If you frequently prepare fish, you know that a good...
Read MoreA perfectly smoked brisket can be one of the most delectable barbecue treats. Only those who have laboriously smoked brisket for hours can comprehend what is required to prepare a tender and juicy brisket.
However, were you aware that serving smoked brisket presents its unique challenges? Not only must the brisket be adequately cooked, but it must also be appropriately sliced. If this is not done, the entire appearance and flavor of the brisket can be ruined.
People who have spent more than 12 hours perfecting the recipe for smoked brisket slice it with a standard kitchen knife. This detracts from the overall experience, as the resulting dish lacks the finesse and aesthetic appeal it could have.
Slicing a brisket may appear to be a minor and insignificant step. You will wonder why you should be so concerned with the type of knife you employ. Indeed, will any knife be able to cut through a brisket? Not precisely, no.
Not all knives were manufactured equally. There are a variety of blades on the market that have been designed specifically for slicing brisket. When searching for the best brisket slicing knife, you are bound to be overwhelmed by the number of brands and varieties available.
However, you need not become overwhelmed. We are here to help. We have compiled a short list of the best brisket slicing knives that you may wish to consider purchasing.
Why do I require a specialized knife for slicing brisket?
You may believe that meat is meat, so why do I need a specific knife for carving brisket? If the response were negative, this article would not exist.
Okay, strictly speaking, it’s not required. As a BBQ enthusiast, we believe you only need four knives. However, it is highly recommended if you intend to serve brisket occasionally.
Brisket is a large cut of meat; as you’re probably aware, the high-quality cuts are expensive. To maximize the awe-inspiring effect of a 16-hour-cooked, pricey hunk of meat, you will want to carve and serve the meat with precision and the best presentation possible.
A long blade is required to effectively carve brisket, especially since it is served in long, thin slices. Additionally, it would help if you cut these slices with as little back and forth motion as possible to ensure a clean cut. Over-slicing can result in torn and jagged slices.
A brisket knife is also advantageous due to the toughness of the cut. Because it is a tough cut of meat, it must be cooked low and slow for several hours before it is edible.
A knife that is up to the task is required to cut through this type of muscle relatively quickly.
Types of Knives Available for Slicing Brisket
Typically, three types of knives are used for slicing brisket. The first is the one we are discussing, a slicing brisket knife, followed by electric and carving knives. Feel free to add a quality chef’s knife to the list, particularly a 9-inch Gyuto.
Nevertheless, one will perform better than the others. How does the brisket hold knife compare to its direct competitors?
Slicing Knife vs. Carving knife
Carving knives have serrated edges while slicing knives have smooth edges. Both have advantages, but slicing knives are superior for cutting brisket and some charcuterie.
A carving knife’s serrated edge is ideal for slicing through dense and fibrous meats. However, it cannot produce the thin slices we require now.
When using a serrated knife, a sawing motion is required. This will cause the meat to become deformed and inedible. Long, smooth slicing motions are the best way to ensure that each piece is perfect, so a slicing knife is required for cutting brisket.
Manual or Electric?
This is a personal preference, as each knife type has advantages and disadvantages.
I prefer manual knives because they are more dependable. A manual knife requires no electricity and can be used anywhere, from your kitchen to your remote summer cabin in the woods.
Manual knives also provide greater control over the slice’s shape, allowing for a more excellent range of angles.
On the other hand, even a low-quality electric knife reduces the effort required for mass cutting and offers one significant advantage over a traditional blade: consistency.
Electric knives excel at cutting in a single direction: straight down, where the force is directed. This is ideal for obtaining uniform, relatively thin slices for various purposes without resorting to a meat slicer.
As a final point, the price consistency of knives varies greatly. A decent electric knife can be purchased for as little as $20, whereas I wouldn’t pay less than $35 or so for a good carbon steel knife and wouldn’t mind spending around $100 for a truly exceptional one.
What Makes a Good Knife for Slicing Brisket?
Essentially, the same qualities that make any other knife good should be present in a brisket knife. Rather than searching for an all-purpose knife, you may want to consider specialization.
First and foremost, a good brisket slicing knife should be robust. A relatively thick and lengthy blade is essential. Nine inches is a good length for a shorter blade, while 12 inches is a reasonable upper limit for something that is intended for slicing or carving.
As with any other blade, consider the quality of its materials. Steel is a must. High carbon steels are generally preferred over stainless steels for manual knives. Similarly, the handle should be made of a material resistant to moisture and oil; a knife should never slip in your hands.
Better materials result in a superior knife, period. Everything else about a knife, such as a blade angle, can be changed or refined (using a knife sharpener) to your liking, assuming the knife does not have a peculiar design that renders it unusable for a specific purpose.
A Few Tips on Slicing Brisket
Once you have the ideal brisket knife, you are nearly prepared to begin.
Almost?
Ensure you know how to slice the brisket for optimal results properly.
Let your brisket rest before slicing it.
This may seem counterintuitive, but immediately slicing your brisket will cause it to lose its succulent juices. Instead, wrap your finished brisket in foil and let it rest for about an hour before slicing. Each slice of the brisket will be juicier than if cut immediately.
Trim the fat.
You can skip this step if you have already trimmed your brisket before cooking. However, if there are still large pieces of fat clinging to the meat, remove them before serving.
Cut the meat against the grain.
By slicing across the grain, you can remove these tough fibers. This makes the meat even more tender than if it contained long meat grains.
The “flat” of the brisket and the “point” of the brisket are oriented in opposite directions, so separating them is helpful.
Cut off the tip
Some individuals may not enjoy eating the tip of the brisket, as this portion tends to be more crispy and tough. However, for some individuals, this is their favorite part.
Therefore, trim it but do not throw it away. You may even be the one to sneak this piece off the plate before anyone else.
10 Best knifes for slicing brisket
We researched on your behalf and presented the results to you. These are some of the finest knives available for slicing brisket. We selected straight-edged, Granton-edged, and serrated knives to accommodate all preferences.
1. Best Overall: Victorinox-Swiss-Army- 47645 Cutlery Fibrox Pro Slicing Knife
Victorinox-Swiss-Army- 47645 Cutlery Fibrox Pro Slicing Knife, Granton Blade, Black, 12-Inch
User reviews
★★★★★ Incredibly sharp, capable knife. I bought this for my eldest who loves to cook. He used it for the first time today on a lovely ribeye, and found it to be incredibly sharp and very agile. He was able to cut razor-thin slices with almost no effort. I’ve rarely seen any knife cut like this does. He has large hands, and I have rather small ones, but we both found the handle comfortable and secure to hold. The knife was not heavy in any way, and it was very responsive. A pleasure to use!
★★★★★ Excellent meat carver. Bought this knife based on my son’s recommendation. He grills and smokes constantly and has tried a few knives. This one cut through our holiday prime rib like butter, allowing us to cut slices as thin as our guests wanted. It’s been fantastic for cutting tri-tip and briskets too. So far holding its edge very well. Great knife for a reasonable price.
★★★★★ Very sharp. This is a very sharp knife. It did a great job on a beef roast. I really appreciate the sleeve that protects the blade and the Velcro that holds it onto the handle of the knife.
★★★★★ Best Jerky Knife/Slicer I have ever used. Oh my, sharp, such smooth even slices.I bought this to slice meat for jerky, best buy since my dehydrator, maybe better.I started to make jerky for high protein, low carb, low sugar snacks. If you’ve never had fresh warm jerky, you have missed a true treat. Home made beats the packaged brands less cost, and allows for a variety of meats and flavors (beef, chicken, pork, spicy, teriyaki…..).I Tried it on two eye of round roasts, as I was anxious, the first was chilled firm, but not as solid I usually had to for the knife that came with my old slicer set.The difference was like night and day, smooth cuts, no sawing. Cuts were uniform, no blade flexing making uneven spots, cut all the way through (horizontally under the meat), no tapering, didn’t have to move the roast to orient to a trailing edge. finished slicing in 1/3 the time too. Then when I would have had to switch blades to trim to size, once again this knife did the job, cutting like soft butter, and because of the length I got some fantastic pieces.The second roast was a bit firmer, I tested other cuts, first I took rounds off the thick end, even tried some free hand (with out the slicer form, just this knife), and finished with the slicer unit, the knife started sharp and remained sharp. I even though about donning a cutting glove, as I got near the end of my task, with the meat being about twice the width of the slice.This knife also was great with some left over turkey breast, I can hardly wait to use it on the holiday ham.If there was any downside, it was the packaging, a plastic bubble, that while allowing a good view of the knife and keeping the edges protected during shipping, may lack the elegance of a box that some people may desire. It also lacked an edge guard, but with only adults in the kitchen, it is not an issue for me.Personally I would rather have a good knife, the package doesn’t matter when it in use, and that’s what this is. A very good knife.Final notes – the Fibrox handle was very comfortable at different cutting angles. It has a dual sided Granton blade. The blade is well balanced and centered in the handle, and should be usable right or left handed. For a 12 inch blade it is very light and maneuverable. The blade is Swiss made, and NSE certified. It is supposed to be dishwasher safe, though I would be sure to place it in a way other items won’t bump the cutting edge.
★★★★★ Shocked at How Sharp This Is. I originally bought a Mercer based on reviews here. I used it once and never again. I don’t get the love. Tried slicing brisket and it just mushed and shredded it.When I got this one to replace the Mercer and took it out of the box, I wasn’t too optimistic as to the results I would get. I own all Henckels Pro S knifes I use in my kitchen. I wanted an affordable brisket knife as I do not use it nearly enough as my chef’s knife.Boy was I wrong. I tested it with some veg/fruit like tomatoes, lemons and cucumbers and it was razor sharp. Tomatoes, especially, are usually a good test to sharpness, as are lemons. Both have skins that want to make the knife slide down and cut you. This knife handles all perfectly, not that I have any intention to use it that way.I then got to use it on a Prime Rib and it cut better than my Henckels 10″ chef or 8″ carving.I don’t love the handle but if that is the trade-off for a knife this sharp in order to keep it affordable then I can deal with it.No need to ever spend more than this on a carving/slicing knife.
★★★★★ Improvement over my Gerber. Good steel, scullery legal handle. Does a professional job without the prestige price. Came quite sharp verified with BESS tester as ready to use.
★★★★☆ Not impressed. Knife is sharp and cuts however there is a lot of flex in the blade, and on tender meat it is hard to get straight consistent slices. I’m guessing it will be a good knife for bread and possibly tougher cuts of meat. But for me I’m going back to a different brand of knife for my briskets.
★★★★★ Seems pretty sharp so far. Seems pretty sharp so far. Nice large knife
★★★★★ Make sure you store this some place safe and not loose in a drawer. I gave this to my children and they put it loose in the drawer and someone ended up with a cut finger. Thankfully not requiring sutures. It does the job nicely
★★★★★ Excelente cuchillo, tiene un muy buen filo . Lo he usado para partir brisket, lechón, costillar ahumado y picaña y todo lo corta Perfecto. Es fácil de usar y no se raya fácilmente, una gran compra.
★★★★★ I used this knife for filleting large salmon. It is excellent. It is also Swiss Army. Great handle and flexible, sharp blade which can be sharpened with a Chef’s Choice Sharpener.
★★★★★ Great length blade light to handle and easy to get clean.The Gratin blade ( with indents) makes carving Brisket and smoked Turkey breast a dream.Recommend for all especially those new to the art.
★★★★★ Excellent. Very sharp
Any half-decent chef’s knife or several long-serrated knives could be used to carve brisket adequately. However, any true brisket expert knows that “decent” is insufficient. The small details distinguish the average brisket from the kind your neighbors will rave about for years.
If you want to ensure you’re using the best knife for slicing brisket, we can confirm that the Victorinox is virtually flawless. Victorinox excels in its attention to minute details.
With a length of 12 inches, the knife can effortlessly slice large briskets with a single stroke. This knife is equally adept at maintaining a straight line while slicing pencil-thick slices of brisket as cutting paper-thin slices.
You have likely struggled with tearing if you have previously attempted to carve brisket with a shorter chef’s knife. Other knives’ shorter length necessitates multiple cuts per slice, resulting in variable amounts. Not to mention the awkward motion that makes slicing a great deal of brisket an enormous pain in the rear.
“Granton edge” refers to the hollowed-out grooves on the blade’s sides. These grooves collect any juices or fats from the meat. This allows for thin, even cuts without tearing when slicing brisket.
The Victorinox is an exceptional value at a fraction of the price of a high-quality chef’s knife. Even if your knife skills leave much to be desired, upgrading to the 12″ Victorinox Slicing Knife will significantly improve your brisket’s quality and appearance.
Key Features
- High-quality, lightweight European steel.
- Handle design reduces hand and wrist fatigue.
- Fit for slicing both firm and soft meats.
- Long, straight blade for maximized cutting performance.
- Granton Blade to minimize friction and prevent food from sticking.
- Non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter the hand size.
- National Sanitary Foundation (NSF) approved and dishwasher safe.
- High carbon steel blade slices through brisket like butter
- Granton edge helps when cutting fatty meat
- The 12" length is perfect for slicing larger cuts
- Plastic handle is solid but cheap looking
2. Best extra-long knife for slicing larger briskets: Mercer Culinary M13914 Millennia Black Handle
User reviews
★★★★★ Excellent value slicer. I bought this for my Christmas prime rib roast. I prefer English cut roast beef, so I make thin slices. This was better than my parents’ electric carving knife that they’ve historically used. Even slices just came off the roast.It had a little trouble getting through the seared crust of the roast – by trouble I mean that the knife’s own weight would not cut through the crust so I had to actually pushed, but after just moving the knife back and forth was enough.Comes extremely sharp and I recommend getting some sort of sleeve for it. I also have a 14” honing steel which when gently used for the second roast seemed to keep it at brand new sharpness.Regarding ergonomics, the big goofy plastic handle is wonderful. It doesn’t slip and it’s comfortable in my hands.I’m very pleased with this knife for slicing beef roasts, which is the specific purpose I bought it for. I’ve not used it for anything else.So if you want a roast beef knife, this one is sharp, has help up through a few dinners, is still razor sharp, and it’s like the cheapest in class. I recommend it.
★★★★★ Nice quality product. Looks great. Has comfortable handle.Arrived a little late, so I didn’t get to carve the Roast Beast with it yet. It was last minute and at Christmas.
★★★★★ I was hesitant, but it cut brisket SO MUCH BETTER than my previous knife. A granton-edge knife is a granton-edge knife, right? That’s what I thought when I bought my first one 4 years ago for $15. And it was a decent knife. It cut way better than what I was using before.But a few weeks ago, I saw a worker at a restaurant cutting brisket perfectly and VERY thin. I wasn’t able to do that with my old knife. I looked closely at what he was using. It was granton-edge. It wasn’t serrated. It was longer than my old one. I couldn’t see any other difference. I just knew mine didn’t work that nicely and never had.So I searched to try to find a better brisket knife. Prices are all over the board. Some incredibly expensive. I’m way too cheap for that.This one seemed a good balance. 3″ longer than my old one. Not the cheapest, but reasonably priced. Excellent reviews, including several that mentioned brisket. And it was Father’s Day, so I gave myself a gift.I smoked two briskets today, so I finally got to test it out. It cut BEAUTIFULLY! Part of the point was a little overcooked. My old knife would have shredded it. This cut right through it like butter. I was able to cut very thin slices. The longer length made it easier to cut.I spent more than twice as much on this knife as I did on my previous one. But it’s worth every penny.I’m anxious to see how well it holds up over time.
★★★★☆ Sharp watermelon knife but not rust proof. The media could not be loaded. I have been using this knife for cutting watermelon and it always does a good job. Clean and easy cut on the big watermelon. It’s very sharp so be very careful when handling it. However a month later, I found some rust on the knife blade even I tried my best to dry it with kitchen towel each time after I used it. I also attached a video showing the sharp side of it and the rust on it after a month’s use. So the money is a little bit expensive for this non rust-proof product.
★★★★★ Great for slicing brisket and roasts. I have used it mostly as a brisket slicer. The long blade eliminates “sawing” your way thru the brisket. Slicing is cleaner and more precise as a result. On flats, many slices only require that the blade be drawn thru in one pass for a clean, easy slice. Same thing for the point.
★★★★★ Works just fine. This is far and away not the best slicer on the planet but it gets the job done at a really nice price point. I wanted the longer length because I do a lot of briskets and this works. I sharpened it after arrival (although it was not really “dull”) to a razor edge and it has held up surprisingly well… just needing a touchup every few briskets.If you are looking for an economical long-blade slicer that works just fine, this pretty much fits the bill. If you are looking for a heirloom or custom knife to impress family and friends, this ain’t it.
★★★★★ Awesome Knife. This is a great knife, super sharp and sturdy.
★★★★★ Great for brisket. I smoke a lot of meats including ribs and brisket and I needed a long knife for carving. This knife didn’t disappoint. It is long enough to slice all the way through a large (18 pound) brisket with ease making it easy to slice thin. The blade is sharp and the granton edge keeps food from sticking. The grib is hard plastic, but is molded comfortably and easy to grip. I also used this knife on bread and even though it is not serrated like a bread knife, it cut nicely. Will certainly use it on turkey next time we have one.
★★★★★ I use it for both raw beef and cooked. I used very nicely for trimming an un-nuded whole striploin, (not the only one though). It worked very nicely for trimming. It is very sharp right out of the box. It looking like it will be easy to sharpen or deburr though that has not been needed.The issue is they very much try to sell a sheath after I bought the knife. This is quite an expensive sheath. For me luckily it fits in my block.
★★★★★ Muy buen cuchillo. Lo recomiendo
★★★★★ I have never paid much attention to a knife and have been using an electric knife for slicing brisket, turkey, prime rib, etc. Without much to compare it to this knife is very impressive after a couple of uses. Slices with ease through meat and is very sharp. When drying the knife carefully after the initial use it sliced right through our dishcloth, Wow! I would buy it again!
★★★★☆ Still sharp and works amazing ! TD Man approved !
★★★★★ Use this knife every time we make a brisket. Have used it for some other cuts, but it is a long knife. For a big piece of meat it’s nice to not have to saw back and forth in pieces because the meat is wider than a knife, but it doesn’t fit in our standard knife drawer, we actually have to keep it in the oven drawer at the bottom because it is so long. But glad we bought it.
The 14-inch Mercer Granton slicer is an excellent addition to your arsenal if you will be slicing large quantities of briskets, turkeys, or other large meats.
Among professional chefs and pitmasters, Mercer is a highly regarded brand. You can purchase Japanese steel of superior quality that is simple to maintain and keep razor-sharp at an affordable price.
The blade’s thinness and 17-degree bevel angle allow you to cut straight, precise lines. The Granton grooves, which prevent the blade from sticking when slicing brisket, are a favorite of ours, as we’ve made abundantly clear.
It is difficult to criticize this knife without becoming pedantic. You cannot expect premium materials at this price point, but the Santoprene plastic handle and Japanese steel are more than adequate. If you anticipate cooking many large cuts of meat, the 14-inch Mercer is an excellent choice.
Key Features
- 14 Inches
- High-carbon Japanese steel
- Ergonomic handle with textured finger points
- Easy care
- Granton blade for low-resistance
- Japanese steel
- Reasonably priced
- Handle not riveted to blade
- It’s really, really long
3. Best Value: Dexter-Russell 12" Scalloped Slicer
User reviews
★★★★★ Great Knife. Amazingly sharp knife. Works great, and perfect size!
★★★★★ Awesome knife. Sharp, thin, easy to clean. I bought this to replace a knockoff made by Update that I bought eight years ago, the difference in sharpness and thinness is palpable. This is a quality knife. Adding it to my other Sani-Safe knives.
★★★★★ Dear God Sharp. The perfect slicing knife for sourdough bread, brisket, or ever your thumb – as I experienced once! This is scalloped, not serrated, so cuts are super clean and effortless. When I sliced into my thumb and nail, it didn’t even hurt because it was such a clean cut. I give this 1.5 thumbs up! Note: no actual thumbs were lost, just sliced a good bit.
★★★★★ Right tool. It really is about the right tool for the job. Used this for slicing brisket and it was perfect for the job. Easy cleanup and a great price.
★★★★★ Excellent Breadknife. Although this knife is advertised for carving meat, it works very well for cutting bread. Already had one of these by the same company, handed down to me by my mother. Purcahsed this one for my girlfriend, but it was TOO sharp for her, so we traded. I keep all my knives sharp, and this one arrived perfectly honed.
★★★★☆ Decent 12” with serrated edge. Reasonable price. I bought this looking for a brisket knife with a scalloped/serrated edge, which I favor for getting through the bark of a slow-smoked brisket. For most other big proteins/roasts, I prefer the Victorinox Fibrox 12” with the granton edge, which is a terrific knife at a great price. In fact, I bought the serrated version of that knife accordingly, but ended up unhappy with it (see separate review). This Dexter-Russell is recommended by Aaron Franklin, who knows a thing or two about slicing briskets. That being said, this knife is “okay.” It is sharp but quite light with a plastic handle, which will likely be slippery when your hands are full of brisket grease/tallow. It’s a decent value and will get the job done. I’m sure it’s not in the same league as the Wusthof serrated brisket slicer, which goes for $150.
★★★★★ Best tool for cutting foam. Best tool tool to cut foam in a straight line, divide cake sheats, and slicing artisanal bread loafs. The combination of length and seemingly everlasting sharpness. I used my first one for 8+ years before someone liked it so much that they disregarded the boundaries of personal property.I own a 10″ Victorinox and 10″ Henkel slicer but the 2 extra inches are surprisingly helpful.
★★★★★ Splendid knife. Sharpest k ife I’ve ever had. Be careful, so easy to cut yourself. However, I wouldn’t give this knife up for anything. I’m super careful when using it. I love it so much.
Let me begin by saying that I had reservations about recommending a knife named “Dexter.” (Have you seen the television show about the serial killer?) With a name like that, the knife should be more than capable of slicing brisket.
You begin with a 12-inch blade made of high-carbon steel. With the addition of the polypropylene handle, a nearly 19-inch miniature sword is created.
We’re pleased that the handle is designed to withstand high and low temperatures, so your northern winter grillers can take this one outside.
The cleanliness of this knife is one of its selling points. The handle is easy to clean, and the handle-to-blade seal is designed to be impervious to intrusion, ensuring that no harmful bacteria or other debris will collect in the small gaps between the plastic and metal.
It’s reassuring to know you won’t be spreading nastiness from slice to slice. The scalloped blade is superior to straight or serrated edges and should easily cut through the brisket.
The handle is white instead of the usual black or wood-grain finish. I suppose this contributes to the sanitary look and feel? Oh, and it’s American-made if such considerations are essential to you.
Overall, we consider this an excellent knife representing exceptional value. If you can obtain one, we strongly advise you to do so.
Key Features
- 12 Inches
- Sure grip textured handles
- Protective finger guard
- Proprietary DEXSTEEL blade
- Hand honed to the ultimate edge
- Many Dexter Sani-Safe products are available in HACCP colors
- Scalloped blade for better carving
- Designed for optimum sanitary performance
- Made in the U.S.A.
- The handle might not match any of your other knives
- No storage sheath included
4. Premium Pick: DALSTRONG Slicing Carving Knife
DALSTRONG Slicing Carving Knife – 12 inch Slicer – Shogun Series ELITE – Japanese AUS-10V Super Steel – Damascus – Vacuum Treated – Sheath
User reviews
★★★★★ I needed a Sushi Knife. I am so glad I bought this beautiful blade. It made sense to me for slicing delicate fish, etc. *(especially working product from my Sous Vide).Super sharp, it glides through with the “granton” reliefs that are ground into the blade to minimize sticking. The extra long blade allows single draw cuts with great precision. The Damascus is simply beautiful, and this blade is just a pleasure to use.The balance is really good for a long blade too. It’s a specialty knife; and I look for any opportunity to pick it up.Perfect for Sushi, Fish, and a lot of other things too. I really use it more than I thought I would, and that makes me really happy.
★★★★★ my favorite of the shogun line. This is my favorite knife of the Shogun set (though I don’t have the scimitar yet!). Some of the other knives do have some stiff competition and possibly/probably better knives in the same price range or better, but this is one of my favorites (along with the steak knives) and probably the best carving knife I’ve had. I have several expensive ones over the years but I’ve given some away, left some at holiday parties on accident, etc.This sucker is sharp and cuts some real thin slices. You could easily make see through tomato slices (In fact I cut a tomato into several dozen slices last night) with it and it works just as well on meat. Looks fantastic, blade was straight, bevel was perfect, handle is uniformly finished, sides are uniformly polished. Although I might not always reach for the Gyuto (it’s pretty and a solid knife and I have used it some since I got it don’t get me wrong, I just have several and some perform better. ) this slicing knife is better than one I have that is 3x the price. sucker just feels good and works. I was considering getting the carving knife that comes with the fork instead because I really wanted the fork, but I wanted this over the carving knife and I don’t really feel the need to have both since a gyuto, boning knife, and slicing knife pretty much has everything meat related covered without the need for a carving knife.
★★★★★ It’s worth it. My first DALSTRONG.Was thinking about a slicing/carving knife and came across this one… spendy, I thought… Shogun Series…? Did some digging and watched reviews. I’ve always loved being in the kitchen and recently made a beef roast I wanted sliced thinly for sandwiches, my regular chef’s knife was coming up short in all ways concerned (pun intended)! You need to know, that if you are looking at this knife, and wondering like I was, “is it worth it?” I’m here to tell you it is.The 14 inches is not ‘too’ long for slicing meat, or carving. In my opinion 12 inches would be a compromise. The decision is yours my kitchen/culinary friend. If you are here reading the reviews, you need this knife.It’s absolutely worth it, you are worth it! It will be your DALSTRONG Shogun Series slicing/carving knife for the rest of your life… enjoy cooking, amazing.Packaging, presentation and craftsmanship are amazing. Double boxes surround your knife inside it is sheathed in it’s own protective durable sheath, and cradled in protective dense foam, form fitted just right.
★★★★★ Awesome knife. I bought this knife for my husband and he loves it! Sliced up our primerib like it was butter! This is our 3rd knife from this company and belive me they work how a high quality knife should! We are done buying cheap crappy knives!
★★★★★ Expensive but worth it. Used for Christmas rib roast. Worked great
★★★★☆ Was expecting a sharper blade. Was expecting a sharper blade for the price and reputation. 3 passes on my trend diamond rod and all good. I love the Damascus steel look with the slots to make smoother/easier slices.I got the 14 inch for whole turkey dinners for breast cuts and of course smoked brisket.Warning/caution: The angle bolster prevents me from using on wall mounted magnetic strip because I catch it sliding down from weight and twisting off and away from magnetic pull. So I have moved it to my wooded vertical magnetic block and it stays in place there.
★★★★★ Top Quality. The media could not be loaded. I have used this Year now and can tell you it holds a sharp edge and slices like a dream. I smoke with wood, the off fashioned way, and having this quality slicer has made serving almost as pleasurable as the smoking!
★★★★★ You’re gonna love this knife. RAZOR SHARP! So sharp even that it should be endorsed by Lorena Bobbitt herself 🔪🌭… This is my new goto knife for briskets and roasts for perfect cuts. The rest of my knife collection now feel like abandoned foster children that couldn’t live up to daddies standards, as they get thrown out to the streets, one by one, as they are replaced by new high standard Dalstrong kids. It’s also nice that they come with magnetic pins and stickers to adorn my fridge so that when the dull knife wielding peasants come over to eat my meats, they can see they are being served by a king of the kitchen!
★★★★★ This is a beautiful knife and it slices flawlessly. It is a welcome addition to our family’s Sunday night dinners. Would highly recommend. It is definitely worth the money.
★★★★★ Razor sharp out of the box. Impressive design and quality. Excellent communication.
★★★★★ bien
★★★★★ Bon couteau, bonne prise en main et bien affûter. Satisfait. Bien pour desépaissir
★★★★★ Ottimo coltello: curato nella finitura, nell’affilatura e anche nella confezione (ha la sua scatola dentro cui si trova il coltello, il proteggi lama rigido su misura, un panno per la pulizia e la spilletta Dalstrong). Ovvio, è un coltello da usare solo per certi scopi, non è un coltello generico da tutti i giorni, ma io mi ci trovo benissimo e funziona veramente bene.Ho già comprato diversi coltelli di questa serie e devo dire che finora mi hanno sempre soddisfatto.
Featuring a 56+ Rockwell hardness rating and a flexible blade, this is the best carving knife for slicing through thick slabs of meat and preparing vegetables.
This chef’s knife is ingeniously designed with a triple-riveted, high-carbon, 12-inch ThyssenKrupp German steel blade that provides ample clearance between the user’s hands and the food preparation surface. This 12-inch blade is the longest on our list. We enjoy using it to carve a variety of foods, including fruits, vegetables, ham, and roasts.
This Dalstrong carving knife’s ergonomic handle allows it to slice through even the toughest meats, like butter. A flexible blade with a Rockwell hardness rating of 56+ works equally well for trimming, skinning, and filleting into thin strips. BPA is a common chemical additive found in plastics known to cause health problems. Our guide to the best knife brands could be a good starting point if you want the best from your other knives.
Key Features
- 12 Inches
- Granton Edge
- Forged High-Carbon German Steel
- G10 Handle
- NSF Certified
- Granton blade
- Extra-sharp cutting edge
- Solid construction
- Comes with a sheath for storage/protection
- Looks incredibly macho — this knife will draw attention
- Newer company = undetermined reliability
- Expensive compared to most in this list
- Might be too “showy” for some tastes
5. High Recommended: Wusthof 10” Classic Super Slicer
WÜSTHOF Classic 10 Super Slicer Roast Knife | 10" Long Slender Roast Knife | Precision Forged High-Carbon Stainless Steel German Made Kitchen Knife – Model
Numerous carving knives are massive. Some individuals may find them cumbersome and difficult to use. Still, a long blade is required to cut a brisket quickly. There must be a smaller knife that can still do the job.
You will encounter Wusthof in every category of knives and accessories. They are a highly reputable German company with an exceptional product line.
This particular knife (with the fun-to-pronounce name “Super Slicer”) is ideal for carving a large brisket without making you feel like you’re equipped for a jungle trek.
You lose about 2″ of blade length compared to the majority of knives we’ve examined, and the overall size, including the handle, is only 15.6″. This is far more manageable for those with smaller hands.
You sacrifice nothing in terms of quality, however. The blade is fashioned from a single piece of high-carbon steel, and three rivets secure it to the ergonomically designed handle. A gently scalloped edge will allow you to cut your brisket without tearing, resulting in the cleanest slices possible with the least effort.
If a short sword or machete is not your idea of a kitchen knife, this slightly smaller alternative may be suitable. If you don’t mind the price, this is an excellent choice for a knife, as it has all the cutting power with a shorter blade.
Key Features
- Forged from 1 piece of steel
- Special alloyed stainless steel
- Seamless, hygienic fit of the handle
- Full tang for perfect balance
- Synthetic handle with three rivets
- Scalloped blade for best cutting
- Riveted handle
- Well known name in the industry
- Expensive compared to some others in this list
- No sheath
- Some people may think 10” is too short
6. Shun Cutlery Kanso Hollow Ground Brisket Knife
Shun Cutlery Kanso Hollow Ground Brisket Knife 12”, Authentic, Handcrafted Japanese Knife, Includes Wooden Saya Sheath, Ideal for Brisket, Roasts, Turkey, Ham and More
When searching for a high-quality blade, one typically looks to German and Japanese manufacturers. These businesses have a long-standing reputation as the best knife manufacturers in history. When you select a Shun Kanso knife for slicing brisket, you receive precisely that.
Let’s start by discussing the beauty of this knife. It has a heritage finish, which gives it a stonewashed appearance. The handle is made of Tagayasan wood, and pronounced rivets indicate its attachment to the blade. This blade continues to become more beautiful as it is utilized.
It is ideal for trimming and slicing brisket, roasts, ham, and turkey. The high-performance steel blade is a highly refined, high-carbon, vanadium stainless steel that takes and retains a razor-sharp edge. The knife’s long, narrow blade makes it easy to slice more significant cuts of meat in a single motion, thereby preserving more of the meat’s juices and flavor.
The hollow-ground indentations on the blade make it unnecessary to see back and forth, and the rounded tip makes the knife safer and easier to use. The included wooden sheath, or saya, protects the blade and makes it easy to transport to the desired location.
This knife is a brisket-slicing machine; appearances be damned. The hand sharpened Granton blade can cut through paper. The brisket is effortless to carve and never sticks to the knife—the exceptional edge retention results from the blade’s high carbon steel composition. Additionally, the blade is rounded for safety reasons. Shun Kanso is aware of the sharpness of their knives.
Key Features
- Perfect for slicing larger cuts of meat
- Hollow-ground indentations help food release from the blade
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
- Steel: AUS10A—high-carbon, vanadium stainless steel
- Contoured tagayasan or wenge wood
- Blade length: 12 in. (30.5 cm)
- Handcrafted in Japan
- Includes traditional Japanese saya, or sheath
- The most beautiful knife on our list, hands down
- Comes hand sharpened, ready to use out of the box
- Includes wooden sheath
- Granton edge that’s razor sharp
- Needs maintenance often to retain finish and edge
- The most expensive option on the list
7. Best Trimming: Dexter-Russell Boning Knife
User reviews
★★★★★ Excellent knives for the kitchen. These knives are very sharp and perfect for working on all kinds of meat
★★★★★ Great knife for the kitchen. Holds an edge well, fits my hands and is my go-to knife for any small cutting job in the kitchen. Highly recommend.
★★★★★ Excellent Value. Nice boning knife. Sharp, good handle and flexible. Don’t hesitate to buy.
★★★★★ Quality, sharp, and easy to hold. The handle is a bit large, and the texture initially felt like poorer quality molding but after using it- it’s clear the texture aids in gripping and the knife is very harp and comfortable in the hand. I’ve used it many times to process chickens and rabbits, nothing larger but I’m confident it will work and I will be purchasing more knives in this product line. It may cost more than other products in the category but considering the quality and American manufacturing it’s worth every bit to me.
★★★★★ Thick handled knife. In receiving this item I was surprised at how sturdy the handle was – seems quite sturdy for the price point so it comes off as a great value. Have not tried cutting with it yet but looks like it will serve our purpose of trimming meats for smoking but I’ll update this review if that’s not the case
★★★★☆ Rough edge but very sharp right from the factory. The six inch Dexter Sani-Safe knife arrived on time and securely packaged. The blade shape and length are perfect. The handle is the right size for me and is easy to control. I originally rated the knife only two stars solely based on the quality of the edge, very rough grind and not honed. Almost serrated. That said the blade as purchased was extremely sharp and after also purchasing the Dexter breaking knife (same edge) I believe they are ground this way purposely. I reprofiled the edge on the boning knife and comparing to the factory edge it is not as sharp. The breaking knife did arrive on time as well but with the blade is a clear plastic sleeve. The plastic package on the boning knife is a little tricky to open. Be careful. I boned and cubed several whole pork shoulders and the 6″ held up really well. A few passes on a steel brought the edge back perfectly. The more I use the Dexter the better I like it.
★★★★★ Perfectly sharp. Dexter is always my go-to for kitchen knives. They have a nice large handle and always split hairs out of the package.
★★★★★ Very sharp knife, no need to sharpen. Cuts through the fat on a tri-tip like a hot knife through butter.This is the best knife I’ve ever used. Almost bought a diff $20 knife until someone in the reviews said it was crap and this one was better. This knife has been amazing.I bought a $5 honing rod on here to keep the sharp edge aligned, I don’t know if it works, but I’ve never had this blade not be more than sharp enough.The handle is a NICE large size, even for small hands, doesn’t slip at all unlike wood handles or smooth plastic handles.Very easily passes the ‘paper test’ right out of the box.I don’t leave many reviews, so I guarantee you if you buy this knife you won’t be disappointed.I’ve used it to skin salmon, cut the fat off the edges of steaks, and trim tri-tips (it’s most impressive feat, as I don’t like fat on the outside, I like to make em with a nice crust).Before this trimming a tri-tip took me about 20mins, with this it takes me 3-5 depending on the cut.I love this knife. Would recommend to anyone. Try it, and if you’re disappointed return it and downvote me lol. I hardly ever leave reviews but this company definitely deserved one.
★★★★★ Ridiculously sharp. Holds an edge pretty good. Does everything you need and doesn’t break the bank
★★★☆☆ Je l’avais acheté pour fileter les poissons. Ce n’est pas le meilleur couteau pour cet usage
The shape and length of the blade make it ideal for slicing beneath the brisket fat and making precise cuts without removing any meat. The knife is extremely sharp and retains its edge well.
With a 6-inch blade length, Dexter-boning Russell’s knife is capable of more than just basic meat tasks. It is appropriate for trimming all types of meat, including significant cuts.
Despite its professional profile, it is highly recommended for home cooks, especially since it can sometimes replace a chef’s knife. The blade is bendable and precisely curved. It is constructed from high-carbon steel. It will retain both its sharpness and its color.
Given the material, the knife must be hand-washed and never placed in a dishwasher, as doing so could chip the blade – a common requirement for professional knives.
The handle adheres to the Grip-Tex quality standards. Although it feels soft, it is firm. It is comfortable to use for extended periods and requires no special maintenance. The seal surrounding the blade is a significant advantage, particularly in maintenance and durability.
Key Features
- 6 Inches
- Sure grip textured handles
- Protective finger guard
- Proprietary DEXSTEEL blade
- Hand honed to the ultimate edge
- Many Dexter Sani-Safe products are available in HACCP colors
- It’s lightweight and feels comfortable even when used for hours.
- The handle is built with user safety in mind, so it doesn’t slip.
- The blade is flexible enough for light meats, but also firm for wide cuts.
- The high carbon steel design guarantees for razor sharpness overtime.
- The handle might feel a little small for people with massive hands.
- The seal used where the handle meets the blade is not too durable.
8. Zwilling 10″ Four Star Slicing Knife
Zwilling J.A. Henckels Twin Four Star 10-Inch High-Carbon Stainless-Steel Granton Roast Beef Slicer
If consistency is a top priority, the Zwilling Four Star Hollow Edge Slicing Knife is an excellent addition to an existing Zwilling Four Star set. This knife is part of Zwilling’s premium line of German steel knives. It has a Rockwell hardness of 57 and an edge angle of 15 degrees. It is on the shorter end of the spectrum at ten inches in length but is up to most tasks. Crafted in Germany
Under the brand-new Sigmaforge standard, Four Star® knives are precision-forged from a single piece of exclusive-formula, high-carbon, non-stain steel. Consequently, Four Star® knives have improved quality consistency, long-lasting sharpness, and flawless geometry.
Additionally, Sigmaforge’s one-piece construction provides high precision and enhanced blade and steel structure stability, enhancing cutting-edge retention for lasting sharpness. In addition, J.A. Henckels Friodur ice-hardening offers corrosion resistance and contributes to the retention of cutting edges in Four Star® knives.
Key Features
- 10 Inches
- Manufactured in Germany
- Special formula high carbon NO STAIN steel
- SIGMAFORGE knife is forged from a single piece of solid steel
- Ice-hardened FRIODUR blade starts sharper, stays sharper longer, and has superior resilience
- Precision-honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and durability
- Ergonomic polypropylene handles permanently bonded for seamless accuracy and gaps
- 57 Rockwell Hardness = excellent edge retention
- Edge angle 15 degrees per side
- Razor sharp and has held its' edge very well.
- It performs flawlessly
- High quality knife
- Wonderful ergonomically
- The handle feels a bit plastic
9. Messermeister Meridian Elite 10” Slicer Knife
Messermeister Meridian Elite 10” Round-Tip Kullenschliff Slicer Knife – Fine German Steel Alloy Blade – Rust Resistant & Easy to Maintain
User reviews
★★★★★ An excellent knife, razor sharp and slices through cuts of. An excellent knife, razor sharp and slices through cuts of meat like a dream. It’s easy to get equally spaced slices along the entire piece of meat.
★★★★★ juicy brisket or any other meat that might be easily torn apart by a coarse blade. Very thin, sharp blade for making delicate, controlled, thin slices through the most tender, juicy brisket or any other meat that might be easily torn apart by a coarse blade.
★★★★★ Great product. Bought this to slice brisket. Very high quality and would recommend this to other buyers.
★★★★★ sturdy handle, and perfect for slicing roasts. Sharp, sturdy handle, and perfect for slicing roasts.
★★★☆☆ the blade does not bend (which does not make it good for cutting thin slices of salmon – however this. Pros: The length and weight of the knife allow for even cuts of brisket, pork belly, tri tip, etc. (with some effort to cut through the bark).Cons: As others have noted, the knife is heavy so fatigue can set it if cutting multiple meats. Surprisingly, the knife was not very sharp out of the package. This contradicted other reviews that spoke about how supremely sharp this knife was. Also, the blade does not bend (which does not make it good for cutting thin slices of salmon – however this may be a plus if you’re looking for a firm blade).
★★★★★ Five Stars. Great knife
The Round Meridian Elite Tip Messermeister’s Meridian Elite line of forged German steel knives includes the Kullenschliff Slicer, another excellent knife for slicing meat. It has a 57/58 Rockwell hardness rating and a 15° edge angle. These Meridian knives fly under the radar but are frequently regarded as a superior option to the standard German offerings from Williams Sonoma. Again, this knife is on the shorter end of the spectrum at ten inches in length, but it can handle most slicing jobs. Built-in Germany
The Messermeister Meridian Elite 10″ Slicer has every blade required for large-scale slicing projects. With a single motion, you can cut through large portions of brisket, ham, or turkey with a long, thin blade. The alternating kullenschliffs (also known as kullens, hollows, or grantons) on each blade side reduce friction and prevent food from adhering to the edge.
Key Features
- 10 Inches
- SLICER KNIFE – Meridian Elite knives define tradition with the triple-rivet, full-exposed tang series. Handcrafted in Solingen, Germany, they are one piece, hot-drop hammer forged for a sharper knife with POM handles for comfort and durability.
- BLADE WITH A PURPOSE – This knife features a wide, long & slender stamped blade to slice through meat with a singular motion without tearing or shredding. The alternating kullens on each side reduce drag & prevent items from sticking to the blade.
- HIGH QUALITY – Our 15-degree blades are handcrafted from German 1.4116 steel alloy for knives that are sharp, rust resistant & easy to maintain. The bolsterless heel simplifies all cutting, sharpening & honing tasks, making use of the entire blade.
- Very thin, sharp blade for making delicate
- The length and weight of the knife allow for even cuts of brisket, pork belly, tri tip, etc.
- It's easy to get equally spaced slices along the entire piece of meat.
- The knife is heavy so fatigue can set it if cutting multiple meats
10. MAC Knife Professional Hollow Edge Slicer
User reviews
★★★★★ A great all round knife. My first one has lasted 12 years in a professional kitchen. It is my everyday knife. I bought this one for my new apprentice
★★★★★ If you want a slicing knife buy it. The. If you want a slicing knife buy it. The only down side is other cooks might want to take it.
★★★★★ Amazingly sharp knife. Great knife, arrived well packaged with no damage to presentation box
★★★★★ Ridiculously Good Knife. Purchased this knife 4 years ago and it’s still as sharp as new. Beautifully balanced – and much more versatile than one might think.
★★★★★ Five Stars. Exactly as expected
★★★★★ Five Stars. Awesome slicer very sharp!
★★★★★ Boyfriend who’s a chef loved it. According to my boyfriend, it’s perfect
★★★★★ Been cooking professionally ~15 years. I’ve met 2 chefs in my past who had this exact knife and i fell in love with it. Finally bought it and it did not disappoint. Razor sharp, well made, feels good in hand, very light. This knife rocks.
★★★★★ MAC knives…this is the real deal. Good quality and nive weight. Sharp and long…very good for slicing meats for service or fish for fillets. Be aware that this is knife is a slicer for meats and not for breads (the MAC SB-105 is for bread).
★★★★★ Sharpe
The MAC Professional Series Slicer with Dimples is a highly impressive slicer with a length of 10 1/2 inches and a Rockwell hardness of 57/61. Many consider the MAC Professional Series knives to be among the finest culinary knives available. They are consistently ranked at the top of Best Chef’s Knife evaluations and are made in Japan.
This professional slicer has dimples that facilitate cutting through roasts and slicing fish. The blade’s curved design enables it to slice thin slices quickly. The dimples reduce effortless cutting. This knife is also suitable for filleting large fish. They have razor-sharp edges for effortless slicing and are challenging, so they stay sharp longer, and one slice with a MAC knife will teach you a new definition of sharpness. MAC knives are well-balanced and reasonably priced.
Key Features
- 2mm Blade, rust-resistant, exceptionally sharp, made from high carbon and keeps the edge for a long time
- Lightweight
- Pakka wood handle
- Hand wash is recommended Not dishwasher safe
- Made In Japan
- Amazingly sharp knife
- Beautifully balanced
- Extremely durable
- A bit light for some people
Factors To Consider When Choosing The Best Knife For Slicing Brisket
Blade Type
You must understand a few terms to understand what you’re receiving.
The first distinction is between straight and serrated blades. Straight is self-explanatory, whereas serrated edges are typically found on bread knives. We advise selecting a straight blade. Check out what we’ve already said about why we don’t want to use a bread knife.
The second distinction is scalloped versus granton. Both terms refer to the texture on the blade’s side. Scalloped blades present the same problem as serrated blades due to the texture’s proximity to the edge. When describing a blade as a granton, the texture is elevated, and the border remains smooth.
In conclusion, search for a straight granton blade.
Sharpness
A brisked knife must be razor-sharp. A dull blade is not only a simple way to cause an accident, but it also rips through meat and defeats the purpose of purchasing a specialty knife.
Additionally, the blade must be simple to maintain. While it is expected that you may need to have your knives professionally sharpened, you must at least maintain their edge at home.
Weight
A lighter knife may be easier to use for slicing, but the heavier blade will offer more excellent stability. This is subjective, so choose the option that feels best in your hand.
Length
The most common brisket knife lengths are 10, 12, and 14 inches. The blade’s length allows us to create even slices, so the longer, the better.
However, a 14-inch blade is impractical for most home cooks. Therefore, we recommend sticking to 12 inches, as it is easier to store and will still produce the desired results.
Material
Stainless or high carbon stainless steel is used to construct brisket knives. The latter retain their sharpness for a longer duration but are highly corrosive and require maintenance.
The blades made of stainless steel are the exact opposite. They are incredibly low maintenance, but their sharpness does not last as long.
Handle
The grip must be both secure and comfortable. It must be well-constructed and securely attached to the blade. We advise you to avoid stainless steel because it is too slick.
You must give it a test drive to ensure that it fits perfectly in your hand. It must also feel as though it provides sufficient balance to the rest of the knife.
Brand and Price
Purchase the highest quality you can afford. The best brisket knife does not need to be as expensive as a chef’s knife, but you should also avoid the bargain bin.
Choose a brand that specializes in manufacturing knives. It may seem obvious, but there is a significant distinction between manufacturers of all kitchenware and manufacturers of knives only. The latter is considerably more likely to offer exceptional quality at an affordable price.
How to Maintain Your Paring Knife
Additional care and attention are required to preserve the sharpness and luster of slicing knives. After all, if you’ve purchased a specialized item like this, you’ll want it to last for years. It would not be brilliant to place the slicing knife in the dishwasher.
In addition, nothing will destroy a knife faster than exposing it to hot water or harsh detergents, which can strip it of its most distinctive qualities. For knife maintenance, consider the following suggestions:
- Always wash your knife with lukewarm water and mild soap, as opposed to harsh dishwashing detergents.
- After rinsing, immediately dry the knife.
- Always keep the knife in its sheath or cover to prevent water or heat damage.
- When you notice that your knife’s blade is becoming dull, purchase a knife sharpener and use it to hone your knife.
- Ensure that you understand how to sharpen a knife properly so that you do not damage the blade during the process.
How to keep your knife sharpened
After investing in a quality brisket slicing knife, you will need to keep it sharp for several reasons.
A dull knife is more difficult to use and will rip and tear your brisket, destroying your presentation and all your hard work. A dull knife is more dangerous than a sharp one due to the additional force and effort required to use it, which results in more slips and accidents.
So, once you’ve found the ideal slicer, invest in either a quality electric knife sharpener or one of our recommended manual knife sharpeners.
Best knife for slicing brisket – FAQs
When shopping for brisket-cutting knives, you will likely encounter three distinct varieties. It is essential to understand the purpose of each blade to make an informed decision and acquire the best product for your needs.
A slicing knife is used exclusively for slicing brisket into thin slices, which is how brisket is typically served. A slicing knife typically has a rounded tip and a thin, flexible blade.
In contrast, a carving knife has a pointed tip and is made of a harder and less flexible material. Although a carving knife can also be used to slice brisket, it is less effective than a slicing knife. A carving knife produces significantly less smooth and clean cuts.
Before the brisket is placed on the grill, the excess fat from the brisket layer is trimmed with a trimming knife. A trimming knife differs in appearance from a slicing or carving knife due to its curved blade, which can cut beneath the brisket fat.
If you intend to serve brisket frequently, you should consider purchasing more than one knife. For instance, while using your slicing knife for carving, you may find that you need a separate brisket knife for trimming raw meat before preparing brisket.
To cut brisket, you’ll need a sharp, long-bladed knife that can be pushed and pulled through the meat with even strokes. Aaron Franklin prefers an inexpensive serrated 12-inch bread knife; it merely needs to be able to cut through the brisket with minimal pressure.
The length of 11 inches is ideal for brisket and other roasts but is not excessive for further cuts. This knife is sturdy yet feels light in hand and is perfectly balanced.
A good carving knife makes Thanksgiving turkey carving a pleasure. The blade of a slicing knife is similarly long and narrow, but instead of tapering to a point, it has a uniform width throughout its length and a rounded, bullnose tip.
The purpose of a slicing knife is to cut cooked meat, poultry, and fish. It should be long (eight to ten inches) to span a large roast, narrow enough to reduce drag, and flexible enough to separate meat from the bone easily.
It would be best if you sliced against the grain. As mentioned previously, the brisket consists of two parts, which can make this a little challenging, but nothing insurmountable. The alignment of muscle fibers is the grain of all meats. When complete, muscle fibers are robust and chewy.
If your brisket is tough, an electric knife is ideal for slicing it thinly. If your brisket has been overcooked, an electric knife is perfect for cutting thick slices that will not fall apart easily.
When it comes to effectiveness, serrated steak knives are unrivaled. Their sharp serrations allow them to easily grip and tear through meat, whereas non-serrated knives may struggle without shredding or tearing the flesh.
A brisket knife can be used to cut all types of smoked meats (sausages, salami, etc.). You can even use it to carve a holiday turkey or ham with it. However, it can also cut through other slippery or liquid foods.
A brisket knife can be used to cut tofu, tomatoes, peaches, other fruits and vegetables, and cakes. This knife is also the best option for slicing halloumi if you are searching for one.
Conclusion
And that concludes the discussion.
If you have not yet added a brisket-specific knife to your arsenal, now may be the time to do so. Don’t let your brisket take center stage due to a subpar knife! Utilize the proper equipment to achieve perfect slices every time.
If you have a friend who carves brisket poorly and you know it, please send them a link to this article. Sharing knowledge is always the best option!
Do you have anything to share with us? Your hints, observations, or questions? Images of the ideal cut of brisket? Please feel free to post them in the section below; we love hearing from everyone.
Have a brisket currently smoking? Then you may still have time to dash out and acquire the proper knife to slice it! What are you looking forward to?
Happy grilling!
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