Victorinox Narrow Hollow Ground Slicer

Hollow grinding creates a concave shape on the blade, which reduces surface area and friction. This design helps the knife glide through meat more smoothly and prevents thin slices from sticking to the blade.

No, this slicer is specifically engineered for boneless products. Using the thin, flexible blade on bones or frozen food can cause the edge to chip or the blade to bend permanently.

The flexibility allows the blade to follow the contours of the meat, which is essential for achieving uniform, paper-thin slices. It provides better control when working with delicate proteins like smoked salmon or cooked roasts.

Yes, the wood handle should be hand-washed and dried immediately to prevent the wood from drying out or cracking. It is recommended to occasionally treat the handle with food-safe mineral oil to maintain its integrity and appearance.

A 12-inch blade is ideal for slicing large roasts, briskets, or hams in a single, fluid motion. While it requires more counter space than a standard chef's knife, it is the standard length for achieving professional-grade, clean slices without jagged edges.