Help- meat knife or

[Lilyk]

i am looking to buy my husband a very nice knife for Christmas. He is really into grill/smoking so I want something that can easily handle large briskets and similar. I am currently looking at the 12” dalstrong slicing knife. Is this a good choice? It’s beautiful but he’s not a flashy guy so I’m open to simpler looking options as well, especially if they can be custom engraved...
Any help at all would be appreciated!

 

[KnifeRep]

For brisket and tri-tip (boneless cuts) I like a 12” granton slicer, though I’m not familiar with the Dalstrong company they do offer two 12” granton slicers,

Shogun series granton slicer https://dalstrong.com/collections/shogun-series/products/ss-12-in-slicer

Gladiator series granton series https://dalstrong.com/collections/gladiator-series/products/gs-12-in-slicer


For ribs (bone in cuts) I like something more sturdy like a 10” forged Chefs knife,

Shogun series 9.5” Chefs knife https://dalstrong.com/collections/shogun-series/products/ss-9-5-in-chef

Gladiator 10” Chefs knife https://dalstrong.com/collections/gladiator-series/products/gs-10-in-chef


Consider purchasing a steel too https://dalstrong.com/products/dals...d-gladiator-series-full-tang-pakkawood-handle

Be sure to compare pricing on Amazon.

BTW, where/how did you hear about Dalstrong?

Happy shopping,
KR

 

[Lilyk]

Thank you so much for your response! I honestly just stumbled upon dalstrong while searching amazon. I am leaning towards the 12” shogun series that you posted first.
Is there a brand you would recommend over them? I don’t know much about quality knives

 

[KnifeRep]

I prefer European knife manufactures, specifically the Wusthof “Classic” line and also the Friedr Dick “Premier Plus” line, both are manufactured in Germany.

KR

 

[marchone]

+1

Start him off with a Wustof Classic 4582/26. It's a ten-inch Chef's knife. The Granton slicer above is a specialty blade. The Wustof will handle most other tasks.

 

[Bigfattyt]

What is your budget?

Old Hickory makes a very big butcher knife with a 14 inch blade for almost nothing. I still use my grandfathers that I inherited and they are 90 years old.

They are inexpensive, and durable. But you may be looking at higher cost knives.

You could get every one in the Old Hickory set for the price of one knife from another maker.

For size comparison, I'm 6'1" and 350 lbs...

 

[BBuser]

The Old Hickory on the right looks amazingly like a knife I got from Herters in 65 called the "Crooked Knife."

 

[Bigfattyt]

The Old Hickory on the right looks amazingly like a knife I got from Herters in 65 called the "Crooked Knife."

The two older knives, my dad said Grandpa used to butcher their cattle on their farm. Often on a tarp on the kitchen table, once broken down to quarters.

I had the opportunity to help a neighbor pick a cow out, and butcher it. We skinned it on its Cape, then lifted it up with the tractor to quarter. He used a saw on the ribs.

I have some pics, but not sure this thread is the place.

 

[jdm61]

But what if you don't want to slice grantons?

For brisket and tri-tip (boneless cuts) I like a 12” granton slicer, though I’m not familiar with the Dalstrong company they do offer two 12” granton slicers,

 

[timos-]

i would check out sujihikis, try fujiwara fkm 270mm or maybe something a bit thicker the Kohetsu AS 270mm with a western handle. These are great beef slicers although traditionally they are used for fish.

 

[tim37a]

jdm61 , I think grantons are tasteless marketing gimmicks. I would never pay to eat one.

 

[KnifeRep]

But what if you don't want to slice grantons?

jdm61 , I think grantons are tasteless marketing gimmicks. I would never pay to eat one.

When I started with Forschner they wanted their reps to call them Kullenschliff no matter the blade design, then F Dick said to call them granton edge, by the time I got to Mercer, Bill, who was the F Dick North American sales manager before he jumped ship to Mercer to start their commercial line, said to me at a NRA show in Chicago, “Just call it a scalloped edge.” This from the same guy who taught me the F Dick granton edge vernacular...

Wusthof calls their’s “Hollow Edge”, for Dexter-Russell it’s “Duo-Edge”.

KR

 

[Spideyjg]

But it all started with Granton in the UK who make them on the edge and are effective.

Have seen some old Ekco Flint carvers that had them also.

Cullens are nothing but places for corrosion to set in, or funk to grow. Seen some nasty Vics with the tall thin cullens full of brown mystery stuff. Ewww!

Jim