Collection: Slicing Knives

Slicing knives are what you want to use to get thin, even cuts of meat and fish, and can also be used as a large utility knife for vegetables. Because of their narrower profile, there is less drag when cutting, ideal for more fragile foods foods. A Sujihiki is a Japanese made slicer, and will excel cutting soft proteins and vegetables. Western made slicers are a bit tougher can can handle carving roast meats off of bones, and also can fillet most fish with ease.