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Carving Knives
Carving knives do one thing well: cut thin, even slices through large cuts of meat without tearing. The long, narrow blade reduces drag, so you're not sawing through your holiday turkey or Sunday roast. You get clean portions and less wasted meat.
Victorinox covers the workhorse end—affordable, reliable, and sharp out of the box. Shun steps up with harder steel and better edge retention for cooks who carve regularly. Both get the job done; it comes down to how often the knife hits the cutting board.
A chef's knife can carve in a pinch, but it's not built for it. Once you use the right tool, the difference is obvious.