Slicing and carving knives are great utensils for cutting through meat. Meant for carving and slicing meat away from bone, these knives can come in a variety of styles. The carving knife features a thicker, stiffer blade that works great for disjointing and cutting meat away from bone. Great for carving roast and poultry, these blades rigid construction provides great control. The blade on the carving knife is normally thinner than that of other blades, allowing for the use to get those nice thin slices of meat that you see in pictures. Slicing knives are long and narrow and work well when it comes to cutting large chunks of meat with few bones. The flexibility in the blade excels at cutting through thinner slices of roast, pork, venison, or even fish. Offering a multitude of types of steels, handles, blade shapes and lengths, Bargreen Ellingson will have the right knife for you. For more assistance selecting restaurant supplies or for prices, call us at 1-866-722-2665 or send us an email at info@bargreen.com.