Published Saturday, November 01, 2008. From Cook's Illustrated.

Slicing a roast, ham, or turkey doesn’t require expert knife skills. But producing thin, even slices of meat can be next to impossible if you don’t have the right knife.

Highly Recommended
  Victorinox Forschner Fibrox 12-Inch Granton Edge Slicing Knife

This “basic, but well-made” knife was our favorite for a number of reasons: Moderately heavy, it had enough heft and rigidity to make straight cuts, while a slight flexibility gave a feeling of control. The thin, tapered, razor-sharp blade was long and wide enough to draw through a large roast in one stroke.

*** *** *** $49.95
  Wüsthof Gourmet 12-Inch Roast Beef Slicer Hollow Edge

This “good-looking, well-crafted” knife was the longest of the lineup. Testers applauded the extra length as well as the heavy yet balanced feel of the blade and handle. Though most were impressed by the “solid, hefty” construction of the knife, testers with smaller hands found it a bit awkward.

*** *** ** $99.95
  Messermeister 12-Inch Park Plaza Extra Wide Kullenschliff Slicer

This “very heavy” knife won accolades for the way it used heft to its advantage, and testers found the weight well balanced. A sharp and rigid yet slightly flexible blade helped to make “effortless, uniform slices.” However, its large, “blocky” handle felt uncomfortable.

*** *** ** $49.99
Recommended with Reservations
  Kershaw Shun Classic 12-Inch Hollow Edge Slicing Knife

By far the heaviest, widest, and most expensive knife we tested, testers called it a "samurai sword for meat." Though the stiff, razor-sharp blade made very straight and uniform cuts, testers had trouble making thin slices. Testers called it “clunky” and “too much knife.”

** *** ** $199.95
Recommended with Reservations
  Mercer Chef Cutlery Wide Slicer with Granton Edge, 10-Inch

This knife, our previous winner, literally fell short against the longer knives, though its moderately heavy, gradually tapered, and fairly rigid yet flexible blade led it to perform well on smaller roasts. The short length gave us “short, choppy strokes” on larger roasts.

** ** ** $44.99
Not Recommended
  Mercer Millennia 11-Inch Granton Edge Slicer

While testers thought the 11-inch blade was long enough for many tasks, this knife felt flimsy, light, and not sharp enough on large roasts. Testers commented that the lack of heft required them to use “extra pressure.” The light, “cheap” plastic handle made the knife feel unbalanced.

* * ** $20.97
Not Recommended
  Mundial Slicer Knife, Granton Edge 12-Inch

A sharp blade with a fair amount of precision, it lacked heft; the handle “felt cheap,” and the weight was unbalanced. Testers had to saw to get through thicker cuts of meat to achieve uniform slices.

* ** * $20.50
Not Recommended
  Berghoff 12-Inch Granton Edge Slicing Knife

“Flimsy as a toy sword,” this knife’s flexible, thin, lightweight blade had good precision only when we sliced salmon. On most meat, testers had to “force the knife through” and employ a great deal of sawing.

* * * $19.00
Not Recommended
  Lamsonsharp Pro Kullenschliff Slicer, White Handle, 12-Inch

This knife offered a fair amount of precision due to its thin blade and flexibility, but was too lightweight to get through a roast without effort. Testers complained that the handle was slippery and that the knife looked and felt cheaply constructed.

* * * $40.50