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Meridian Elite 10-inch Traditional Chef’s Knife. Although this technically isn’t a bonafide carving knife, this 10-inch chef's knife can easily slice through large cuts of meat and take care ...
Old carving knife (middle) and carving forks, non-stainless steel. Stag handles. Note folding fork guards. A carving knife is a large knife, between 20 cm (8 in) and 38 cm (15 in), that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife ...
Other similar meat-cutting knives include the carving knife and the cleaver. The carving knife is usually designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or Granton blade to improve separation of sliced cuts of meat. The cleaver is similar to the butcher's knife, but has a lighter and thinner ...
The santoku knife design originated in Japan, where traditionally a deba knife is used to cut fish, a gyuto knife is used to cut meat, and a nakiri knife is used to cut vegetables. This knife was created in the 1940s to combine the three virtues of each of these traditional knives into one universal generalist knife — the santoku bōchō. [1]
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Meat carving is the process and skill of cutting portions of meat, such as roast and poultry, to obtain a maximum or satisfactory number of meat portions, using a carving knife or meat-slicing machine. A meat carver disjoints the meat and slices in uniform portions. Meat carving is sometimes considered a skill for the private dinner table. [1]