Shun
Shun Classic 12" Hollow Ground Brisket Knife
Best slicing tool for home pitmasters and roast enthusiasts.
Masterfully crafted for carving, the Shun Classic 12" Hollow Ground Brisket Knife delivers perfect slices every time. Its long, narrow blade is ideal for single-pass slicing, preserving the natural juices and flavor of your roasts. The hollow grinds on the blade help food release effortlessly, ensuring clean, precise cuts without sticking. Featuring a high-performance Japanese AUS8A steel blade and comfortable ebony-finished Pakkawood handles, this knife offers exceptional durability and balance. Handcrafted in Japan, it includes a protective wooden saya for safe storage and transport.
$259.95
Owner Satisfaction
4.8
/ 5
Category Rank
68
/ 5038
#68 in Kitchen Knives
Price vs Category Average
+94%
Above average
Blade Length
12
/ inches
Who it's for
- Home cooks prioritizing long-lasting sharpness for clean meat slices
- Pitmasters needing single-stroke precision for large brisket cuts
- Culinary enthusiasts wanting effortless, non-stick slicing performance
Who should skip it
- Busy cooks preferring low-maintenance, dishwasher-safe kitchen tools
- Budget-conscious shoppers seeking an affordable, entry-level slicing knife
- Left-handed chefs requiring an ambidextrous or neutral handle grip
Performance breakdown
Slicing Precision
The long, narrow blade ensures clean, single-pass cuts for perfect brisket.
Food Release
Hollow grinds effectively minimize friction to prevent meat from sticking.
Edge Retention
High-carbon Japanese steel maintains a razor-sharp edge through heavy carving sessions.
Ergonomic Balance
Full-tang construction provides a stable, comfortable grip for extended kitchen tasks.
Build Quality
Handcrafted Japanese construction ensures long-term durability and professional-grade performance.
Storage Convenience
Included wooden saya offers essential protection for the delicate, long blade.
Key Specs
Blade Length
12 inches
Blade Material
High-performance Japanese AUS8A (high-carbon, vanadium stainless steel)
Handle Material
Wood
Construction
Riveted, full-tang
Edge Angle
16° per side
Grind Type
Hollow Grind
Origin
Handcrafted in Japan
Set Includes
Wooden saya (sheath)
Features
- Long, narrow blade for single-pass slicing
- Hollow grinds reduce food sticking
- High-performance Japanese steel blade
- Holds a razor-sharp edge
- Comfortable Pakkawood handles
- Full-tang construction for balance
- Includes protective wooden saya
- Rounded tip for safety
What customers say
Enthusiasts highly value this specialized brisket knife for its unparalleled sharpness, enabling effortless, thin slicing of large smoked meats without tearing. The 12-inch length is crucial, allowing users to manage full briskets in a single pass for superior presentation. The hollow ground edge effectively minimizes friction, preventing sticky slices from adhering to the blade. While the initial investment is significant, users agree the exceptional performance justifies the cost, considering it a lifetime tool. Maintaining the acute edge requires careful hand washing and skilled sharpening, typical of high-end steel. Overall, satisfaction is deep, viewing this knife as an essential instrument that elevates meat preparation.
Know before you buy
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.
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