A carving knife is typically 9” or longer, and best suited for carving up large portions of meat. A slicing knife is typically more flexible, and may be shorter to get thinner and more precise slices or smaller meats. A slicing knife may also feature serrations or a hollow-ground edge to assist with making the cleanest cut of meat.
Some of the best carving and slicing knives, as well as carving forks, come from high-quality brands like Apogee Culinary, Global, Fusion, Miyabi, Shun, Victorinox, Wüsthof, and Zwilling J.A. Henckels.
All prices are in CAD