Collection: Victorinox Slicing Knives

A plain edge slices cooked meat cleanly and can be re-sharpened on a steel between services. A wavy or serrated edge saws through crust, skin and roasted surfaces and stays usable longer, but leaves a slightly rougher cut face.

Fibrox is the name of the textured synthetic handle fitted to Victorinox professional knives, and it is widely used in commercial kitchens and butchery. Check the individual product page for the handle fitted to each knife.

Choose a blade longer than the widest item you slice, so the cut is made in a single stroke. A blade that is too short forces a sawing action, which tears the surface and leaves an uneven face on the meat.

A pointed tip lets you work in close around bone and joints. A round tip is safer on a busy pass and when carving in front of guests, because there is no point to catch a hand or a cloth. Both are in this range.

The two overlap but are not identical. A carving knife is generally used to break down and portion a roast around the bone, while a slicing knife is longer and narrower and cuts even slices off the portioned meat.