Granton edge (the row of hollow-ground oval indents along the blade) creates pockets of air that release thin slices as you cut, instead of letting them suction to the blade and tear. Most useful when slicing very thin protein — brisket, smoked salmon, prosciutto, deli ham, prime rib at the third reheat. White Sani-Safe handle.
Pitmasters reach for this for brisket and pork loin slicing. Caterers use it for serving stations where uniform thin slices matter. At home it’s the holiday carving knife and the leftover-roast slicer for sandwiches all week.
Dexter-Russell forges cutlery in Southbridge, Massachusetts — operating since 1818.