CATALOG · KNIVES
The knife is the last accessory you remember
After hours nursing a piece, cutting it with a poor knife is the fastest way to ruin it. These are the ones we recommend.
Why a good knife changes the dish
A 7 kg brisket fresh from a rest needs a long slicing knife (25 cm minimum), sharp, with a flexible blade to slice against the grain without tearing the fibres. Same goes for a reverse-sear tomahawk or duck magret. You don't need a 10-piece set: a 25 cm slicer plus a 20 cm chef's knife cover 95 % of what you cook on the kamado.
