Shun Kanso Brisket Slicer

While optimized for brisket, the 12-inch blade is excellent for any large-scale slicing task. It works beautifully on roasts, hams, turkeys, and even large melons where a long, clean stroke is required.

The hollow-ground indentations, often called Granton edges, create small air pockets between the blade and the meat. This significantly reduces drag and prevents slices from sticking to the knife, allowing for thinner, more consistent cuts.

Tagayasan wood is dense and durable, but it should not be soaked or put in the dishwasher. Simply hand wash the knife, dry it immediately with a soft cloth, and occasionally apply a food-safe mineral oil to the handle to keep the wood conditioned.

The rustic finish is designed to hide scratches and wear, making it very low-maintenance compared to polished blades. It will develop a unique patina over time, which is a normal part of the knife's aesthetic and does not affect performance.

Yes, the wooden saya is highly recommended. Because the blade is 12 inches long and very sharp, storing it in a sheath protects both the edge from dulling against other tools and your fingers when reaching into a drawer.

AUS10A is a high-carbon, vanadium stainless steel known for its excellent edge retention and toughness. It strikes a great balance, holding a sharp edge through long slicing sessions while remaining easier to sharpen at home than some of the ultra-hard powdered steels.