The brute forged utility knife is the knife you reach for without thinking. It is shorter than a chef's knife and longer than a paring knife, exactly the size for dicing an onion, filleting a chicken breast or finely chopping a bunch of parsley. The raw, forged look suits the work outside at the kamado, but the knife does just as well in the kitchen.
The balance sits just behind the handle, which keeps the tip feeling light so you stay precise with small movements. The blade tapers gradually, so you can work both by pressing down and rocking on the board.
- All-round size for meat, fish, vegetables and herbs
- Forged blade that comes back to sharp quickly
- One-piece handle, comfortable during longer cutting sessions
- Matches the rest of the Brute Forged range visually
What the brute forged utility knife is for
Think about prepping for your barbecue day: slicing peppers for skewers, cutting a piece of pork belly into cubes, chopping herbs for a marinade. For boning a large shoulder you reach for a boning knife, and for carving a brisket a long meat knife. Everything in between you do with this one knife.
Care and keeping it sharp
Wash the knife by hand and dry it immediately after use. Never leave it in the sink and do not put it in the dishwasher: the blade and the handle noticeably suffer from it. Draw the knife over a honing steel a few strokes before every session, and only sharpen it once honing no longer helps.
Bill's tipCut on wood or plastic, never on glass or stone. One session on a glass board takes more off your edge than a month of normal use.
Want to compare with the rest of the range or with another brand? Take a look at our knife collection or the wider overview of knives and cutting boards. If you often work with larger cuts of meat, the Brute Forged chef's knife is the logical addition. To keep it sharp, you'll find the sharpeners at the Horl knife sharpeners.
