MKC CARVING KNIFE - RED

GETS UNDER THE MEAT

The trailing point blade ends in a surgical tip that slips under the meat and peels it away from the bone.

A carving knife isn’t used like a chef’s knife. Your hand isn’t planted on a cutting board; you’re working over the protein, gliding through a turkey, a ham, or a bison leg, cleanly slicing pieces for serving.

The blade runs thin and long on purpose, sized for bigger cuts of meat. It’s not quite long enough to be a true brisket knife, and it may run big for smaller birds. But for everything in that middle range, this is the shape you want.

INSTANTLY FAMILIAR IN HAND

Same comfortable handle as our three-piece culinary set.

The Carving Knife is an extension of the culinary family, so we didn’t change the handle at all. The contoured G10 carries zero hotspots through a long carving session, keeps its grip when your hands are food-slicked, and blends right into your culinary block.

Where our butcher knives were shaped for reverse-grip work, ripping through ribs and bone, the Carving Knife keeps you in a standard grip, making careful cuts for a finished meal.

EXCLUSIVE MKC KYDEX SHEATH

Each Carving Knife comes with a custom MKC Kydex sheath.

The sheath features a built-in retention screw to customize blade tension. It protects the edge in the drawer, packs safe for travel, and rides along when the carving happens at hunting camp instead of the kitchen counter.