Carving & steak knife

The carving knife and the steak knife cover two complementary uses: cleanly slicing roasts and large cuts in the kitchen, and presenting a sharp, incisive blade at the table. In our Carving & steak knife range, restaurateurs, caterers and home cooks will find both serving knives and table knives dedicated to meat.

Choosing the right carving or steak knife

Carving knife or steak knife?

The carving knife, with its long, fine blade, is used to slice roasts, poultry and large cuts in the kitchen or dining room. The steak knife, shorter, accompanies the guest at the table: its blade, plain or serrated, cuts meat on the plate effortlessly. For long cuts to be served in fine slices, turn to the Slicing knife or the Ham knife.

Plain or serrated blade for steak?

A serrated blade bites easily into crusted or grilled meats and keeps its bite for a long time between sharpenings. A plain blade offers a cleaner, more precise cut and is easy to re-sharpen. The choice depends on the intended use and the desired maintenance frequency.

What care for a lasting edge?

Hand washing and immediate drying protect the blade and the handle. For plain blades, regular honing with a steel or stone maintains the edge. Find the selection of knives in the parent Meat knife section and the kitchen knife range.

The Carving & steak knife range features models from Comas, Arcos, Guy Degrenne and Victorinox, among others. To complete your meat-carving kit, also discover the Boning knife and the Butcher knife. The full selection is available at AZ Boutique.