How to Choose the Right Carving Knife for Your Kitchen

By Grunwerg | Published: 2026-10-25

Category: Buying Guides

Learn how to pick the best carving knife for even slices of meat and vegetables. Compare blade design, handle comfort, and value to find your perfect 20cm slicer.

Quick answer

Choose a 20cm carving knife with a narrow, slightly flexible blade for clean slices of roast meat and large fruit. Prioritize a comfortable, balanced handle and a blade material that resists corrosion and holds an edge.

Blade length and shape matter for your cutting style

Carving knives have a long, narrow blade that tapers to a point. This shape lets you make long, smooth strokes without tearing the food. A 20cm blade is the most versatile length for home kitchens—long enough to slice a large roast in one pass, yet short enough for precise work on smaller cuts.

Some carving knives have a slightly curved blade (called a granton edge) that creates air pockets to reduce friction. This helps prevent thin slices from sticking to the blade. If you often carve moist roasts or smoked brisket, look for this feature.

Handle and balance affect control and fatigue

A carving knife is used with a forward-back motion, so the handle must feel secure and not slip when wet. Look for full tang construction—the metal extends through the entire handle—for better weight distribution and durability.

Handle materials vary. POM (polyoxymethylene) is a durable, non-slip plastic that withstands kitchen heat and moisture. Micarta, a resin-infused fabric, offers a warm, grippy feel that becomes more comfortable over time. Both are good choices; pick the one that feels best in your hand.

Steel quality and construction trade-offs

Most carving knives use stainless steel for corrosion resistance. Higher carbon content (like X50CrMoV15) allows a sharper edge and better edge retention, but the blade may be slightly harder to sharpen at home. Entry-level stainless steel is easier to maintain but may need more frequent honing.

Forged blades are cut from a single piece of heated steel, then shaped and tempered. They tend to be heavier and more balanced. Stamped blades are cut from a rolled sheet of steel—they are lighter and more affordable. Both can perform well; the choice depends on your budget and preference for heft.

How to choose your carving knife

Match blade length to your largest roast: A 20cm blade is long enough to slice a whole turkey breast or a large pork shoulder in one stroke. If you only carve small roasts or chicken, a shorter blade (15–18 cm) may be easier to control. Measure the width of your largest roasting pan; the blade should be shorter than the pan’s interior width.
Choose a handle material that stays grippy when wet: POM and Micarta both offer good wet grip. Avoid smooth plastic or metal handles without texture—they become slippery when your hands are greasy.
Decide between forged and stamped steel: Forged blades (like the RF 9100 Series) are heavier and better balanced for prolonged use. Stamped blades (like the 2400 Series) are lighter and more affordable. If you carve only occasionally, a stamped blade is perfectly adequate. If you carve multiple roasts in one session (e.g., holiday dinners), a forged blade reduces hand fatigue.

Carving knives we recommend

Carving Knife 20cm 2400 Series: Full tang construction fused with POM and durable stainless steel for a solid build. This gives you a well-balanced knife that feels secure in hand, ideal for beginners and experienced cooks alike.
Carving Knife 20cm 2400 Series
RF 9100 Series Carving Knife 20cm: Forged X50CrMoV15 stainless steel blade with an ergonomic handle blending steel spine and Micarta plastic. The forged steel holds a sharp edge longer, while the Micarta handle offers a comfortable, non-slip grip during extended carving sessions.
Equilibrium Collection 20cm Carving Knife: Designed for consistent uniform cuts, especially for slicing chicken, beef, pork, and lamb into even thin slices. If you frequently roast large cuts of meat, this knife’s shape makes it easy to achieve restaurant-quality slices every time.

Which carving knife is right for you?

Best for

Home cooks who want a reliable, affordable carving knife for occasional roasts
Cooks who carve large cuts of meat regularly and want a forged blade for better edge retention