Slicing & Carving Knives

The two knives are interchangeable, one brand will call them Slicers and another will call them carvers. Generally they have a very thin blade (the thinner the blade, the thinner the slice can be) and are between 20cm and 30cm. In this category there are two types of knife. 

Pointed Tip - Light long and lean, these are designed to slice through large pieces of meat or poultry while the pointed tip is useful for cutting around bones and joints. 

Rounded Tip – The rounded tip stops the carver from accidentally piercing the flesh. They are most commonly used from Salmon and Ham slicing.

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