Brute Forged - Meat Knife

When your brisket, pulled pork or ribeye comes off the kamado, you want to carve it in one motion, not saw at it. The Brute Forged carving knife has the length for that: the blade goes through a large cut of meat in one stroke, so the fibers do not fray and no unnecessary juice is lost.

Let the meat rest first and then cut across the grain for the most tender result. The weight of the forged blade does most of the work, you just guide it.

• Long blade: one stroke per slice instead of sawing
• Forged steel, made for large cuts off the fire
• Neater carving, less loss of juice

If you often work with meat still on the bone, check the rest of the knives for a boning knife, and cut on a board from the cutting boards.