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Updated August 2026 · 7 min read · UK Japanese knife specialists
The short answer
For most UK home kitchens, a sharp long-bladed slicing knife beats a meat slicer. A machine only pays off if you regularly slice whole joints, cured meats or cheese in quantity — otherwise it costs more, takes up a cupboard, and needs stripping down and cleaning after every use. If you mainly want neat slices off a Sunday roast, buy a better knife.
Pre-sliced supermarket meat is expensive, and slicing your own is genuinely cheaper. The question people usually ask is which meat slicer should I buy — but that skips a step. A slicer is a fairly big commitment for something a decent blade handles well, so it's worth being honest about when the machine is the right call and when it isn't.
Below is what a meat slicer actually does well, the specs that matter if you decide you want one, and the knife route if you'd rather not have a machine on the worktop.
When a meat slicer is genuinely worth it
A meat slicer — also sold as a deli slicer or food slicer — spins a circular blade while you push food past it on a sliding carriage. You set the thickness with a dial and every slice comes out identical. That repeatability is the whole point, and it's something no hand-cut slice will ever quite match.
It's worth it if you buy whole joints of ham or beef to slice down for the week, make your own charcuterie or bacon, slice cheese in quantity, or need consistent paper-thin cuts for things like carpaccio or hot pot. In those cases you'll use it often enough to justify the cupboard space.
It probably isn't if you're carving a roast once a week, slicing a steak, or portioning raw meat for cooking. A slicer struggles with hot meat, with anything bone-in, and with irregular shapes — and for a Sunday roast you'd still reach for a knife.
The other thing worth knowing before you buy: cleaning. A slicer has to be taken apart and washed after every use because raw meat gets into the carriage and behind the blade guard. It's not difficult, but it's five minutes every time, and it's the reason a lot of home slicers end up in the back of a cupboard.
What to look for if you do buy one
We sell knives rather than machines, so we're not going to point you at a specific model — but these are the things that actually separate a good slicer from a frustrating one.
Blade type and size
Domestic slicers usually come with a blade somewhere around 7 to 9 inches. Bigger blades handle bigger joints without you having to trim them down first. You'll also choose between a smooth (flat) blade and a serrated one. Smooth blades give a cleaner cut on cooked and cured meat and are easier to keep clean; serrated blades cope better with crusty bread and firmer cheese but tend to drag on raw meat. If you're buying for meat, a smooth blade is the safer choice.
Motor
Motor power is quoted in watts and domestic models sit broadly in the 100–200W range. More watts means the blade holds its speed under load rather than bogging down mid-slice, which is what causes ragged cuts. If you're only slicing cooked ham a modest motor is fine; if you want to tackle dense cured meat or semi-frozen cuts, look for the higher end of that range.
Safety features
Two features are worth treating as non-negotiable: a food pusher so your hand never approaches the blade, and a blade guard that covers the exposed edge when you're not cutting. Non-slip feet matter too — a slicer that shifts on the worktop while you're pushing food into a spinning blade is a genuine hazard. Check for a safety interlock or a two-hand start if you have children around.
How easy it is to clean
Look for a removable carriage and a blade that comes off without tools. Anything that traps food in a seam you can't reach is a problem you'll live with every single time you use it.
The knife route — and why it works better than people expect
The reason most people think hand-slicing is hard work is that they're doing it with a blunt, short, thick-spined knife. Slicing meat well needs three things, and none of them is a motor.
Length. You want to cross the whole joint in one pull rather than sawing back and forth. Sawing is what tears the fibres and gives you a ragged edge. A blade of 8 inches or more lets a single stroke do the work.
A thin blade. Japanese-steel knives are ground much thinner behind the edge than typical Western knives, so they part the meat rather than wedging it apart. That's most of the difference in how clean a slice looks.
Actual sharpness. This is the one people skip. A knife that fails the paper test will crush and drag no matter how good it is. If you're not sure where yours stands, our guide on why knives go dull covers what's happening and how to stop it, and a few passes on a honing steel before you carve makes a visible difference.
Add one more habit and hand-cut slices get genuinely close to machine-cut: let the meat rest, and chill it if you want it really thin. Cold, rested meat is firm and holds its shape under the blade. This is exactly how a deli gets thin slices from cured meat — the meat is cold, not just the blade sharp.
Knives we'd use for slicing meat
All three are VG10 Japanese-steel blades from our own range. Prices are current.
Pros
✓ 8" blade crosses most joints in one pull
✓ Thin behind the edge — parts rather than wedges
✓ Doubles as your everyday chef knife
Cons
– Shorter than a dedicated carving blade
– Hand-wash only
– Not for bone-in work
Best for: one knife that carves the roast and does everything else too.
View product →
Pros
✓ Slicer profile — long, flat, low drag
✓ Excellent on chilled and cured meat
✓ Handles fish and vegetables equally well
Cons
– Flat profile suits push cuts, not rocking
– Pointed tip needs care
– Less forgiving for a beginner
Best for: the thinnest, cleanest slices off chilled or cured meat.
View product →
Pros
✓ Steel included — hone before every carve
✓ Abalone handle, boxed as a gift
✓ Cheaper than buying both separately
Cons
– The dearest of the three
– Only useful if you need both items
– The steel needs drawer or rack space
Best for: buying the knife and the tool that keeps it slicing cleanly in one go.
View product →| Option | Price | Best for |
|---|---|---|
| Haruta 8" Gyuto — best value | £89.99 | Roasts plus everyday prep |
| Haruta 8" Kiritsuke | £89.99 | Paper-thin chilled slices |
| Chikashi Knife & Steel Set | £142.99 | Knife plus maintenance |
Frequently asked questions
Is a meat slicer worth it for home use?
Only if you slice in quantity. If you regularly buy whole joints, cure your own meat or slice a lot of cheese, a slicer earns its place. For carving a weekly roast or portioning steak, a long sharp knife does the job better, costs less and takes no cupboard space.
What blade size should a home meat slicer have?
Domestic slicers typically use a blade of around 7 to 9 inches. A larger blade lets you slice a bigger joint without trimming it down first, so if you plan to work with whole hams or roasting joints, choose towards the larger end.
Smooth or serrated blade for slicing meat?
Smooth for meat. A flat blade gives a cleaner cut on cooked and cured meat and is far easier to clean. Serrated blades handle crusty bread and firmer cheese better, but they tend to drag and snag on raw meat.
Can you slice meat thinly without a machine?
Yes. Chill the meat until it is firm, use a long thin blade of 8 inches or more, and pull the knife through in one stroke rather than sawing. Cold, rested meat holds its shape under the blade, which is how a deli gets thin slices from cured meat.
What safety features should a meat slicer have?
Treat a food pusher and a blade guard as essential — the pusher keeps your hand away from the blade and the guard covers the edge when the machine is idle. Non-slip feet matter too, and a safety interlock is worth looking for if there are children in the house.
Can you sharpen a meat slicer blade at home?
Some slicers have a built-in sharpening attachment for exactly this. If yours does not, it is a job for a professional rather than a household whetstone, because the blade is circular and must stay perfectly true. Follow the manufacturer's instructions for your model.
Related guides
A sharp blade does most of what a slicer does, for less.
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