Carving Knives

The Dick Red Spirit Yanagiba is a single-bevel-style sushi and carving knife designed for the kind of precise, clean cuts that sashimi and fine fish preparation demands. The long, slender blade draws through boneless fish fillets in a single pulling motion, minimising tearing and producing clean slices with consistent thickness. It is made from high-alloy German stainless steel and carries a Rockwell hardness rating that allows the blade to hold a working edge through extended service without constant re-sharpening.

In a professional kitchen environment, this knife earns its place on the sushi counter or fish prep station. The blade geometry is optimised for the long, drawing cuts used in Japanese-influenced preparation, and it handles both delicate fish and larger fillets cleanly. It is not a general-purpose chef's knife — it is a specialist tool, and it performs best when used for the task it was designed for.

• Blade holds a sharp, clean edge through sustained prep sessions
• Reduces drag and tearing when slicing raw fish fillets
• Ergonomic round handle reduces hand fatigue during repetitive cutting
• Non-slip grip remains reliable in wet or damp prep conditions
• Hand-wash only — preserves the edge and finish for longer service life

There are no special installation requirements — this is a hand tool. The handle is moulded from high-quality plastic with an Asian-inspired round profile, which suits the grip style used in Yanagiba technique. It is worth noting that this knife should be hand-washed with a mild detergent rather than put through a dishwasher, as machine washing will shorten edge life and can affect the handle over time.

This knife is well suited to sushi chefs, fish prep specialists, and any kitchen producing sashimi, carpaccio, or thinly sliced fish dishes as part of regular service. It is a focused, single-purpose tool rather than a versatile everyday knife, and works best in the hands of someone familiar with the drawing-cut technique it is built around.

If you are building out a fish prep or sushi station and want to talk through which knives make sense for your style of service, we are happy to help.

The Dick 1905 Carving Knife is a fully forged knife built for precise slicing of large cooked meats — roasts, hams, poultry, and similar cuts that require clean, controlled movement through the blade. The 18cm blade length sits in a practical mid-range that suits most carving tasks without the unwieldiness of a longer slicer, and at 200g the knife carries enough weight to feel substantial in the hand without causing fatigue during extended prep or service periods.

Fully forged construction, in this context, means the blade, bolster, and tang are formed from a single piece of German steel rather than being stamped or assembled from separate components. In practice, this produces a knife that holds an edge well under repeated use and distributes weight evenly through the hand. The balanced steel rings connecting blade to handle contribute to the overall solidity of the knife and reduce flex during slicing — an important characteristic when working through denser cuts or carving at speed during service.

For kitchen teams, the practical advantages are straightforward:

• Consistent edge retention reduces the frequency of resharpening during service
• Full forging means the knife handles daily use without the blade-to-handle loosening that can occur with lesser construction
• The blade geometry suits smooth, long-draw slices rather than short chopping strokes — appropriate for roast and charcuterie work
• 200g weight provides feedback and control without fatiguing the wrist during extended carving

There are no installation requirements for a knife of this type, though carving knives in professional use benefit from regular honing with a steel and periodic professional sharpening to maintain their edge profile. This knife is suitable for most commercial kitchens where roasting and carving form part of the regular menu output — gastropubs, hotel restaurants, carvery operations, and catering kitchens are all typical environments. If your team is doing very high-volume carving consistently throughout service, a longer blade or heavier-duty forged option from the Dick range may be worth considering.

If you are building out a knife set or are unsure which blade length best suits your prep and service setup, we are happy to talk it through.

The Victorinox wooden handled carving knife is a professional kitchen blade intended for slicing and carving cooked meats, poultry, and larger cuts with clean, consistent strokes. The carbon stainless steel blade holds a sharp edge well and responds reliably to honing, making it practical for regular use in a working kitchen rather than as an occasional-use piece.

In service, a well-balanced carving knife reduces fatigue during extended prep sessions. The riveted rosewood handle provides a secure, comfortable grip and has long been a preferred choice among chefs who value the feel of a traditional handle over modern composite materials. It is worth noting that the rosewood handle is not suitable for dishwasher cleaning — hand washing and prompt drying will preserve both the handle and the blade edge.

• Carbon stainless steel blade suitable for regular honing and resharpening
• Riveted rosewood handle for a secure, traditional grip
• Well suited to carving roasts, poultry, and large cooked cuts
• Lightweight enough for extended prep use without excessive fatigue
• Requires hand washing — not dishwasher safe

This knife is a practical choice for chefs, deli counters, carvery operations, and kitchen teams where a reliable, well-made carving knife is needed for daily use. It sits within Victorinox's professional range, which spans a broad selection of blade types and handle options — if you need guidance on building out a knife kit or matching blade styles to specific prep tasks, the team is happy to help.

The Vogue Soft Grip Carving Knife has a 19.5cm high carbon stainless steel blade, forged rather than stamped, which gives it a more consistent edge and a solidity that makes a noticeable difference when carving through joints, poultry, and larger cuts of cooked meat. It is a practical, workhorse knife suited to everyday service use rather than a specialist or decorative piece.

In a working kitchen, the quality of a carving knife shows most clearly during service when speed and control both matter. The forged construction and wide bolster help with balance, reducing the hand fatigue that builds up over a long shift when carving repeatedly to order. The fine edge holds well with regular honing, and the high carbon content in the steel supports edge retention better than lower-grade stainless alternatives.

• Balanced weight distribution helps with controlled, consistent carving strokes
• Soft ergonomic handle reduces grip fatigue during extended use
• Forged blade construction provides durability under regular daily use
• Fine edge suits clean slicing through roasts, poultry, and cooked joints

The handle is designed to sit comfortably across different hand sizes, and the soft grip material gives reasonable purchase even in wet conditions. One practical note: this knife is not recommended for dishwasher cleaning. Hand washing and prompt drying will preserve both the blade edge and the handle over time — standard practice for any quality kitchen knife.

This knife is well suited to small to medium kitchens, pub kitchens, and catering operations where a reliable general carving knife is needed without a large outlay. For kitchens with high-volume carving demands or specialist butchery work, a heavier-duty or longer blade may be worth considering.

If you are putting together a knife kit or replacing worn stock and want a straightforward recommendation, we are happy to help.

The Victorinox Fibrox carving knife is a long-established workhorse in professional kitchens. The 28cm blade is ground from ice-tempered high carbon stainless steel, giving it the edge retention needed for repeated daily use across a full service. The Fibrox handle — Victorinox's proprietary non-slip nylon — provides a secure, comfortable grip even when hands are wet or greasy, which matters in a working kitchen environment.

In practice, this knife handles the repetitive demands of carving roasted joints, slicing cooked meats, and portioning for service without the blade fatiguing quickly. The weight is balanced well for extended use, and the blade length suits large cuts without feeling unwieldy. It is dishwasher safe, though hand-washing and prompt drying will extend the edge life noticeably.

• Reliable edge retention through extended service periods
• Non-slip handle reduces fatigue and improves control when wet
• Dishwasher safe for kitchen hygiene compliance
• Suitable for carving, slicing, and portioning cooked proteins
• Proven durability across high-turnover professional kitchen environments

There are no unusual installation or storage requirements. Standard knife storage — a magnetic strip, knife block, or blade guard — applies. As with all professional knives, regular honing with an appropriate steel will maintain performance between sharpenings.

This knife is well suited to chefs and kitchen teams looking for a dependable, well-priced carving knife that will hold up under daily commercial use. It is a sensible choice for contract catering, pub kitchens, hotel restaurants, and any operation that carves and portions regularly. For operations with specialist butchery or high-volume meat processing needs, a more task-specific blade may be worth considering.

If you are building out a knife kit or want guidance on which blades best suit your operation, the team is happy to help.

The Victorinox Fibrox carving knife is a 25.4cm professional kitchen knife designed for slicing and portioning cooked meats, poultry, and similar proteins. It is part of Victorinox's long-established Fibrox range, which has been a standard choice in commercial kitchens for many years — valued for its consistency, durability, and straightforward maintenance rather than any particular novelty.

The blade is made from ice-tempered high carbon stainless steel, which holds an edge well under repeated daily use and resists the corrosion that comes with a busy kitchen environment. At 200g, the knife sits at a practical working weight — substantial enough to feel controlled through a full joint or roast, without causing fatigue during extended prep or carving service. The Fibrox handle is a familiar feature of this range: the textured nylon grip performs reliably in wet or greasy conditions, which matters during service when hands are rarely fully dry.

• Performs consistently through repeated portioning and carving tasks
• Dishwasher safe, which suits high-turnover kitchen routines
• Non-slip handle reduces handling risk in wet service conditions
• Edge retention reduces the frequency of resharpening during a shift
• Well-established in professional kitchens across a wide range of settings

This is a carving knife suited to most commercial kitchen environments — from pub kitchens and hotel restaurants to contract catering and care settings. It is a practical, mid-weight option for regular carving duties. Kitchens with very high carving volumes or specialist butchery work may want to consider whether a longer or heavier blade would be more appropriate for their specific workflow.

If you are equipping a new section or replacing a knife roll and want to talk through which blade lengths and profiles make sense for your operation, the team is happy to help.

The Vogue Tsuki Series 8 is a 20.3cm carving knife produced from Japanese stainless steel. It sits within Vogue's premium Tsuki line, which is aimed at professional kitchen environments where blade performance and day-to-day durability matter. The carving knife format is a long-established workhorse in commercial prep and service — used for slicing joints, portioning roasted meats, and working through larger cuts with consistent, controlled strokes.

Japanese steel is generally chosen for its ability to hold a fine edge under regular use. In a busy kitchen, that translates to less frequent sharpening and more predictable cutting behaviour across a service. The blade length is practical for most carving tasks without being unwieldy — long enough to work through a decent-sized joint in smooth, single passes, but manageable for cooks working at speed.

The metal handle contributes to an even weight distribution along the full length of the knife, which reduces fatigue during extended prep sessions. It also simplifies hygiene maintenance — there are no handle joins or rivets of the type that can harbour food residue, and the construction stands up to commercial dishwashing routinely.

• Even weight distribution reduces hand fatigue during extended prep
• Metal handle construction suits commercial dishwasher use
• Japanese steel blade retains its edge under regular professional use
• Suitable for carving joints, portioning roasted meats, and general slicing tasks

This knife is a practical choice for chefs who want a reliable, well-balanced carving blade without unnecessary complexity. If you're equipping a full brigade or putting together a knife roll from scratch, it's worth speaking with the team about the broader Tsuki range.

The Victorinox Fibrox Serrated Carving Knife is a professional-grade carving knife from Victorinox's long-established Swiss cutlery range. The serrated edge is designed to cut cleanly through roasted meats, poultry, and breads without tearing, making it a practical choice for carving stations, carvery service, or general prep work where a clean slice is essential.

In a working kitchen environment, the carbon stainless steel blade holds an edge reliably through sustained use, and the serrated profile reduces the need for frequent re-sharpening compared to a plain edge — a practical advantage during busy service periods. The Fibrox handle is a well-regarded feature of this range: the textured nylon construction provides a secure, anti-slip grip even when hands are wet or greasy, which matters in a working kitchen where safety and control go hand in hand.

• Serrated edge maintains cutting performance between sharpenings
• Secure grip reduces fatigue and improves control during extended carving
• Carbon stainless steel resists corrosion in a busy kitchen environment
• Lightweight at 150g, reducing hand fatigue during longer prep sessions

At 22.2cm, the blade length is well suited to carving larger joints and whole birds. It is a sensible all-round choice for commis and senior chefs alike. For kitchens requiring a longer reach or a plain-edge carving knife, other options in the range are worth considering.

If you're building out a knife kit or want to discuss which blade profile best suits your service style, the team is happy to help.

The Victorinox Fibrox carving knife is a long-established workhorse in professional kitchens. Produced by Victorinox in Switzerland, it is built around an ice-tempered high carbon stainless steel blade that holds a reliable edge through repeated daily use. The Fibrox handle — Victorinox's textured nylon grip — provides a secure hold even when hands are wet or greasy, which matters considerably during a busy service.

At 30.5cm, the blade length is well suited to carving larger joints, portioning roasts, or working through whole birds with clean, controlled strokes. The balance and rigidity of this knife make it a practical choice for prep and service use alike, and its weight of 270g sits comfortably for extended periods without causing undue fatigue.

In a commercial kitchen environment, a few practical points are worth noting:

• Ice-tempered blade retains a sharp edge under sustained daily use
• Fibrox handle rated dishwasher safe, supporting standard kitchen hygiene routines
• Non-slip grip reduces handling risk when working with wet hands or fats
• Blade length supports clean single-stroke carving on larger cuts
• Lightweight enough for prolonged use during high-volume service periods

This knife is dishwasher safe, which simplifies cleaning and helps kitchens maintain hygiene standards without relying on hand-wash-only protocols. That said, regular honing will extend the edge life and reduce the frequency of professional sharpening.

The Victorinox Fibrox range is a sensible choice for most professional kitchen settings — from hotel restaurants and pub kitchens through to contract catering operations. It is particularly well regarded where value and reliability matter more than premium aesthetics. For kitchens requiring specialist boning, filleting, or portioning knives, the wider Victorinox range offers complementary options worth considering alongside this one.

If you are equipping a kitchen and want guidance on building a practical knife kit, the team is happy to help you work out what you actually need.

The MAC CK-90 is a 23cm carving knife from MAC's Original series, manufactured in Japan. It is designed primarily for slicing cooked and raw meats cleanly and with control, and is also well suited to breaking down large vegetables such as whole cabbages or lettuces where a longer blade helps complete the cut in a single draw.

MAC knives have a long-standing reputation in professional kitchens for holding a keen edge and offering a balance between a Western-style weight and the thinner geometry of a Japanese blade. The CK-90 sits comfortably in that position — light enough for extended prep work without feeling insubstantial, and precise enough for portion-accurate slicing during service.

In practical terms, the knife performs reliably across a range of daily carving tasks:

• Clean slicing through roasted joints with minimal tearing or drag
• Controlled cutting on large vegetable prep without the blade flexing mid-stroke
• Comfortable grip during longer prep sessions, reducing hand fatigue
• Consistent edge retention with regular honing between services

Like all MAC knives, the CK-90 is hand wash only — dishwasher use will degrade the edge and handle over time. This is worth factoring into kitchen workflows where knives go through pot wash routinely. The blade responds well to a whetstone or sharpening steel and can be maintained to a high standard with straightforward care.

This knife is a practical choice for chef-led kitchens, butchery prep sections, and catering operations where carving accuracy matters. It is not a heavy-duty boning or cleaving tool, and kitchens handling very high volumes of carcass work may find a more robust dedicated option better suited to the workload.

If you are building out a knife set or unsure which blade length or profile fits your prep setup, we are happy to talk it through.

The Victorinox Fibrox Extra Broad Carving Knife is a professional-grade carving knife designed for the demands of commercial food preparation. The 20.3cm carbon stainless steel blade is wider than a standard carving knife, giving the cook more surface area to support and control larger joints, roasts, and whole birds during slicing.

In a busy kitchen environment, the extra broad blade earns its keep during service. The additional width reduces the number of passes needed to slice cleanly through large cuts of meat, and the blade geometry helps produce consistent, even slices with less tearing — useful when presentation matters and pace is required simultaneously. The carbon stainless steel construction holds a working edge well under regular use, and the blade responds reliably to routine honing between services.

The Fibrox handle is a practical feature worth noting in a commercial context. It is designed to remain secure when wet or greasy, which matters when handling fatty cuts or working quickly through a busy service period. The handle also meets food safety requirements for professional use and withstands repeated cleaning without deteriorating.

• Extra broad blade supports controlled slicing of large joints and whole cuts
• Carbon stainless steel blade holds a reliable working edge with regular honing
• Fibrox handle provides a secure grip in wet or greasy conditions
• Lightweight build at 190g reduces fatigue during extended prep and carving sessions
• Straightforward to clean and maintain as part of daily kitchen hygiene routines

This knife is well suited to professional kitchens where carving is a regular part of service — carvery operations, event catering, pub kitchens, and hotel restaurants will find it a practical everyday tool. It is a single-purpose knife rather than an all-rounder, so kitchens looking for a more versatile blade should consider a different profile alongside it.

If you are building out a knife kit or want to discuss which profiles suit your kitchen's prep workload, the team is happy to help you work through the options.

The Victorinox Fibrox carving knife is a dependable workhorse blade from one of the most consistently trusted names in professional kitchen cutlery. The 19cm blade is a practical length for carving and portioning roasted meats, poultry, and larger cuts — long enough to work efficiently through a joint in a single draw, but manageable enough for precise, controlled slicing during plating.

The blade is produced from ice-tempered high carbon stainless steel, which gives it a hard, lasting edge without becoming brittle. In a busy kitchen environment, this matters — a blade that holds its edge through a long service reduces the frequency of resharpening and keeps portion consistency tight. The steel also resists corrosion well, which is relevant in kitchens where knives move between wet prep environments and storage repeatedly throughout the day.

The Fibrox handle is the detail most chefs notice first. It is moulded from a textured nylon that maintains grip when wet or greasy — a genuine practical consideration in a live service environment. The handle is also dishwasher safe and resists the warping and cracking that can affect wooden-handled knives over time in commercial use.

• Good edge retention reduces resharpening downtime during service
• Non-slip handle maintains safe grip in wet conditions
• Resists corrosion through repeated washing and wet prep use
• Lightweight at 110g, reducing fatigue during extended prep
• Dishwasher safe — straightforward to include in standard hygiene routines

At 110g, it sits comfortably in the lighter end of the professional knife range, which suits chefs doing extended prep sessions where cumulative fatigue is a real consideration. It is not a specialist butchery knife and is not designed for heavy bone work, but for general carving and portioning duties it is a reliable, well-balanced tool suited to most professional kitchens.

If you are equipping a full section or want guidance on building out a knife kit that works practically for your operation, we are happy to help point you in the right direction.

The Victorinox wooden handled carving knife is a long-established professional kitchen tool, widely used in commercial kitchens for portioning roasted meats, poultry, and larger cuts. The 30.5cm blade provides the reach needed to carve cleanly through full joints in a single stroke, reducing the ragged edges and lost yield that come from shorter or less rigid blades.

The blade is produced from ice-tempered high carbon stainless steel, a construction that supports a fine, lasting edge under the repeated use typical of busy service periods. High carbon content aids edge retention, while the stainless element provides corrosion resistance in a kitchen environment. The blade will take a keen edge when dressed on a steel, and responds well to regular honing as part of a knife maintenance routine.

The riveted wooden handle offers a secure, balanced grip during extended carving work. It is worth noting that wooden handles are not suitable for dishwasher cleaning — hand washing and drying after service is the correct method, which also helps preserve the handle over time.

• Long blade suited to carving full joints cleanly and efficiently
• High carbon steel construction supports a sharp, durable cutting edge
• Traditional riveted handle provides grip and balance during extended use
• Straightforward to maintain with a hand steel as part of daily prep
• A practical choice where a reliable, well-made carving knife is needed daily

This knife is well suited to restaurant kitchens, hotel operations, and catering teams where carving is a regular part of service. For sites requiring a full carving set or a range of professional knives, it is worth discussing the wider Victorinox range with the team.

If you have questions about which blade length or handle type best suits your kitchen's workflow, we are happy to help before you order.

The Victorinox wooden handled carving knife is a short-bladed carving knife designed for portioning and serving cooked meats at the pass or front-of-house. The 12cm stainless steel blade is well proportioned for carving joints such as pork, beef, gammon, or poultry, offering enough length to work cleanly through smaller cuts without the unwieldiness of a full-length carving knife.

Victorinox knives are widely used across professional kitchens and catering operations, and this model carries the same reliable edge retention and blade quality the brand is known for. The shorter blade suits situations where control and precision matter more than stroke length — a busy carvery station, a hot counter service, or a chef portioning to order during service.

The wooden handle gives a traditional aesthetic that works well in front-of-house or open-kitchen settings where presentation counts. It is comfortable to hold during repetitive carving tasks, though it is worth noting that wooden handles are not suitable for dishwasher cleaning and will require hand washing and careful drying to maintain condition over time.

• Consistent edge retention suited to regular professional use
• Comfortable grip during repetitive carving tasks at service
• Compact blade length for controlled portioning of smaller joints
• Traditional wooden handle suited to carvery or front-of-house presentation
• Stainless steel blade resists staining and is straightforward to maintain

This knife is well suited to carvery operations, pub kitchens, and catering functions where a practical, good-quality carving knife is needed without the need for a longer blade. If your operation involves carving very large joints continuously through extended service periods, a longer-bladed or more heavy-duty option may be worth considering.

If you are building out a knife kit and want to make sure you are selecting the right blades for the work your kitchen does, we are happy to talk it through.

The Victorinox Fibrox carving knife is a professional-grade knife designed for slicing and portioning cooked meats, poultry, and other proteins in a commercial kitchen environment. The blade is manufactured from carbon stainless steel, ground to a fine edge that handles repetitive cutting tasks cleanly and consistently. It is part of Victorinox's long-established Fibrox range, which has been a reliable choice in professional kitchens for many years.

In service, this knife holds up well under the repeated use that a busy kitchen demands. The blade retains a working edge through consistent daily use, and the Fibrox handle — Victorinox's textured nylon grip — performs reliably whether hands are dry or wet, which matters during a busy service period when conditions are rarely ideal.

• Carbon stainless steel blade takes and holds a sharp edge well
• Fibrox handle provides a secure grip in wet or greasy conditions
• Lightweight at 140g, reducing fatigue during extended prep work
• Dishwasher safe, supporting kitchen hygiene standards
• Consistent blade geometry suits repetitive portioning and carving tasks

At 21.6cm, the blade length is practical for most carving applications without being unwieldy. It is worth noting that this knife is suited to carving and slicing duties rather than heavy butchery or bone work — for those tasks, different blades are more appropriate. The dishwasher-safe construction is a practical consideration for kitchens where knife hygiene protocols require machine washing, though hand washing and prompt drying will extend the blade's working life.

This knife is a sensible everyday choice for catering operations, contract caterers, and kitchen teams who need a dependable carving knife that is straightforward to maintain. If you are equipping a full section or have questions about knife selection for a specific role, we are happy to help you choose the right tools.

The Dick Superior carving knife is a professional-grade slicing tool designed for breaking down roasts, joints, and larger cuts with clean, controlled strokes. The stainless steel blade holds an edge well under regular use and is straightforward to maintain with standard knife-sharpening equipment. The riveted handle provides a secure, stable grip during extended carving work.

In a busy kitchen environment, a reliable carving knife needs to perform consistently through service without the handle becoming uncomfortable or the blade pulling rather than slicing. The Superior series is built with those demands in mind — the balance between blade and handle supports a natural cutting motion, which reduces fatigue during high-volume carving sessions such as carvery service or large-function plating.

• Stainless steel blade resists corrosion and holds a working edge through regular service
• Riveted handle construction stays secure even with repeated washing and heavy use
• Blade length suited to carving joints, roasts, and larger portioned cuts cleanly
• Classic profile works with standard sharpening steel and whetstone maintenance
• Balanced for controlled, single-stroke slicing to improve portion consistency

From a practical standpoint, this knife is dishwasher-tolerant but hand-washing will extend blade and handle life. It should be stored on a magnetic strip or in a knife roll rather than loose in a drawer. It is well suited to professional kitchens running regular carvery or roast service, and is a reasonable everyday workhorse for any kitchen needing a dependable carving knife without unnecessary complexity.

If you are equipping a full knife station or are unsure which blade length best suits your service style, the team is happy to talk through the options with you.

The Victorinox Fibrox Serrated Carving Knife is a 25.4cm professional carving knife built for everyday use in commercial kitchens. It combines an ice-tempered high carbon stainless steel blade with a serrated edge, making it well suited to carving roasted meats, poultry, and larger cuts where a clean slice matters as much as speed of service.

In a busy kitchen environment, the serrated edge does consistent work across a range of proteins — particularly useful where carving is done at pace during service and the knife may not be resharpened between sittings. The Fibrox handle is a practical choice for professional settings: the non-slip nylon construction maintains grip even when wet or greasy, which matters during prolonged carving stints or high-turnover service periods.

A few practical points worth noting for kitchen teams considering this knife:

• Ice-tempered high carbon stainless steel blade holds an edge well under regular use
• Serrated edge reduces the need for frequent resharpening in busy service conditions
• Non-slip Fibrox handle performs reliably when hands are wet or greasy
• Lightweight at 210g, reducing fatigue during extended prep or carving work
• Dishwasher safe, supporting standard kitchen hygiene routines

At this size, the knife is appropriate for most professional kitchens handling meat carving as part of regular service — from pub kitchens and hotel restaurants through to contract catering operations. It is a practical, mid-weight option rather than a heavy-duty butchery tool; operations carving very large volumes at high frequency may want to consider a broader range of blade profiles alongside this one.

If you are equipping a new section or reviewing your knife kit, our team is happy to talk through what works well in different kitchen environments.

The Victorinox carving knife with wooden handle is a professional-grade knife designed for portioning and carving cooked and raw meats with precision. The 19cm blade length gives sufficient reach for most joints and larger cuts without being unwieldy, making it a practical everyday tool in a working kitchen rather than a specialist-only item.

Victorinox blades are ground from high-carbon stainless steel and hold an edge well under regular professional use. The rosewood handle provides a secure, comfortable grip and is well suited to extended prep sessions where hand fatigue becomes a factor. It is worth noting that the wooden handle is not dishwasher safe — these knives should be hand washed and dried promptly to maintain both the blade edge and the handle condition over time.

In practical terms, this knife suits kitchens that carve to order or break down larger cuts during service or prep. It is commonly used in carvery operations, hotel kitchens, and restaurant prep sections. For sites with very high carving volume or specific butchery requirements, a longer blade or a heavier-duty carving set may be worth considering.

If you are building out a knife kit or are unsure whether this blade length suits your prep requirements, we are happy to help you choose the right combination before you order.

The Vogue Tsuki Series 7 carving knife is a professional-grade blade built around a Japanese VG-10 stainless steel core. VG-10 is a high-carbon steel commonly chosen for professional knives because it holds an edge well under regular use, reducing the frequency of resharpening during a busy service. The core is hardened to 60 HRC, which sits at the firmer end of the scale for kitchen knives and contributes to that edge retention. Two outer layers of Damascus steel provide both corrosion resistance and the distinctive patterned finish associated with this construction method.

In practical kitchen use, a knife at this hardness level performs well for carving and slicing tasks — breaking down joints, portioning cooked meats, and working through denser raw cuts cleanly. The trade-off with harder steels is that they can be more brittle than softer alternatives, so this knife is best suited to slicing and carving rather than heavy chopping or working against bone.

The handle is formed from micarta resin, a composite material that offers a secure, non-slip grip even when wet or greasy — a relevant consideration in a working kitchen environment. The black finish gives it a clean, professional appearance that suits most brigade setups.

• VG-10 core holds a fine edge through extended prep sessions
• Damascus outer layers resist corrosion in wet kitchen conditions
• Micarta resin handle stays secure with wet or greasy hands
• Well balanced for carving and portioning tasks
• Hardness level suits detail work rather than heavy-duty butchery

If you are building out a knife kit or unsure which blade profile best suits your prep requirements, the team is happy to talk through the options.

The Victorinox 22cm carving knife is a long-established choice in professional kitchens, particularly where precise, clean slicing through roasted meats, poultry, or large cuts is a regular part of prep and service. The blade is forged from high-carbon stainless steel and maintains a reliable edge through sustained daily use. The riveted rosewood handle provides a secure, balanced grip that most kitchen professionals find comfortable during extended carving work.

In practice, this knife performs well in environments where carving is done to order — carvery operations, hotel banqueting, pub kitchens, and catering firms handling roasts or whole joints will find it a dependable everyday tool. The blade length suits large cuts without being unwieldy, and the balance point makes controlled, thin slicing achievable with less effort than shorter alternatives.

• Reliable edge retention through regular sharpening and daily use
• Riveted handle construction holds firm under continuous grip pressure
• Blade length suited to whole joints, poultry, and large roasted cuts
• Comfortable for extended carving sessions during service
• Proven Victorinox build quality trusted across professional kitchens

One important consideration: the rosewood handle is not suitable for dishwasher use. Hand-washing and thorough drying will preserve both the handle and the blade edge, and is standard practice for quality knives in professional settings regardless. Storage in a knife roll or on a magnetic strip is advisable to protect the edge between uses.

This knife is well suited to chefs who carve regularly and want a reliable, well-balanced tool at a sensible price point. If your operation demands constant heavy-duty butchery rather than finishing carving, a stiffer or more specialised blade may be worth discussing.

If you're unsure whether this is the right knife for your kitchen's specific workflow, we're happy to talk it through.

This two-piece set from Victorinox pairs a serrated bread knife with a carving knife, both fitted with polished wooden handles. It is a straightforward, practical choice for kitchens that need reliable, general-purpose blades for bread service and meat carving without investing in a larger knife block or roll.

Victorinox knives are well regarded in professional kitchens for holding an edge through consistent daily use. The serrated blade on the bread knife handles crusty loaves and pastry cleanly without tearing, while the carving knife's pointed tip and flat edge follow the grain of cooked joints accurately. Neither knife is specialised to the point of being narrow in application — both earn their place on a prep station.

The wooden handles are manually polished and offer a secure grip during extended prep work. Stainless steel blades resist corrosion and clean easily by hand, though like all wooden-handled knives, dishwasher use should be avoided to preserve the handle finish and blade set over time.

• Serrated bread knife slices cleanly through crusts and pastry
• Carving knife suited to portioning cooked meats with precision
• Polished wooden handles provide a firm, comfortable grip
• Stainless steel blades resist corrosion with regular hand washing
• Compact two-piece set suited to sections with limited knife storage

This set suits smaller operations, front-of-house carving, or as a practical addition to a section that needs reliable daily knives without building out a full knife kit. Kitchens with heavier prep volumes or more varied cutting tasks may find a broader set or individual specialist blades more appropriate.

If you are equipping a new kitchen or replacing knives across multiple sections, it is worth having a conversation about what combination of blades suits your menu and service style — we are happy to help you work that out.

The Victorinox Swibo carving knife is a professional-grade blade designed for portioning and slicing cooked meats in commercial kitchen environments. The yellow handle identifies it as part of a colour-coded system commonly used in professional kitchens to separate cooked meat handling from raw preparation, supporting food safety protocols without relying on memory or labelling alone.

In practice, this knife is well suited to carving stations, carvery-style service, and high-volume meat portioning during busy service periods. The blade length offers enough reach for clean, even slices across larger cuts without excessive sawing, which reduces waste and keeps presentation consistent under pressure.

• Yellow handle supports colour-coded HACCP food safety systems
• Suited to carving cooked joints, roasts, and larger portioned cuts
• Comfortable grip design reduces fatigue during extended prep and service
• Durable Victorinox blade construction holds an edge under regular professional use
• Easy to clean and compatible with standard commercial dishwasher cycles

There are no significant installation considerations for a knife of this type, but it is worth ensuring staff are familiar with the colour-coding system in use across your kitchen to get the full benefit of cross-contamination control. Blade maintenance — regular honing and correct storage — will extend edge life noticeably in a busy environment.

This knife is a practical choice for kitchens running carvery service, banqueting, or any operation that handles significant volumes of cooked meat. For kitchens requiring a fuller set of colour-coded blades across multiple food groups, it sits naturally within the broader Victorinox Swibo range.

If you are putting together a colour-coded knife set or have questions about which blade profiles suit your prep workflow, the team is happy to help you work through the options.