Forged Katai - Butcher's Knife

If you regularly cook whole cuts of meat on the kamado, the Forged Katai butcher knife comes in handy once you start portioning. Splitting a pulled pork into pieces, skinning a pork neck or freeing a rib from the rack: this wide, forged knife has the weight and length to do it in a few strokes instead of sawing.

The wide blade lies flat along a bone, so you follow the shape and waste less meat. Handy if you buy and cut meat yourself before it goes onto the kamado.

• Forged, heavy blade for rough cutting
• Wide blade: portioning in one stroke
• Not meant for chopping through bone, but for cutting along bone

Check out the rest of the knives for a finer boning knife, and cut on a generous cutting board.