Elevate your skills with an Italian carving set

A good knife, precision and technique are the foundation of elegant carving. 

Our carving knives and forks are handcrafted in Scarperia, a village in Tuscany that has been the heart of the Italian knife-making industry for over 600 years.

Each piece is expertly designed to cut and serve perfect slices of meat, ensuring that both flavor and appearance are preserved.

Tips for the perfect carving

Rest the meat for 10 to 30 minutes, depending on the size of the roast, to allow the juices to redistribute, ensuring every slice is moist.

Use a high-quality, sharp and well-balanced carving knife (at least 8 inches long), a sturdy carving fork, and a large cutting board with a moat to catch juices. A sharp knife makes cleaner cuts with less tearing, preserving the flavor, texture and appearance of your roast.

Create clean portions. For a turkey or large roast, carve sections like legs, wings, and breast meat off the bone first. Then, slice those sections uniformly against the grain for a more tender bite.