Carving knife Franz Güde 1765/21

The Franz Güde Carving Knife 1765/21 is a professional-style slicing knife with a 21 cm blade designed for precise, even cuts of cooked meats and poultry. The blade geometry and length allow controlled slicing along grain and joints, while the balanced handle supports steady hand positioning during extended use. Constructed from high-quality stainless steel and finished for long-lasting sharpness, the knife is intended for kitchen use where clean presentation and minimal shredding are required.

Advantages

The 21 cm blade provides reach and control for thin, uniform slices. A carefully shaped handle delivers a comfortable grip and balanced feel to reduce wrist strain. High-grade stainless steel construction offers corrosion resistance and maintains a keen edge with routine maintenance. The blade profile and hardness are optimized for smooth cutting through roasts, hams and poultry without tearing the fibres.

Suitable for

• Slicing roast beef, pork and lamb
• Carving whole poultry and turkey
• Preparing thin cold cuts and deli-style slices
• Precision portioning and trimming of cooked meats

Key specifications

• Blade length: 21 cm
• Blade material: high-quality stainless steel
• Handle: ergonomically shaped for balanced grip
• Intended use: carving and slicing cooked meats and poultry
• Finish: polished blade edge for clean slicing

How to use

Hold the knife with a firm but relaxed grip, placing your index finger and thumb near the blade for control and the remaining fingers around the handle for support. Position the meat on a stable cutting board and make long, single strokes along the grain for even slices, letting the blade do the work without excessive downward pressure. For poultry, steady the bird with a fork or your non-dominant hand (protecting fingers) and follow natural joints when removing portions.

Usage recommendations

Maintain the blade by honing regularly and sharpening as needed; hand wash and dry immediately to preserve the edge and prevent staining. Store the knife in a block, on a magnetic strip, or with a blade guard to protect the edge. Use a stable cutting surface and avoid cutting on glass or ceramic to prolong blade life.