Best Carving Knife
- Omega Series 14" Slicing & Carving Knife
- Shadow Black Series 14'' Slicing & Carving Knife
- Extra-Long Slicing & Carving Knife 14” | Shogun Series
- Slicing & Carving Knife 12” | Gladiator Series
- Quantum 1 Series 12” Slicing & Carving Knife
- Shogun Series 12" Slicing & Carving Knife
- Crusader Series 9” Carving Knife and Fork Set
- Gladiator Series Extra-Long 14” Serrated Slicer
- Spanish Style Meat & Ham Slicer 12" | Gladiator Series
- Shogun Series 10” Butcher & Breaking Cimitar Knife
- What Is A Carving Knife?
- How To Choose The Best Carving Knife For You
- Best Carving Knives
- Frequently Asked Questions
1. What Is A Carving Knife?
Though it may not be a knife you use every day, a carving knife is an important one to add to your knife set if you cook and eat a lot of large roasts and meats. Even if you only cook them on special occasions and holidays, a good, sharp carving knife is indispensable.
The carving knife has a long, narrow, thin blade, and is used for cutting even, uniform slices of cooked meat such as roasted thanksgiving turkey, chicken, pork, venison, beef and even large fish. The narrow, thin blade of a carving knife is meant to reduce the drag and resistance as you’re pulling your knife through the meat.
Knives such as a chef knife, have a knife blade that is thicker and wider, and its larger surface area creates resistance that can make slicing your meat into even, uniform slices more difficult. Some carving knives have a pointed tip and some have a rounded tip. A pointed tip is useful for carving meat while working around bones and joints, and a rounded tip carving knife is great for slicing ham or boneless roasts.
Carving knives range between 8 and 14 inches, though the most common is a 12” carving knife. Typically, the longer the carving knife, the less “sawing” you will do as you are slicing, which damages and tears the flesh of the meat.
Many carving knives will have a hollowed edges or granton edge on the blade as well, which is a row of little indentations or scallops that run along the knife blade. A granton blades reduces the friction and drag while slicing and keeps food from sticking to the knife. Most rounded tip carving knives have a granton edge.
Carving or slicing knife, or slicer, are often used interchangeably, and for most purposes, they can be, but technically a carving knife is a type of slicing knife.
2. How To Choose The Best Carving Knife For You
So how do you know which is the best carving knife or what to look for in a carving and slicing knife? There are a lot of great options. What length you go with depends mainly on personal preference as well as what kinds of meats you will be cutting most often. Same goes with the choice between a pointed tip and round tip blade and a serrated blade vs. a non-serrated blade. Some carving knives come as a knife set with a carving fork.
A carving fork has two long prongs that are used to hold the meat steady as you’re cutting. If you’re an aspiring professional chef, you may want to have both a pointed tip and rounded tip carving knife. But if you’re a home cook that only cooks large meats on occasion, having a knife set with a carving fork might be the best option for you. If you’re somewhere in between, the best carving knife for you really depends on what you’ll be using it for most often.
Whether you’ll be using your carving knife daily, weekly, monthly or only on holidays, you want your carving knife to last you a long time. So having a high quality knife with a super hard and sharp blade is key. The harder the steel, the sharper the knife can be sharpened. So you want a knife blade that is very hard and sharp, durable and will maintain its sharp blade edge longer. The Rockwell Scale is a scale of the steel’s hardness, and generally you want to make sure the knife has a rating of 56 or above.
Another characteristic that may be of importance to you when looking for quality is whether it is a forged knife or a stamped knife. A forged blade is made from a single piece of steel and then carefully crafted into shape. A stamped blade is cut or stamped out of a large sheet of metal. Though it’s possible to find decent quality stamped knives, in general, forged knives are heavier and higher quality. Forged knives tend to be harder and therefore have better edge retention. If you’re making the investment, you want a forged carving knife. All the knives featured here are forged.
It’s impossible to pick just one best carving knife, especially considering that they vary in purpose and characteristics, but here are a few of our suggestions. Decide for yourself which one (or two!) best suits your slicing needs, preferences and style.
Learn more about where Dalstrong Knives are manufactured here!
3. Best Carving Knives
The Omega Series 12” Slicer is a precision made instrument of slicing mastery. Ideal for briskets, roasts, ham, turkey, sides of salmon, and expertly suited for prepping large fruits and vegetables, slicing bread loaves and layer cakes, the long, screamingly sharp blade ensures ultra-thin, uniform slices in a single stroke. With just enough flex to avoid shredding or tearing, leaving all the juices inside, this knife is a required addition for every pitmaster, chef, baker, home cook, & more.
- The “LiquidMetal” pattern on the blade reduces drag and increases efficiency, allowing you to glide through prep.
- Featuring ultra-premium American forged BD1N-VX hyper steel blade, the addition of Nitrogen increases hardness, flexibility, and toughness, while the blade's composition and added vacuum heat-treatment to 63HRC provide astonishing performance, with a screamingly sharp edge.
- Painstakingly finished to 8-12° per side by expert blade smiths using the traditional 3-step Honbazuke method.
- While its size is an absolute plus for me, those of you that are in the market for a shorter 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.
Designed from the ground up to be as sleek, aggressive and muscular looking as it is effective, the Shadow Black Series 14'' Slicing & Carving Knife is sure to deliver the highest levels of satisfaction during your culinary journey.
- Black, non-reflective titanium-nitride coating adds corrosion resistance, toughens the blade, enhances non-stick properties
- Tall blade height gives knuckle clearance to assist with food preparation and chopping activity
- Fiber-resin military grade G10 black handles such as this knife are nearly impervious to heat, cold and moisture
- Ergonomic handle shape for maximum comfort, grip and maneuverability
- The futuristic look of this carving knife is not to everyone's taste.
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 blade, 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.
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 blade, 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 Quantum 1 Series 12” Slicer is a meticulously crafted and forged knife, proudly engineered for exceptional performance, and painstakingly hand sharpened by expert bladesmiths. This knife has a high-performance, precision forged blade made of a single piece of high carbon American steel, and has an impressive Rockwell Scale hardness of 63+.
- Unique blade pattern that reduces drag as you slice
- Added chromium for stain resistance
- Fiber-resin military grade carbon fibre hybrid handle is nearly impervious to heat, cold and moisture
- Cleans easily for low maintenance
- At a higher price point, this knife may not be in everyone’s budget.
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.
- 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.
- Each knife is hand-finished in the Honbazuke 3-step method, creating a beautiful mirror polished edge at a staggeringly acute 8-10 degrees per side.
- Some prefer the military grade non-porous handle to the G10 camouflage handle.
This stunningly designed, all-steel knife and matching carving fork offer a minimalist aesthetic with unobtrusive beauty. Made from one piece of ThyssenKrupp German high-chromium stainless steel, this knife is one seamless work of art. At 58+ Rockwell, the blade edge is painstakingly hand sharpened to 16-18 degrees per side, maintaining the perfect balance between ultra-thin slicing and maximum resilience.
- Great knife at an affordable price
- National Sanitation Foundation (NSF) certified
- The single seamless piece of steel from the handle to the blade makes for an easy to clean, hygienically superior knife.
- Slicing knife with granton edge such as this one helps reduce friction while cutting.
- Comes with a hand-crafted Acacia wood magnetic sheath.
- Some people may prefer a solid or wooden handle.
This serrated slicing knife is a precision forged, ultra sharp, wear resistant, single-piece of high carbon German steel at 56+ Rockwell. Many professional chefs like to have both a serrated and a non-serrated carving and slicing knife. This knife with its serrated blade is carefully designed for pitmasters, bakers, deli-workers, sandwich shop owners and chefs. Engraved with precise micro-serrated teeth, this knife will effortlessly slice through delicate briskets, roasts, large fruits, and crusty sandwiches.
And don’t let sharpening your serrated knife be an intimidating deterrent. Learn how to sharpen your serrated knife here.
- Extra-long blade ensures cutting of the largest pieces of meat
- Great knife at an affordable price
- Tall blade height provides useful knuckle clearance
- Some people prefer a non-serrated slicing knife.
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.
The Shogun Series 10” Butcher and Breaking Cimitar Knife is a must-have for any professional or aspiring butcher or chef who prepares large quantities of beef, pork, poultry, fish and other meats. A cimitar knife is a butcher knife with a large, curved blade. This knife has a slightly shorter blade and offers superior control and maneuverability slicing through raw flesh and breaking through cartilage.
The blade is precision forged from a single piece of ultra premium Japanese high carbon stainless steel with 67 layers of Damascus cladding for stain resistance and durability. Precise cryogenic tempering with liquid nitrogen increases the steel's crystalline structure, enhancing strength, flexibility and hardness.
- With a Rockwell Hardness rating of 62+, it has incredible edge retention.
- Granton edge reduces friction while cutting
- Ergonomic handle for superior hand control, agility and comfort
- Features hollow edge carving for smoother slices. These hollows are also called granton edge or granton blade.
- This higher end price point is an investment, but does not fit everyone’s budget.
4. Frequently Asked Questions
Can you use a serrated carving knife in place of a bread knife?
Yes, in most cases, you can absolutely use a serrated carving knife to cut bread or cakes.
Can you use a chef’s knife in place of a carving knife?
Though a chef’s knife is a more versatile knife, it is not recommended to use a chef’s knife to do the type of cutting you would use a carving knife for. A chef’s knife is best used for chopping, slicing and dicing. To slice large pieces of meat, you really need a knife with a long blade specifically designed to be cutting even slices and to work around bones and cartilage.
Do I need an electric carving knife?
Though they may seem appealing because you think you have to do less work, an electric knife is actually far inferior to a sharp, high quality conventional carving and slicing knife. Not only are they harder to clean because food and grease can get caught up in the space in the handle where the blade clips in, an electric knife is so unforgiving that you can easily shred and tear your meat before you even realize it. It can also be more difficult to get uniform slices with an electric knife.
What other knives do I need in my knife set?
In addition to a carving knife, a well-stocked home kitchen arsenal for someone who cooks a lot should have a good chef’s knife or two, a paring knife, a serrated knife such as a bread knife (if your carving knife is not serrated), a boning knife, a utility knife and a honing steel. These are the most important and will get you by for quite a while. Once you start expanding your knife collection, however, you may want to delve into the world of Japanese knives.
You can also check in with our Expert Knife Finder Quiz and get specific recommendations based on your needs.
Written by Meredith SimsDevoted follower of the farm-to-table scene, Meredith is most well-known for her ability to whip up a gourmet meal in the tiniest of spaces, including her camper van.