Workhorse BBQ ’26

Description

Why choose this knife

The European chef’s knife in the BBQ range. Pronounced belly, strongly lifted tip, deep enough for full knuckle clearance and long enough for a single drawing slice when the cut needs it. The knife for portioning steaks before the grill, halving sausages, chopping cooked meat for tacos and pulled pork. The everyday workhorse the name promises.

Dimensions

Blade 21cm. Overall 33.5cm. Depth 5.1cm. Weight 180g.

The Story

The Workhorse is the knife we put forward for anyone who wants one chef’s knife and wants it to do everything. Pronounced belly for committed rocking, a tip lifted enough to slice cleanly when called on, enough depth to keep your knuckles out of the way. It earns the name. Inside our team it goes by The Shire, after the breed of draught horse it most resembles: reliable, heavy, comfortable to be around, more capable than it looks.

The kitchen version sits on a wooden handle. The BBQ ’26 version doesn’t. Micarta is what is called a thermoset, meaning the curing process that bonds the cotton and linen fibres with phenolic resin has already taken the material through temperatures and pressures far higher than anything an outdoor kitchen will ever subject it to. It is finished. It will not soften by the smoker, swell in the rain, shrink in the cold, or crack in the sun. The Workhorse is the knife you will use most. Putting it on a handle material that does not require any thought is the point.

Of the six knives in the BBQ range, the Workhorse is the one that does the most undramatic work. Most of what you cook outside has to be cut down to size at some point. This is the knife that does that, all day, without complaint.

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. The Workhorse 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. The 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.