Hand Forged BBQ and Brisket Knives
A brisket knife should take a full slice off the flat in one pull and leave the bark sitting on top, and the Mamba 11" brisket slicing knife was forged for exactly that. The rest of the page covers everything that happens before the slice, all hand forged from high carbon steel. The Mako 7.5" boning knife trims the fat cap. The Kodiak 8" drop point cleaver trims and carves. The 6" Warthog and 8" Kraken take care of ribs and joints, and the 8.7" Ironclad chef knife preps the sides in bulk. Want the lot in one box? The Meat Lover's Set is a 3 piece BBQ knife set that goes from raw shoulder to finished slice. Free USA shipping, lifetime warranty.
What is the best knife for trimming brisket?
A short, controlled blade, not a slicer. The Mako 7.5" is a boning knife for trimming brisket, and its trailing point sweeps up toward the tip to give you a long curved line for sweeping cuts. It gets under the fat cap, squares up the flat, cleans the point and strips the membrane off a rack of ribs. It works along bone, never through it. If you like an even shorter, stiffer blade, the Hellfang 5" from our butcher knives does the same trim work with the tip close to your hand. More thin blades, fish knives included, are in boning and fillet knives.
What makes a good brisket slicing knife?
Length and a straight edge. Twelve hours on the smoker is a long time to wait just to saw the flat into rags with a steak knife. The Mamba has an 11" blade, long enough to cross a full packer flat in a single pull, and the forge scale on its flats helps it slide through the bark instead of dragging. Let the length do the work and do not saw back and forth. Outside brisket season it carves prime rib, turkey breast, pork loin, ham and smoked salmon. It is not a trimming knife, and it is too long for bone or small prep. The Ironclad 8.7" will portion cooked meat, but for long, clean brisket slices the Mamba is the better tool.
Do you need a cleaver at the pit?
If ribs and whole chickens show up on your smoker, yes. The Kodiak 8" is the pitmaster's cleaver: a drop point to score the fat cap, and a curved belly that carves after the rest, so one blade takes a brisket from trimming to slicing. The Warthog 6" cuts chicken halves and ribs into portions with short strokes, and its pakka wood handle copes with a wet grill station. The Kraken 8" splits joints and breaks down game, then spends the off season as a BBQ cleaver. For heavier bone work, see the full range of hand forged meat cleavers, or read our guide to the best meat cleaver first.
Is a BBQ knife set worth buying?
It is if you cook meat from raw to sliced most weekends. The Meat Lover's Set is three hand forged knives in high carbon steel with raw forge scale finish, full tang and steel pinned hardwood handles. Each blade is forged on its own, so no two sets come out identical. It covers the whole cook, from trimming a raw brisket to slicing it once it has rested. If you want every blade size listed before you buy, the Butcher's Trio spells out each cleaver in detail, and our knife sets include bigger spreads with chef knives. Building your own kit works too. The Mako and the Mamba together cover cook day from the trim to the slice.
How the BBQ knives compare
| Knife | Blade | Best for |
|---|---|---|
| Mako | 7.5" | Trimming brisket, silver skin, ribs |
| Mamba | 11" | Slicing brisket, carving roasts |
| Kodiak | 8" | Trimming and carving with one blade |
| Warthog | 6" | Chicken halves, rib portions, camp |
| Kraken | 8" | Joints, game, BBQ prep |
| Ironclad | 8.7" | Prepping sides, portioning cooked meat |
| The Meat Lover's Set | 3 knives | The whole cook in one box |
How do you care for BBQ knives after a cook?
Wash them by hand as soon as the slicing is done and dry them right away. Brisket juice left sitting on high carbon steel will spot it, and a knife left overnight on the cutting board is how that happens. Wipe on a light coat of food safe oil before storage. No dishwasher and no soaking. With use the blades pick up a dark patina that helps protect the steel, so leave it be. Our high carbon steel knife care guide has the full routine.
Read before you buy
Our guide to choosing a knife for slicing brisket compares the Mamba, Kodiak and Ironclad on a finished brisket. For the trimming side, boning or fillet knife for trim work helps you pick the right thin blade, and cleaver or butcher knife for the pit covers the heavy prep. Sides and slaw still need a chef knife, and ours are in hand forged chef knives. If you want to see what other customers order most, start with our top sellers.
Questions
What is the best knife for cutting brisket?
For slicing a cooked brisket, a long straight edged slicer like the Mamba 11", which crosses a full flat in one pull. For trimming a raw brisket, a shorter boning knife like the Mako 7.5". If you want a single blade for both, the Kodiak 8" cleaver trims before the cook and carves after it.
How long should a brisket slicing knife be?
Long enough to cross the whole flat without sawing. The Mamba has an 11" blade, which covers a full packer brisket flat in a single pull. Shorter knives force you to work back and forth, and that is what tears the bark and leaves ragged slices.
Can I use a boning knife to trim brisket?
Yes, and it is usually the best tool for it. The Mako 7.5" has a trailing point that gets under the fat cap and strips silver skin in long, controlled strips. Save the slicer for after the cook, since trimming raw fat is easier with a shorter blade.
What knives are in a BBQ knife set?
The Meat Lover's Set is three hand forged high carbon steel knives, full tang with steel pinned hardwood handles, chosen to cover meat prep from the first heavy cut to the last slice. Each blade is forged one at a time, so no two sets are identical.
Do the BBQ knives come sharp?
Yes. Every knife ships with a polished edge, ready to trim or slice out of the box. Every one also carries a lifetime warranty against defects in materials and craftsmanship, and unused knives can be returned within 30 days if you change your mind.
Guides for Hand Forged BBQ and Brisket Knives
Best Knife for Slicing Brisket: Length, Edge and Timing
What makes the best knife for slicing brisket: a long straight edge, enough length to cross a packer flat, and a sharp blade that...
Meat Cleaver vs Butcher Knife: Which One Your Kitchen Needs
A meat cleaver chops through joints and bone with weight and a tough edge. A butcher knife slices, trims and portions with a long,...
Boning Knife vs Fillet Knife: What Is the Difference?
Boning knife or fillet knife? The real difference is stiffness. Here is how the two shapes compare, which one to use for fish, poultry,...
