Perhaps you’ve stared at a giant chuck roast and felt a little sweat around your forehead. How do you tackle such a large hunk of meat? Throw in bones, tendons, and hard bits of fat or cartilage…and it’s understandable that carving can be one of those tasks that some cooks find a bit intimidating. The antidote? Finding the perfect blade specifically designed to approach these foods with ease and efficiency.  

Use it for roasted turkey, holiday ham, and crispy-skinned chicken; bone-in pork chops or grilled pork tenderloin; big, celebratory briskets or any cut of steak; and even large, main-course vegetable dishes. The hollow edges mean it’s also perfect for sweet potatoes, celery root, squashes, and pumpkins, which slip right off the blade thanks to the small air pockets formed by the divots along the knife’s edge.   

You might be wondering: Do you have to use a carving knife to, well, carve? Though you could get away with an all-purpose workhorse like a chef’s knife, you’ll notice the difference when you reach for a specialized blade. The precision, ease, and fluidity experienced with a traditional carving knife ensures that the hours you spent perfecting the textures and flavors of your delicious dishes remain intact. And most importantly, using the right knife for the task at hand maximizes kitchen safety, as these blades are designed for a distinct purpose.  

A quality carving knife is engineered to navigate around bones and achieve flawlessly even slices from both raw and cooked roasts. An exceptional carving knife, however, elevates these fundamentals, transforming the carving of diverse, large, oddly-shaped, or thick-skinned ingredients into a genuinely enjoyable task. TUO's Hollow-Edge Carving Knife introduces a key innovation: its signature hollow edges. These precisely spaced vertical grooves along the blade generate tiny air pockets. These pockets act like miniature cushions, gently pushing ingredients away to dramatically reduce sticking, friction, and drag. This unique design unlocks wider versatility – the knife excels not only with meats but also shines when prepping starchy items like potatoes.

Carving knives have been used for thousands of years as professional trades like cooking and butchery evolved to require specialized tools for preparing meat. The longer, narrower blade, crafted with a touch of extra flexibility, is developed for exactly this purpose — you’ll see similar features in most fish and fillet knives, though the size and length of these blades will vary. In Germany, we even have a blade comparable to the carving knife called a schinkenmesser, or “ham knife.”