Description

Butcher BBQ 12 Inch Granton Brisket Slicing Knife — Make the Final Cut Count

You spent hours cooking the brisket. Give the final slice the attention it deserves. The Butcher BBQ 12 Inch Granton Brisket Slicing Knife is designed for carving finished brisket, prime rib, roast beef, and other large cooked cuts with a long, controlled draw stroke.

Its 12-inch high-carbon stainless-steel blade gives you reach across wider cuts, while the Granton hollows along the blade help reduce food contact and sticking. A textured nylon handle and front and rear safety bolsters support a confident grip at the carving board.

Why a Dedicated Brisket Slicer Matters

A chef knife handles everyday prep. A boning knife handles trimming before the cook. This long, narrow 12-inch brisket slicing knife is built for the final step: carving the meat you've already cooked. The extra blade length gives you more room to draw through larger cuts without repeatedly resetting your stroke.

Made for More Than Brisket

• Smoked brisket: Slice across the grain with a long, steady motion.
• Prime rib and roast beef: Carve cooked roasts into serving portions.
• Turkey: Slice cooked breast meat for the table.
• Other large foods: Useful for slicing some larger fruits and vegetables.

At $23.99, this is a practical dedicated carving tool for the pitmaster who wants more control over the final presentation. Trust Your Butcher.

Ask the Pitmaster

What is a Granton edge on a brisket slicing knife?

A Granton blade has shallow hollows along its sides. These reduce the contact area between the blade and food, which can help slices release more easily while carving.

Why use a 12-inch knife for slicing brisket?

A longer blade gives you room for a smooth draw stroke across wider pieces of cooked brisket, helping you avoid unnecessary stopping and repositioning.

Can this knife slice brisket without tearing the bark?

A sharp, smooth-edged slicing knife can help preserve brisket bark when used with gentle, controlled strokes. Results depend on the meat, the blade's sharpness, and your technique.

What is the difference between a brisket slicing knife and a chef knife?

A chef knife is a versatile prep tool for chopping and cutting. This long, narrow 12-inch knife is designed primarily for slicing cooked brisket, roasts, and other larger foods.

Is this knife serrated?

The product is described as a smooth-edged slicing knife with Granton hollows along the blade face, rather than a serrated bread-style edge.

Can I use it for prime rib, turkey, and other roasts?

Yes. Its long slicing blade is suitable for carving cooked prime rib, roast beef, turkey, and other larger cooked cuts, as well as slicing some large fruits and vegetables.

How do I slice brisket against the grain?

Identify the direction of the muscle fibers and slice across them, not along them. The flat and point have different grain directions, so adjust the cutting direction when moving between them.

Should brisket rest before slicing?

Yes. Allow the brisket to rest according to your cooking and food-safety plan before carving. Resting can make it easier to cut slices that hold together.

What material is the blade made from?

The product is described as using high-carbon stainless steel. It is corrosion resistant but still needs proper cleaning and drying.

What is the handle made from?

The knife has a durable nylon handle described as textured and slip-resistant, with front and rear safety bolsters.

How should I clean the 12-inch Granton knife?

Hand-wash the blade carefully with mild soap and warm water, then dry it completely. Do not put the knife in a dishwasher or leave it soaking.

How do I maintain the knife's edge?

Use an appropriate honing steel as needed, and sharpen the knife when honing no longer restores the edge. Store it with the blade protected and use a suitable cutting board.

Should I use this knife to trim raw brisket?

You can cut meat with it, but its long slicing profile is best suited to finished cuts. For detailed trimming of raw brisket fat and silver skin, the Butcher BBQ 6 Inch Boning Knife is a better match.

Your Reasons To Buy

• 12-inch blade: Gives you the reach for longer, more continuous slicing strokes on cooked brisket and roasts.
• Granton blade design: Shallow hollows help reduce contact between the blade face and food.
• Smooth slicing edge: Intended for controlled carving rather than sawing with a serrated edge.
• High-carbon stainless steel: Corrosion-resistant blade material when properly cared for.
• Slip-resistant nylon handle: Textured grip with front and rear safety bolsters.
• A dedicated finishing knife: Complements a shorter boning knife used for trimming before the cook.

Specifications, What's Included & Care

• Product: Butcher BBQ 12 Inch Granton Brisket Slicing Knife.
• Blade length: 12 inches.
• Blade style: Long, narrow, smooth-edged slicing blade with Granton hollows.
• Blade material: High-carbon stainless steel.
• Handle: Durable, textured nylon with front and rear safety bolsters.
• Best uses: Slicing cooked brisket, prime rib, roast beef, turkey, and other larger cooked cuts.
• Included: One Butcher BBQ 12 Inch Granton Brisket Slicing Knife.
• Cleaning: Hand-wash carefully and dry immediately. Do not use a dishwasher or soak the knife.
• Edge maintenance: Hone as needed and sharpen when necessary. Store with the edge protected.

Build your knife setup: Use the Butcher BBQ 6 Inch Boning Knife for trimming raw brisket before cooking, then reach for this slicer when it's time to serve.

Learn more: Our guide to BBQ knives and our complete smoked brisket guide.

Let Me Tell You More

When I cook brisket, I think about the entire process—from trimming and seasoning to managing the fire and finally putting slices on the board. That last step is where everyone sees the work you put in.

For trimming, I want a short, curved knife that can follow the fat seams. For serving, I want a longer blade that lets me draw across the meat without making several short cuts. That's why a 12-inch Granton slicer belongs in a BBQ knife setup.

Let your brisket rest, pay attention to the direction of the grain, and use a sharp blade with a controlled stroke. The right knife won't cook the brisket for you, but it can help you finish the job the way you intended. Trust Your Butcher.