black Series
- Slicing & Carving Knife 12” | Gladiator Series
- Slicing & Carving Knife 12" | Shogun Series
- Carving Knife & Fork Set 9" | Crusader Series
- Slicing & Carving Knife 12" | Quantum 1 Series
- What is a Slicing Knife?
- What to Look For in a Slicing Knife
- Best Slicing Knives
- Frequently Asked Questions
Everyone needs a good slicer knife in their lives. From Thanksgiving dinners to any large get together you can’t go wrong with a kitchen knife that slices easily through cooked meat.
Get to know what exactly you should be looking for in a slicing knife so that you can ensure you’re picking the right one for your kitchen. After, we’ll look at our top ten best slicing knives that are everything you’d ever want and more. We’ll compare some pros and cons of each then answer any remaining questions you may still have about slicing and carving knives.
1. What is a Slicing Knife?
A slicing knife has a long blade and is similar to a chef knife in that it can cut a variety of foods. While its main purpose is to tackle proteins (think large roasts of meat, lamb, chicken, turkey) it can also be used to cut large vegetables like all that delicious autumn squash. Often referred to as a brisket knife or a carving knife this knife is quite versatile in that it can also act as a bread knife if push comes to shove.
Its blade length is long, it usually has a pointed edge, and can often include a granton edge which is useful for reducing friction when you slice, allowing for that perfect slice of meat every single cut.
2. What to Look For in a Slicing Knife
While carving knives may look the same to you, I assure you there are subtle differences you’ll want to watch out for. Make sure you take the following categories into consideration as a slicing knife (with the proper cutting board and knife sharpener) is an investment that will last you long into your culinary career.
You mainly want to look out for a high carbon stainless steel. It’s the ideal steel to slice through brisket or any meat that you’ve been roasting away for hours on end. While I’m always partial to a Japanese knife, there are stellar high carbon German and US stainless steels on the market these days as well.
The design of the knife refers to its overall make and look. While the details may matter to some chefs, I always look at the design of the blade when making any purchasing decisions.
You’ll obviously need a razor sharp edge, but in particular you want to make sure that the blade length is right for you. Whether you prefer a longer blade is completely up to you but there are obvious pros and cons of both.
An ergonomic handle is a must as it ensures maximum comfort and ability to grip. While some love a fibrox handle (essentially a plastic handle made from TPE) others prefer an ABS polymer handle as it tends to last longer.
This is obviously a point of consideration as you prepare to purchase just about anything. I find that this knife in particular, due to its large range of blade lengths, has quite a wide range in terms of pricing. While you can spend big money (upwards of $100) to get an absolutely stellar knife, there are still fantastic options for those of you looking to spend less.
3. Best Slicing Knives
With a granton edge, this is the ideal knife for those thinner slices of roast or big, hard to cut vegetables. It is the perfect blade length and the classic look of a sleek and professional slicing and carving knife.
- Made from a single piece of high carbon German ThyssenKrupp Steel this is the kind of high quality steel that will last you for all the Thanksgivings of your lifetime.
- Its 10” blade length is not too long nor too small, absolutely just right.
- The handle is indeed made from ABS polymer, meaning it will withstand the test of time, but its ergonomic handle ensures maximum comfort as you slice.
- This is the type of slicing knife that most industrial kitchens use, but if you have a particular itch for a longer blade length, consider a 12” slicing knife.
- I’ve used a slicing knife to cut just about everything. While you can use this as a multipurpose knife, there is no serrated edge to the blade meaning it’s not the ideal kitchen knife for bread (unlike these knives which are made for bread slicing).
- The blade on this particular slicing knife is quite straight, much like an old school electric knife. If you’re looking for a bit of a curve to slice through your meat, this may not be the one for you.
This is by far the longest slicing and carving knife on the list. For those of you who are preparing turkeys for a crowd of 50 or interested in slicing the biggest watermelon in the world this is absolutely the knife for you.
- With its 14” you may be worried about maneuverability, but with its slightly curved belly, and a more narrow tip, you get not only the length but the ability to slice your meat with absolute precision.
- Forged from a single piece of ultra premium Japanese high-carbon AUS-10V steel, it has alternating layers of SUS410 Damascus, making it durable, stain resistant, and some of the finest edge retention on a blade that money can buy.
- The blade is tapered meaning nothing will stick to it as you slice through whatever massive protein or vegetable you throw its way.
- To some the length of this blade may be a bit overwhelming. If you’re looking for something smaller there are plenty of other 9”, 10”, or 12” slicing knives to choose from.
- The price point on this particular slicing knife is slightly higher than average. Though its size makes up for the difference in price, in my opinion.
- If you’re in the market to shop for just one knife that does it all I’d consider looking into a utility knife for your cutting needs over this specialized, extra long blade option.
The Shogun Series 9” carving knife and fork set ensures every roast, every brisket, every turkey, every side of salmon and every ham is perfectly sliced, with effortless motion and seamless maneuverability. The ultra-sharp blade works alongside you, enhancing your speed, precision and endurance.
The contoured shape ensures meat can be easily separated from bone in even hard to reach places, while the accompanying carving fork with ergonomic design and matching handle confidently secures meat in place. Hand-polishing reveals a magnificent visual pattern, Dalstrong’s ‘Tsunami Rose’. The super-steel core possesses extra high carbon levels, allowing for scalpel-like sharpness with exceptionally long lasting edge retention.
- Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge at a staggeringly acute 10 degrees per side.
- The Shogun Series handle is meticulously constructed of G-10 Garolite, an incredibly strong military-grade inert and non-porous fiberglass-like material.
- It is highly impervious to both heat and moisture with life-long durability.
- For those more interested in the classic steel knife this carving knife may be a bit too bold for you.
- Both the Shadow Black Series 12” and the Gladiator Series 12” have slightly lower price points.
- If 9” seems like not enough blade, consider a larger carving knife.
The Shogun Series 10” Curved Butcher & Breaking Knife is a must have for any serious butcher or chef who prepares large quantities of beef, pork, poultry, fish and other meats.
- Scalpel like sharpness at a staggering 8-12°degree angle per side. Sail through culinary challenges.
- 67-Layered Damascus sharpened under the ancient 3-step Honbazuke method and married to bleeding edge technology.
- Tapered bolster provides a perfect ‘zero-balance’ balance, finger protection and gently encourages a natural and comfortable pinch grip
- While its size is an absolute plus for me, those of you that are in the market for a longer blade might consider cutting your meat with a 12” slicing knife instead.
- If you love this type of knife you may be more interested in a very similar style, the yanagiba knife. This 9.5” knife in particular I absolutely love.
- The stainless steel look is bound to fit into every kitchen, but if you want to get more experimental with your knife design this may not be the one for you.
With its sharp edge and smaller blade length this could be the perfect knife for those of us with smaller hands. It has been designed for maximum comfort and maneuverability as you create those thin slices of birthday cakes, holiday hams, and miscellaneous boneless meat.
- The ergonomic handle and attention to knuckle clearance means you can get those thin slices and remain comfortable the whole time.
- The price point on this knife cannot be beat. It’s an absolute steal.
- Made from precision forged, ultra sharp, wear resistant, single-piece, high carbon German ThyssenKrupp Steel you know this knife will stand the test of time.
- Haters might argue that 8” is just not enough knife to carve through a slab of brisket the size of a small child without some tear.
- This particular knife has quite a straight blade. If you’re looking for a more curved blade but still with that granton edge, consider this butcher knife, perfect for slicing brisket.
- The stainless steel look is classic and classy, but if you want a more modern look to your slicing and carving knife, try this one.
- The handle on this knife is made to manage every type of grip. Its unique geometry allows you to tuck the knife into your palm so that you have a firm grip as you slice.
- Crafted from a single piece of steel the blade is full-tang and includes a Titanium Nitride non-reflective coating which helps make it the most robust, wear resistant, and stick-free knife in the game.
- The price point on this knife is an absolute bargain considering you get a 14” carving knife.
- Much like the Delta Wolf 12” knife this all black, geometric design may not be a one size fits all type.
- The blade length of this knife may not work for everyone. If you’re looking for a slightly larger blade I’d recommend the Sujihiki Slicing Knife 10.5” or any of the 12” options.
- It has a slightly rounded tip which I love but lacks the added element of those serrated blades made for slicing bread.
This is exactly the type of knife I’d imagine every brisket at those southern bbq joints to be cut with. Think of this as the older sibling of this 8” slicing knife. With its blade length, high carbon German steel, and expert engineering you can’t go wrong with this as your meat slicer.
- This knife has been hand sharpened to 16-18 degrees per side, meaning its blade is crazy sharp. It also has a scalloped edge so you know food won’t stick to the blade as you make those thin slices.
- Precision forged from high-carbon German stainless steel this knife will not wear nor stain and is made of the highest imported quality materials.
- The handle on this knife is absolutely stellar. The bolster adds counter weight and protects your fingers while the triple rivets in the handle take care of strength, allowing you nonstop robust, clean cuts.
- This is the best type of knife for carving cooked meat, but if you’re looking to carve up some raw meat consider instead a boning knife.
- Again, the 12” carving knife is incredibly common and this knife in particular doesn’t sacrifice control for length but I personally prefer a slightly smaller blade.
- I actually don’t mind the price point on this knife, but if you’re looking for a cheaper 12” consider the Shadow Black Series version.
The Shogun Series extra-long 12” slicer is a precision instrument of slicing mastery. Ideal for briskets, roasts, ham, turkey, sides of salmon, and other large cuts of meat, the long, screamingly sharp blade ensures ultra-thin, uniform slices in a single stroke. The 2.00mm thick blade provides just enough flex to follow any contours, while the 8-12 degree double bevel edge avoids any shredding or tearing, leaving all the juices inside.
The knife is also expertly suited for prepping large fruits and vegetables, slicing bread loaves and layer cakes. Hand-polishing reveals a magnificent visual pattern, Dalstrong Tsunami Rose’. The super-steel core possesses extra high carbon levels, allowing for scalpel-like sharpness with exceptionally long lasting edge retention.
- Scalpel like sharpness at a staggering 8-12°degree angle per side. Sail through culinary challenges.
- Incredible Edge Retention at 62+ Rockwell. Cut longer, go further.
- Tapered bolster provides a perfect ‘zero-balance’ balance, finger protection and gently encourages a natural and comfortable pinch grip.
- While its size is an absolute plus for me, those of you that are in the market for a longer blade might consider cutting your meat with a 9” knife instead.
- This is a top of the line knife and as such the price point very much reflects that.
The Dalstrong Crusader Series is a new collection of stunningly designed, all-steel knives, offering a minimalist aesthetic with unobtrusive beauty. The less is more approach to this series’ design ensures a perfect pairing with any decor, while the razor sharp German made ThyssenKrupp x50crmov15 blade steel at 58+ Rockwell delivers exceptional performance.
- Precision forged, ultra-sharp, wear resistant, single-piece high carbon.
- The edge is painstakingly hand sharpened to 16-18 degrees per side, maintaining the perfect balance between ultra-thin slicing and maximum resilience.
- Beautiful hand polished to a satin finish, with a tapered design for for hardness and flexibility.
- Blade seamlessly transitions into a high-chromium stainless steel handle.
- While you get a bang for your buck with this knife and fork combo, the price point is slightly higher than the Shadow Black version.
- If you’re looking for that classic straight design (like this knife) the slight curvature may not be for you.
Carefully designed to withstand the harsh environments of today's modern kitchen, the Quantum 1 Series knife is the epitome of culinary magnificence. Boasting extra-durable, ultra-sharp BD1N-VX steel that is uniquely designed with our Nova Prime blade pattern that reduces drag and increases efficiency, the focal point of the Quantum 1 Series has always been effortless prep that will leave you wanting more.
- Precision forged, ultra sharp, wear resistant, single-piece, high carbon American BD1N-VX steel at an astounding 63+ HRC, with an added vacuum heat seal treatment, earning the "VX" designation.
- The edge is painstakingly hand sharpened to 8-12° per side, maintaining the perfect balance between blade sharpness and maximum resilience.
- Tall blade height gives knuckle clearance to assist with food preparation and chopping activity.
- The shape of this blade is incredibly straight. If you prefer a bit more of a curve to your carving knife you may want to take a look at these other options.
- The geometric, all black design makes a statement. If you aren’t trying to be loud with your kitchen knives you may want a more classic design.
- While I tend to prefer a smaller length the bold nature of this knife lends itself to 12” of straight power.
4. Frequently Asked Questions
What is the difference between a carving and slicing knife?
Most of the knives on this list have been the best of both. Both carving and slicing knives are generally made of high carbon stainless steel with long blade lengths. But the main difference is that a carving knife has a sharp edge and a slicing knife has a rounded tip. For more on the best carving knives check out this article.
What’s the best slicing knife?
While this is entirely subjective I’d say my personal favorite slicing knife has Japanese steel, isn’t too crazily long in terms of blade length, and looks sleek as it slices through brisket. In other words, this Sujihiki Slicing Knife 10.5.” For other stellar brisket slicing knife options read this article.What is a Sujihiji?
It is a type of slicing knife that has been described as the Western-style equivalent of the traditional Yanagi knife. It’s a fantastic knife. This one in particular will slice through anything and everything effortlessly.