Description
The long blade is ideal for extra- large cuts of meat like brisket and prime rib. Developed with the help of professional BBQ competition chefs. The long blade should be pulled through with one continuous slice so you don’t end up with ribbon cuts. The round, sharpened tip should be angled up for that final pull through the meat, allowing you to complete your slice in a smooth motion. The back end of the blade is wider to provide knuckle room.
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