Charcoal Chief BBQ ’26

Description

Why choose this set

The prep half of the BBQ ’26 range. Three knives for the work that surrounds the cook: portioning before the fire goes on, dicing for sides, sharpening up the garnish, dressing the salad. Buy this if you already have a good cleaver and a slicer. Or buy it alongside the Braai Boss for the full set, the Pit Maestro.

What’s in the set

Savernake Knife. 18cm mid-sized nakiri. The all-rounder we make for ourselves. Vegetables, herbs, marinade prep, anything that wants knuckle guidance and a flat edge.

Workhorse. 21cm European chef’s knife. Pronounced belly, lifted tip, the general-purpose blade for portioning steaks, halving sausages, chopping cooked meat.

Stout Yeoman. 11.5cm small utility knife. The small precision knife. Garnish, paring, splitting limes, opening a chilli, taking the cheek out of a mango.

A single engraving carried across all three blades. Included.

The Story

The kitchen versions of these three knives sit on wooden handles. Beautiful, traditional, indoor. The BBQ ’26 versions sit on micarta, which is itself made of natural fibres: layers of cotton and linen cloth saturated with phenolic resin and compressed under heat into a dense, dimensionally stable composite. It keeps the warmth and tactile character of organic material while losing the bits that fail outside: the moisture absorption, the swelling, the cracking. A handle that feels closer to a well-loved book than to a piece of plastic, but built to last a lifetime of weekends in the open air.

Four colourways. Fire Red with Eau-de-Nil liner. Bottle Green with Red. 80s Denim with Lime. Coal Black with Orange. The Charcoal Chief is the set most likely to come back inside afterwards: these are the three knives that work as readily in a kitchen as next to a smoker.

The Charcoal Chief saves 10% against buying the three knives individually.

Performance

CATRA, the global authority on cutlery performance, rank our knives in the top 2.5% of all blades ever assessed for initial sharpness and edge retention. Every blade in this set is hardened in-house to 60 HRC using a nitrogen atmosphere process, taking the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability and corrosion resistance. Each blade is ground to a unique concave profile, a geometry that reduces drag and improves slicing performance without sacrificing rigidity. Each knife is sharpened to 15 degrees per side.