The 5 Best Meat Slicer Knife Is The Highest Rated By Users of 2023

It's not over until the meat you just spent hours slow cooking is tender and juicy. If you use a dull knife to cut your brisket, the result will be a jumbled mess. Want to avoid meeting such a terrible end? Next, you'll want to make sure you have a high-quality knife to do the slicing.

Working in kitchens in some of America's top barbecue locales has given me the opportunity to hone my slicing knife skills. And now that I've made Memphis my permanent residence, my chopping boards are always full from the neighborhood barbecues. With this handpicked list of the greatest slicing knives currently available, I'd like to share some of that knowledge with you.

Out Top Picks: 

• Best Overall: Victorinox-Swiss-Army- 47645 Cutlery Fibrox Pro Slicing Knife
• Runner-up: Dalstrong Slicing & Carving Knife
• Best High-end: TUO Paring Knife
• Top Choice: PAUDIN Chef Knife
• High Quality: Rada Cutlery Tomato Slicing Knife

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1. Victorinox-Swiss-Army- 47645 Cutlery Fibrox Pro Slicing Knife

 

The 12" Victorinox Fibrox Pro Slicing Knife is the go-to for both amateur cooks and restaurant chefs because it is versatile enough to tackle almost any job. This knife is a must-have for any home chef thanks to its ergonomic grip, excellent weight and balance, and razor-sharp Granton Blade that seldom needs sharpening.

Feature

• Dimensions of the product are 17.38 x 1.75 x 0.75 inches
• Weight of Item: 1 pound
• Swiss manufacturer Victorinox
• ASIN B0000CFDB9

Pros

• A long, narrow blade enables ultrasmooth slicing.
• It has outstanding edge retention because to the high grade of its steel.
• Comfy, durable, non-slip handle

Cons

• Some owners report sharpening it before to the first usage.

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2. Dalstrong Slicing & Carving Knife

Sometimes, the affordability of a knife's functionality outweighs its aesthetics. But if you want to show off your cutting tools just as much as use them, you'll love Dalstrong's Phantom Series slicer. It looks and performs as perfectly as you'd like from a Japanese blade.

The blade of this slicer knife is made from high carbon Japanese steel, unlike any of the others in this review. Because of this, it has a greater degree of sharpness than the other stated slicers. However, it's also less adaptable as a result. This knife is so sharp that only seasoned grill masters should use it, thus novice chefs should stay away.

This Dalstrong blade has a wood-and-resin hybrid called pakkawood for its handle. The hardwood's aesthetic is preserved while its surface is rendered naturally slip-resistant. Its unusual d-shape design may be challenging for newcomers since it is typical of Japanese implements. Like before, only those who are proficient with knives should use this one.

The nitrogen hardening treatment that is used on all Dalstrong knives is impressive. It's the cherry on top of a high-quality blade, adding unprecedented longevity and edge retention. There is another another feature of Dalstrong's slicing knife that will win over seasoned cooks.

Feature

• The product's dimensions are 12 by 0.08 by 1.3 inches.
• Weight of Item: 13.86 pounds
• Manufacturer Dalstrong
• ASIN B07V2JQXSY

Pros

• The slicing knife with the sharpest blade in our review.
• Superior edge retention
• Stunning knife

Cons

• The grip is not as slip-resistant as my other two top selections.

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3. TUO Paring Knife

Finally, a knife, and this one is a beauty: a TUO carving knife. It measured 12 inches in length and tapered to a point, making it ideal for making clean, precise cuts and spearing meat for serving.

The blade is made of high-quality German steel, specifically a high-carbon stainless with excellent hardness and edge retention.

The pakkawood grip is attractive with its swirling design, and its ergonomic form is a pleasure to hold.

This is the greatest carving knife I have found for the price. It's not the highest-quality option out there, but it offers exceptional value—much more so than the comparable Kessaku model.

The modest curvature helps in slicing just about anything, making this knife more versatile than even the best carving knives.

Feature

• Product dimensions are one inch by one inch by one inch.
• Weight of Item: 3.36 Ounces
• Producer of Smart Cutlery
• ASIN B01GL5G6O6

Pros

• Very long blade (12").
• The tapered point is ideal for making precise cuts and spearing food.
• Excellent German carbon steel blade.
• Good Handling.
• Excellent pricing.

Cons

• Hardness might need some improvement.

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4. PAUDIN Chef Knife

Beautiful as it may be, I must emphasize that this is NOT a Damascus steel blade or even a competent imitator of that type of knife making. Steel quality is not indicated by the presence of a wave pattern, which is etched on (either with a laser or acid bath, the manufacturer does not say).

Nonetheless, it's a high-quality steel that can be sharpened to a razor's edge and keeps an edge well. If it is comfortable in your hand and your cutting technique, you may prepare any sort of cuisine with the blade of this 8-inch chef knife.

With its ergonomic design and well polished pakkawood (a cheaper but typically more durable wood core with layers of beautiful wood on top), the handle strikes a decent balance between beauty and durability.

Whilst I personally have my preference for a different kind of prep knife (after using a santoku knife for so long, regular chef's knives seem awkward to me), this knife is of excellent quality and would look lovely on a knife block or rack.

Feature

• The dimensions of the product are 203 by 45 by 2 inches.
• Weight of Item: 6.9 Ounces
• Manufacturer PAUDIN
• ASIN B07BK4YVB3

Pros

• Excellent carbon content stainless steel blade.
• Excellent pakkawood handle.
• Ergonomic and simple to grasp.
• Conveniently lengthy.
• Extremely aesthetically beautiful; equally effective as a decorative element as a functional knife.

Cons

• The manufacturer makes it tough for buyers to detect the "lying" in its waved pattern, deceiving them gently.

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5. Rada Cutlery Tomato Slicing Knife

This knife succeeds not via frills, such as electric cutting power, but rather by the superior quality of its blade. Designed specifically for tomato slicing (and other difficult fruits and vegetables which tend to get crushed rather than be sliced). The massive, abrasive serrations on this knife make short work of almost anything you can throw at it.

High carbon T420 stainless steel was used to make the blade, which is both exceedingly durable and maintains an edge exceptionally well.

This knife has an unrivaled blade quality. The handle, and not the blade itself, is where my biggest complaint lies. It's not terrible, but it's made out of a cheap resin mix that has a texture I don't really like.

The design is pleasant, however, with a finger grip that's second to none and a form that should suit the hand of everyone save those with abnormally huge palms.

Considering what you receive, the pricing is unquestionably fair; but, I would happily pay more for a nicer, more visually beautiful, and (most importantly) durable handle.

In the end, however, this knife has everything you could possibly want. A sturdy and sharply serrated blade that can be used to cut through anything.

Feature

• The product's dimensions are 12 by 2.12 by 0.5 inches.
• Weight of Item: 1.7 ounces
• Producer of Rada Cutlery
• ASIN B000H284LS

Pros

• Razor sharp.
• Holds an excellent edge.
• T420 stainless steel is high-quality and high-carbon.
• A sharp serration.

Cons

• Overall mediocre resin handle.

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It's not simple to choose a slicing knife, even if there are less to choose from than, say, chef's knives. So that you may make an informed decision while shopping, I'll go through the features I prioritize in a good slicing knife.

Materials

There is a direct correlation between the quality of the materials used and the lifespan and performance of the knife. There are three main characteristics of a knife's materials that I check for:

It's recommended that high carbon steel be used to craft the blade. This guarantees that the edge will remain sharp and resistant to wear for a longer period of time. Stainless steel is preferable due of its low maintenance requirements.
Hardwood or a high-quality synthetic composite should be used for the handle. The blade is more stable and the handle is more ergonomic as a result. If you can help it, stay away from plastic grips meant to save weight.
A complete tang should be used throughout the whole knife. The knife's strength and durability are increased by a factor of two when the metal of the blade is continued all the way through the handle.

Handle

It's not enough for a knife's handle to be constructed of high-quality natural or synthetic material; it also has to be ergonomically sound. Without actually handling the knife, it might be difficult to know whether this is the case. But, the handle form may give you a fair indication of how a knife will feel in your hand even if you have never held it. In most cases, your first impressions are correct about how you would feel about how unpleasant something really is. Choose a knife with a comfortable, well-fitting handle that complements the knife's overall design.

Blade

A knife's usefulness is directly proportional to the quality of its blade. In this case, the devil is in the details, since the performance of a blade may be drastically altered by altering only a few relatively insignificant characteristics. The blade of a slicing knife must have the following five characteristics for me to consider buying it:

Slicing blade length is crucial. If they're too short, it'll be difficult to make clean cuts. If it's too lengthy, you can accidentally bump into items while you're slicing. For me, between 10 and 12 inches is just right.

The ease with which your knife slices depends on the width of its blade. Less fat is more desirable.

When your knife is bendable, it can glide deftly through each slice.

Balance the weight of the handle and bolster with the weight of the blade. That brings us to our fifth and last characteristic:
The whole success of the knife's design rests on its balance. The meticulous planning and execution of each stage of its creation is what makes it so successful.

Prominence of Granton

A Granton edge is found on every high-quality slicing knife. These tiny indentations along the blade, also known as a scalloped edge, let it to glide effortlessly through cuts by trapping small amounts of air. Because of the decreased friction, food won't adhere to the knife. Do yourself a favor and avoid a slicing knife without a Granton edge.

Ergonomics

The frequency with which you use your knife depends on how well it fits in your hand. If using your slicer is satisfying, you'll discover more and more uses for it. If you find the process to be too difficult, you could decide that brisket isn't your favorite meat after all. Try to find knives that don't tip over easily. To counteract the unnaturally lengthy length of the blades, an ergonomically designed grip must be included.

Care

Slicing knives need little, but crucial, upkeep. You may extend the life of your knives by decades by ensuring they are kept dry and stored securely. If you wash them after each use or store them in a damp place away from other kitchen implements, you won't have to replace them as often. The absence of a designated knife drawer in the kitchen necessitates the purchase of a knife block or magnetic knife hanging strip for safekeeping.
Don't you want to know my golden guideline for how much you should spend on knives for your kitchen? You should invest more money into a knife if you want to use it often. That's why I put more emphasis on my chef's knife and less on my utility knives. As most home chefs don't need a very expensive slicing knife, I can't advocate spending more than $50 on one.

Slicers, Electric

Very sorry to disappoint you, but I can't help you with your question about electric cutting and slicing tools. Electric knives can't hold a candle to their traditional manual counterparts. They need an electrical outlet to function, produce jagged cuts, and are difficult to clean. Instead, I suggest you invest in a high-quality manual knife and master the art of slicing and carving. Overall, it's a far better experience and yields superior outcomes.

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Which slicing knife, now that you know what to look for, will you use at your next dinner party? One that's been stamped, forged, or maybe even doubles as a cake-slicer?

Choose one with a blade at least as long as your largest roast to avoid sawing when making horizontal cuts, and you'll be impressed with the results.

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