Butcher & Slicing Knives

Breaking down a brisket, trimming a whole ribeye or carving the Sunday roast calls for reach — long, hand-forged blades that move through big cuts in one clean stroke instead of sawing. Every knife here is forged, hand sharpened and oiled before it ships, then backed by the 99-day home trial and free lifetime guarantee.

Which blade fits your board?

Butcher knives (9.5") — the Damascus Dynasty and Silver Dynasty butcher knives carry a wide, gently curved edge built for trimming primals, portioning roasts and heavy weekly prep. The Damascus Dynasty version layers 67 folds of Damascus steel around a cobalt-enriched core hardened to 60±2 HRC, so the edge outlasts the job.

Scimitars (10") — the upswept tip steers around bone and through whole muscles, which is why the scimitar is the pitmaster's pick for brisket, pork butt and breaking down large roasts.

Slicers (12") — the Dynasty Series 12" slicer's long, narrow blade takes clean, even slices off brisket, ham and smoked turkey without tearing the bark.

Sakimaru (10") — the Torii 10" Sakimaru brings the katana-tipped Japanese slicer shape in hand-forged 7Cr17MoV high carbon steel for sashimi-clean carving.

Common questions

Butcher knife or cleaver? A butcher knife slices and trims boneless cuts; a cleaver's weight is for bone and joints. Most serious cooks keep both — see the cleaver range.

What length do I need for brisket? At least 10 inches. A blade longer than the meat is wide lets you slice in a single draw, which keeps each slice intact.

How sharp do they arrive? Every blade is hand sharpened and oiled before it ships — the sharpest blades you will ever use or your money back, with 99 days at home to prove it.

Guides: Butcher knife guide · Best knives for slicing brisket · How to slice brisket, against the grain · Choosing a carving knife