The single biggest mistake home pitmasters make isn’t in the smoking process it’s in the slicing. Using a standard 8-inch chef’s knife on a large brisket requires a back-and-forth “sawing” motion. This friction shreds the bark, squeezes out the rendered fat, and ruins hours of cooking.
To be able to preserve the structural integrity of cooked meat, you need a blade long enough to complete a cut in one stroke. Cutluxe Carving Knife Set provides the needed 12-inch geometry to solve this mechanical problem.
- PREMIUM PERFORMANCE: This BBQ knife set includes a 12″ brisket slicing knife and a 6″ boning knife, designed for precise…
- RAZOR-SHARP GRANTON BLADE EDGE: Experience premium performance with razor-sharp granton blades on both knives, reducing …
- PERFECT GIFT: This slicing knife for meat cutting is the ideal gift for BBQ enthusiasts and chefs. Its exceptional quali…
Blade Physics: Granton Edge and Friction
The distinguishing feature of this 12-inch slicer is the Granton Edge: hollow ground ovals along the blade.
More specifically, this is because the fat in warm meat exhibits a lot of surface tension, especially with regard to the sticking action to steel.
- The Solution: The Granton oval indentations create air pockets between the meat and the metal, which reduce drag coefficient and allow the blade to glide through large roasts like turkey or prime rib without tearing the fibers.
Material Analysis: High Carbon German Steel
Cutluxe uses High Carbon German Stainless Steel for this set. This is often preferable for BBQ purposes when compared to the harder Japanese steel.
- Toughness: German steel is tempered to be a little softer usually in the range of 56+ HRC. This makes it “tough” and capable of hitting a rib bone or hard cutting board without chipping, a common risk with brittle Japanese blades.
- Maintenance: Although it will lose its razor edge a bit faster compared to VG-10 steel, it is extremely easy to hone it back to sharpness in mere seconds with a standard rod.
Ergonomics and Balance
Both the 12-inch slicer and the 6-inch boning knife feature a Full Tang construction: the steel runs through the entire length of the handle. When working with a long blade, counterbalancing is important; it prevents the knife from feeling “tip-heavy.”
The handles are made of Pakkawood, an engineered composite that resists heat and moisture absorption; these characteristics are essential for a tool that will be used near smokers and covered in grease.
Final Word
The Cutluxe Artisan Series is a specialized toolset for large format proteins. It bridges the gap between commercial butcher tools and home kitchen aesthetics.
Pros:
- 12-Inch Reach: Allows for single-stroke slicing on even the largest briskets.
- Granton Edge: This effectively reduces meat adhesion and tearing.
- Durability: Full tang construction with moisture-resistant Pakkawood handles.
- Sustainability: Certified Carbon Neutral production (Climate Pledge Friendly).
Cons:
- Not a Generalist: Specially designed for cutting cooked meat; not good for vegetable preparation.
- Hand Wash Only: High carbon steel and wood handles will degrade in a dishwasher.
Read More: Boning Knife vs. Fillet Knife: Which to Use and Our Top Picks
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