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The Old Hickory Slicing Knife has an 8-inch carbon steel blade at 12.5 inches overall and a brown wood handle.
A slicer is ground long and narrow so it passes through a roast or a ham in one draw rather than sawing. Length matters more than depth here, since a stroke that reaches across the whole cut leaves a clean face instead of a stepped one. Carbon steel takes a keener edge than stainless and comes back on a stone with little effort, which is what a slicer needs since a dull one tears rather than parts.
The trade is that a carbon blade darkens with use and will spot if left wet, so it needs to be dried straight after washing rather than sitting in a rack. Old Hickory blades have been made in Olean, New York since the 1920s, and the line has barely changed: plain steel, plain wood, riveted through. Explore more Kitchen Knives.
