Mercer Culinary M13914 Millennia Black Handle, 14-Inch, Slicer

I purchased this knife for cutting watermelons. None of my knives were long enough to reach across the wide seedless melons. This knife worked beyond my expectations. After spitting the melon in half, I don't even have to use a sawing motion to continue cutting the melon into portions, just pressing down does the job. Also seems to be holding it's edge.

I bought this for my Christmas prime rib roast. I prefer English cut roast beef, so I make thin slices. This was better than my parents’ electric carving knife that they’ve historically used. Even slices just came off the roast.It had a little trouble getting through the seared crust of the roast - by trouble I mean that the knife’s own weight would not cut through the crust so I had to actually pushed, but after just moving the knife back and forth was enough.Comes extremely sharp and I recommend getting some sort of sleeve for it. I also have a 14” honing steel which when gently used for the second roast seemed to keep it at brand new sharpness.Regarding ergonomics, the big goofy plastic handle is wonderful. It doesn’t slip and it’s comfortable in my hands.I’m very pleased with this knife for slicing beef roasts, which is the specific purpose I bought it for. I’ve not used it for anything else.So if you want a roast beef knife, this one is sharp, has help up through a few dinners, is still razor sharp, and it’s like the cheapest in class. I recommend it.

A granton-edge knife is a granton-edge knife, right? That's what I thought when I bought my first one 4 years ago for $15. And it was a decent knife. It cut way better than what I was using before.But a few weeks ago, I saw a worker at a restaurant cutting brisket perfectly and VERY thin. I wasn't able to do that with my old knife. I looked closely at what he was using. It was granton-edge. It wasn't serrated. It was longer than my old one. I couldn't see any other difference. I just knew mine didn't work that nicely and never had.So I searched to try to find a better brisket knife. Prices are all over the board. Some incredibly expensive. I'm way too cheap for that.This one seemed a good balance. 3" longer than my old one. Not the cheapest, but reasonably priced. Excellent reviews, including several that mentioned brisket. And it was Father's Day, so I gave myself a gift.I smoked two briskets today, so I finally got to test it out. It cut BEAUTIFULLY! Part of the point was a little overcooked. My old knife would have shredded it. This cut right through it like butter. I was able to cut very thin slices. The longer length made it easier to cut.I spent more than twice as much on this knife as I did on my previous one. But it's worth every penny.I'm anxious to see how well it holds up over time.

This knife is the bomb. Super sharp. Smooth cuts. Much better than electric knife. Slices meats like butter. Best knife ever, only wish I’d have bought on sooner.

I've been itching, for years, for a good, long, Granton-edge carving knife. That itch has now been scratched (happily)..This is the kind of knife used to thin-slice huge, whole-round roasts at banquets. Sweet. Sharp enough to shave with.."Granton Edge" refers to the scalloped dimples along the thin blade, originally developed by the Granton Knife-Works in Sheffield, England. These dimples dramatically reduce blade friction when slicing. (And it really, really works!).I've found this kind of knife is also very good for prep: thin-slicing things like mushrooms, radishes and onions. But this particular unit is really too long to be practical for that kind of small work. So I bought a shorter one from the actual Granton Knife Works (Sorry, not Amazon)..Great knife. Decent price. I do wish the handle was full-tang & riveted, rather than molded rubber. Anyway, I'm quite happy.

I have been smoking meats for about a year no. I never had a dedicated slicing knife. I tried a carving knife which required too much pressure and too much sawing action. I read somewhere that bread knifes can do the trick. It was ok. But as my smoking skill was improving, my slicing skill wasn't. I've had this knife on my wish list for probably 6 months. I was planning on doing a brisket this past weekend and figured I might as well try the knife. So, I ordered it and two days later it was here.First thing. The knife is long. . . I mean really long. I wasn't prepared for it. However, after some reading from other reviews I realized that the length enabled it to slice on one pull, so sawing action which can ruin a good slice is eliminated.The handle is nothing special. It is ergonomic, but is some type of cheap injection molded plastic. That's fine. I didn't buy it to show off to my friends what a beautiful slicing knife I have. Look, it fits well in my hand, so it's good enough for me.So, how does it slice? Pretty spectacular! The blade is nice and thin so it goes through brisket like a hot knife through butter (no pun intended!). I couldn't quite get the meat fully sliced on one pull, but I think that is more a product of my technique, rather than the knife.Anyway, after one use, I highly recommend. Now to figure out where to store it!

So I find that when buying a carving knife there is no need to invest in a expensive knife. Chef's knives are a different story. But carving a carving knife is made to make long uninterrupted passes through meats. You are not using it to carve through bone (at least if you know how to carve) so strength is usually not a issue. This is a monstrous 14 inch long blade with a durable plastic handle. The blade is razor sharp. It easily cuts through meats. The blade does have grooves that allow easier passes through the meat. the handle is very ergonomically designed and is comfortable and easy to hold. I have invested in expensive chef's knives and paring knives but this is a perfect carving knife.