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With its extended blade, a 10-inch slicer offers excellent control and precision, allowing for even and clean cuts, particularly on items that require long, consistent slices. It's especially popular in carving, deli slicing, and cutting large roasts.
Blade
Takefu San Mai SG2
Satin/Blasted
Water Stone
Flat Grind
15º
64 HRC
Ambidextrous
Handle
Walnut Pakkawood
Blade
W: 1.75 in | 44 mm
L: 10 in | 254 mm
Thickness at spine: 2 mm
Handle
W (including bolster): 4.75 in | 121 mm
Tasks
A long, narrow kitchen knife typically used for slicing through larger cuts of meat, fruits, and vegetables.
Care
Hand-wash with warm water and a mild detergent; rinse and dry immediately.
Do not place in dishwasher.
Avoid cleaners containing bleach or citrus extracts.
Meet the slicer that redefines precision. The 10” Kawashima Slicer is a masterclass in engineering and elegance, combining Japanese blade heritage with Western performance. Forged from elite SG2 powdered steel and honed to a razor-sharp edge, this knife glides effortlessly through everything from roast beef to sashimi. Its fine-tuned blade length minimizes drag while maximizing control, giving you the cleanest, juiciest slices possible. With a sleek, ergonomic handle and a statement-making silhouette, the Kawashima Slicer turns every carving session into a celebration.
