Slicing knife not included in the chef's top three kitchen knives and many undeservedly ignore carving knives. However, to ensure a smooth, beautiful cut, such a kitchen knife is necessary. Thanks to the long, narrow blade, the slicer knife allows you to separate thin, even pieces of meat, fish or even cake. The name "slicer" comes from the English word "slice". Sometimes such knives are also called carving knives. The blade length of such a kitchen knife is usually from 20 to 35 cm. The blade is thin and narrow, much narrower than the blade of a chef's knife. This design allows you to cut off the thinnest possible pieces of the product that will not stick to the blade. The slicer has a double-sided sharpening for a smooth cut.
Japanese kitchen knives for thin slicing are called Sujihiki. You can find them in a separate category. They do not differ much from European models of slicer knives. Like the slicer knife, the sujihiki sharpened on both sides. However, Japanese manufacturers often make such knives from carbon steel, which allows them to be sharpened to razor sharpness.
Since slicer knives have a double-sided sharpening, it is very easy to sharpen them. You can use whetstones, sharpening sticks, and even regular roller sharpeners for kitchen knives. You can buy tools for sharpening kitchen knives in the appropriate section of our store. To keep the cutting edge sharp for a long time, it is not recommended to wash such knives in the dishwasher. Store kitchen knives in a special stand or cases so that the knives do not come into contact with each other.
The slicing knife will be an indispensable assistant in your kitchen and will provide a thin, beautiful restaurant slicing of your favorite dishes.
