The Katai Forged meat knife 20.5 cm is made for the moment the meat comes off the kamado. With a blade of this length you cut through a brisket, a picanha or a roasted joint in one motion, without sawing back and forth. That keeps the fibres intact and gives you a clean cut edge.
The Katai Forged series has Japanese design: sleek, dark finished and with a handle narrow enough for precise control. The steel is forged and runs through into the handle, so the knife feels solid when cutting through a firm crust.
- Long blade for even slices without a sawing motion
- Cuts through a firm crust without breaking it apart
- Also suited to smoked salmon, ham and large vegetables
- Forged steel, running through into the handle
- Same line as the other Katai Forged knives
How to cut with a meat knife 20.5 cm
Let the meat rest first, otherwise the juice runs out as soon as you cut. Set the heel of the knife on the meat and pull it towards you in one long stroke, using your own weight as pressure rather than force. Always cut across the grain, especially with brisket and picanha: that's the difference between tender and tough.
Maintenance
Rinse the knife straight after use and dry it immediately. Acids and salt from rubs and marinades attack the edge if you leave it standing. Not in the dishwasher. Hone the edge regularly on a honing steel, and you'll only need to sharpen a few times a year.
Browse the full knife collection, cut on a sturdy wooden chopping board, and keep the edge sharp with one of the Horl knife sharpeners.
