Katai Forged - Chef's Knife - 20.5 cm
- Forged from a single piece of steel, tang through to the handle
- 20.5cm blade for big cutting jobs
- Curved edge, suitable for rocking on the board
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Prepping by the fire starts at the counter: portioning meat, finely chopping herbs, cutting vegetables into even pieces. This chef's knife from Katai Forged has a 20.5 cm blade with a slightly curved edge, so you can keep the tip on the board and work through a pile of onion or garlic in a rocking motion.
Forged for balance
The blade is forged from a single piece of steel and runs through into the handle, giving weight in the right place. The knife sinks through a pepper or a piece of meat on its own without you needing to push, something you'll appreciate when a lot of prep is needed for an evening at the kamado. For boneless meat, this is the knife you reach for most often.
- 20.5 cm blade, slightly curved edge
- Full tang for balance and sturdiness
- Suitable for vegetables, herbs, meat and boneless fish
- Tall blade keeps your knuckles off the board
Maintenance
Cut on wood or plastic, rinse the knife immediately after use and dry it right away. Store it separately, for example on a magnetic strip, so the edge doesn't knock against anything.
Looking for a Japanese alternative, check out the other knives. To keep the edge sharp, the HORL knife sharpeners are a good match.
