Carving & Slicing Knives

A long, thin slicing knife is what turns a roast or a side of fish into clean, even slices. Its advantage over a shorter knife is length and profile: a long, narrow blade can pass through a large roast or a whole fish side in a single stroke rather than several, and its slim profile creates less drag, so the slices come away neat and even. It is the difference between carving a joint in confident, full-length strokes and working at it piece by piece. Our range covers everything from Western-style carving knives for the Sunday roast to the traditional Japanese slicers used for sashimi, from makers including KAI, Miyabi, MAC, Kasumi, Suncraft, Tamahagane and Zwilling, as single knives, with carving forks, and in sets.

The most important thing to understand is that this category contains three related but distinct knives, and knowing which is which makes choosing simple. A carving or slicing knife is the familiar Western-style tool for carving cooked roasts and slicing cooked meat, often paired with a fork. A sujihiki is the Japanese equivalent, longer, thinner and keener, a double-bevelled slicer that glides through cooked meat and fish with very little tearing. A yanagiba is the traditional single-bevel sashimi knife, ground on one side only for the cleanest possible slices of raw fish. All three share the same long, slim shape, but they suit different tasks and different levels of skill.