Katai Forged - Boning Knife

Prepping a whole chicken, leg of lamb or rack of ribs yourself for the kamado goes faster and cleaner with the right knife. This Katai Forged boning knife has a narrow, agile blade that follows the contours of the bone, so you keep more usable meat and cut away less.

Why this knife works differently

A wide chef's knife pushes meat away the moment it hits a bone, while this narrow blade flexes instead and frees the last centimeters of meat. Handy when you bone the meat yourself before it goes onto the kamado or the spit.

• Narrow blade that runs tight along bone and tendon
• Forged steel, sturdy with little flex
• Pointed tip to free up joints
• Handle with grip, even with greasy hands

Work on a stable cutting board, cut away from your hand and let the blade run along the bone in short strokes. Feel free to keep the trimmed bones for a stock you later reduce over the fire.

Check out the full range at knives.