Shun Kanso Brisket Knife

The extra-long 12-inch blade is specifically designed to slice through large proteins like brisket or roasts in a single, fluid motion. By minimizing the number of passes, you prevent tearing the meat, which helps keep the juices inside.

The hollow-ground indentations create small air pockets between the blade and the meat. This significantly reduces friction and prevents slices from sticking to the knife, allowing for cleaner, more consistent cuts.

Tagayasan wood is dense and durable, but it should never be placed in the dishwasher. Simply hand wash the knife with mild soap, dry it immediately, and occasionally apply a food-safe mineral oil to the handle to keep the wood conditioned.

The heritage finish is designed to be functional as well as aesthetic. It is a durable, rustic finish that is intended to hide scratches and wear over time, meaning the knife will actually look better and gain more character the more you use it.

While it excels at slicing large cooked proteins, the 12-inch length and straight edge also make it excellent for slicing large fruits like watermelon or carving holiday hams. However, it is not intended for heavy-duty tasks like cutting through bone or frozen foods.

The saya is a traditional wooden sheath that protects the sharp edge of your knife when it is not in use. It is essential for safe storage in a drawer and helps prevent the blade from dulling against other utensils.