Reviewed by Valery Grin · · updated May 29, 2026
Arcos Riviera Slicing Knife with Granton Edge 250 mm
Long Granton blade for thin slices of brisket and ham
EDITOR'S PICKFrom€37
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- Material
- Acero inoxidable Nitrum
The key piece for slicing brisket and thin rib. A long 250 mm blade with a Granton edge that breaks suction and releases each slice clean, instead of dragging it. Nitrum steel, one-pass edge.
A slicing/ham knife from the Riviera series, with a long, narrow 250 mm blade in Nitrum stainless steel. The Granton scallops along the edge create air pockets that stop the slice sticking to the blade: you cut brisket, ham or fish into thin, even slices in a single pass. 374 mm long and 234 g. Ergonomic POM handle resistant to detergents and extreme temperatures. The tool that turns a good smoke into a good plate.
Our pick of the batch. The Granton edge releases each slice clean: brisket and rib come out thin and even. At this price, no excuse not to own it.
Pros
- Granton edge stops slices sticking to the blade
- Long 250 mm blade: slices brisket in a single pass
- Nitrum steel with good edge retention
- Ergonomic POM handle, dishwasher safe
- Outstanding value for a slicing knife
- Versatile: ham, fish, smoked meat, roasts
Cons
- Very long blade: needs a big board and cutting room
- Plastic handle, not forged — lacks a premium’s heft
Who it's for
Every brisket and big-cut smoking fan who wants to serve thin, clean slices.
Not for
Not an everyday knife: the long blade is for slicing, not chopping.
Specifications
- Material
- Acero inoxidable Nitrum
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Goes well with
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FAQ
What are the blade's hollow dimples for?
The dimples create air pockets between blade and slice, so the ham's fat can't form a suction seal and the slice releases on its own instead of sticking to the steel. That's what lets you carve thin, whole slices of ham or a smoked short loin off the kamado. A plain slicing blade cuts just as well but fights cold fat more.
Is it only for ham or also for large roasts?
It handles anything that needs long, thin slices: ham, cured pancetta, salmon and, especially, brisket, picanha or roast beef straight off the kamado. The 250 mm length allows a single-pass cut that doesn't tear the fibre. If your focus is mostly fish and very long pieces, the 290 mm Arcos Universal salmon slicer gives even more reach.
How do I maintain such a long, thin edge?
Honing steel before each use and hand-washing: a long, thin blade suffers most in the dishwasher. The 230 mm Arcos steel is perfect for realigning it; when it no longer responds, a fine-grit stone at a low angle — that's what gives the slicer its paper-thin cut. Always dry it right after washing.