Slicer Knives

The F. Dick Premier Plus slicer is a long, narrow-bladed knife designed for portioning cooked meats, whole fish, and larger protein cuts where a clean, single-draw slice is the priority. At 21.6cm, the blade has enough length to work through substantial joints and roasts without the need to saw back and forth, which helps produce tidier cuts, reduces waste at the carving station, and keeps presentation consistent during service.

The Premier Plus range uses chromium-strengthened stainless steel with forged rather than stamped construction. Forging contributes to better edge retention over repeated daily use, and the blade responds well to regular honing as part of a standard knife-care routine. The knife sits at 160g — a practical weight that feels controlled in the hand without causing fatigue during extended carving sessions.

• Forged chromium steel supports consistent edge retention with routine honing
• Blade length allows clean portioning of roasts, whole fish, and larger cuts
• Chromium content provides good corrosion resistance in wet kitchen conditions
• Balanced weight reduces hand fatigue during extended prep and service
• Straightforward to maintain within a standard professional knife-care routine

This knife is a reliable everyday tool for restaurants, hotels, and contract catering operations that need a dependable slicer at the carving station. It sits within the mid-range professional tier of the Dick range — kitchens with more demanding volume requirements or those looking for a lighter entry-level option will find other blades in the wider range worth considering.

If you are putting together a knife kit or want a steer on which blade lengths and profiles suit your prep workflow, the team is glad to help you work through it.

The MAC Chef Series Sujihiki (SL-115) is a Japanese-made slicing knife with a 29cm blade, designed specifically for producing long, clean cuts through boneless proteins. The sujihiki profile — long, narrow, and with minimal drag — makes it the standard choice for slicing cooked meats, fish fillets, and similar preparations where a clean, single-pass cut matters.

In a professional kitchen, this knife earns its place at the pass or on the prep bench when portioning roasted joints, sliced beef, salmon sides, or charcuterie. The blade geometry reduces tearing and compression, which preserves both the texture and presentation of the protein. MAC's steel — produced and finished in Japan, with elements of the manufacturing process still handled by skilled craftsmen — holds an edge well under regular professional use, though like any quality knife it rewards consistent maintenance and proper honing between services.

Practical operational benefits include:

• Long, narrow blade allows smooth, single-stroke slicing with minimal tearing
• Suitable for boneless meats, fish, and cooked proteins requiring clean presentation cuts
• Japanese manufacture with strong edge retention under regular professional use
• Balanced handle design reduces hand fatigue during extended prep
• Hand wash only — straightforward to maintain with correct knife care practice

This is a hand-wash-only knife, which is standard for blades of this quality. Dishwasher use will damage both the edge and the handle over time. A suitable honing steel and periodic professional sharpening will keep the blade performing as intended.

The SL-115 is well suited to professional kitchens where sliced protein features regularly on the menu — restaurants, hotel kitchens, deli counters, and catering operations. It is a specialist tool rather than an all-purpose cook's knife, so kitchens looking for a single general-purpose blade should consider a different profile. For operations with very high-volume slicing demands, a dedicated electric slicer may sit alongside this knife rather than replace it.

If you're unsure whether this knife suits the prep work in your kitchen, we're happy to talk it through.

The Wusthof Classic Super Slicer is a long, narrow slicing knife with a wavy edge, forged from high carbon steel and fitted with a full-tang black polypropylene handle. The 26cm blade is designed specifically for drawing cuts through large joints, roasted meats, cured cuts and similar preparations where a smooth, single-pass slice is the aim. The wavy edge differs from a plain slicer in that it grips and bites into the surface of the food before the blade travels through, which is particularly useful on items with a crust, rind or firmer outer layer.

In a working kitchen environment, this knife earns its place on the carving station and at the pass. The blade length allows operators to work across large joints without lifting and repositioning mid-cut, which helps produce consistent slices with less effort over a busy service. The high carbon steel holds an edge well under regular use, and the Classic handle is a proven, familiar format that most experienced kitchen staff will adapt to quickly.

• Wavy edge handles crusted, rinded or firmer-surfaced joints without tearing
• Full-length blade reduces the need to reposition during a single cut
• High carbon steel construction supports reliable edge retention with regular honing
• Full-tang handle provides balance and control during extended carving work
• Dishwasher-safe construction simplifies end-of-service cleaning routines

As with all high carbon steel knives, some care is required — prompt drying after washing reduces the risk of surface discolouration over time, and regular honing will keep the edge performing as it should. This is a single-purpose tool; it excels at slicing but is not intended as a general-purpose knife.

The Classic Super Slicer suits kitchens where whole joints, large cuts of cured meat or whole fish feature regularly on the menu — carvery operations, hotel kitchens, restaurant pass stations and delicatessen-style counters are typical environments. For lighter or less frequent slicing work, a shorter slicer may be more practical to handle.

If you are unsure whether this blade length suits your particular service style or menu, our team is happy to help you think it through.

The Victorinox Fibrox slicing knife is a long-bladed professional knife designed for portioning and slicing cooked and raw proteins. The 35.5cm blade allows clean, sweeping cuts through joints, roasts, and whole fish without the sawing action that damages texture and presentation.

Victorinox ice-temper the high carbon stainless steel blade during manufacture, which gives it good edge retention under the kind of repetitive daily use typical in professional prep and service kitchens. The blade holds a sharp edge well enough to reduce the frequency of honing required during a busy service, though as with any professional knife, regular maintenance on a steel will keep it performing at its best.

The Fibrox handle is the detail that sets this range apart from more basic alternatives. The textured nylon construction provides a secure, low-fatigue grip even when hands are wet or greasy — a practical consideration in any working kitchen.

• Long blade suited to slicing joints, roasts, poultry, and whole fish
• Ice-tempered blade retains a working edge through sustained daily use
• Textured Fibrox handle maintains grip with wet or greasy hands
• Lightweight at 150g, reducing fatigue during extended prep sessions
• Dishwasher safe, supporting kitchen hygiene routines

At this blade length, the knife is better suited to larger prep volumes — smaller operations with limited bench space may find a shorter slicer more practical day-to-day. It is worth considering whether the 35.5cm length suits your prep bench depth before ordering.

If you are building out a knife kit or are unsure which blade length best fits your prep workflow, we are happy to talk it through.

The Victorinox Fibrox slicing knife is a straight-edged, long-bladed knife designed for clean, controlled slicing of cooked meats, charcuterie, fish, and similar preparations. The blade is manufactured from ice-tempered high carbon stainless steel, which helps it hold a working edge through regular daily use without requiring constant attention from a steel or sharpening stone.

In a busy kitchen environment, a reliable slicing knife earns its place quickly. The Fibrox handle is a practical choice for professional use — the textured nylon grip is designed to remain secure when hands are wet or greasy, which matters during a long service. The knife is dishwasher safe, though hand washing and prompt drying will prolong edge life, as is the case with any quality blade.

• Secure grip reduces fatigue during repetitive slicing tasks
• Dishwasher-safe construction supports efficient kitchen hygiene routines
• Edge retention suited to daily prep and service use
• Lightweight at 130g, reducing hand strain over extended use

At 25.4cm, the blade length is well suited to portioning larger joints and whole fish without requiring multiple passes. It is a practical mid-range slicing knife commonly found in hotel kitchens, contract catering operations, and restaurants where a dependable, easy-to-maintain blade is more important than a premium handle finish.

If you are equipping a full brigade or need guidance on building out a knife set for a specific kitchen type, our team is happy to talk through what works in practice.

The MAC Professional Sujihiki is a Japanese-made slicing knife designed specifically for clean, controlled cuts through meat, fish, and large vegetables. The 27cm blade follows the traditional Sujihiki profile — long, narrow, and ground to a fine edge — which allows the knife to travel through protein in a single drawing motion rather than a series of short strokes. This reduces tearing and produces neater, more consistent slices with less effort from the person using it.

The blade features a dimple pattern along its face. These shallow hollows reduce the contact area between the blade and the food being cut, which helps prevent thin slices from adhering to the side of the knife during service. In practice, this makes repetitive slicing tasks — breaking down a side of salmon, carving roasted joints, or prepping large batches of cured meats — noticeably more efficient. MAC manufactures these knives in Japan, with significant portions of the production process still carried out by skilled craftspeople, which shows in the consistency of the edge and the balance of the finished knife.

Key practical points for kitchen use:

• Long blade length suited to carving and portioning larger cuts without rocking
• Dimple face reduces food adhesion during repetitive slicing tasks
• Fine Japanese edge holds well under regular professional use
• Balanced handle reduces fatigue during extended prep sessions
• Hand wash only — not suitable for dishwasher or automated warewashing

This knife is best suited to kitchens where clean slicing and presentation matter — restaurants, hotel kitchens, and any operation doing regular charcuterie, fish, or carving work. It is a specialist tool rather than an all-purpose knife, so it works best alongside a broader set of MAC Professional blades. If your team is building out a knife kit and you are unsure which blades to prioritise, we are happy to talk through your prep requirements.

The Victorinox Fibrox slicing knife is a long, narrow-bladed knife designed for carving and portioning cooked meats, cured fish, and similar proteins. The blade length makes it well suited to smooth, single-draw cuts across larger joints or whole sides, reducing drag and producing cleaner slices than a shorter knife would allow. It is part of Victorinox's established Fibrox range, which has been a practical workhorse in professional kitchens for many years.

In service conditions the blade holds a reliable working edge through a busy shift. The carbon stainless steel construction resists corrosion and responds well to regular honing, which is important in any kitchen where knives are used continuously. At 150g it is light enough to reduce fatigue during extended use, which matters when portioning for volume covers.

• Non-slip Fibrox handle maintains grip in wet or greasy conditions
• Narrow blade profile reduces resistance through dense proteins
• Carbon stainless steel takes and retains a sharp working edge
• Lightweight construction reduces hand fatigue during extended prep
• Dishwasher safe for straightforward end-of-service cleaning

There are no installation requirements. The knife fits standard magnetic strips and knife blocks. It is worth noting that, like all professional slicing knives, performance is directly tied to how regularly it is honed and sharpened — a maintenance routine is not optional in a commercial environment.

This knife is well suited to kitchen brigades looking for a dependable, everyday slicer at a sensible price point. It works across pub kitchens, hotel operations, and catering companies where consistent portioning is needed without the outlay of a premium hand-forged blade. For operations with significantly higher throughput demands, a heavier or longer slicer may be worth considering.

If you are equipping a new section or unsure which blade profile fits your prep style, we are happy to talk it through.

The Dick 1905 Slicer is a fully forged professional knife built around a single-piece German steel construction. The defining characteristic of the 1905 range is the way the steel bolster rings are formed as a continuous, inseparable part of the handle — not attached as a secondary component. This gives the knife a level of structural integrity that holds up well under the repeated demands of a professional kitchen environment.

In day-to-day service, this knife is used for clean, controlled slicing through proteins, charcuterie, and cooked meats. The blade geometry supports smooth draw cuts with minimal drag, which matters when speed and presentation consistency are both important during a busy service period. At 310g, it sits at a weight that most chefs find manageable across extended use without becoming fatiguing.

The practical advantages of this construction include:

• Forged one-piece build reduces weak points at the bolster and handle junction
• German stainless steel holds a working edge well under regular professional use
• Symmetrical bolster rings provide a secure, consistent grip position
• Balanced weight suits extended prep and portioning sessions
• Straightforward to maintain and resharpen with standard professional sharpening kit

As a consideration, this knife is a purpose-specific slicer rather than a general-purpose blade. Kitchens looking for versatility across multiple cutting tasks may find a broader chef's knife a more practical everyday choice. For dedicated slicing work, however, the 1905 is a reliable, well-regarded option from a manufacturer with a long track record in professional cutlery.

This knife suits chefs and kitchen operators who need a dependable, well-balanced slicer for regular portioning work. It is equally at home in a restaurant kitchen, a hotel operation, or a catering environment where presentation and consistency of cut are a priority.

If you are putting together a knife kit or unsure which blade would best suit your workflow, we are happy to talk it through.

The Victorinox Fibrox slicing knife is a 25.4cm (10") professional knife designed for clean, controlled slicing of cooked and raw proteins, charcuterie, and larger cuts of meat or fish. It is part of Victorinox's well-regarded Fibrox range, which has been a staple in professional kitchens for many years owing to its balance of consistent blade quality and practical, durable construction.

In a working kitchen environment, a reliable slicing knife earns its place through repetitive use without losing edge retention or becoming uncomfortable to handle. The ice-tempered high carbon stainless steel blade holds a keen edge through extended service and is straightforward to resharpen when needed. The nylon Fibrox handle provides a secure, non-slip grip even when wet or greasy — a practical consideration in any busy kitchen pass or prep area.

• Secure non-slip grip reduces fatigue and improves control during repetitive slicing tasks
• High carbon stainless steel blade resists corrosion and holds an edge well under regular use
• Lightweight at 140g, reducing hand fatigue during extended prep sessions
• Dishwasher safe handle construction supports kitchen hygiene standards
• Long blade length suited to clean single-stroke slicing of larger joints and cuts

At 25.4cm, this knife is well suited to catering operations where portion slicing, carving, or prep of larger cuts is part of the daily workflow — from hotel banqueting kitchens to contract catering operations. It is a practical, mid-weight option. For kitchens requiring heavier-duty blades or specialist boning and breaking work, a different knife profile may be more appropriate.

If you are building out a knife roll or equipping a new section and would like guidance on selecting the right combination of blade profiles for your operation, our team is happy to help.

The Victorinox Fibrox slicing knife is a straight-forward, well-regarded professional kitchen knife designed for portioning and slicing cooked and raw proteins. The blade is produced from ice-tempered high carbon stainless steel, which holds an edge reliably through regular service use, and the handle is made from Victorinox's Fibrox nylon — a material chosen specifically for its grip in wet and greasy conditions.

In a working kitchen environment, a dependable slicing knife earns its place quickly. The Fibrox handle is genuinely non-slip when hands are wet or oily, which matters during a busy service. The blade length suits most portioning tasks — from slicing roasted joints and ham through to fish fillets — without being unwieldy on a standard prep bench.

• Ice-tempered blade retains sharpness through regular heavy use
• Fibrox handle provides secure grip in wet kitchen conditions
• Dishwasher safe, simplifying end-of-service cleaning routines
• Lightweight enough for extended prep sessions without fatigue
• Well suited to meat, fish, and poultry portioning tasks

As with any professional knife, it will require periodic honing and occasional sharpening depending on frequency of use and the surfaces it contacts. Dishwasher-safe construction is a practical advantage in catering environments where thorough, efficient cleaning is a requirement rather than an option.

This knife suits most professional kitchen settings — from pub kitchens and café operations through to contract catering and hotel banqueting prep. It is a solid everyday working knife rather than a specialist or heavy-duty tool. Operations with extremely high throughput or specific butchery requirements may find a heavier or longer blade better suited to the work.

If you are building out a knife set for a new kitchen or replacing ageing stock and would like guidance on what works well in practice, we are happy to help.

The Dick 1905 Salmon Slicer is a fully forged German steel knife built specifically for slicing smoked and fresh salmon, and other delicate fish fillets. The blade runs just over 31cm, which allows long, single-draw cuts — the correct technique for producing clean, even slices without tearing or compressing the flesh. A half bolster design means the full blade length remains available, which is a practical consideration when working through a whole side of salmon rather than portioned pieces.

In a professional kitchen, this knife earns its place through consistency and edge retention. The blade undergoes multi-stage tempering, which produces a fine edge that holds well under repeated daily use without needing constant attention. The scalloped sides reduce surface contact between the blade and the fish, so slices release cleanly rather than dragging — useful when you are cutting to order during a busy service.

From an operational standpoint, the key advantages are:

• Full blade length available due to the half bolster — no wasted reach
• Scalloped edge reduces drag and keeps delicate slices intact
• Multi-stage tempered German steel holds a keen edge through regular use
• At 180g, the knife is light enough to reduce fatigue across extended prep sessions
• Fully forged construction gives good balance and control through the cut

This knife suits hotel banqueting kitchens, fishmongers with counter service, and restaurants where salmon appears regularly on the menu. It is not the right tool for high-throughput mechanical prep operations, where a powered slicer would be more appropriate. For kitchens handling very high volumes of fish prep, a heavier or longer blade may be worth considering.

If you are weighing up whether this blade style and length fits your prep volumes, the team is glad to talk it through.

The Dick Pro Dynamic slicer is a professional kitchen knife designed for portioning and slicing tasks across a range of cooking areas. Built from German stainless steel, it offers the edge retention and blade flexibility that slicing work demands, whether that's carving cooked meats, breaking down larger cuts, or portioning fish. At 110g it sits at the lighter end of professional slicers, which reduces fatigue during sustained prep sessions.

In a working kitchen environment, the Pro Dynamic range is a reliable everyday choice. The blade holds its edge well under regular use and responds predictably to sharpening, which matters when knives are in constant rotation through prep and service. The colour-coded handle supports HACCP-compliant working practices by helping teams avoid cross-contamination between food groups — a practical consideration in any kitchen operating a colour-coding policy.

• German stainless steel blade with good edge retention for daily use
• Lightweight at 110g, reducing hand fatigue during extended prep
• Colour-coded handle supports HACCP cross-contamination controls
• Suitable for slicing cooked and raw proteins, fish, and larger cuts
• Designed for professional kitchen environments with regular sharpening cycles

This knife is well suited to professional kitchens looking for a dependable mid-range slicer that performs consistently without requiring specialist maintenance. It fits comfortably into a standard knife roll and is a practical choice for chefs who need a reliable slicing knife across different prep tasks. For sites with very high-volume carving requirements, a longer or heavier-duty slicer may be worth considering.

If you're building out a knife set or unsure which size or style best suits your prep requirements, the team is happy to help you choose sensibly.

The Dick Pro Dynamic serrated slicer is a professional kitchen knife designed for slicing vegetables and other produce. The serrated edge grips food cleanly on the cut stroke, making it well suited to items with firm skins or uneven surfaces. The handle is brown, following the widely adopted colour-coding convention that designates this colour for vegetable preparation under HACCP food safety systems.

In a busy kitchen, consistency and hygiene discipline matter as much as the sharpness of the blade. The solid, single-colour handle makes it straightforward for kitchen staff to identify the correct knife at a glance, reducing the risk of cross-contamination between different food groups during a busy service. The German steel blade holds an edge reliably under regular use, and the serrated profile reduces the need for frequent resharpening compared with a plain-edged blade used on the same produce.

• Colour-coded brown handle supports HACCP vegetable prep protocols
• Serrated edge grips firm-skinned produce cleanly without crushing
• German steel construction for durability under daily commercial use
• Lightweight enough for extended prep sessions without fatigue
• Easy to wipe clean and suitable for commercial dishwasher cycles

There are no special installation requirements — this is a hand tool. It is worth considering the full Dick Pro Dynamic colour-coded range if you are equipping a kitchen to a consistent HACCP standard across multiple food groups, as matching handles throughout helps embed safe working practices across the team.

If you are building out a knife kit for a new kitchen or want guidance on which colour assignments best suit your operation, our team is happy to talk it through with you.

The Hygiplas serrated slicer is a straight-forward, reliable prep knife designed for general slicing tasks in commercial kitchens. The serrated stainless steel blade grips the surface of foods such as bread, tomatoes, and cooked meats cleanly, reducing the pressure needed and producing consistent, even slices without tearing or compressing the product.

In a busy kitchen environment, knives take considerable daily wear. The stainless steel blade holds a serviceable edge through regular use, and the handle is built to withstand repeated dishwasher cycles without warping or deteriorating — a practical consideration in any operation running multiple covers.

The red handle is part of Hygiplas's colour-coded knife system, which supports allergen management and cross-contamination controls by designating specific knives to specific food groups or preparation areas. In kitchens required to demonstrate due diligence under food safety regulations, a colour-coded knife system is a straightforward way to reinforce HACCP procedures.

• Dishwasher-safe handle reduces manual cleaning time during service
• Serrated edge performs consistently on bread, tomatoes, and cured meats
• Red handle supports allergen and cross-contamination control protocols
• Lightweight at 110g, reducing hand fatigue during extended prep sessions

At this price point and weight, this knife is well suited to smaller operations, cafe kitchens, and catering teams where a dependable everyday slicer is needed without heavy investment. Kitchens requiring a broader colour-coded set across multiple food groups will find the Hygiplas range extends to cover the full spectrum.

If you are putting together a knife set for a new kitchen or need guidance on colour-coding systems to meet your food safety requirements, the team is happy to help you work through the options.

The Vogue Soft Grip Serrated Slicer is a 30cm kitchen knife designed for slicing tasks that demand a clean, controlled cut without crushing or tearing. The serrated edge is well suited to crusty breads, cooked roasts, terrines, and soft-skinned fruits — the kind of varied prep work that comes up repeatedly during a busy service or morning preparation shift.

In a working kitchen, knife performance comes down to edge retention, grip security, and how the knife handles over a long shift. The serrated blade holds its cutting ability across repeated use without needing frequent honing, which is a practical advantage when prep time is tight. The soft grip handle reduces hand fatigue during extended slicing, and the non-slip texture helps maintain control whether hands are dry or slightly damp.

• Serrated edge cuts cleanly through crusty and soft-textured foods without crushing
• Soft grip handle reduces fatigue during prolonged prep work
• Seamless handle-to-blade construction minimises food traps for easier cleaning
• Corrosion-resistant build suits regular commercial washing routines
• Part of the Vogue Soft Grip range for consistent feel across multiple knife types

There are no complex installation requirements — this is a hand tool. It is worth noting that serrated blades cannot be sharpened on a standard honing steel and will eventually need professional resharpening or replacement. For kitchens running high-volume slicing of large joints or loaves throughout the day, it is worth considering whether a dedicated slicing machine would better suit the workload alongside a knife of this type.

This knife is a practical everyday choice for chefs, catering teams, and deli counters where clean slicing across a range of ingredients is a regular part of service. If you have questions about knife selection for a particular kitchen setup or prep requirement, the team is happy to help you choose the right option.

The Hygiplas serrated slicer is a straight-forward prep knife designed for vegetable work in professional kitchen environments. The toothed stainless steel blade grips the surface of produce as it cuts, making it particularly effective for softer-skinned vegetables and items that can slip or compress under a plain edge.

In a busy prep kitchen, colour-coded handles are one of the simplest and most reliable ways to enforce food safety discipline. The brown handle designates this knife for vegetable use, helping kitchen teams maintain separation between different food groups without relying solely on staff memory or verbal instruction. This aligns with standard HACCP colour-coding practice and is well suited to kitchens operating under environmental health scrutiny.

Practically, the knife offers a few straightforward advantages for daily kitchen use:

• Serrated edge handles soft-skinned vegetables without crushing or tearing
• Stainless steel blade resists rust and corrosion under regular washing
• Dishwasher-safe handle simplifies end-of-service cleaning
• Ergonomic handle design maintains grip in wet conditions
• Colour-coded brown handle supports HACCP compliance at a glance

There are no installation requirements for a knife of this type, but it is worth considering storage. A designated colour-coded knife block or magnetic strip helps maintain the separation that makes colour-coding meaningful in practice. This knife is suited to kitchens of any size — from small independent operations to larger contract catering environments — wherever a dedicated vegetable prep knife is needed.

If you are building out a full colour-coded set or have questions about what knives suit your prep workflow, the team is happy to help point you in the right direction.

The Gustav Emil Ern serrated slicer is a professional-grade slicing knife produced in Solingen, Germany — a city with a long-established reputation for quality blade manufacturing. The 30.5cm serrated blade is suited to a wide range of prep tasks where a smooth edge would struggle: slicing crusty breads, tomatoes, citrus, pastries, and other foods with a firm exterior and softer interior. The black handle provides a secure grip during extended prep sessions.

In a working kitchen, a well-made serrated slicer earns its place at the prep bench every service. The serrated edge grips and cuts without crushing, which matters when you're working quickly or dealing with produce that varies in ripeness. Gustav Emil Ern knives are produced from high-grade stainless steel and are built to hold an edge through regular use without demanding constant attention from a sharpening steel.

Practically speaking, this is a straightforward addition to any professional knife kit. Key points worth noting:

• Serrated edge handles crusty and delicate surfaces without tearing
• 30.5cm blade length suits both portioning and full-loaf slicing
• Black handle provides grip and is easy to keep clean
• High-grade stainless steel construction resists corrosion in commercial conditions
• Produced in Solingen — a reliable indicator of consistent blade quality

Serrated knives do not respond to a standard honing steel in the same way a smooth blade does. If the edge dulls over time, professional serration sharpening is recommended rather than attempting to restone at the bench.

This knife is well suited to professional kitchen brigades, bakery environments, and deli or hospitality operations where bread, pastry, or mixed produce prep is a daily requirement. It is a practical all-round slicer rather than a specialist butchery or filleting tool.

If you're building out a knife kit or unsure which blade profile best suits your prep requirements, we're happy to help you work through the options.

The Victorinox wavy slicing knife is a long-bladed carving knife with a serrated edge, designed to cut cleanly through cooked meats, poultry, and roasts without tearing the surface. The overall length is 39cm, which places this in the larger end of the slicing knife range and makes it well suited to carving whole joints or large birds in a single, controlled stroke.

In a kitchen environment, the serrated edge is particularly useful for cuts where a straight blade would drag or compress — roast beef, glazed ham, and turkey being typical examples. The wooden handle provides a traditional grip that many experienced chefs prefer for extended prep work, though it does require more careful maintenance than synthetic alternatives to keep it hygienic and in good condition.

• Long blade length suits whole joints and large poultry
• Serrated edge reduces tearing on cooked, rested meats
• Wooden handle offers a balanced, traditional grip for carving work
• Victorinox steel holds a reliable working edge under regular use
• Suited to carvery service, banqueting prep, and high-volume roast preparation

It is worth noting that wooden handles require prompt drying after washing and should not be left submerged or put through a dishwasher. For kitchens operating strict colour-coded hygiene protocols, a synthetic-handled version may be more practical. This knife is best suited to operations where carving is a regular part of service — carvery counters, hotel banqueting, and restaurant roast menus in particular.

If you are unsure whether this blade length and handle type suit your prep workflow, the team is happy to talk it through.

The Hygiplas Pro Slicer is a 25cm serrated carving knife designed for slicing cooked meats cleanly and consistently in commercial kitchen environments. The finely serrated stainless steel blade is intended for long, single-stroke cuts through joints, brisket, rolled meats, and cold cuts, reducing drag and preserving the structure of the slice.

In a busy service context — whether that is a carvery, a buffet line, or front-of-house theatre carving — the serrated edge does the work without requiring excessive pressure. This matters during extended service periods where fatigue becomes a practical concern. The lightweight build supports extended use, and the blade holds its edge reliably under regular commercial throughput without needing frequent re-sharpening, though serrated blades will eventually require professional honing.

From an operational standpoint, the knife offers a few clear practical advantages:

• Yellow handle supports HACCP colour-coding protocols for cooked meat preparation areas
• Non-slip textured grip maintains control during wet or high-paced service
• Serrated edge reduces tearing on delicate cooked cuts, supporting neater presentation
• Lightweight construction reduces hand fatigue during high-volume carving sessions
• Corrosion-resistant blade is straightforward to clean and maintain to food hygiene standards

There are no special installation requirements — this is a hand tool. It is dishwasher-safe in most commercial warewashers, though hand washing will extend blade life. As with any serrated knife, sharpening requires a specialist or a purpose-made serrated honing tool rather than a standard steel.

This knife is well suited to catering operations that follow HACCP colour-coding, run carvery or buffet services, or need a dedicated cooked meat slicer for daily prep. It is a sound choice for kitchens of most sizes. Operations with very high-volume continuous carving demands may wish to consider a heavier-duty carving knife alongside this one.

If you are building out a colour-coded knife set or want guidance on the right blade profile for your service style, our team is happy to help you work through the options.

The Gustav Emil Ern serrated slicer is a 10-inch knife produced in Solingen, Germany — a region with a long-standing reputation for high-quality blade manufacturing. It is built for precise slicing tasks where a smooth-edged blade would compress or tear the food, making it a practical choice for bread, pastry, tomatoes, citrus, and similar items with resistant surfaces and softer interiors.

In a working kitchen environment, a well-balanced serrated slicer earns its place on the prep section. The serrations grip and pull through crusts and skins cleanly, reducing the pressure needed and giving the operator more control over the cut. For high-volume bread service or pastry preparation, this kind of reliability during continuous use matters. The black handle provides a secure, comfortable grip and is straightforward to keep clean.

Gustav Emil Ern has produced knives in Solingen for generations. The stainless steel used in this range is chosen for edge retention and resistance to the wear of daily kitchen use, which reduces the frequency of resharpening compared with softer blade steels.

A few practical points worth bearing in mind: serrated blades are not suited to honing on a standard steel and require specialist sharpening equipment or professional attention when they do eventually need attention. This knife is best reserved for its intended slicing tasks rather than general-purpose prep work, where a straight-edged chef's knife or utility knife will perform better.

This slicer is a sensible addition to any professional kitchen that handles regular bread or pastry service. If you are equipping a full section or are unsure which knife types best suit your workflow, the team is happy to help you think it through.