Classic 12" Hollow Ground Brisket Knife, Handcrafted Japanese Meat Carving Knife with Wooden Saya Sheath, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle

Good edge out of the box. Cuts brisket well. Much better than trying to use a chef or boning knife- I've tried both and both are lacking.

Mind blowing. I watched my in-house chef use this knife to cut through a fresh salmon fillet with one easy slice (Then we enjoyed the cooked salmon). It slid across the fillet as if someone was skating on just Zamboni-ed ice. So, cost? If you want a quality kitchen utensil, this is it. We purchased some Shun knives in 2006. They are still with us and slicing away, with a periodic sharpening. Shun also offers free sharpening. By the way, it is actually a cooked meat (Brisket, Chicken and other meats) knife. It cuts easily through the meat between the bones of cooked Babyback ribs, just avoid the bones. It’s NOT a clever, but it is wicked sharp. Enjoy slicing your carnivorous meal this next Holiday.

Cuts like butter through meat . Only way to go

We bought this knife as a birthday gift for our granddaughter who is in culinary school. She absolutely loves it! It is, like all Shun knifes, extremely sharp; the breast of our 24 pound Thanksgiving turkey was sliced as if it were softened butter. It's great for carving large roasts and creating thin slices of beef or ham for sandwiches. Shun knives are exceptionally well made and are a joy to use. They are truly works of art and deserve a place in your kitchen with one caveat... Shun knives stay sharp for a very long time, but if and when it needs to be sharpened, either send it to a Shun facility as described in the included instructions, or search out an experienced person who has previously sharpened Shun knives and most definitely knows what they are doing.

Amazing slicer. Received this Shun knife and was able to use it that night on tri-tip cooked medium rare. It was like slicing warm butter. The box was damaged when it arrived, but there was no damage on the knife. I really like the wooden sheath. This knife would not fit into my knife block due to its length. The sheath allows it to stay protected while in the kitchen drawer. The blade feels perfectly balanced. I have made Sous-vide pastrami twice from amazingribs.com recipe and this knife will be perfect for slicing thin cuts. Just remember, like most high quality Japanese knives, do not let this hit bone. Oh yeah, razor sharp out of the box. This is a great knife for what it's intended for.

Everything I expected

Fantastic knife. Feels great in the hand. Due to the divots on the blade, the brisket doesn't stick to the blade when you cut it, unlike my last carving knife.

It’s a pretty blade, I’ll give her that. Great weight for me, about 340g, but my lady chefs can’t slice with it all night cause it’s too heavy. They prefer the Dalstrong slicer, about 290g, on Saturdays when we slice up 20 briskets. But let me tell ya, out of the box, it wasn’t very sharp. I put it through my Chef Choice XV sharpener (some people cringed) but this blade is now razor sharp and has stayed sharp since. Just make sure you have the right tools to make this blade sharp, recommend the Wicked Edge Pro.