Shun Classic Brisket Knife

The hollow grinds create small air pockets between the blade and the meat, which significantly reduces friction and prevents slices from sticking to the knife. This allows for smoother, cleaner cuts without tearing the delicate fibers of your brisket or roast.

While specifically designed for large roasts and briskets, its long, narrow profile makes it an excellent choice for slicing smoked salmon, turkey, or any large protein that requires a clean, single-pass motion.

Because this knife features a 16-degree edge angle, it is best maintained using a whetstone or a high-quality honing steel designed for Japanese-style blades. Avoid using pull-through sharpeners, as they can damage the fine edge geometry.

No, this knife is not dishwasher safe. The high-carbon steel and Pakkawood handle require hand washing with mild soap and immediate drying to prevent corrosion and maintain the integrity of the wood.

A 12-inch blade is essential for carving large cuts of meat in a single motion. By using the full length of the blade, you avoid the 'sawing' motion that can shred meat and cause juices to escape, resulting in a much more professional presentation.

The saya acts as a protective sheath for the blade, which is vital for a knife of this length. It keeps the edge sharp and protected from damage while stored in a drawer, and it provides a safe way to transport the knife if you are taking it to a barbecue or event.