A carving knife has one job: turning a roast turkey, a smoked brisket or a pork leg into even slices without shredding them. It does that with a long, narrow blade that cuts in one or two strokes instead of a sawing back-and-forth. A chef’s knife can manage a chicken, but for a 14-pound turkey or a whole packer brisket the extra length makes a real difference.
The makers below are the ones whose names come up again and again among cooks and restaurant suppliers, and each has an in-stock carving knife or carving set worth buying. This page sits under our guide to the best boning knife: the boning knife takes meat off the bone before cooking, and the carving knife slices it after. None of the knives here repeats a pick from that guide or from our knife set and electric knife guides.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for, product specifications and verified buyer reports.
Quick verdict: which carving knife brand to buy
For most kitchens, buy the Victorinox Fibrox 12-inch slicing knife: a long, Swiss-made blade with a straight edge, a non-slip handle and a lifetime guarantee, from the same Fibrox line as America’s Test Kitchen’s top-rated slicer, whose granton version was out of stock when we checked. If you want a matching knife and fork for the holiday table, the Wüsthof Classic 2-Piece Carving Set is the forged German choice. For brisket, the 14-inch Dexter-Russell Duo-Edge roast slicer, made in the USA, has the length a whole packer needs.
Below, the brands and knives in detail, and how to choose between a plain and a granton edge.
Five carving knife brands compared
Our five standout picks side by side, one for each kind of cook, with blade and edge as each maker or listing states them. All eight knives are reviewed in full below.
| Carving knife | Best for | Blade & edge | Made in | Buy on Amazon |
|---|---|---|---|---|
Victorinox Fibrox 12-inch Slicing KnifeBest overall
|
Turkey, roasts and brisket | 12 in, straight edge | Switzerland | View on Amazon |
Wüsthof Classic 2-Piece Carving SetBest carving set
|
Carving at the table | 8 in, hollow edge, plus fork | Solingen, Germany | View on Amazon |
Shun Classic 2-Piece Carving SetJapanese splurge
|
Thin, precise slices | 9 in, hollow ground, plus fork | Japan | View on Amazon |
Dexter-Russell 14-inch Duo-Edge Roast SlicerBest for brisket
|
Whole briskets, big roasts | 14 in wide, hollow-ground | USA | View on Amazon |
Henckels Statement 2-Piece Carving SetBudget set
|
A once-a-year turkey | 8 in, plain edge, plus fork | China (Zwilling) | View on Amazon |
Product images from Amazon. Blade lengths, edges and origins are as given by each maker or listing; check the listing before you buy.
The best carving knife brands and their best knives
These eight knives come from eight established knife makers: two Swiss and German workhorses, a German forged set, a Japanese set and two Japanese slicers, an American restaurant maker and two lower-cost options. Each pick explains who it suits, the specifications that matter and one honest reason to skip it.
1. Victorinox Fibrox 12-inch Slicing Knife – Long Blade, Easy Grip
Victorinox is the Swiss company behind the Swiss Army knife, and its Fibrox Pro line is a fixture of restaurant kitchens. This 12-inch slicer is the knife most home cooks should buy for carving.
The blade is long, with a straight, plain edge rather than scallops, so it is simple to sharpen along its whole length. Twelve inches is enough to cross a turkey breast or a brisket flat in one long stroke. The handle is Victorinox’s textured Fibrox, which the listing says has a non-slip grip even when wet, and that matters with greasy hands.
The listing says the knife is made in Switzerland and covered by Victorinox’s lifetime guarantee against defects in material and workmanship. America’s Test Kitchen’s slicing and carving knife winner is the granton-edge version of this 12-inch Fibrox slicer, which showed as out of stock when we last checked; ATK’s review did not cover this plain-edge model, so we have not borrowed its verdict. If you carve a lot of brisket and want a dimpled blade, the Wüsthof and Mercer knives below have dimpled blades.
It is a stamped knife, not forged, with a plain plastic handle. That keeps it light and inexpensive, but it will not look like an heirloom on a holiday table.
Why we like it
- 12-inch blade crosses big roasts in one stroke
- Plain edge is easy to sharpen
- Swiss made, with a lifetime guarantee
- Same Fibrox line as ATK’s top-rated slicer
Key specifications
| Model | Fibrox slicing knife, 5.4203.30BK |
|---|---|
| Blade length | 12 in |
| Edge | Straight (plain) |
| Blade steel | Stainless steel (grade not stated) |
| Handle | Fibrox, textured non-slip |
| Fork included | No |
| Made in | Switzerland |
| Care and warranty | Care not stated in the listing; lifetime guarantee |
Why we recommend it
It suits almost anyone who carves a few times a year or smokes the occasional brisket: long enough for the biggest jobs, easy to look after and from a maker that equips professional kitchens.
Skip it if you want a carving fork or a knife that looks the part at the table. The Wüsthof and Shun sets below come with matching forks.
Pros and cons
Pros
- Long blade
- Non-slip handle
- Lifetime guarantee
Cons
- No fork included
- No granton dimples
- Plain, utilitarian look
- Long to store in a drawer
2. Wüsthof Classic 2-Piece Carving Set – Forged Knife and Matching Fork
Wüsthof is a family-owned knife maker from Solingen, Germany, and the Classic is its best-known line. This set pairs an 8-inch hollow-edge carving knife with a 6-inch carving fork.
The listing says the knife is forged from a single block of high-carbon stainless steel and tempered to 58 HRC, with Wüsthof’s Precision Edge Technology. The handle is a full-tang, triple-riveted synthetic polypropylene that the maker says resists fading, heat and impact. The hollow edge works like a granton: shallow oval dimples that reduce sticking.
Eight inches is shorter than the slicers on this page, which makes the knife handier for a roast chicken, a pork loin or a leg of lamb, and still enough for a turkey breast if you cut it off the frame first. The fork holds the roast steady while you slice. Wüsthof covers the set with a limited lifetime warranty, and its Classic knives are hand-wash only.
Why we like it
- Forged, full-tang knife at 58 HRC, per the listing
- Hollow edge to reduce sticking
- Matching 6-inch carving fork
- Made in Solingen, Germany, with a limited lifetime warranty
Key specifications
| Model | Classic 2-piece carving set, 1120160212 |
|---|---|
| Blade length | 8 in |
| Edge | Hollow edge |
| Blade steel | High-carbon stainless, 58 HRC |
| Handle | Polypropylene, triple-riveted |
| Fork included | Yes, 6 in |
| Made in | Solingen, Germany |
| Care and warranty | Hand wash (Wüsthof); limited lifetime warranty |
Why we recommend it
It suits a cook who carves at the table for holidays and Sunday roasts and wants a forged knife and fork that match, from one of the best-known German makers.
Skip it if you mostly slice whole briskets. An 8-inch blade means more strokes across a wide flat, and the 12- and 14-inch slicers here do that job better.
Pros and cons
Pros
- Forged and well balanced
- Knife and fork together
- Solingen-made
Cons
- Short for brisket
- Hand wash only
3. Shun Classic 2-Piece Carving Set – Japanese Steel with a Fork
Shun is the Japanese line from Kai, and the listing calls its Classic series the original authentic Japanese cutlery line introduced to the United States. This set pairs a 9-inch hollow-ground slicing knife with a carving fork.
The slicing knife has a VG-MAX steel core clad in 68 layers of Damascus stainless steel, with hollow-ground indentations along the blade for food release, according to the listing. The D-shaped Pakkawood handle is made to suit both right- and left-handed users. Each knife is handcrafted in Japan, and Shun supports its knives with free sharpening and honing.
Japanese knives are ground thinner and harder than most German ones, which gives a very clean slice through a rare roast or a smoked turkey breast. The trade-off is that a hard, thin edge is more likely to chip if it hits bone, so carve around the frame rather than through it.
Why we like it
- VG-MAX core with 68-layer Damascus cladding
- Hollow-ground indentations for food release
- Handcrafted in Japan
- Free sharpening and honing from Shun
Key specifications
| Model | Classic 2-piece carving set, DMS0230 |
|---|---|
| Blade length | 9 in |
| Edge | Hollow ground |
| Blade steel | VG-MAX core, Damascus stainless cladding |
| Handle | D-shaped Pakkawood |
| Fork included | Yes |
| Made in | Japan |
| Care and warranty | Free sharpening and honing (listing); dishwasher use not stated |
Why we recommend it
It suits a cook who already likes Japanese knives and wants a carving set that matches, or someone buying a serious gift for the person who carves every holiday.
Skip it if your carving involves bones and joints. A thin, hard Japanese edge rewards careful slicing and does not like being levered against a turkey frame.
Pros and cons
Pros
- Very thin, hard blade
- Matching fork
- Free sharpening service
Cons
- Edge can chip on bone
- Costs far more than the Victorinox
4. Dexter-Russell 14-inch Duo-Edge Roast Slicer – Made in the USA for Brisket
Dexter-Russell has made cutlery in the United States since 1818, according to the company, from its factory in Southbridge, Massachusetts. This 14-inch roast slicer is built for the biggest cuts.
The listing describes a wide 14-inch blade with hollow-ground edges, which Dexter calls Duo-Edge, to reduce drag and tearing. The steel is Dexter’s own Dexsteel, and each knife is individually ground and heat-treated. The SofGrip handle is a textured, slip-resistant rubber with a built-in finger guard. The listing says the knife is made in the USA and NSF certified, a sanitation certification for commercial food equipment.
Fourteen inches is longer than most home cooks need, but on a whole packer brisket or a big bone-in ham it lets you slice the full width without sawing. The wide blade also works as a spatula to carry slices to the board.
Why we like it
- 14-inch wide blade for full-width brisket slices
- Hollow-ground Duo-Edge to reduce drag
- Made in the USA and NSF certified
- Slip-resistant SofGrip handle with finger guard
Key specifications
| Model | SofGrip roast slicer, 24283B (SG140-14WGEB-PCP) |
|---|---|
| Blade length | 14 in, wide |
| Edge | Duo-Edge hollow ground |
| Blade steel | Dexsteel high-carbon stain-free steel |
| Handle | SofGrip rubber, finger guard |
| Fork included | No |
| Made in | USA |
| Care and warranty | NSF certified; care not stated on listing |
Why we recommend it
It suits anyone who smokes whole briskets, cooks big hams or carves for a crowd, and wants an American-made restaurant knife built for that job.
Skip it if you mostly carve chickens and small roasts. At 14 inches it is awkward on a small board and hard to store, and the 12-inch Victorinox covers most home carving.
Pros and cons
Pros
- Longest, widest blade here
- Made in the USA
- Grippy commercial handle
Cons
- Too long for small jobs
- Needs a long drawer or knife guard
5. Global Model X 12-inch Brisket Slicing Knife – All-Steel, Made in Japan
Global is the Japanese maker known for knives with seamless stainless steel handles, and this is its 12-inch brisket slicer.
The listing describes a hollow-edged 12-inch blade with a thick spine and rigid construction for straight cuts without flex. The steel is Global’s own CROMOVA 18 stainless, hardened to 56 to 58 HRC, with a 10 to 15 degree edge. The handle is seamless stainless steel, which leaves no joint for food to collect in. The knife is made in Niigata, Japan, and comes with a felt-lined plastic blade guard.
A stiff blade suits brisket, where you want each slice the same thickness from end to end. Our boning knife guide includes a different Global knife, the heavyweight boning knife; this is a separate product for the other end of the job.
Why we like it
- Rigid 12-inch hollow-edged blade
- CROMOVA 18 steel at 56 to 58 HRC
- Seamless all-steel handle
- Blade guard included
Key specifications
| Model | Model X brisket slicer, G-108 |
|---|---|
| Blade length | 12 in |
| Edge | Hollow edge, 10 to 15 degrees |
| Blade steel | CROMOVA 18 stainless, 56 to 58 HRC |
| Handle | Seamless stainless steel |
| Fork included | No (blade guard included) |
| Made in | Niigata, Japan |
| Care and warranty | Not stated on listing |
Why we recommend it
It suits a barbecue cook who wants a premium Japanese slicer with a rigid blade and a hygienic, one-piece steel handle, and who already likes Global’s style.
Skip it if you dislike metal handles. A steel handle can feel slippery with greasy hands to some cooks, and the Victorinox and Dexter-Russell handles are made for grip.
Pros and cons
Pros
- Stiff blade for even slices
- One-piece steel construction
- Comes with a guard
Cons
- Metal handle is not for everyone
- Expensive for a single-purpose knife
6. Tojiro DP 9.4-inch Sujihiki Slicer – A Plain-Edge Japanese Slicer
Tojiro is a Japanese knife maker, and this is the slicer from its DP line. The sujihiki is the Japanese slicer: long, narrow and plain-edged.
The listing gives a 9.4-inch (24 cm) blade with a double-bevel, 50/50 edge, so it suits left- and right-handed cooks equally. It lists the steel as stain-resistant with a hardness of 60, plus or minus 1, on the Rockwell C scale, and the handle as composite wood. Knife retailers describe the DP line’s blade as a VG-10 core and list it as made in Japan, but the Amazon listing does not say either, so we leave them out of the specifications.
There are no scallops or dimples on this blade. A plain edge is easier to sharpen right to the heel, and a thin, hard sujihiki slices cooked meat cleanly; the trade-off is that lean meat can cling to the flat side a little more than with a granton blade.
Why we like it
- Plain edge that is simple to sharpen
- Hard 60 HRC steel, per the listing
- Double-bevel edge for either hand
- A sensible way into a Japanese slicer
Key specifications
| Model | DP sujihiki, F-805 |
|---|---|
| Blade length | 9.4 in (24 cm) |
| Edge | Plain, double bevel 50/50 |
| Blade steel | Stain-resistant steel, HRC 60 ±1 |
| Handle | Composite wood |
| Fork included | No |
| Made in | Not stated on listing |
| Care and warranty | Not stated on listing |
Why we recommend it
It suits a cook who sharpens their own knives and wants a plain-edged Japanese slicer for roasts, ham and smoked turkey breast.
Skip it if you want the listing to tell you everything. It gives little beyond length, hardness and handle, and at 9.4 inches it is short for a whole brisket.
Pros and cons
Pros
- Plain edge, easy to maintain
- Hard, thin blade
- Suits either hand
Cons
- Sparse listing details
- Short for brisket
- Hard edge can chip on bone
7. Mercer Culinary BPX 11-inch Granton Edge Slicer – Forged Steel for Less
Mercer Culinary makes knives aimed at professional cooks, and its BPX series is its line of butcher knives, built, the maker says, for consistent everyday use. This is the BPX 11-inch granton slicer.
The listing says the blade is precision-forged from high-carbon German steel and ice hardened for strength, with a mirror finish for smooth release. The handle is textured, glass-reinforced nylon for a non-slip grip. Mercer names ham, pork loin, turkey breast and prime rib as the jobs it is made for.
Eleven inches sits between the Wüsthof’s 8 and the Victorinox’s 12, which makes it a good all-rounder. Mercer asks for hand washing: wash with warm water and mild soap, rinse and dry straight away, and never put it in the dishwasher.
Why we like it
- Forged high-carbon German steel, per the listing
- Granton edge for release
- Non-slip glass-reinforced nylon handle
- Made for ham, turkey breast and prime rib
Key specifications
| Model | BPX granton slicer, M13721 |
|---|---|
| Blade length | 11 in |
| Edge | Granton |
| Blade steel | High-carbon German steel, forged, ice hardened |
| Handle | Glass-reinforced nylon |
| Fork included | No |
| Made in | Not stated |
| Care and warranty | Hand wash only (Mercer) |
Why we recommend it
It suits a cook who wants a forged slicer with a granton edge for less than the German and Japanese brands.
Skip it if you want dishwasher care. Mercer is clear that this knife is hand-wash only, and the Victorinox is the easier knife to look after.
Pros and cons
Pros
- Forged blade for the money
- Useful 11-inch length
- Grippy handle
Cons
- Hand wash only
- Country of manufacture not stated
8. Henckels Statement 2-Piece Carving Set – Knife and Fork on a Budget
Henckels is the value brand of Zwilling J.A. Henckels, the German cutlery company, and the Statement set is its low-cost carving knife and fork.
The listing says the set includes an 8-inch carving knife and a carving fork, with a single-piece, precision-stamped blade and a satin-finished edge. The blades are described as stain- and rust-free, and the listing says the set can be cleaned in the dishwasher or by hand. Zwilling’s product page lists the set as stamped and made in China, and the listing carries a lifetime warranty against manufacturer defects.
This is the set for a household that carves a turkey once or twice a year and wants a matching knife and fork without paying for forged steel. The blade is plain-edged and lighter than the forged Wüsthof.
Why we like it
- Knife and fork in one box
- Dishwasher or hand wash, per the listing
- Lifetime warranty against defects
- From a long-established cutlery company
Key specifications
| Model | Statement 2-piece carving set, 13551-002 |
|---|---|
| Blade length | 8 in |
| Edge | Plain, satin finish |
| Blade steel | Stainless, stamped (grade not stated) |
| Handle | Not stated |
| Fork included | Yes |
| Made in | China (Zwilling) |
| Care and warranty | Dishwasher or hand wash; lifetime warranty (listing) |
Why we recommend it
It suits a cook who needs a carving knife and fork for holidays and wants a known maker at a low cost.
Skip it if you carve often or slice brisket. A stamped 8-inch blade will not hold up to regular heavy use the way the forged and restaurant knives here do.
Pros and cons
Pros
- Low-cost matching set
- Easy care
- Lifetime warranty
Cons
- Stamped, lighter blade
- Short for brisket
- Few details on the handle
Granton edge or plain edge?
A granton edge, also sold as a hollow edge, Kullenschliff or hollow ground, has rows of shallow oval scallops ground into both sides of the blade. The makers say these trap a little air between blade and meat, so slices fall away rather than clinging. That helps most with moist, dense meat like brisket, ham and turkey breast. Five of the eight knives here have some version of it.
A plain edge, like the Victorinox, the Tojiro sujihiki or the Henckels Statement, has a smooth flat side. It is simpler to sharpen along its whole length and gives very clean cuts in firm, cooked meat. For most home cooks either works; if you carve a lot of brisket, choose granton.
Avoid serrated edges for carving. A serrated blade saws rather than slices and tears the surface of a roast. Save it for bread, which our guide to the best electric bread knife covers alongside electric carving knives.
How to choose a carving knife
Match the length to the biggest thing you carve. An 8 to 9-inch blade suits chickens, pork loins and small roasts. A 12-inch blade handles a turkey breast or a brisket flat in one stroke. A 14-inch blade is for whole packer briskets and hams.
Decide whether you want a fork. A carving fork steadies a roast at the table. If you carve on a board in the kitchen, tongs work too, and a single slicer is enough.
Choose the steel for how you cook. Swiss and German stainless knives like Wüsthof, Victorinox and Mercer are tougher and forgiving near bones. Japanese knives like Shun, Global and Tojiro are harder and thinner, and slice more finely, but need more care around bone.
Think about the handle. Brisket and roasts mean greasy hands. Textured plastic and rubber handles, like those on the Victorinox, Dexter-Russell and Mercer, grip best when wet.
Keep it sharp. A long slicer only works when it is sharp. A few strokes on a honing steel before each carving and a proper sharpening a few times a year keep it cutting; our guide to the best knife sharpener covers the options.
Use a board with a juice groove. A brisket or a turkey releases a lot of juice. A large board with a groove, like those in our guide to the best cutting board for meat, keeps it off the counter.
How we chose these eight carving knives
We started from what a restaurant kitchen asks of a slicing knife: enough length for the job, an edge that releases meat cleanly, a handle that holds when greasy, and a maker who stands behind the knife. Because people searching for carving knife brands want to know whose names to trust, we limited the list to established knife makers and left out the many anonymous brands sold only on Amazon. Every pick was in stock when we wrote this. We set aside carving knives that were low on stock, including several from Zwilling, Wüsthof, Global and Messermeister, and left out every knife already recommended in our boning knife, knife set and electric knife guides.
Specifications come from the Amazon listings and the makers’ own pages, including Victorinox’s product page, Zwilling’s page for the Henckels Statement set and Dexter-Russell’s company page. For the reviewers’ view we drew on America’s Test Kitchen’s slicing knife review. We have not used these knives ourselves; where we describe what an edge does, we say whose description it is.
Carving knife questions, answered
What are the best carving knife brands?
Victorinox, Wüsthof, Shun, Dexter-Russell, Global, Tojiro, Mercer Culinary and Henckels all make well-regarded carving and slicing knives. For most cooks, the Victorinox Fibrox 12-inch slicer is the one to buy; for a forged set with a fork, Wüsthof.
What is the best carving knife to buy for a turkey?
A 10 to 12-inch slicer, such as the Victorinox or the Mercer granton, lets you cut the breast off the frame and slice it across the grain in long strokes. If you carve at the table, a knife-and-fork set like the Wüsthof Classic is easier to serve with.
Which carving knife do reviewers rate highest?
America’s Test Kitchen names the Victorinox Fibrox Pro 12-inch Granton Edge Slicing/Carving Knife as the winner of its slicing knife review. That granton version was out of stock when we last checked, so our top pick is Victorinox’s plain-edge 12-inch Fibrox slicer.
Is a carving knife the same as a slicing knife?
They overlap. A carving knife is often 8 to 10 inches with a pointed tip for working around bones; a slicing knife is usually longer, often 11 to 14 inches, with a rounded tip for boneless roasts and brisket. Both do the same basic job.
Do I need a carving fork?
Not always. A fork helps steady a roast at the table and is part of a traditional carving set. In the kitchen, a pair of tongs or a clean towel to hold the roast works just as well.
Our pick for carving at home
Buy the Victorinox Fibrox 12-inch slicer if you want one knife for turkey, roasts and brisket. Choose the Wüsthof Classic set for a forged knife and fork at the table, the Shun Classic set if you prefer Japanese steel, and the Dexter-Russell 14-inch slicer if whole briskets are your weekend project. Before the roast, the right knife for breaking down meat is in our guide to the best boning knife, and for the rest of the block, see our best knife set picks.
Related guide: Best carving fork.
Related guide: Best carving set.
Related guide: Best brisket slicing knife.
And if you would rather leave the carving to someone else tonight, see the menu or call to order.