Forged Katai Butcher Knife 25cm

Forged Katai Butcher Knife 25cm – Precision Meat Knife from VG10 Japanese Steel

The Forged Katai Butcher Knife is specifically designed for meat processing with a 25 cm blade made of VG10 Japanese steel. Thanks to a hardness of 60 HRC, the blade remains exceptionally sharp even during intensive use, allowing clean, effortless cuts through meat, cartilage, and sinews.

• The 25 cm blade made of VG10 steel at 60 HRC delivers long-lasting sharpness and precise cuts for boning and portioning.
• The ergonomic wooden handle ensures a secure grip and reduces fatigue even during extended use.
• The smooth blade edge enables resistance-free cuts – ideal for coarse chopping and fine meat preparation.
• Weighing only 220 g, the knife is agile and allows for fatigue-free work.
• A 24-month manufacturer's warranty provides long-term investment security for professional use.

What sets the Forged Katai Butcher Knife apart

Unlike many kitchen knives, the Katai is specially tailored to the needs of butchers and meat enthusiasts. The VG10 steel – a Japanese stainless steel alloy with a high carbon content – combines extreme sharpness with good rust resistance. The 60 HRC hardness exceeds typical knives (56-58 HRC), ensuring a long-lasting sharp edge.

Perfect for...

The Katai Butcher Knife is aimed at butchers, meat professionals, home cooks, and anyone who regularly portions large pieces of meat or bones. It is equally suitable for beef, pork, poultry, and game – both in private households and professional kitchens.

How to use the Forged Katai Butcher Knife

Use the blade with a rocking or pulling motion to avoid crushing meat fibers. After each cleaning, dry by hand to preserve the wooden handle surface. Regular honing on a steel maintains sharpness between sharpening sessions. For optimal results, do not wash the knife in the dishwasher.