Have a look at the Wusthof Superslicer.
The cheapest version is from their Gourmet line, but there are also forged versions in the Grand Prix and Classic series.
The reason they work so well lies in their special kind of serrations, halfround bulges instead of hollow domes, which cut various food very well, even if the knife is a bit blunt.
I've sold literally hundreds when i was still working in retail.
For quite a few chefs it was their favourite knife, capable of doing many things, one of them was cutting large pieces of meat.