Definitely a big miss not having the popular bang-for-your-buck Victorinox and Mercer options with so many no-name Chinese brands in the running. Plus, no option from mid/higher-end established brands like Zwilling and Wusthof? In a full round-up, I'd also like to see at least one truly higher-end knife in the mix, such as a 270-300mm sujihiki from a well-known Japanese maker like Sakai Takayuki, Tojiro, or Jikko. Heck, I bet even the Shun Kanso 12" Hollow Ground Slicer would have blown these away.

@dustinmessner674

8 ай бұрын

Victorinox and Mercer should have been default options to throw in this competition and RIP long smooth strokes for a nice slice of brisket interrupted by those short sawing motions. Either those knives were a bit dull or those briskets we pretty tough, or these fellas need to learn how to slice meat. Maybe a combination of all three. Nobody deserves such harsh criticism in person, but this is misleading and recommending a product for people to buy.

@markennes5208

7 ай бұрын

Yeah I agree w/ bloodgain. I got a Victronix 12" straight edge and I love it. It's the sharpest knife I own. I notice there's no discussion of degree of bevel - I believe my Victronix is 15 degrees. I use a KAI manual sharpener to keep it in shape (I just use it for honing - so far).

@fordhouse8b

4 ай бұрын

​@@dustinmessner674 Yeah, I have done a lot of meat carving, mostly prime rib, but also a good deal of top round, along with ham, turkey. tenderloin, flank steak, and yes, some brisket, etc, and I really cant stand short carving knives, and strongly dislike ones that flex to much. My personal carving knives are a Mercer Millenia and a 300mm Misono Swedish Carbon sujihiki, and I like them both. When I was younger and carved meat for buffets regularly, I mostly used cheap, no-name house knives, like Omcan. I also used a couple of the Dexter SofGrip knives, and if I remember right, they didn’t hold their edge well, didn’t sharpen as easily as the Omcans, and the blades felt flimsy. Those cheap Omcans (and other brands whose name I can’t recall) sharpened up easily on a belt grinder, for a nice toothy edge that worked great for slicing a dozen prime ribs, half a dozen top rounds, or 50 deboned turkey breasts.

Great review guys thanks for showing us these options. 😊

I’m happy with my victorinox 12 inch!

I have an inexpensive Mercer. Great handle and I keep it sharp with a RapidSteel Hyperdrill after every use. Keeps it like new for every use.

I have the 12 inch Cutluxe. I love the knife so much, I bought one for my brother last month for his birthday because he smokes at least one Brisket every month. He sent me a video showing how well the knife cut the Brisket he had and how much he loves it. I have that video on my channel. You can now get a 14 inch Cutluxe brisket knife.

@TheBarbecueLab

8 ай бұрын

That's a smart move on their part. They're killing it with that model right now, and just in time for Black Friday.

A good brisket knife is important. Very good video. Thank you!

Great video!! I'm looking to buy one of there I have a wustoff 8 inches, but maybe I need a longer knife for even long cuts

That was rough to watch. Long stokes with these blades. Keyboard warrior but geez.

Great video guys! Next time please consider including a Mercer or Victorinox. Always heard good things about those two.

I just ordered the Cutluxe Shinobi Series Damascus Japanese AUS10 carving blade. I can’t find a review on KZread on it. Any idea if I’ll be happy.

Kind of late but can you review the Shun brisket knife ?

@TheBarbecueLab

8 ай бұрын

I contacted Shun and asked if they wanted to be a part of this video, but I never heard back from them. Maybe in the future I can test a Shun blade, but right now I don't have access to any other than the Premier 8" Chef that I own at home.

Guys, cutluxe makes a 14" too lol. It's like 3 dollars more than the 12 "

I love your channel because it's impartial. I hope you can offer more content but I understand some people don't have the time.

I too love your choice

Dalstrom males a great boning knife. I would not use anything else.

Honestly.....I don't saw with my knife. I just press through the meet so as not to destroy the meat/bark on the meat.

10" old hickory butcher knife...I can get that thing crazy sharp

@chriscarter7182

9 ай бұрын

I have several Old Hickory knifes and they are super easy to stone sharpen and keep sharp with my steel hone. They are my go to knifes for almost everything I need. The only downside to Old Hickory knifes is they are made from 1095 carbon steel and when I am slicing onions, the onion acids tend to strip the oxidation off of the blade and deposit it on the onion slices. It’s a cosmetic thing for me and it doesn’t really affect the flavor of the onion but it’s just the look of the oxide’s on the onion. I have a Dalstrong, Gladiator Series vegetable knife that I prefer for prepping or chopping vegetables and especially with onions. It doesn’t seem to hold an edge as well as Old Hickory’s but it’s still a very good knife for veggies.

How did you leave out a Shun? It’s the best brisket knife you will ever own. Every knife you tested had to saw through the meat. The Shun takes one slice and doesn’t destroy the bark.

@TheBarbecueLab

7 ай бұрын

We didn't have a Shun here and they didn't answer our emails asking to borrow one for the test. If I had an unlimited budget for KZread videos, you know I'd add it in, but reality is we have to work with what we have and can gain access to.

@czahnd

7 ай бұрын

They probably wouldn’t give you one to test. They run around $260.00.

Where's the dalstrong?

@TheBarbecueLab

3 ай бұрын

It’s in there. Check the 4:08 mark and you can see it in action.

@340neptune

7 күн бұрын

I have the Dalstrong 14" Bullnose Butcher knife and I've got to say it's easily the best slicer I've ever used. I'm not a professional chef but I've cut plenty of meat and for around $115 you can't go wrong with the bullnose Butcher knife. Try it out if you get the chance. I think you'll be pleased. ​@TheBarbecueLab

Factory edge on a slicer? Should have probably put an edge on them to make it fair.

Not at all impressed. I remember when I was a kid in NYC and the guys in the Kosher deli would take a kife and whip off nice thin slices of corned beef or pastrami for a nice "on rye" sandwich. Mmmm , miss those days.

Just confirmed my purchase of the cutluxe!🫡