A beautiful work of art, this knife is admired as much for it's looks as it's function.
High quality one piece German 1.4116 Steel Alloy, full tang construction.
Tall blade for stability and straight cuts when slicing thick meat or vegetables.
Triple riveted Pakka Wood handle feels solid in the hand.
High quality fit and finish.
This blade is a high performance tool for easy slicing of large cuts of brisket, rump roast, ribs, carving turkey and cutting large fruits & vegetables like squash and watermelon. Beautifully crafted, this 12" long, 1.5" tall blade makes for a versatile, must-have kitchen tool for the weekend grillers and professional pit masters.
Shan Zu Professional 12" Japanese Brisket Blade
Never put this or any other high performance cutting tool in a dishwasher. Hand wash only, using a mild detergent. Carefully wipe dry and apply light plant-based oil such as Flaxseed, to the entire blade and handle.
Even though 1.4116is considered stainless steel, that doesn't mean that it will not stain or rust. Depending on their composition, knife blades have varying levels of resistance to rust and staining.
High performance steel is engineered to provide a balance of stainlessness, and an extremely sharp cutting edge. VG10 for example, accomplishes the difficult task of combining Iron, Chromium, Vanadium, Carbon, and other elements into a high-performance steel alloy.
- Pure Iron by itself is soft, brittle, rusts, and doesn't form a sharp edge.
- Chromium by itself is very hard to sharpen and doesn't make for a very good edge, but it has extremely high anti-corrosive properties (it won't rust).
- Carbon by itself is very brittle and rusts quickly but creates an extremely fine and sharp cutting edge. Some of the world's sharpest blades (like a surgeon's scalpel) are made from pure carbon (diamond).
- Vanadium is a common element in knives that contributes to tensile strength and toughness.
By taking iron and adding a percentage of Chromium (usually 12% or more), Carbon (.5% up to 1.5%), and Vanadium (usually around 12%) to Iron, you get a super steel alloy like VG10 that strongly exhibits the properties of each element.
Of course, there is much more to the knife steel making process than just the combination of elements, but this is the high-level premise of a quality knife blade.