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A slicing knife is generally used for slicing cooked meats. The long blade may be wide or narrow, flexible or rigid, have a rounded or pointed tip, and have a smooth or modulated surface. The heavier, hard-bladed slicers are designed to cut broader slices through hot, softer meats. If the surface of the meat is firm and relatively dry (as in cold roast or a ham), the meat is less resistant, and the thinner, narrower blades are suitable.