Kitchen equipped

Carving Knives are long, thin knives that are good for slicing through meats, fruits and vegetables. Some professionals also use these knives as general purpose knives in place of a Chef's knife because the blade tends to be thinner and offers less resistance and wedging when cutting through food. Most carving knives have a 50/50 bevel but some Japanese versions of these knives called Sujihikis will be sharpened primarily on one side for added sharpness.