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Best Carving Knife for Turkey and Brisket: Carving vs Slicing Knives
What is the best carving knife? Pick by the roast. For turkey, chicken and bone-in ham, use a carving knife of about 8 to 10 inches with a pointed tip that works around joints. For brisket, prime rib and other boneless roasts, use a long slicing knife (12 to 14 inches) that cuts each slice in one stroke. In testing, Serious Eats named the Wüsthof Classic 9" its best carving knife and the Victorinox Fibrox Pro 12" Granton its best slicing knife. Dalstrong's in-stock picks start with the Gladiator 12" Slicing & Carving Knife at $99.
Thanksgiving is November 26, 2026. Here's how to choose a carving or slicing knife before the turkey comes out. Dalstrong prices are from dalstrong.com as of November 3, 2026.
Carving knife vs slicing knife
| Carving knife | Slicing knife | |
|---|---|---|
| Typical length | About 8–10" | About 11–14" |
| Tip | Pointed, to work around bones and joints | Often rounded |
| Best for | Turkey, chicken, bone-in ham, leg of lamb | Brisket, prime rib, roast beef, pork loin, salmon |
| Serious Eats pick | Wüsthof Classic 9" Carving Knife | Victorinox Fibrox Pro 12" Granton Slicing Knife |
| Dalstrong pick | Gladiator 12" Slicing & Carving ($99) | Shogun 14" Extra-Long Slicing & Carving ($219) |
Serious Eats' lengths and tip shapes come from its tested table. For the full breakdown, see carving knife vs slicing knife.
What the testers found
Serious Eats tested 17 carving and slicing knives on brisket, a bone-in smoked ham, turkey and pork loin. Its best carving knife, the Wüsthof Classic 9", stood out for a sharp, flexible blade and a pointed tip that "deftly navigates around bones and cartilage." Its best slicing knife is the Victorinox Fibrox Pro 12" with a Granton (scalloped) edge, for boneless meat. Its budget carving pick is the Mercer Culinary 10".
Dalstrong carving and slicing knives (in stock)
- Gladiator 12" Slicing & Carving Knife, $99. German X50CrMoV15 stainless at 54–56 HRC, G10 handle, full tang, NSF certified. It's the value pick for a holiday turkey and the occasional brisket.
- Shogun 12" Slicing & Carving Knife (ELITE), $199. AUS-10V core with Damascus cladding at 62+ HRC. The harder steel holds a fine edge. Keep it away from bones and use it on boneless roasts.
- Shogun 14" Extra-Long Slicing & Carving Knife (ELITE), $219. AUS-10V core with 66-layer Damascus at 62+ HRC. The extra length handles whole packer briskets and big roasts in single strokes.
How to choose a carving knife in 7 steps
- Name the roast. Bone-in poultry and ham call for a carving knife. Boneless brisket and prime rib call for a slicer.
- Match length to the meat. Your blade should be longer than the roast is wide, so you can slice without sawing.
- Choose the tip. A pointed tip works around joints. A rounded tip is fine for boneless slicing.
- Consider a Granton edge. The scalloped hollows on a Granton blade can help slices release. Serious Eats' top slicer has one.
- Pick a steel. Tougher German-style steel such as Dalstrong Gladiator (54–56 HRC) forgives the odd bone. Harder AUS-10V (62+ HRC) holds a finer edge for boneless work.
- Add a carving fork. A fork holds the roast steady. See why the carving fork matters.
- Sharpen before the holiday. Hone right before carving, and sharpen a week ahead if honing doesn't restore the edge. See honing vs sharpening.
Holiday carving checklist
- Carving knife for the turkey, slicer for the brisket or prime rib
- Blade longer than the roast is wide
- Carving fork and a board with a juice groove
- Knife honed the morning of, sharpened in advance
- Let the roast rest before carving
- Slice against the grain: here's why
Step-by-step guides: how to carve a turkey and the best knife for brisket.
Frequently asked questions
What is the best knife for carving a turkey?
A carving knife of about 8 to 10 inches with a pointed tip, which works around joints and bones. Serious Eats' best carving knife, the Wüsthof Classic 9", passed its turkey carving test.
What is the difference between a carving knife and a slicing knife?
Carving knives are shorter with a pointed tip, for bone-in meat like turkey and ham. Slicing knives are longer, often with a rounded tip, for boneless roasts like brisket.
What size knife is best for brisket?
A long slicing knife, about 12 to 14 inches, so you can cut each slice in one stroke. Dalstrong's Shogun 14" Extra-Long Slicing & Carving Knife is built for that.
Is a Granton edge worth it?
It can help. The scalloped hollows help slices release from the blade, and Serious Eats' best slicing knife, the Victorinox Fibrox Pro 12", has a Granton edge.
Can I carve a turkey with a chef's knife?
Yes, but a carving knife is easier. Its longer, narrower blade makes thinner, cleaner slices, and the pointed tip gets around joints.
Sources: Serious Eats carving and slicing knife testing (2026); Dalstrong product pages and pricing. Checked November 3, 2026.
