Mercer Culinary Granton Edge Slicer

Last updated: August 20, 2021

Mercer Culinary Granton Edge Slicer

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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.

Overall Take

Safety is top priority with this carving knife, which not only has a slip-resistant surface but also includes a finger guard. The Japanese steel blade is perfect for slicing your meats extra thin. You'll also get a limited warranty and a blade that resists rust.

In our analysis of 88 expert reviews, the Mercer Culinary Granton Edge Slicer placed 8th when we looked at the top 12 products in the category. For the full ranking, see below.

From The Manufacturer

With unparalleled performance, Millennia knives are designed with innovative features to meet the demands of today’s professional chefs.

Expert Reviews

What experts liked

With a combination of Santoprene for comfort and polypropylene for longevity, the Mercer Culinary Millennia’s handle has the slip-resistance you’d expect from a professional model at a fraction of the price. The Japanese steel blade is razor sharp, too.
The ergonomic handle is durable and very functional.
As this is a high carbon blade, it keeps a razor-sharp edge which is particularly helpful when needing to slice meat thinly and uniformly. It is also suitable for commercial kitchen use as it has been NSF certified.
The straight edge can easily be sharpened and honed, but the Granton bevels allow for smooth slicing through just about any food.
The thinness of the blade and 17 degree bevel angle allows you to cut extremely accurate, straight lines. We’ve made it pretty clear that we are big fans of the granton grooves which help you avoid the blade sticking while slicing brisket.
It’s dubbed the Granton Edge Slicer, thanks to its well defined and extra sharp blade. The blade of the knife is made from Japanese steel and looks premium to both look and touch.
The knife feature non stain Japanese steel that razor sharp straight from the box. The steel blade has high resistance to rusting, corrosion and discolouring. The edge on the knife is very sharp and this makes cutting and chopping tasks easy ones.
An ergonomic handle makes it easy to use for long periods of time. It features a combination of Santoprene for comfort and polypropylene for durability.
The ergonomic handle is very durable and highly comfortable. It is made of polypropylene which is very durable and also the textured finger points make the knife slip resistant, secure, give a better grip.
This knife is the only knife of our top four list that is NSF certified. Further, the manufacturer company provides the lifetime warranty with this knife.
Its finger points are textured, providing resistance to slipping with better grip, while also having a protective finger guard to prevent you from cutting your fingers.
Since slicing knives nowadays mostly share similar blade features, I love how the Mercer focused on making a better handle while maintaining superior and competitive edges. The ergonomic handles with textured finger points make cutting easier and more secure.
The granton grooves provided on the knife provide you with a smooth slicing experience and ensure that the knife does not get stuck on the fatty parts of the meat.
The handles made of polypropylene and imprinted with finger points. One thing is for sure you will not cut your fingers off with the blade as it has a protective finger guard.
The thin, stainless steel blade offers Granton-style edging to minimize sticking by collecting self-lubrication pockets of fat in the blade while slicing.
The 14 inch blade is constructed from Japanese stainless steel. It will never corrode, discolor or rust. The blade also features divots which stop any meat from sticking.
The Mercer Millenia Granton-Edge Slicer Knife is a quality stamped steel knife with a whopping fourteen inch blade suitable for slicing brisket or just about any cut of meat you can throw at it.
The knife is light so I can’t be so tired in slicing for hours.

What experts didn't like

Gets blunt easily. Requires sharpening quite often.
As a high carbon blade, it needs honing regularly
Handle not riveted to blade.
You have to buy sheath separately.
Limited warranty.
Not suitable for washing using a dishwasher.
Not dishwasher safe.
Needs sharpening every few uses (the blade gets dull).
The consumers would like the edge to be a bit stiffer when cutting the bread.
The blade does dull faster than others.

Our Expert Consultant

Julie Chernoff
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.


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.

Buying Advice

  • The build of your carving knife will determine how it performs. Stainless steel knives, like the MAIRICO Stainless Steel Carving Knife,  resist rust even when you don’t allow them to fully dry before putting them away.
  • Knives made from Japanese high-carbon steel keep stains at bay and hold up through years of use.
  • Look for a carving knife that is cooled using precise cryogenic tempering with liquid nitrogen to strengthen it.
  • Blade sharpness factors heavily into how well your knife performs. The ultra-sharp blade on the MAIRICO Stainless Steel Carving Knife allows it to slice right through a wide variety of meats. It’s also a long blade, which is perfect for large cuts of meat like roasts.
  • Consider a carving knife that has a scalpel-like edge to ensure the blade retains its sharpness through many cuts.
  • If accuracy is a goal, go with a model that has a 17-degree bevel to promote thin, straight lines.
  • There are knives that are specifically designed for those making homemade beef jerky, which means they come with a uniquely dimpled blade. Although you can execute other cuts using this knife, if you don’t make homemade beef jerky, this might be one to skip.
  • The last thing you need when you’re preparing a meal is a knife with a handle that starts rubbing your hand the wrong way. The ergonomic handle of the MAIRICO Stainless Steel Carving Knife balances your weight as you cut to keep you both safe and comfortable. Some models also have built-in slip resistance and a protective finger guard for an additional layer of safety.
  • Before you buy, make sure your chosen knife will be able to tackle all the food types you plan to make. The MAIRICO Stainless Steel Carving Knife will probably be the most useful for everyday use. The 11-inch blade can handle turkey and chicken, as well as pork loins, brisket, vegetables and fruits.
  • Although it’s generally advised to hand wash your knives, some can be cleaned in the dishwasher. Keep in mind that even though these knives can be placed in the dishwasher, the life of the steel itself is shortened by doing so.