"Super clean cuts without shredding the outer bark."

Twelve inches of straight edge exists to cross a brisket, a roast, or a whole turkey breast in one stroke. Anything shorter means sawing, and sawing tears the grain and pushes the juice out onto the board. It's also the right blade for skinning a large fish. You'll use it a handful of times a year, on the days that matter most, and it will be the best-looking thing on the table when you do.

Blade length: 12"
Knife length: 16.5"
Weight: 450g