Brute Forged - Butcher's Knife
- Heavy blade, breaks down large cuts of meat
- Forged steel with a matte, rugged finish
- Coarse enough for joints, precise enough along bone
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Breaking down a whole neck, cutting a shoulder into pieces or portioning a thick cut of meat calls for more than a regular chef's knife. The Brute Forged butcher knife has mass in the blade, so you cut with weight instead of force, which works calmer and safer than with a lighter model.
What this knife is, and is not
It is not a cleaver you just hack through bone with: the shape stays controllable enough to work along a bone and trim away fat. That gives you a single knife for the whole prep of a large cut of meat that then goes onto the kamado bbq.
- Heavy blade that does the cutting work for you
- Forged steel with the matte Brute Forged finish
- For breaking down, portioning and rough trimming
- Enough control to cut along bone
How to use it
Work on a sturdy, thick board that will not slide, and put a damp cloth underneath if it still does. Cut in long strokes and let the weight of the blade drop instead of pressing down. Wash it by hand right after raw meat and dry it immediately, never in the dishwasher. Never strike it against bone, it is meant for cutting, not chopping. Touch up the edge regularly with a Horl knife sharpener.
