Mercer Culinary Forged Carving Knife
Last updated: November 7, 2019
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
In our analysis of 88 expert reviews, the Mercer Culinary Forged Carving Knife placed 7th when we looked at the top 12 products in the category. For the full ranking, see below.From The Manufacturer
Mercer Culinary Genesis 10-Inch Forged Carving Knife Amazon.com A supplier to the vast majority of cooking academies, Mercer Cutlery offers the Genesis Collection of kitchen knives to provide professional quality to the home chef. Comfortable, durable, and efficient, Genesis knives feature fully forged, single-piece blades made from high-carbon, no-stain German steel. Their taper-grind edges are polished by hand, and their substantial bolsters provide helpful balance. Black nonslip Santoprene handles make Genesis knives comfortable and secure in the grip, improving efficiency and safety in the kitchen. Fitted with a generously sized and sharply tapered blade, the Genesis 10-inch carving knife is a great tool for slicing and carving hams, turkeys, and large roasts. A complement to the Genesis chef’s and santoku knives, the piece is made in Taiwan using European components and technology. It should be washed by hand for best results and carries Mercer’s one-year warranty. –Emily Bedard
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.
