Translation guide
A carving knife is a long, thin knife used for slicing cooked meat. In Japanese, the term depends on context—Western-style carving knives are often referred to by borrowed terms, while traditional Japanese knives for similar tasks have their own names.
A long, thin knife used for slicing cooked meat, especially roasts or poultry, in Western cuisine.
A traditional Japanese knife used for slicing raw fish or cooked meats, often with a single-bevel blade.
In a Western-style kitchen, カービングナイフ is the most direct term. In a Japanese kitchen, the specific knife name (like 刺身包丁) is preferred based on the task.
Direct loanword from English, widely understood in cooking contexts.
I slice the roast beef with a carving knife.
Sometimes used for a slicing knife, but less specific than カービングナイフ.
A slicer knife is convenient for thin slicing.
A sashimi knife, long and thin, used for slicing raw fish. Can be used for carving cooked meat in Japanese cuisine.
I slice the tuna with a sashimi knife.
A specific type of sashimi knife with a long, narrow blade, ideal for slicing. Often used for carving fish, but can be used for meat.
A yanagiba knife is used for slicing sashimi.
Literally 'meat-cutting knife,' a general term for knives used to cut meat, but not specifically a carving knife.
I butcher the chicken with a meat knife.