A slicing knife is a long, thin-bladed knife with a rounded tip, designed for cutting clean, even slices from large joints of meat, poultry, and fish. The length lets the blade span the joint in single strokes, the thinness reduces drag and waste, and the rounded end avoids piercing the meat. Granton blades, with hollow-ground scallops along the edge, further reduce sticking by creating air pockets. Carvers use it for the Sunday roast, delis for slicing to order, and fishmongers reach for its flexible cousin for salmon. The technique is the long, smooth draw, letting the blade’s length do the work rather than sawing. A sharp slicing knife is the difference between elegant slices and shredded meat.