BBQ Smoked Brisket Knife for Meat Carving and Slicing

The SpitJack Meat Carving Knife was designed primarily for slicing smoked BBQ brisket. Chefs and barbecue competitors all agree that a 10-12 inch slicing knife is the best tool for this job. Sharpness is important (and ours is exceptionally sharp), but so is the length, width, thickness, and temper of the blade.

After spending up to $100 and taking up to 16 hours to cook, you don't want to spoil the results with a ragged presentation. Well-cooked brisket is tender and can pull apart easily if your knife is dull, or too short, or you cut at the wrong angle. Sometimes the meat can cling to the blade and that will be enough for the meat to tear while cutting.

This knife will also do a great job on rib eye, bottom round and other beef cuts, pork roasts, turkey breast, ham, leg of lamb, smoked salmon, and any other large cut of meat that you present. A VERSATILE CARVER: This knife is designed for smoked bbq beef brisket, large roasts. turkey breast, ham and smoked salmon.

THE RIGHT TOOL FOR A TOUGH JOB: Carving meat can be challenging without the right knife. Having a well-designed slicer can make all the difference in the final presentation. Your family and guests will notice the difference.

PROFESSIONAL DESIGN ELEMENTS FOR PRECISION CUTTING: A Granton (or scalloped) edge keeps meat from clinging to the blade. 11 inches length is perfect for brisket and other roasts but not too big for other cuts. This knife is strong, but has a light hand feel and perfect balance point. It is inexpensive, but not cheap.

BUTCHER SHARP: This SS knife comes expertly honed from the factory. Superior quality steel means that it will hold its edge longer. Restore the edge as needed easily with any sharpener.

CONVENIENT, SAFE, AND SANITARY: A single piece hard plastic handle makes it dishwasher-safe and easy to sanitize. High quality SS blade will not break-down or discolor. A protective sheath (included) keeps it protected during storage.

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