15/05/2026
BBQ ‘26 - Six knives | one range | built for cooking outdoors.
The line-up....
10” Butcher’s Steak Knife
A long, lean specialist for portioning and carving big cuts, raw or cooked. Weight in the nose, a profile that glides through brisket, picanha, tri-tip, sirloin, leg of lamb. The longer the cut, the more it earns its place.
Classic Cleaver
A heavy butcher’s cleaver built to split joints, section ribs, drop through cartilage, break down a primal. Sharp enough for clean slices when sharp is what you want, weighted enough to do real damage when damage is the point.
5” B***r
The trimming and breakdown knife. Pulling silver skin off a brisket, working a fat cap, deboning a shoulder, getting between ribs. Semi-rigid as standard: flexible enough to follow curves, stiff enough at the tip for tendons and close bone work.
Savernake Knife
The knife we make for ourselves. Prominent stop, gentle rock on the upper half, a lift at the tip. Good depth, useful for everything. Veg for the slaw, herbs for the marinade, garlic, chillies, citrus, fruit. The bridge between the meat knives and the kitchen.
Workhorse
The European chef’s knife in the range. Pronounced belly, lifted tip, deep enough for full knuckle clearance and long enough for a drawing slice. For portioning steaks before the grill, halving sausages, chopping for tacos and pulled pork.
Stout Yeoman
The small precision knife. Trimming, paring, garnish, dressing corn, splitting limes, opening a chilli, taking the cheek out of a mango. The smallest in the line-up and the one that does the fiddly work everything else is too big for.
The handles
Micarta isn’t fashionable. It isn’t romantic. What it has is a near-indifference to abuse. Soak it, scorch it, drag it through a marinade, leave it on a damp board, drop it on stone. It doesn’t care. That’s why it’s on every knife in the BBQ range. Cooking outdoors is hard on tools, and the right material isn’t always the prettiest. Micarta gets out of the way and lets you cook.
Now we just need the sunshine back….
🔥🔪🔥
