Knives
Carving Knives
Traditional meat carving is done with a long, narrow blade for a few reasons. First, a long blade is necessary for carving large roasts and for allowing longer strokes which creates thinner, even cuts. Second, the narrow blade gives the meat less surface to grab onto, causing the knife to glide through with little resistance. Finally, a thin blade is preferred for reduced resistance and because it creates a sharper edge.
DA BS-230 Bread Knife/Roast Slicer 9"
This 9″ bread and roast slicer has our signature rounded serrations for smooth, tear-free slices whether cutting a crusty loaf of bread, soft cakes, delicate pastries, or tender roasts. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.
BS-90 Bread/Roast Slicer 8¾"
This 9″ was the first serrated bread and roast slicer created by MAC. The revolutionary “scalloped” serrations cut through breads and roasts without tearing them apart. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.
CK-90 Carving Knife 9"
This large carving knife was originally designed as a large meat slicer but can double as a chef’s knife. The 9″ length is ideal for slicing roasts and cutting large fruits and vegetables such as melons and heads of lettuce or cabbage.
DA SL-240 Slicer/Fillet Knife 9½"
This 9½” slicer is great for slicing roasts but can also be used for filleting large fish.
MKS-105 Mighty Slicer 10¼"
This 10¼” Slicer is a French standard for slicing or carving cooked roasts. The long, narrow blade produces thin, even slices with ease. It can also be used to fillet large fish such as salmon, tuna, and halibut.
MSL-105 Mighty Slicer 10¼"
This 10½” Slicer is our version of the straight, dimpled slicer that is frequently used at carving stations and for thinly slicing fish. The long, narrow blade produces thin, even slices with ease and the curved blade shape allows the knife to fall through tender meats very quickly. The added dimples reduce drag which further allows this knife to cut through most proteins with little effort. It can also be used to fillet large fish such as salmon, tuna, and halibut.
SB-105 Bread/Roast 10½"
This 10½” bread and roast slicer is a favorite among professional chefs and home cooks. The revolutionary scalloped edge cuts through breads and roasts without tearing them apart. The extra long blade with a slight curve produces see-through-thin slices of bread and paper-thin roast beef. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.
SKS-105 Ultimate Slicer 10¼"
This 10¼” knife features a long, narrow blade for cleanly slicing roasts or filleting fish.
