Slicer

A slicer, often compared with a sujihiki, is built for long, clean cuts through proteins. It earns its keep on roasts, brisket, cooked meats, fish, tenderloin, and other jobs where a shorter blade forces extra sawing. The goal is control: enough length to finish the cut smoothly, enough stiffness to track well, and enough thinness behind the edge to move through food without tearing it up.

These slicer builds are archived custom knives handmade by Rick at Honest Knives in Rocklin, CA, USA. As you look through them, notice blade length, steel choice, grind, flex, handle construction, and finish. A slicer is not usually the first knife most cooks need, but for the right kitchen it can make protein work cleaner and more satisfying. The knives shown here are previous builds, not live inventory. Future availability happens through small batches and the waitlist; you can also return to the full archive to compare other knife types.