Carving knives
Slicing or carving knives have a longer, narrower blade that excels at slicing larger pieces of meat into thin slices. The sharpness of these knives contributes to the finished culinary experience by ensuring a spectacular presentation on the plate and preserving the juices in your dishes. With minimal effort, you can achieve spectacular slices of any ham, turkey, or roast duck. If you are the type of cook who prefers to serve your meat dishes with precision, a slicing knife is a must-have in your kitchen equipment.
Always use a slicing knife only for fine slicing. It is strongly recommended to choose another specialized knife for boning or chopping larger pieces of meat. Bones and harder parts could irreparably damage the blade edge. Narrow-blade knives are proof that you don't need any talent to achieve flawless slices; all you need is a decent slicing knife.
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KAI Shun Classic carving knife. Damascus steel blade with VG MAX core. Black pakka wood handle. Blade length - 18 cm.
KAI Shun Classic carving knife. Damascus steel blade with VG MAX core. Black pakka wood handle. Blade length - 20 cm.
KAI Shun Classic carving knife. Damascus steel blade with VG MAX core. Black pakka wood handle. Blade length - 23 cm.
KAI Shun Classic scalloped carving knife. Damascus steel blade with VG MAX core. Black pakka wood handle. The Blade length - 23 cm.
Japanese carving knife KAI Shun Nagare with damascus steel blade and grey-black pakka wood handle. Blade length is 23 cm.
KAI Shun White carving knife. Damascus steel blade with VG MAX core. Light color pakka wood handle. Blade length - 23 cm.
Damascus kitchen knife set containing a carving knife and a meat fork from the KAI Shun Classic edition. Damascus steel blade with VG MAX core. Black pakka wood handle.