Noaw

Gravity-feed slicers angle the product into the blade and are the all-round choice for general deli and meat slicing. Vertical (straight-feed) slicers are built specifically for sausages and meat, feeding the product straight onto the blade. Flywheel slicers are hand-operated, prized for prosciutto and cured meats where slow, controlled, delicate slicing matters — and for their looks. Which suits you depends on what you slice and how you want it presented.

Noaw offers blade diameters from 220mm up to 400mm. Smaller blades (220–250mm) suit cafes and lighter deli use in tighter spaces; larger blades handle bigger product and higher volume in butchers, supermarkets and busy restaurants. If you're unsure, tell us what you're slicing and we'll point you to the right size.

Both. It's a genuine working slicer that many operators prefer for cured meats because the hand-driven blade gives unmatched control over slice thickness and delicacy — but it's also a striking piece that draws the eye on a counter. It's the slicer for operators who want the craft and the theatre together.

Noaw builds the same mechanical quality into its compact models as its large ones, all cast and assembled in its own Italian foundry and plant. They're built for professional, daily commercial use. Matching the machine's duty level to your volume still matters, though, so it's worth a conversation before you buy.