Brisket Slicers (Sujihiki)

Brisket slicers are long, narrow knives made for one job: clean, even slices of smoked brisket, turkey, prime rib and roasts, in a single stroke. In Japan the same shape is called a sujihiki ("muscle slicer"). Ours have 12-inch blades, long enough to cross a whole brisket flat without sawing, so the bark stays on and the juices stay in.

Choose a hand-hammered high-carbon slicer with an octagonal rosewood handle, or a Damascus slicer with a Texas flag handle in red and blue wood and camel bone. Want the fork too? Our black hammered carving knife and fork set is made for carving at the table.

Every slicer comes with a full-grain leather sheath, an optional gift box and free engraving on the blade or sheath. Serving the slices? Pair them with a steak knife set, or browse more gifts for the BBQ lover. New to slicing knives? Read our knife care guide.

FAQ

What is the difference between a brisket slicer and a carving knife?
A brisket slicer is longer (12 inches here) and narrower, with a rounded tip, so it slices large, soft cuts in one pull. A carving knife is usually 8–10 inches with a pointed tip for working around bones, as on a turkey.

What length knife do I need for brisket?
A 12-inch blade covers the width of most whole brisket flats in one stroke, which gives cleaner slices than a shorter chef's knife.

Is a sujihiki the same as a brisket slicer?
Yes, the shape is the same: a long, thin slicing blade. "Sujihiki" is the Japanese name; "brisket slicer" is the BBQ name.

How do I care for a high-carbon slicer?
Hand wash and dry it right away, add a drop of food-safe oil before storing, and expect a natural patina. Never use the dishwasher.