MAIRICO Ergonomic Stainless Steel Carving Knife, 11-Inch
Last updated: August 20, 2021
The versatility of this carving knife makes it popular with those looking for an everyday knife. You can easily slice through everything from large cuts of meat to fruits and vegetables. The ergonomic handle keeps you both comfortable and safe while you prepare food.
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.
Product Details
Key Takeaway: If you're looking for a knife that can tackle every type of food, consider this carving knife.
In our analysis of 88 expert reviews, the MAIRICO Ergonomic Stainless Steel Carving Knife, 11-Inch placed 3rd when we looked at the top 12 products in the category. For the full ranking, see below.From The Manufacturer
MAIRICO slicing knife is professionally designed and delivers impeccable performance. Its blade is made of 10 inches superb quality, premium stainless steel.The ultra sharp blade is engineered to cut through precisely with minimal effort and is built to last. This slicing knife works well with different types of meat. The length of the blade is preferred by professionals to cut through brisket, pork loins, turkey, ham, smoked salmon and roasts. It is versatile and can be used to slice fruits and vegetables as well. It is also ergonomically designed, with a well-balanced weight distribution and secure grip to make you safe and comfortable. We are confident that you will love using this bread knife, or simply return it for a full refund. You have nothing to lose, so go ahead and add to your cart!
Our Expert Consultant
Culinary Expert
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.