Mamba 11" Hand Forged Brisket Slicing Knife, High Carbon Steel, Long Straight Edge, Forge Scale Finish
- Only 4 left
- Buy 2, get 1 free
- 10% off first order
- Free shipping USA and Australia
- Hand forged
- High carbon steel
- Full tang
- Serbian style
- Lifetime warranty
Each one is forged by hand, so restocks take time.
- Free shipping USA and Australia
- Lifetime warranty
- 30 day returns
- Secure checkout
The Mamba is an 11" hand forged brisket slicing knife in high carbon steel. The long straight edge lets you cut a full slice of brisket in one pull, and the forge scale flats keep it from dragging through the bark. Made for pitmasters and anyone who carves big roasts, and a gift that shows up at every cookout.
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Description
The Mamba is an 11" hand forged brisket slicing knife for the moment that matters most on cook day. Twelve hours in the smoker means nothing if you saw the flat into ragged pieces. With an 11" high carbon steel blade and a long straight edge, the Mamba takes a full slice in one pull and leaves the bark sitting on top where it belongs.
On the Cutting Board
Brisket is the main job, flat and point both. The Mamba also carves prime rib, turkey breast, pork loin, ham and smoked salmon, and anything big enough to need a long stroke. Let the length do the work and do not saw back and forth. This is a knife for cooked meat and large cuts. It is not a trimming knife, and it is too long for bone work or small prep. To trim that brisket before it goes on, use the Mako 7.5" boning knife. The Mamba sits with the rest of our pit tools in the BBQ knives collection.
A Gift That Gets Used
The Mamba is for the griller who talks about his brisket more than his kids. It is a natural Father's Day gift, a strong pick for a retirement that comes with a new offset smoker, and a good Christmas box for whoever hosts Thanksgiving and carves the bird. Every cookout gives it a stage. For more ideas, see our knife gifts collection.
The Steel
Every Xcutlery blade is high carbon steel, hand forged one at a time in the Serbian style: thick stock, a lot of hammer work, and the forge finish left on the flats.
Long blades are hard to forge well, and that is why we like this one. The Mamba is hand hammered in the Serbian style from high carbon steel, and the smith leaves dark forge scale on the upper flats instead of grinding it off. That scale helps the blade slide through meat without dragging. Below it the edge is polished clean and sharp. The blade ends in an angular tip, and a full tang with steel pins keeps all 11 inches steady in your hand.
Why high carbon steel
It takes a very fine edge and comes back quickly on a whetstone. The price of that edge is a little care. This steel is not a rust resistant alloy, so water left on the blade will mark it. Wash it, dry it, wipe on a light coat of oil, and it will be cutting long after the cutting board has given up.
Patina
With use the steel darkens to a grey or blue patina. That is normal for high carbon steel and it helps protect the blade. Red rust is a different thing, and it comes from a knife left wet.
Features and Specs
- 11" hand forged blade
- High carbon steel
- Long straight edge with an angular tip
- Forge scale flats with a polished edge
- Full tang with steel pins
- Built for brisket, roasts, large cuts and carving
Specifications
- Blade: 11" hand forged
- Steel: High carbon steel
- Profile: Long straight edge with an angular tip
- Finish: Forge scale flats with a polished edge
- Construction: Full tang with steel pins
- Best for: Brisket, roasts, large cuts and carving
What's Included
- Mamba 11" hand forged brisket slicing knife
- Lifetime warranty against defects in materials and craftsmanship
Each blade is forged by hand, so the forge texture, hammer marks and wood grain on yours will be its own.
Care and Use
Hand wash the Mamba once you finish slicing and dry it right away, since brisket juice left on high carbon steel will spot it. Wipe on a light coat of food safe oil before storage. No dishwasher and no soaking.
Every time you use it
- Hand wash it right after use and dry it straight away
- Wipe on a light coat of food safe oil before it goes away
- Cut on wood or plastic boards
- Touch up the edge on a whetstone when it starts to drag
Keep it away from
- The dishwasher, and a sink full of water overnight
- Glass, stone or metal cutting surfaces
- Prying, twisting or throwing
The full routine is in our high carbon steel knife care guide, and the edge work is in how to sharpen a meat cleaver.
Lifetime Warranty
Every Xcutlery knife is covered for life against defects in materials and craftsmanship. If a handle works loose from the tang, a pin comes free, or there is a flaw in the steel or the build that came from us, we repair or replace it free of charge.
It does not cover normal wear such as a dull edge, damage from misuse, or rust from the dishwasher or soaking. Slight differences in forge texture, hammer marks and wood grain are part of a handmade knife, not defects.
To make a claim, email sales@xcutlery.com (Australia: sales@xcutlery.com.au) with your order number and photos. Separately, you have 30 days from delivery to return an unused knife. Engraved and custom knives cannot be returned for a change of mind. Full terms are on the warranty page.
Questions
Is 11 inches long enough for a whole packer brisket?
Yes. It is long enough to cross a full flat in a single pull.
Why is there dark scale on the blade?
It is forge scale left from the hammer on purpose. It helps the blade slide instead of drag, and it shows the knife was forged by hand.
Can I trim brisket with it?
It is built for slicing. Trimming raw fat is easier with a shorter boning knife like the Mako.
Is there a warranty?
Yes, a lifetime warranty against defects in materials and craftsmanship.
One long pull per slice is the whole technique with the Mamba. Our guide to the best knife for slicing brisket covers slice thickness and how to separate the point from the flat.
What Customers Say
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Forged by Hand, Built to Work
Every blade starts as thick high carbon steel and gets its shape from heat and a hammer, one knife at a time. Here is what that looks like at the board.
Through the meat, not around it
A heavy forged blade does the work, so a steak or a roast comes off in clean slices instead of torn ones.
Quick on the veg
The tall flat blade scoops up what you just cut and carries it to the pan. Fewer trips, fewer runaway peppers.
Let the weight cut
Drop the blade and the heft does most of the job. Cabbage, squash and onions go quietly.
One forge, every job
Cleavers, chef knives and slicers from the same hammer and fire, from heavy chopping to fine slicing.
Hand forged against mass produced
| Xcutlery, hand forged | Typical mass produced knife | |
|---|---|---|
| How it is made | Heated and hammered to shape, one blade at a time | Stamped or cut from sheet steel in large runs |
| Steel | High carbon steel that takes a very fine edge | Often a softer steel picked for easy production |
| Tang | Full tang, held in the handle with steel pins | Often a partial tang hidden inside the handle |
| In the hand | Real heft that does part of the cutting | Light, so your wrist does the work |
| Finish | Forge texture and hammer marks, no two alike | Identical machine finish |
| Warranty | Lifetime, against defects in materials and craftsmanship | Varies by brand |
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