Three outdoor butchery blades on shock-proof micarta. Choose the cleaver, the slicer or the boner.
Three outdoor butchery blades on shock-proof micarta. Choose the cleaver, the slicer or the boner.
Price range: £275 through £330
One page, three jobs. The Classic Cleaver splits joints, sections ribs and breaks down a primal, heavy enough to do damage and sharp enough to be precise about it. The Butcher’s Steak is the slicer, a long lean blade that draws through brisket, picanha and a leg of lamb in a single clean pass. The 5″ Boner does the quiet work nobody photographs: silver skin, fat caps, deboning a shoulder, getting between the ribs before the cooking starts. Pick the one your fire is missing, or build the set over time.
Every knife in this range has a kitchen sibling that sits on a wooden handle. Outdoors, wood is the wrong answer. Micarta is a phenolic laminate of cotton and linen cured under heat and pressure, and it does the one thing wood cannot: it holds grip when the handle is covered in blood, fat, brine or rain. The fibre weave gives the surface a microscopic texture that liquid catches on rather than slides off. Hunters, butchers and the trades have specced it on working tools for over a century, on axe handles, gun stocks and the blades that have to outlast a season of hard use.
We built the BBQ ’26 range around that single decision. The Cleaver takes the most punishment and leans on micarta’s shock absorption. The Butcher’s Steak does the showmanship, and a handle that stays put when your hands are slick with rub is worth more there than anywhere. The Boner is grip work from start to finish, the knife micarta was arguably made for. Same steel, same grind, same hardness as everything we make. A different handle for a different setting.
Each knife in the BBQ Trio is made from Sandvik (Alleima) 14C28N, a modern Swedish stainless steel, hardened in-house to 60 HRC using a nitrogen atmosphere process. The heat treatment takes the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability, and corrosion resistance.
The blade is concave ground to 0.3mm thickness at 1mm from the edge. This geometry reduces drag and improves slicing performance without sacrificing rigidity. Every Savernake knife is sharpened to 15° per side.
CATRA, the global authority on cutlery performance, rank our blades in the top 2.5% of all blades ever assessed for initial sharpness and edge retention, tested to ISO 8442-5.
Washing
Wash by hand and dry immediately. The steel handles dishwashers, but the handle materials don’t, and the blade will dull faster regardless. Ten seconds at the sink is the right habit.
Day-to-day maintenance
A honing steel realigns the edge between sharpenings. Two or three passes per side before heavy use is enough. You don’t need to do this every time – just when the blade starts to feel less certain.
Sharpening
We offer complimentary workshop sharpening once a year for the first three years. After that we sharpen at cost. If you prefer to sharpen at home, our blades are ground to a 15-degree bevel – specify this if you use a third-party service, as most sharpen to 20 or 22 degrees as a default.
Storage
A magnetic strip or knife roll is ideal. Loose in a drawer accelerates dulling and risks chipping the edge. If a drawer is the only option, a blade guard solves both problems.
Handle care
Micarta handles need nothing beyond normal washing. They do not require oiling and are unaffected by moisture.
Yourself
“You can’t wait for inspiration. You have to go after it with a club.”
– Jack London
Every BBQ Trio knife is made to order. We aim to despatch within 4 weeks. If you have a date in mind, get in touch and we will usually be able to help.
All orders are delivered by Royal Mail Special Delivery Guaranteed in specially-designed tubular Savernake packaging. A signature and age verification will be required on delivery.
We charge a £40 flat rate for delivery worldwide and use UPS.
Lifetime Guarantee
With proper care, our knives are guaranteed for a lifetime of use
Unique Concave Geometry
Our signature blade profile. A cutting edge with only the thinnest sliver of near-parallel steel to follow through.
CATRA Top 2.5% Worldwide
Independently ranked in the top 2.5% of all knives ever assessed for sharpness and edge retention
60 HRC Hardness
Hardened in-house to 60 HRC using a nitrogen atmosphere and cryogenic treatment to -75°C
Individually Crafted
Every knife is made by hand in our Wiltshire workshop, from steel selection through to final edge
Like some more options?
Our configurator lets you choose from 18 blade designs, with full control over handle material, shape, spine pattern and accent colour.Â
