A slicer – or carving knife – is designed to precisely cut thin, even slices of roasted meat, ham, salmon and other larger cuts. The long, narrow blade allows you to draw the knife through in a single, fluid stroke – without pressing or tearing the meat's structure.

The Japanese version, the sujihiki, is one of the most beautiful knives to work with. It is slimmer and lighter than the Western slicer and can be honed to an extraordinarily sharp edge. Used not only for meat, but also for slicing salmon, tuna and other fish.

The slicer is a natural complement to the chef's knife – not for everyday use, but indispensable when serving guests and presentation matters. Blade length is typically between 24 and 30 cm. We stock slicers from a range of the finest Japanese and Western producers – feel free to ask for advice.