A carrving knife is used to slice thin cuts of meat such as poultry, roasts, hams and other large cooked meats. The blade is thinner than a chef's knife for more precise slices of meat.
Designed to comfortably carve roasts or poultry with a razor sharp edge. One medium blade length shorter than the slicer, for greater control in carving your favourite meats. Made of the finest stainless steel, the blades utilise Molybdenum/vanadium stainless steel, which is ice tempered and hardened, allowing it to hold a razor sharp edge longer than any other steel.