I'm thinking of one of these for slicing that sort of thing:
The edge is very durable, sharpened only on one side, at slightly less than 16 degrees (the reverse side is not only not sharpened, it's slightly concave). This is one scary sharp knife! But it supposedly only cuts by pulling it across the meat. It won't cut pushing it.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)