Olive Forged - Butcher's Knife
- Substantial blade for thick cuts and work along bone
- Olive wood handle, every knife with its own grain
- Forged steel stays firm under pressure
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A forged butcher's knife is the knife you reach for when the work gets heavy: dividing a whole picanha into portions, sizing spare ribs, or lifting a shoulder off the bone. This Olive Forged knife has a substantial, stiff blade that goes through thick cuts without twisting, and an olive wood handle that sits nicely in the hand.
The shape widens slightly towards the front, so your weight goes into the cut and you work with strokes rather than pressing. That saves effort and gives neater cuts.
- Stiff blade that doesn't twist away in thick meat
- Enough length for long strokes in one motion
- Olive wood handle with a warm grip, even for greasy work
- Forged steel: a strong transition from handle to blade
- Part of the Olive Forged series, so the same style
Why a forged butcher's knife and not a cleaver
A cleaver is used to chop through bone. This knife cuts instead: you set the blade against the meat and draw through. At home that's often safer and more precise, since you work around the bone rather than through it.
How to work with it
Work on a large board and hold the meat with a fork or meat claw, not with your fingers in front of the blade. Cut with long strokes from heel to tip and let the weight of the knife do the work. Cut meat you're going to grill against the grain, it's noticeably more pleasant to chew.
Maintenance
Wash by hand, dry immediately and don't put it in the dishwasher. Store the knife loose in a block or on a strip, for example a magnetic walnut knife block, so the edge doesn't knock against other cutlery. The rest of the series is under knives, boards and accessories are under knives and chopping boards.
