The Characteristics of Slicing Knives
The "slicing knife" is also known as a "sujihiki slicing knife". This type of knife is equipped with a long, tapered blade for making lengthwise cuts on cooked or raw foods. Ranging from the chef's knife to the paring knife, the paring knife is also an essential tool to have in one's chef's kit.
The slicing knife was one of the knives originally developed for cutting bacon, hence its name "slicer". It is a knife designed for slicing meat into thin slices, whether it's cooked or raw. It is among the knives used by chefs due to its versatility and long, pointed blade. The slicing knife has a thinner and tapered blade that allows for cutting fish and thin meats with extreme precision. The blade of slicing knives can measure between 15 and 25 centimeters in length and offers the ability to cut foods in a single stroke. It replaces the salmon knife or the ham knife.
