TL;DR: There are specific types of knives that are designed for the task of slicing meat, specifically carving and slicing knives. These knives have long, thin blades and are extremely sharp, making them excellent for even slices. Learn the basics of what makes a good knife for slicing meat and get useful recommendations.

I’ve been a self-described carnivore my whole life. Pork, chicken, turkey, and steak are a regular part of my diet. If, like me, you regularly serve roasts or whole poultry, you’re going to need to be able to slice it to serve it. Having the right type of knife makes this task so much easier, and I’m hooked on having top-drawer, specialty knives.

I’ve always thought of knives as beautiful, effective tools. I always carry a pocket knife with me, I own a Bowie knife, and I’ve been building my collection of high-quality kitchen knives for years.

There’s a lot of jargon that goes with knives and steel, so knowing what’s positive and what isn’t can be hard to determine. If you’re unfamiliar with the terminology, start a chat with a Curated Kitchen Expert! All of our Experts are well-versed in knives and other cooking equipment, meaning that they can answer any questions you have about what makes a good knife. And all for free!

How to Pick the Best Knife For the Job

Slicing meat is an important part of preparing a meal, especially for the holidays. Large roasts or turkeys can be difficult to carve or slice without the right tool. While there are a lot of knives designed for prepping or cutting meat, there are only a few that are best for slicing it. The design of the knives makes slicing knives better for boneless meat and carving knives better for turkeys or bone-in roasts.

Slicing vs. Carving Knives

Two primary knife types are used for cutting meat to serve it, and they’re called, respectively, carving and slicing knives. While there’s a general difference between the two types of knives, many manufacturers don’t differentiate in terms of labeling their products.

Slicing Knife

Also referred to as a slicer, these knives are designed for slicing boneless meat. They have a long, thin blade with a rounded tip. The thinness of the blade means that it can be extremely sharp, allowing it to glide through meat without tearing it. The long blade also makes it easy to cut in a sawing motion, allowing you to slice through what you’re cutting with the sharpness of the edge rather than applying pressure.

I use my slicing knife for cutting through boneless meat or a turkey or chicken breast that I've removed from a whole bird. I personally use it more than my carving knife, especially as it allows me to put what I’m slicing on a cutting board. It doesn't have to be just for meat, either — these knives can cut thin slices of veggies, too.

Slicing knives are less common than carving knives, as a rule. They’re also more likely to be “misnamed,” with some manufacturers having a slicing knife with a pointed tip like a carving knife.

Carving Knife

This is the knife people imagine when thinking of carving a turkey. They have a long, stiff blade with a sharp tip that separates the meat from the bone. The narrow blade makes it easier to maneuver than a chef’s knife when carving a turkey or leg of lamb.

These knives can also be used for slicing, as they have a razor-sharp edge and a long blade that allows for that same sawing motion as a slicing knife. Some carving knives will also have a Granton edge, which is scalloped to prevent food from sticking to it, though it isn’t as prevalent as on slicing knives.

A carving knife that comes with a carving fork is known as a carving set.

Types of Knives for Cutting Meat

There are many different knives out there that are good for cutting meat. Not all of them are the best choice for slicing it, per se, but I think it's important to understand the different types of knives and what they’re best at. Here are the most common knives used for cutting meat.

• Chef’s knife: As chef’s knives are all-rounders, they can also be used to slice or carve. A lot of home cooks get by with a chef’s knife for carving, and they can be excellent for smaller roasts.
• Butcher knife: This knife isn’t meant for slicing so much, but they’re indispensable for prep work. If you want to separate ribs, cut through gristle, or work through joints, a butcher knife’s heavy, slightly curved blade is just what you need.
• Meat cleaver: A cleaver has a roughly rectangular-shaped blade and is usually made of softer steel because you use the weight of the knife to help cut through bone, joints, sinew, or hard vegetables.
• Boning knife: A boning knife’s thinner blade is ideal to get right next to the bone, hence the name. These knives will allow you to remove the meat from the bones, as you can slice right next to them, preserving as much of the meat as possible.
• Sashimi knife: Sometimes called by their Japanese name of yanagiba, these knives are designed to slice through raw fish without bruising it – primarily for sashimi – so they’re very thin and ridiculously sharp. A sashimi knife also works well for slicing boneless chicken or pork or slicing larger fish into steaks.
• Steak knife: Once the prepared meat is cut into individual portions, steak knives are used to slice it into bite-sized pieces. These are table knives, which is why they usually come in sets, that can be used to cut through pork chops, lamb, and, of course, steak.

WÜSTHOF Classic Carving Knife

All of WÜSTHOF’s knives are made in Solingen, Germany, one of the knife capitals of the world. This carving knife has a 9-inch blade, a full tang, and a Granton edge to prevent what you slice from sticking to it. The pointed tip makes it work well for whole poultry and bone-in ham or roast beef, as it allows you to separate the meat from the bone.

It has a synthetic handle and is made of highly stainless steel, making it dishwasher safe (though the blade will stay sharper longer if you hand wash it).

STEELPORT Carbon Steel Slicing Knife

STEELPORT makes gorgeous knives in the USA. This slicing knife has a rounded tip to make it safer to use, a caramelized maple handle to ensure a good grip, and a full tang. The handles are made from big leaf maple burl, locally sourced in Oregon near where the company is headquartered.

The 10-inch carbon steel blade can hold an extremely fine edge and comes with a wooden sheath to protect it. It has a magnet on the spine of the sheath to ensure that the sheath stays in place without the need for a pin. All of that comes at a premium, though, as it’s the most expensive knife on this list.

Mercer Culinary Premium Grade Super Steel Slicer

While Mercer Culinary is known for its affordable knives, they veer into elegance as well with this Damascus steel line. This carving knife’s steel has a HRC 62 rating, making it a relatively hard steel. That means that it can hold a very sharp edge for a long time but will be harder to sharpen when it needs it, as it’s more difficult to grind part of the steel off.

It has a full tang and a synthetic G10 handle, which is made from fiberglass. It’s a well-balanced, very sharp knife that can create even, thin slices and has a rounded spine to make a point grip more comfortable.

Miyabi Kaizen II Slicing Knife

If you’re looking for an eye-catching knife, Miyabi’s Kaizen II line is acid dipped to accentuate the patterns in the Damascus steel. The handle is made from pakkawood, which is manufactured by taking thin pieces of hardwood and sealing them together with resin. That means that it looks and feels like wood while being water resistant and requiring less maintenance.

Despite being called a slicing knife, this blade has a pointed tip. Japanese-style knives have a thin, hard blade, making them exceedingly sharp, which allows you to easily cut thin, even slices. The thin profile also makes the knife extremely light and precise.

Zwilling Pro Carving Knife

This carving knife is made in Germany from high-carbon steel. The synthetic handle has a good grip and gives the knife a classic style so that it’ll match any kitchen. It’s dishwasher safe for easy cleanup, though it improves the longevity of knives if you wash them by hand.

The knife’s full tang is exposed, and it has a bolster at the end of the handle to help with your grip. The sharp point makes it easy to maneuver abound bones, and the 8-inch blade is large enough to handle a whole turkey or large roast while still being small enough to be agile.

Find the Right Knife for Slicing Meat for You

Knives are tools that we use almost daily, meaning that finding one that has a comfortable grip, good balance, and good edge retention makes a big difference in how easy it is to use and maintain. If you’re unsure about anything, our Curated Kitchen Experts are here to help! They can offer recommendations, advice, and answer questions. Starting a chat with an Expert is free, and a way to guarantee that you end up with the perfect knife for you.