Katai Forged - Meat Knife - 20.5 cm
- 20.5 cm blade cuts a brisket in one stroke
- Forged steel, running through into the handle
- Narrow edge keeps the meat juices in the meat
The meat comes off the kamado and then every cut counts. This 20.5 cm Katai Forged carving knife slices through a brisket, picanha or roast roulade in one motion, without sawing back and forth, so the fibers stay intact and the juice stays in the meat.
For the serving moment at the fire
The Japanese design is sleek and the narrow handle steers precisely, even through a thick crust. Let the meat rest first, place the heel of the blade on it and pull toward you in one long stroke. Cut across the grain, especially with brisket and picanha, that makes the difference between tender and tough.
- Long blade for even slices without a sawing motion
- Cuts through a firm crust without breaking it off
- Also suited for smoked salmon and ham
- Forged steel, running through into the handle
Rinse the knife right after use and dry it immediately, since acids and salt from rubs attack the edge faster than you would think.
Check out the complete knife collection, and cut on a sturdy board from the cutting boards.
