The Katai utility knife is the one that leaves the drawer most often: peeling, slicing, filleting and all those small jobs where a chef's knife feels too bulky. The blade is forged and runs through to the handle, so the knife sits solidly in the hand and stays nicely balanced.
You notice that straight away with barbecue work. You trim a piece of meat, chop herbs finely, skin a fish and portion a grilled pepper without switching knives. A knife you reach for daily should above all cut nicely and never get in the way.
- Forged steel that holds its edge for a long time
- Full tang for balance and sturdiness
- Size between a paring knife and a chef's knife
- Suitable for vegetables, herbs, meat and fish
- Part of the Katai Forged knife range
Why you want a Katai utility knife
Many kitchens have a large chef's knife and a small paring knife, but nothing in between. That is exactly where this knife fits. It is long enough to cut through an onion or a pepper in one motion, and short enough to handle a tomato, a shallot or a piece of cheese without manoeuvring a large blade.
How to keep it sharp
Always cut on wood or plastic, never on glass or stone. Rinse the knife straight after use, dry it immediately and store it separately so the edge never knocks against anything. Touch up the edge regularly with a sharpener or honing steel, so you never need a heavy repair.
Bill's tipDo not put this knife in the dishwasher: the salt and heat wear down the edge and the handle faster than a minute of hand washing.
Want to complete the range? Take a look at the knives or check out the matching Katai Forged Santoku knife 18cm. For storage and keeping it sharp, see knives and chopping boards.
