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Kitchen Cutlery: Slicer Knives by Giesser Messer, Victorinox and Zwilling JA Henckels

Our slicer knives make it very convenient for you to slice ham, roast beef, or fish, thanks to their amazingly flexible body. Longer and narrower than your carving knife, these slicer knives are sure to bring more efficiency in your daily cooking. Made from the best quality material, they are ideal for use in restaurants, home kitchens, bakeries, and meat processing units. Our slicer knives are available with plain, wavy or granton edge blades. These blades feature either a straight edge or serrated edge. They are constructed from high carbon stainless steel and will not discolor or stain even after years of continuous use. The handles of these slicer knives are available in a variety of colors. You can choose among wood, rosewood, Fibrox and POM (plastic over molded) handles.
$37 12
List price $54.60
You save 32%
Usually Ships in
1-3 Business Days

(Price per Unit)
1 – 2$37.12
3 – 4$35.61
5 +$34.12

Model: 40541
Size: 12"
Color: Black

Knife Guide

Wood Handles: Durable natural wood handles provide good grip, and most people consider them to be the most attractive. However they should hand-washed, not dishwaser safe. You can occasionally treat wood handles with mineral oil to prolong their finish.

Rosewood Handles: Our classic, traditional rosewood handle is designed to provide maximum comfort at all times. Renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood, extra durable.

Fibrox Handles: Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. The handle is ergonomically designed to help minimize tension at the wrist and can provide better grip than rosewood handles.

POM Handles: Full tang construction with POM (plastic over molded) handles made of Poly Oxy Methylene will hold its shape and will not crack or separate from blade.

Granton Blades: The hollow ground, granton edge, allows food to fall away from the blade rather than sticking to it, helping the knife to cut more efficiently. Hollow ground blades have concave, beveled edges that are ground starting midway down the blade, instead of at the spine.

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