The cooks at America's Test Kitchen knew what their ideal slicing knife would have: an extra-long blade that could slice through large cuts of meat in one easy glide, enough sturdiness to ensure a straight cutting path, and a round tip that wouldn't get caught in the meat mid slice. They narrowed the field to nine models for testing and sliced through fish and multiple cuts of meat. In the end, the three knives jockeying for the top spot all had something in common that the poorer performers didn't. Watch this video for more about their top picks, or read the full comparison on America's Test Kitchen (free registration required). More