Damascus Brisket Slicer, 12 Inch Hand Forged Carving Knife with Rosewood Handle

A brisket slicer earns its keep the day a whole packer comes off the smoker. The blade is long and thin at an even height, so it crosses a brisket or a roast in one pull instead of sawing, which keeps the slice clean. This one is 12 inches of Damascus over a high carbon core, full tang through a rosewood handle with brass pins, and a stamped leather sheath comes with it.

Specification

The blade

Pattern welded Damascus over a high carbon core, etched so the light and dark layers show along all 12 inches. No two patterns repeat, because the way the billet moves under the hammer decides the figure. The bevel is polished mirror bright, and a smooth flank releases meat instead of dragging. You get one full stroke across the grain and a slice that comes off whole. The trade is the core steel. Damascus is carbon underneath, so it darkens with use and wants drying as soon as the meat is cut.

The handle

Rosewood is dense and close grained, and it polishes up warm in the hand rather than slick. The color is deep brown with darker streaks, and no two sets of scales read the same. The tang is full, steel unbroken from tip to butt, with brass pins through the scales. At 5 inches there is room for a pinch grip at the heel, which is how a long slicer gets steered, since the cut is a steady pull rather than force.

The leather sheath

Every knife in this batch ships with a slim leather blade sheath cut for that exact blade. It is vegetable tanned leather with a welt along the edge, so the stitching sits clear of the steel, and it is stitched by hand. The face is hand stamped with a running chevron inside a carved border. It covers the blade and leaves the handle standing out, so it suits a drawer, a knife roll, or carrying the knife to the smoker. It is a cover for storage, not a belt sheath.

Who it suits

This is the knife for the end of a long cook, when the meat has to leave the board in even slices. Anyone who smokes or roasts big cuts will use it often.

• Barbecue cooks slicing whole briskets
• Home cooks who carve the holiday roast
• Cooks who already own a chef knife
• Anyone shopping for a person who smokes meat

What comes in the box

• The brisket slicer
• The stamped leather sheath
• A care card
• A free laser engraving quote on request

Every piece is different

Each knife is forged, ground, heat treated and sharpened by hand, so runs stay small. The Damascus pattern, the grain of the rosewood and the stamping on the leather all vary from the photographs. Yours will be its own piece.

Looking after it

Wash it by hand and dry it straight away, every time. Never the dishwasher, never left soaking, and dishwasher damage voids the warranty. Damascus darkens with use, and that gray patina is normal and protects the steel. Cut on wood or plastic, never glass or stone. Sharpen on a whetstone at roughly 20 degrees per side, then strop. No pull through sharpeners. More in our knife care and sharpening page.

Put a name on it

Laser engraving is 20 dollars per blade, added on this page. Around 30 characters fits on a blade, and a longer message sits better on the sheath. We send a proof image before the laser runs, and it adds 3 to 5 business days. Clean line art engraves well. Free on orders of 10 pieces or more. See the engraving page.

Questions buyers ask

Why is a slicer this long? A brisket is wider than most knives are long, and one pull beats sawing.

Can I carve a roast with it? Yes. It works the same on a ham or a roast bird.

What is the stamped sheath for? It guards the edge in a drawer or knife roll. The handle stays out.

Is it dishwasher safe? No. Hand wash and dry it right away. Dishwasher damage is not covered.

Will this steel rust? It can if left wet. Dry it after use and you get patina instead.

How long until it ships and can I return it? Most US orders arrive in 5 to 7 business days, free over 99 dollars. Returns run 30 days.

For daily prep there is the Damascus chef knife in olive wood, and the Damascus vegetable cleaver in rosewood handles vegetables. More in kitchen knives, this steel in Damascus steel, and the wood in rosewood handle knives.