Frequently asked questions about Slicers
What is a slicer good for?
For carving and long slicing cuts through meat and fish. The narrow blade separates even slices without tearing.
What is a Sujihiki?
Sujihiki is the Japanese term for a long, narrow carving knife. The slicer follows this logic: a thin blade for long slicing cuts through meat and fish.
Slicer or Gyuto?
The slicer specializes in long, even cuts, while the gyuto is an all-rounder. If you frequently carve roasts or fish, a slicer is a good addition.
What blade length should a slicer have?
For roasts and larger cuts, 24 cm and more is ideal because the blade glides through in one go. Shorter blades tend to tear the slice.
Is a slicer also suitable for fish?
Yes. The long, slender blade is good for cutting fish and raw fillets into even slices.
