Slicing Knives: 5 of the Best in Our Global Collection

The slicing knife provides a valuable service by helping you finish and trim uncooked meats, fish, and fowl. It is equally helpful for portioning these same materials when cooked.

Explore our curated global collection of the best-slicing knives from France (K-Sabatier) and Finland (Roselli Knives).

k-sabatier paring knife 4in 1834

K-1834 8” Slicing Knife (20cm)

K-Sabatier Authentique 1834 Ltd.

Award-winning stainless steel blade, perfect for kitchen tasks that require scalpel precision.

k-sabatier slicing knife 10in 1834

K-1834 10” Slicing Knife (25cm)

K-Sabatier Authentique 1834 Ltd.

The ultimate table companion and BBQ knife for portioning cuts of meat.

k-sabatier slicing knife 7in k200 sheath

K-200 7.5” Slicing Knife (18cm)

K-Sabatier 200 Series

Perfect for fine-tuning raw and cooked foods in the kitchen, at the table or from the grill.

k-sabatier slicing knife 10in k200 sheath

K-200 10” Slicing Knife (25cm)

K-Sabatier 200 Series

Flexible blade, which is rare for 10-inch slicers. Perfect for preparing meat, fowl, or fish.

roselli butcher knife birch handle

Roselli Butcher’s Saber (25cm)

Heimo Roselli

The most useful meat-slicing knife you can purchase.

Knife Buyer Alert: The Roselli Saber is the Best Meat-Slicing Knife You Can Buy

During one of my visits with Heimo Roselli, I asked if he would look at a standard butcher’s slicing knife and if he would ever consider making one using his Roselli UHC / Wootz steel. As a result, we can present the Roselli Butcher’s Saber to you.

  • Roselli’s Saber is a butcher’s slicing knife with unmatched edge retention.
  • It’s made from Roselli UHC (ultra-high carbon), also called Roselli Wootz steel.
  • It’s available with a curly birch handle (first iteration) or a silicon-covered G10 handle, which provides a better grip when slicing meat.
  • At this price, there is no other knife that can match it.

Rest assured, this knife will outperform all other carbon steel slicing knives.

What is a Slicing Knife used for?

A slicing knife is used for effortlessly cutting thin slices of meat or vegetables in a single motion. It’s ideal for portioning cooked food and is more flexible than a carving knife, allowing for more controlled cuts. Typically in lengths from 7 to 15 inches, it provides versatility for various culinary needs.

The slicer’s service is twofold:

  1. Its length allows you to cut in a single motion rather than making a saw-like motion, which can have an uneven result.
  2. The narrow blade depth allows curved cuts in alignment with the shape being sliced during each pass.

Slicing knives 10 inches or shorter are versatile for accurately cutting softer vegetables and fruits during preparation.

Slicers made of stainless steel in the 6 to 12-inch range are the most versatile. Unlike carbon steel, stainless steel does not react with sugars or starches, preventing oxidation or enzymatic browning.

In addition, stainless steel allows you to focus on preparing and portioning your food for others without rushing to the sink to wash and dry your blade like carbon steel requires.

To clarify, we offer Roselli UHC / Wootz steel knives, which will outperform all other carbon steel knives in edge retention.

Choosing the Right Slicing Knife

Selecting the right slicing knife depends on your preferences. Here’s a breakdown to help you compare:

Slicing Knife Collection

Knife Making Method

Blade Material

Blade Length






K-Sabatier Authentique 1834 


Stainless steel

8” ( 20cm)

10” (25cm)

8” (100g)

10” (180g)

Full tang

57 – 58


8” ($120)

10” ($170)

K-Sabatier 200 

Stock Removal

Stainless steel

7.5” (18cm)

10” (25cm)

8” (124g)

10” (186g)

Full tang



8” ($185)

10” ($265)

Roselli Knives
(Butcher’s Saber)


Roselli UHC / Wootz steel

10” (25cm)


Narrowing tang

62 – 66

Curly birch or silicon-covered G10


There are a few things to consider before making your decision.

Blade Material: The best slicing knives for generalized use are the K-Sabatier stainless steel slicers (57-60 HRC).

  • You should seriously consider a carbon steel slicing knife like the Roselli Butcher’s Saber if you’re dealing with lots of meat materials because fats from the meat will protect your blade from oxidizing and rusting. That’s why we call it the ‘most useful meat-slicing knife you can purchase.’
  • A carbon steel slicer is not the best choice if you consistently work with vegetables. This is because the carbon steel’s interaction with sugars and starches in the vegetables can lead to enzymatic browning.

Blade Length: Length is a genuine consideration. Standard blade lengths range between 7 and 10 inches (our shop has slicers up to 15 inches). Select a length that aligns with your culinary needs, considering the type and size of food you often prepare.

  • Longer blades excel in specific tasks, narrowing their focus.
  • Shorter blades offer versatility, accommodating a broader range of animal or vegetable materials.
  • The 7.5-inch slicing knife in the K-Sabatier 200 Series is best if you prefer a compact blade. It’s ideal for smaller roasts, fowl, vegetables, and fruits, providing excellent control and maneuverability. At the same time, it offers much harder steel, a lighter feel, greater flexibility, and a thinner blade.
  • The 8-inch slicing knife in the K-Sabatier 1834 collection offers a similar range of uses as the 200 Series, but it has a slightly more pointed profile and a stiffer blade.
  • The 10-inch slicers (including Roselli’s Butcher Saber) are the best choice if you have larger hands and are handling more substantial cuts of meat and vegetables, allowing for long, smooth slices.

Sharp Blade: Make sure the blade is sharp because it’s more efficient and safer. A sharp knife enables clean, precise cuts, requiring less effort and pressure, and thus significantly reduces the risk of slipping or going off course.

  • All hacher&krain blades are double-cross ground, polished, sharpened, and ready for your first use.

Weight: The weight of a slicing knife is an essential factor to consider because it will impact comfort and control. Some people prefer lightweight knives, while others prefer a heftier feel.

  • Light (around 100 to 116 grams) – easy to manoeuvre and can reduce hand fatigue, favoured by those who work extensively and feel every motion.
    – At hacher&krain, we offer lightweight slicers ranging from 100 to 124 grams.
  • Heavier (around 128 to 186 grams) – feels sturdier and can manage more demanding tasks.
    – We offer heavier 10-inch K-Sabatier knives if you prefer a solid grip and robust handling, ranging from 180 to 186 grams.
    – The Roselli Butcher’s Saber is 155 +/- 5g

Handle: Look for a comfortable handle because you’ll be doing a lot of precise cuts and potentially applying a considerable amount of pressure, so having a good grip will prevent hand fatigue and enhance control and accuracy in slicing.

  • K-Sabatier’s slicing knives have traditional handles that have stood the test for 200 years. Many people who appreciate conventional European knife designs find these handles comfortable and practical.
    – The K-Sabatier Authentique 1834 collection features handles crafted with POM (Polyoxymethylene), renowned for their strength and stability. It’s designed for comfort, providing a secure grip and allowing for extreme pressure when necessary.
    – The handles of the K-Sabatier 200 knives are made from G10, a durable and moisture-resistant material, providing a reliable and controlled grip during use.
  • Roselli Butchers Saber’s come with a birch handle or a silicon-covered G10 handle.

Slicing Knife Care and Maintenance

Taking care of and maintaining a French paring knife is essential to ensure its longevity and optimal performance.

Quick Tips

  • Do not wash your knives in the dishwasher.
  • Do not apply hard pressure when honing your blades.
  • Always store your blades safely to prevent damage and accidents.


After using your Western Chef’s knife, it’s crucial to clean it. Never wash it in the dishwasher.

WHY? Because the sustained heat of the dishwasher’s sanitization cycle alters the hardness of the steel achieved by the tempering process.

Stainless steel or Molybdenum

  • Soak the stainless steel or Molybdenum blade before cleaning.
  • Wash the blade in hot water with your preferred detergent.
  • Thoroughly clean the handle and blade to remove raw materials.
  • You don’t need to worry about rusting during cleaning.
  • Using abrasives may scratch the surface, but it won’t affect performance.


Carbon steel

  • Avoid soaking carbon steel.
  • Wash the blade in hot water with your preferred detergent.
  • Immediately dry your blade because carbon steel is prone to rust or pitting when exposed to water for extended periods.

Using abrasives may scratch the surface, but it won’t affect performance.


We recommend storing your slicing knife in the sheath provided to protect the blade and prevent accidents. You can also store it safely on a magnetic knife strip for easy accessibility.

K-Sabatier blades come with a handmade French leather scabbard.

Sharpening & Honing

There are two rules of edge care. Regardless of the materials used to make the steel, its hardness determines which rule to follow.

1. Steel under 59 HRC:

  • Benefits from the honing process.
  • Honing is not sharpening; it is alignment.
  • Honing straightens the already-sharpened edge of a knife.
  • Honing does not remove steel, which is what sharpening does
  • Honing refines performance, extending the overall life of the knife

For the K-Sabatier Authentique 1834 collection, honing will maintain the existing edge alignment and extend the time between each sharpening. See K Sabatier’s 8” honing rod.

2. Steel over 59 HRC:

  • Strop your knife between sharpenings
  • There is no benefit from the honing process because the blade is too hard

No honing is necessary for the K-Sabatier 200 collection (60 HRC). The only thing to do in between sharpening is to strop your blade.

We offer a complimentary knife sharpening service for all blades purchased from hacher&krain.

Origins of the Slicing Knife

Slicing knives stand at the intriguing intersection of historical and industrial knife usage, evolving by shifting societal needs. In Europe and North America until the mid-18th century, carrying and using long, narrow blades for dining and daily tasks was common.

However, this practice transformed with the introduction of forks and the migration of people from rural to city areas. This marked a significant shift in the demands placed on knives as they adapted from traditional long blades to meet the evolving needs of a society embracing urban living and new dining practices.

At the same time, because of the rapid growth of cities, industrialization impacted all aspects of daily life and its needs. As related to knife usage, this meant the industrialization of animal slaughter and the fishing industry on land and at sea, which resulted in the change of knife needs and types for use in these new environments.

In the case of personal carry, folding knives replaced narrow fixed blades, often known as daggers. The demand for different blade lengths arose in industrial settings to serve specific production stations and tasks. This necessity drove the development of knife steel.

The meat-slicing knife is generally the more elegant tool and the more accurate compliment to the heavy brutality of cleavers, valued in the home and on the professional cook line.

Shop Our Collection

It is said that the slicing knife is the second most used knife in the French Kitchen. The slicer owes its reputation to versatility in executing precise, controlled cuts with its reduced blade depth.

At hacher&krain, we offer a wide range of slicing knives made through drop forging and stock removal methods, available in stainless and carbon steel. Our commitment is to provide top-notch quality and performance at unmatched prices, whether for home or professional use.

Available online or in our Toronto knife shop located at 256a Dupont St.