Cutluxe Forged High Carbon German Steel Carving Knife, 12-Inch
Last updated: August 20, 2021
Our Review Process
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We looked at the top Carving Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Carving Knife you should buy.
Slicing a brisket or Thanksgiving turkey is no problem for this high-quality carving knife. It's constructed from a durable high-carbon German steel and then hand sharpened along the edge at 14 to 16 degrees per side. The handle is made out of pakkawood, so you can count on it being sturdy and reliable for a long time to come.In our analysis of 88 expert reviews, the Cutluxe Forged German Steel Carving Knife, 12-Inch placed 4th when we looked at the top 12 products in the category. For the full ranking, see below.
From The Manufacturer
PREMIUM PERFORMANCE – Perfectly engineered slicing knife tapered to a razor-sharp edge for effortless carving and slicing of brisket, turkey, roast, ribs, prosciutto and other meats. RAZOR-SHARP GRANTON BLADE EDGE – Hand sharpened edge at 14-16 degrees per side for maximum sharpness & edge retention ensuring precision slicing every time. FULL TANG ERGONOMIC DESIGN – Luxury pakkawood handle that is triple-riveted for sure grip and absolute stability that ensures comfort and maneuverability. Laminated and polished for a sanitary build, perfect for busy kitchens. PREMIUM GERMAN STEEL – Precisely forged of high-carbon German steel engineered to perfection at 56+ Rockwell hardness for long lasting performance, rust and stain resistant. LIFETIME WARRANTY – We’re proud to say we believe in our blades. Your Cutluxe slicing knife comes with lifetime warranty against material or workmanship defects, purchase without risk.
Our Expert Consultant
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
Carving Knife Rankings
If you spend any time at all in the kitchen, you know the value of a good carving knife. A good blade means every cut will be precise and effective. A bad blade forces you to saw your way through the items you’re preparing, which can be both time-consuming and dangerous. Although you can sharpen a dull blade, some blades sharpen more easily than others, and some simply don’t need to be sharpened quite as often.
What is the difference between a carver and a slicer? According to our expert Julie Chernoff, the dining editor of Better, a lifestyle website and print magazine, the not-so-simple answer is that the terms are virtually interchangeable in the industry. “They both have long, thin, narrow blades with pointy tips. Unlike the thicker chef’s knife blade, the thin knife has less resistance when cutting back and forth through the meat,” Chernoff says. “That’s important for a carving — or slicing, depending on the manufacturer — knife, because you want the consistency of even, thin slices of meat.”
There are quite a few things to consider when you’re in the market for a new carving knife. One is the material used to make the blade. You’ll find many top blades feature stainless-steel construction, which tends to hold its sharpness longer than other types of blades. However, stainless steel is tougher to sharpen when you do get to the point where you have to give it a refresh. Another type of blade is made from high carbon, which is easier to sharpen. The tradeoff on that, though, is that it needs sharpening more often.
When your knife isn’t in use, you’ll need to be able to safely store it. Some knives come with sheath guards, which are available in a variety of builds. But even if your chosen knife doesn’t come with one, you can buy it separately. Make sure the knife you select has a cover available unless you have other plans to store it.
Ergonomics are also important when you’re choosing a knife. It can be easy to spend most of your time researching the blade itself, but the handle is important, as well. Look for a knife with a handle that you can grip comfortably for the time it will typically take to prepare food. If it has an anti-slip grip, it’s especially valuable. A well-designed knife handle not only makes the process more enjoyable for you, but it also helps keep you safe.