Best Knife for Shawarma

Guide · About 4 minutes to read

Thin slicing is what turns spiced chicken into shawarma. The right knife makes it easy: long, sharp and comfortable enough to use for a few minutes at a time.

What to look for

• Length. Around 8 inches or more lets you slice in one long stroke instead of sawing.
• A sharp, straight edge. A clean edge glides through raw or cooked meat. Serrated blades tend to shred.
• A comfortable handle. You will be slicing a whole batch, so grip matters.
• Easy care. Check the listing for care instructions; hand washing helps any blade stay sharp longer.

How to use it for shawarma

• Firm raw meat in the freezer for 30 to 45 minutes, then slice across the grain.
• For cooked meat, rest it 5 minutes, slice thin, chop, then crisp in a hot pan.
• See our full guide: how to slice shawarma thin.

FAQ

What kind of knife is best for shawarma?

A long, sharp chef's or slicing knife. Length lets you slice in one smooth stroke, and a sharp edge cuts thin slices without tearing the meat.

Do I need an electric knife for shawarma?

Only if you cook on a vertical spit often and carve large stacks. For pan, griddle or oven shawarma, a sharp kitchen knife is enough.

How do I keep a knife sharp?

Hone it regularly, hand wash and dry it, and use a wood or plastic cutting board rather than glass or stone.

Keep going

• How to slice shawarma thin
• 10 essential shawarma tools
• Victorinox knife: what it's good for