The Brute Forged butcher's knife is the knife you reach for when an ordinary chef's knife falls short. The blade has mass, so you cut with weight rather than force. Breaking down a whole neck, cutting a shoulder into pieces, freeing a rib or slicing a thick piece of meat into portions: this knife makes it calmer and safer than a lighter model.
At the same time it's not a cleaver you just hack through bones with. The shape stays controllable enough to work along a bone and trim away fat. That makes it one knife for the whole preparation of a large cut of meat before it goes onto the kamado or the barbecue.
- Heavy blade that does the cutting work itself
- Forged steel with the matte Brute Forged finish
- For breaking down, portioning and rough trimming
- Enough control to cut along a bone
- Fits with the other knives in the range
How to use the brute forged butcher's knife
Work on a sturdy, thick board that doesn't slide. Put a damp cloth underneath if it still does. Cut in long strokes and let the weight of the blade drop rather than pressing down. For a joint, first find the gap between the bones with the tip, then cut the meat free. Bones themselves belong to a saw, not a knife.
Care
After raw meat, wash by hand immediately and dry it right away. Never put it in the dishwasher and don't leave it in the sink. Store the knife on its own, for example on a magnetic strip, so the edge doesn't touch other metal. Hone the edge regularly with a honing steel.
For slicing cooked meat, reach for a longer carving knife instead, found at the knives. You'll find a large, stable surface at the serving boards and cutting boards, and with a sharpener from the Horl knife sharpeners you keep the edge at the right angle.
