Carving a roast is the final, crucial step before serving a meal. A dull or poorly designed knife can crush delicate fibers, tear the meat, and leave a beautiful roast looking ragged on the platter. The right carving knife, however, glides through the meat with minimal effort, creating clean, uniform slices that preserve all the flavorful juices and present your hard work in the best possible light.
From holiday turkeys and prime rib to weekend ham, having a dedicated carving knife makes the task significantly easier and more professional. This roundup features a selection of top-tier knives from trusted brands, each designed to handle the specific challenges of slicing large cuts of meat. Whether you prioritize German precision, Japanese artistry, or exceptional value, there is an ideal tool here for your kitchen.
The Best Carving Knives for Your Kitchen
- WÜSTHOF Classic 9″ Hollow Edge Carving Knife
- Mercer Culinary Genesis 10-Inch Carving Knife
- MAIRICO Brisket Slicing Knife – Ultra Sharp 11-inch
- Dalstrong Slicing Carving Knife – 12 inch Granton Edge
- Shun Classic 9″ Hollow Ground Slicing Knife
- Global 8 1/4 inch Hollow Ground Carving Knife
- Victorinox Swiss Army 12-Inch Granton Edge Slicing Knife
- Mercer Culinary Genesis 10-Inch Forged Carving Knife
WÜSTHOF Classic 9″ Hollow Edge Carving Knife
As a cornerstone of German cutlery, the WÜSTHOF Classic series is renowned for its reliability and performance. This 9-inch carving knife is precision-forged from a single block of high-carbon stainless steel, resulting in a robust blade with excellent edge retention. The full tang and triple-riveted handle provide a secure and comfortable grip, giving you complete control during precise slicing.
The blade features a hollow edge, also known as Granton edges, which create small air pockets between the knife and the food. This design significantly reduces friction, preventing slices of meat from sticking to the blade. The long, narrow profile and pointed tip are specifically engineered to cleanly separate meat from the bone, making it a superb choice for roasts, poultry, and ham.
Mercer Culinary Genesis 10-Inch Carving Knife
Mercer Culinary’s Genesis line offers professional-grade quality at an accessible price point. This 10-inch carving knife is forged from high-carbon German steel, ensuring durability and a long-lasting, sharp edge. The taper-ground edge is designed for increased cutting efficiency, allowing you to slice through large roasts with smooth, consistent strokes.
An ergonomic handle is a key feature, constructed to offer a comfortable and secure non-slip grip even when wet. This makes it a safe and reliable tool for lengthy carving sessions. Ideal for carving everything from turkey and roast beef to breaking down larger fruits and vegetables, this knife provides exceptional value and performance for both home cooks and culinary students.
MAIRICO Ultra Sharp 11-inch Brisket Slicing Knife
For those who frequently handle large cuts like brisket or prime rib, the extra length of the MAIRICO 11-inch knife is a significant advantage. The long blade is crafted from premium stainless steel and is engineered for ultra-sharp performance, enabling highly precise cuts with minimal effort. This length is often preferred by professionals for tackling big roasts in a single, smooth motion.
The knife is designed with user comfort in mind, featuring an ergonomic handle that promotes a secure grip and well-balanced weight distribution. This combination of a long, sharp blade and a comfortable handle makes slicing through large quantities of meat both safe and efficient, reducing hand fatigue and improving the overall result on the plate.
Dalstrong Shogun Series 12 inch Carving Knife
The Dalstrong Shogun Series carving knife makes a bold statement with its striking Damascus pattern and crimson handle. Beyond its looks, it is a powerhouse of performance. The core is made from ultra-sharp Japanese AUS-10V super steel, surrounded by 67 layers of high-carbon steel for exceptional strength and stain resistance.
At 12 inches long, this blade is exceptionally versatile for carving large roasts, slicing BBQ, and even prepping large vegetables. It features a Granton edge to prevent food sticking and a hand-finished, razor-sharp edge. The full tang construction and triple-riveted handle ensure robustness and balance, making this a premium tool for serious cooking enthusiasts.
Shun Classic 9″ Hollow Ground Slicing Knife
Shun brings authentic Japanese craftsmanship to the carving board with this elegant and highly effective slicing knife. The blade is crafted from VG-MAX steel, a high-performance core steel known for its extreme sharpness and edge retention, which is clad in 68 layers of beautiful Damascus steel.
The long, thin blade is designed to glide through large cuts of meat in one clean pass, helping to keep the juices inside for more flavorful results. The hollow ground indentations along the blade reduce friction and prevent food from sticking. With a razor-sharp 16-degree edge, this knife offers precision that is hard to match.
Global 8 1/4 inch Hollow Ground Carving Knife
Global knives are instantly recognizable for their sleek, one-piece design and distinctive dimpled handles. This 8 1/4-inch carving knife is exceptionally lightweight and perfectly balanced, making it easy to handle for detailed slicing work. The blade is made from Cromova 18 stainless steel, which is hardened to a Rockwell of 56-58, providing a sharp and long-lasting edge.
The hollow ground edge helps to create an air cushion between the blade and the food, ensuring slices of meat, fish, or poultry release cleanly. Its unique handle is hollow and filled with sand to achieve the perfect balance, offering a comfortable and nimble feel that many chefs prefer.
Victorinox Swiss Army 12-Inch Granton Edge Slicing Knife
Victorinox is celebrated for producing durable and high-performing knives that are a staple in professional kitchens worldwide. This 12-inch slicer features a Granton edge, which has scalloped indentations along the blade to prevent thin slices of meat from tearing or sticking. This results in beautifully presented, uniform slices every time.
The blade is made from high-carbon stainless steel, offering excellent sharpness and corrosion resistance. Paired with a ergonomically designed, slip-resistant Fibrox handle, this knife provides a secure and comfortable grip. It is a no-frills, highly effective tool designed for heavy-duty use and consistent performance, making it an outstanding value.
Mercer Culinary Genesis 10-Inch Forged Carving Knife
Another excellent option from the Mercer Genesis series, this 10-inch forged carving knife is built for both performance and longevity. Forged from a single piece of high-carbon German steel, the blade provides superior strength and edge retention compared to stamped alternatives. The taper-ground edge allows for effortless, precise slicing through various meats.
The handle is designed with safety and comfort as a priority, featuring an ergonomic shape and a non-slip surface that ensures a firm grip. This knife is a workhorse, perfectly suited for carving poultry, roasts, and ham, as well as for other general kitchen prep tasks that require a long, sharp blade.
Buying Guide: How to Choose the Best Carving Knives for Roasts
Choosing the right tool for carving a roast can feel overwhelming with all the options out there. I’ve found that focusing on a few key features makes the decision much easier. The goal is to get clean, thin slices without shredding the beautiful crust you worked so hard to create. Let’s break down what I look for when I’m picking out the best carving knives for roasts.
First and foremost, consider the blade length. You need a knife that’s longer than the diameter of your average roast. I prefer a blade between 8 and 15 inches. A shorter blade will force you to saw back and forth, which tears the meat and makes a mess. A longer blade allows for those long, smooth, single-stroke slices that result in perfect, even pieces. The extra length also gives you more control, as you’re not struggling to get through the entire cut in one motion.
Next, think about the blade material. High-carbon stainless steel is my go-to. It offers the best of both worlds: the sharpness and edge retention of carbon steel with the rust and stain resistance of stainless steel. This is crucial because you don’t want to be constantly sharpening your knife, and you certainly don’t want it to react with acidic foods or develop rust spots. A full tang is another non-negotiable for me. This means the metal of the blade extends all the way through the handle, providing better balance and durability. It makes the knife feel solid and secure in your hand, which is essential for a precise task like carving.
The handle is just as important as the blade. Look for an ergonomic design that feels comfortable and secure in your grip, even when your hands are a bit greasy. Materials like Pakkawood, Santoprene, or textured polypropylene offer excellent grip. A slippery handle is a safety hazard. Also, pay attention to the knife’s overall balance. The pivot point should be right where the blade meets the handle. This balance reduces hand fatigue and gives you more control over the slicing motion.
Finally, consider the blade shape. A traditional carving knife, often called a slicer, has a long, thin, narrow blade that tapers to a sharp point. This design minimizes friction as you cut, preventing the meat from sticking to the blade. Some carving knives have Granton edges—those little oval scallops ground into the sides of the blade. These are great because they create small air pockets, which further reduce friction and help slices release cleanly from the blade. Whether you’re serving a prime rib, a turkey, or a glazed ham, having the right knife turns a chore into a satisfying part of the meal.
FAQ
What is the difference between a carving knife and a chef’s knife?
A chef’s knife is a versatile, all-purpose tool designed for a variety of tasks like chopping, dicing, and mincing. It’s typically shorter and has a wider, more curved blade for a rocking motion. A carving knife, on the other hand, is a specialist. It has a much longer, thinner, and more flexible blade that’s designed specifically for slicing cooked meats. Using a carving knife for a roast allows you to make long, single-stroke cuts for thin, even slices without shredding the meat, which a chef’s knife can struggle with.
How long should a good carving knife be?
For most home cooks, a carving knife blade between 10 and 12 inches is ideal. This length is sufficient to handle a large turkey or a standing rib roast in one smooth, drawing motion. If you frequently cook very large roasts, you might consider a knife up to 15 inches. Anything shorter than 8 inches can be difficult to use effectively on a big piece of meat, as you’ll end up sawing instead of slicing.
How do I sharpen and maintain my carving knife?
To keep your knife performing well, I avoid putting it in the dishwasher, as the harsh detergents and jostling can damage the edge and handle. Hand wash and dry it immediately after use. For sharpening, I use a honing steel before each use to realign the edge. For actual sharpening to restore a dull edge, I use a whetstone or a guided sharpening system every few months, depending on how often I use the knife. A sharp knife is actually safer than a dull one because it requires less force to use.
What are Granton edges and are they necessary?
Granton edges are those distinctive shallow scallops or hollows you see on the sides of some knife blades. They aren’t strictly necessary, but they are very helpful. Their purpose is to create small pockets of air between the blade and the food, which reduces suction and friction. This means slices of meat, cheese, or even starchy potatoes are less likely to stick to the blade, resulting in cleaner, more presentable slices. For the best carving knives for roasts, a Granton edge is a nice feature that makes the job a bit easier.
Can I use a serrated knife for carving a roast?
You can, but I don’t recommend it for most roasts. A serrated knife works well for foods with a hard exterior and soft interior, like a crusty loaf of bread. For a roast, a serrated blade will tear and shred the tender meat fibers rather than making a clean cut. The one exception might be a roast with an extremely hard, crispy skin, where a serrated knife could help get through the crust without crushing the meat underneath. For almost all other situations, a smooth, sharp carving knife is the superior choice.
What should I look for in a carving knife handle?
The handle needs to feel secure and comfortable in your hand. I look for an ergonomic shape that fits my grip well. The material should provide a good grip even when wet or greasy—materials like textured rubber, Pakkawood, or certain composites are excellent for this. Also, ensure the handle is securely attached with a full tang (the metal of the blade runs the full length of the handle) for better balance and durability. A poorly balanced or slippery handle makes the knife difficult to control and can be dangerous.