How many of ya'll are from brisket country,where they give them away on holidays?
Yes,you want the slice to go all the way across,but how often will many of ya'll use them.
We slice trimmed 17-18 lb packers with our 12 inch.
There is also a different skill level,using very long ,flexible slicers-especially for them folks that try to cook packers to 190*-195* and rest 20 mins.
Just a couple of thoughts.