{"title":"Hand Forged BBQ and Brisket Knives","description":"\u003cp\u003eA brisket knife should take a full slice off the flat in one pull and leave the bark sitting on top, and the \u003ca href=\"\/products\/mamba-11-hand-forged-slicing-knife\"\u003eMamba 11\"\u003c\/a\u003e brisket slicing knife was forged for exactly that. The rest of the page covers everything that happens before the slice, all hand forged from high carbon steel. The \u003ca href=\"\/products\/mako-7-5-hand-forged-boning-knife\"\u003eMako 7.5\"\u003c\/a\u003e boning knife trims the fat cap. The Kodiak 8\" drop point cleaver trims and carves. The 6\" Warthog and 8\" Kraken take care of ribs and joints, and the 8.7\" Ironclad chef knife preps the sides in bulk. Want the lot in one box? The Meat Lover's Set is a 3 piece BBQ knife set that goes from raw shoulder to finished slice. Free USA shipping, lifetime warranty.\u003c\/p\u003e","products":[{"product_id":"ironclad-8-7-hand-forged-chef-knife","title":"Ironclad 8.7\" Hand Forged Chef Knife, Large High Carbon Steel Blade, Hand Hammered Spine, 13.7\" Overall","description":"\u003cp\u003eThe \u003cstrong\u003eIronclad\u003c\/strong\u003e is a large hand forged chef knife for cooks who prep in volume. An 8.7\" high carbon steel blade and 13.7\" of total length give you reach that a standard 8 inch knife does not. Big onions, whole cabbages, a rack of pork on cook day. This is the knife you pull when the board is full and dinner is for twelve.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eEvery Ironclad is hand forged in the Serbian style. That means heat, a hammer and a smith who shapes the blade by eye instead of cutting it from a stamped blank. On this knife the hammer work is left on the spine on purpose, so you can see and feel how it was made. Below that, the edge is polished clean. A full tang runs through the handle with steel pins, so the weight sits where your hand is rather than out at the tip.\u003c\/p\u003e\n\u003ch3\u003eWhere It Earns Its Keep\u003c\/h3\u003e\n\u003cp\u003eLong, straight push cuts are where the Ironclad shines. It slices a pork shoulder into steaks, halves a watermelon in one pass and chews through a pile of peppers without you resetting your grip. It also pulls duty at the grill for trimming and portioning cooked meat. It is too long for fine work like peeling or tiny garnish cuts, and it is not meant for bone. If you want something smaller and quicker, the \u003ca href=\"\/products\/orca-12-hand-forged-chef-knife-carbon-steel-black-rosewood\"\u003eOrca 7\" chef knife\u003c\/a\u003e is the better pick. The full lineup lives in our \u003ca href=\"\/collections\/chef-knives\"\u003echef knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8.7\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 13.7\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hand hammered spine with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Heavy daily prep, slicing, dicing and BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThe Ironclad is the one for the guy who runs the smoker every weekend and cooks for the whole street. It lands well for Father's Day, a retirement, or a birthday for anyone who takes cooking seriously. A knife this size makes a statement in the box, and it will be on the board the next time he cooks. Browse more ideas in our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWash it by hand and dry it right away. Wipe a light coat of food safe oil on the blade before storing. Keep it out of the dishwasher and never leave it soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs 8.7 inches too big for a home kitchen?\u003c\/strong\u003e\u003cbr\u003eNot if you have a decent sized board. The extra length pays off on big produce and roasts. If your counter space is tight, the 7\" Orca is easier to live with.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it good for brisket?\u003c\/strong\u003e\u003cbr\u003eIt can portion cooked meat well. For long, clean brisket slices, a dedicated slicer like the 11\" Mamba does a better job.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the spine hammered and not polished?\u003c\/strong\u003e\u003cbr\u003eThe hammer marks are left from forging on purpose. The spine shows the work, and the edge is where the polish matters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eYes. A lifetime warranty against defects in materials and craftsmanship, plus 30 day returns on unused knives.\u003c\/p\u003e\u003cp\u003eSlicing a pork shoulder into steaks or halving a watermelon in one pass is what the extra length buys you. For the rest of the jobs a chef knife covers, and the ones it should leave alone, read \u003ca href=\"\/blogs\/news\/what-is-a-chef-knife-used-for\"\u003ewhat a big chef knife is good for\u003c\/a\u003e.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232569917660,"sku":"XCC-104","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgedknife.png?v=1785320826"},{"product_id":"mako-7-5-hand-forged-boning-knife","title":"Mako 7.5\" Hand Forged Boning Knife, High Carbon Steel Trailing Point Blade, Black Rosewood Handle, Brisket Trimming","description":"\u003cp\u003eThe \u003cstrong\u003eMako\u003c\/strong\u003e is a 7.5\" hand forged boning knife with a trailing point blade, and it is the knife we reach for first on cook day. It gets under the fat cap on a brisket, slips along the ribs and pulls silver skin off a tenderloin in long, controlled strips. If you want a boning knife for trimming brisket that also handles poultry and game, this is it.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eThe Mako is forged by hand in the Serbian style from high carbon steel. The spine keeps a dark, raw forge finish straight from the hammer, and the edge below it is polished clean. That contrast is not decoration. It is simply what is left when a blade is hammered to shape rather than cut from a sheet. The trailing point sweeps up toward the tip, which gives you a long curved cutting line for sweeping trim work. A full tang with steel pins anchors the black rosewood handle.\u003c\/p\u003e\n\u003ch3\u003eOn the Trimming Board\u003c\/h3\u003e\n\u003cp\u003eThe Mako does its best work before anything hits the smoker. Trim the fat cap, square up the flat, clean the point, strip the membrane off ribs. It rides the bone on chicken thighs and pork shoulder, and it handles skinning and light filleting when a fish or deer is on the table. It is not a slicer for cooked meat and it will not go through bone. For serving slices after the cook, pick up the \u003ca href=\"\/products\/mamba-11-hand-forged-slicing-knife\"\u003eMamba 11\" brisket slicing knife\u003c\/a\u003e. You can browse the Mako with the rest of the family in our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning and fillet knives\u003c\/a\u003e and in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 7.5\" hand forged, trailing point\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge spine with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Boning, trimming, filleting and skinning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis is a gift for the backyard pitmaster who trims his own briskets and the hunter who processes his own deer. Pair it with the Mamba and you have covered cook day from raw to sliced. It fits Father's Day, a birthday or Christmas, and it earns its keep the first time a packer brisket comes out of the fridge. Want a name on the blade? See our \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash it after trimming raw meat and dry it immediately. Rub a light coat of food safe oil on the blade before storing. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a good boning knife for trimming brisket?\u003c\/strong\u003e\u003cbr\u003eYes. The trailing point and 7.5\" length are made for fat cap and silver skin work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it cut through bone?\u003c\/strong\u003e\u003cbr\u003eNo. It works along the bone, not through it. Use a cleaver for that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for fish too?\u003c\/strong\u003e\u003cbr\u003eIt handles filleting and skinning. If fish is your main job, the Barracuda fillet knives are built for it.\u003c\/p\u003e\u003cp\u003eFat caps, silver skin and chicken thighs are the Mako's work before anything hits the smoker. If you are unsure whether you need this or a fillet knife, \u003ca href=\"\/blogs\/news\/boning-knife-vs-fillet-knife\"\u003ehow a boning knife differs from a fillet knife\u003c\/a\u003e sorts it out.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232573554908,"sku":"XCC-106","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/hand_forged_knife_for_kitchen.png?v=1785842226"},{"product_id":"mamba-11-hand-forged-slicing-knife","title":"Mamba 11\" Hand Forged Brisket Slicing Knife, High Carbon Steel, Long Straight Edge, Forge Scale Finish","description":"\u003cp\u003eThe \u003cstrong\u003eMamba\u003c\/strong\u003e is an 11\" hand forged brisket slicing knife for the moment that matters most on cook day. Twelve hours in the smoker means nothing if you saw the flat into ragged pieces. With an 11\" high carbon steel blade and a long straight edge, the Mamba takes a full slice in one pull and leaves the bark sitting on top where it belongs.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eLong blades are hard to forge well, and that is why we like this one. The Mamba is hand hammered in the Serbian style from high carbon steel, and the smith leaves dark forge scale on the upper flats instead of grinding it off. That scale helps the blade slide through meat without dragging. Below it the edge is polished clean and sharp. The blade ends in an angular tip, and a full tang with steel pins keeps all 11 inches steady in your hand.\u003c\/p\u003e\n\u003ch3\u003eOn the Cutting Board\u003c\/h3\u003e\n\u003cp\u003eBrisket is the main job, flat and point both. The Mamba also carves prime rib, turkey breast, pork loin, ham and smoked salmon, and anything big enough to need a long stroke. Let the length do the work and do not saw back and forth. This is a knife for cooked meat and large cuts. It is not a trimming knife, and it is too long for bone work or small prep. To trim that brisket before it goes on, use the \u003ca href=\"\/products\/mako-7-5-hand-forged-boning-knife\"\u003eMako 7.5\" boning knife\u003c\/a\u003e. The Mamba sits with the rest of our pit tools in the \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 11\" hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfile:\u003c\/strong\u003e Long straight edge with an angular tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Forge scale flats with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Brisket, roasts, large cuts and carving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThe Mamba is for the griller who talks about his brisket more than his kids. It is a natural Father's Day gift, a strong pick for a retirement that comes with a new offset smoker, and a good Christmas box for whoever hosts Thanksgiving and carves the bird. Every cookout gives it a stage. For more ideas, see our \u003ca href=\"\/collections\/gifts\"\u003eknife gifts collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash the Mamba once you finish slicing and dry it right away, since brisket juice left on high carbon steel will spot it. Wipe on a light coat of food safe oil before storage. No dishwasher and no soaking.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs 11 inches long enough for a whole packer brisket?\u003c\/strong\u003e\u003cbr\u003eYes. It is long enough to cross a full flat in a single pull.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there dark scale on the blade?\u003c\/strong\u003e\u003cbr\u003eIt is forge scale left from the hammer on purpose. It helps the blade slide instead of drag, and it shows the knife was forged by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I trim brisket with it?\u003c\/strong\u003e\u003cbr\u003eIt is built for slicing. Trimming raw fat is easier with a shorter boning knife like the Mako.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eYes, a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003eOne long pull per slice is the whole technique with the Mamba. Our guide to the \u003ca href=\"\/blogs\/news\/best-knife-for-slicing-brisket\"\u003ebest knife for slicing brisket\u003c\/a\u003e covers slice thickness and how to separate the point from the flat.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232575324380,"sku":"XCC-107","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/handforgeslongknifexcutlerybreadknife1.png?v=1785837678"},{"product_id":"kodiak-8-hand-forged-butcher-cleaver-carbon-steel","title":"Kodiak 8\" Hand Forged Butcher Cleaver, Drop Point, Serbian Style, High Carbon Steel, Rosewood Handle","description":"\u003cp\u003eThe Kodiak is an 8\" \u003cstrong\u003ebutcher cleaver\u003c\/strong\u003e with a drop point, which makes it the odd one out in our cleaver lineup and the one pitmasters keep asking about. It carries the weight of a meat cleaver up front and a curved belly you can actually carve with, so one blade takes a brisket from trimming to slicing. High carbon steel, rosewood handle, forge scale left on the flats.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eSerbian style blades are forged thick and hammered flat by hand, and the flats keep the dark scale that comes off the fire. On the Kodiak the tip was pulled down into a drop point instead of the usual square nose. That gives you a point for scoring a fat cap and working around a shoulder blade, while the spine still keeps plenty of mass behind the edge. Cut meat has less to grab onto, so slices fall away instead of riding up the blade.\u003c\/p\u003e\u003ch3\u003eOn the Board After a Long Cook\u003c\/h3\u003e\u003cp\u003eBrisket is where the Kodiak earns its keep. Trim the point and flat before it goes on, then carve after the rest without swapping knives. It is just as happy breaking down a pork shoulder or working through game. What it is not is a bone splitter. If your weekends involve cracking beef shanks or marrow bones, take the \u003ca href=\"\/products\/mammoth-9-hand-forged-meat-cleaver\"\u003eMammoth 9.1\" meat cleaver\u003c\/a\u003e instead, which carries far more weight for that job. The rest of our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e and \u003ca href=\"\/collections\/cleavers\"\u003ehand forged cleavers\u003c\/a\u003e are one click away.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\" drop point, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Brisket, game breakdown, heavy BBQ prep\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eGive the Kodiak to the person who owns a smoker and has opinions about bark. It works for a Father's Day or birthday present for the backyard pitmaster, and it makes a good groomsmen gift for the friend who always ends up running the grill. Want something built to your own spec? A \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e takes 2 to 3 weeks.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHigh carbon steel rusts if it sits wet, so hand wash it and dry it right away. Wipe on a light coat of food safe oil before it goes back on the rack. No dishwasher and no soaking in the sink.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs the Kodiak good for brisket?\u003c\/strong\u003e\u003cbr\u003eYes, that is the job it was shaped for. The drop point handles trimming before the cook and the curved belly carves after it, so you only need one blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it cut bone?\u003c\/strong\u003e\u003cbr\u003eIt is built for meat, joints and game breakdown rather than heavy bone. For splitting thick bones, a heavier cleaver like the Mammoth is the right tool.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes. It ships with a polished edge and is ready to work out of the box. Every knife is covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eTrimming a brisket before the cook and carving it after is the Kodiak's reason for existing. Our \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003emeat cleaver buying guide\u003c\/a\u003e recommends it for anyone whose cooking mostly happens on a smoker.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232577355996,"sku":"XCC-109","price":189.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/steaklovercleaverhandforgedbladewithrosewoodhandle_ea4d169a-b528-46ff-a705-21fc42511c35.png?v=1785763731"},{"product_id":"kraken-8-hand-forged-cleaver","title":"Kraken 8\" Hand Forged Cleaver Knife, Serbian Style, Hammer Textured High Carbon Steel, Black Wenge Handle","description":"\u003cp\u003eThe Kraken is an 8\" \u003cstrong\u003ecleaver knife\u003c\/strong\u003e for hunters and home butchers who break down their own animals. It is forward weighted, so the blade does the work when you drop it through a joint, and the polished edge is keen enough to take meat cleanly off the bone afterwards. Hammer textured high carbon steel, a black wenge handle and a full tang with steel pins.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eEvery Kraken starts as a thick bar hammered out by hand in the Serbian style. The polishing stops short of the spine, so the hammer marks stay on the upper flats and you can see every strike. Those dimples break the suction that makes dense meat cling to a smooth blade, which is why a slab of venison falls away instead of sticking. Below the hammer marks the edge is ground and polished clean. It is a \u003cstrong\u003ehand forged cleaver\u003c\/strong\u003e that shows how it was made.\u003c\/p\u003e\u003ch3\u003eIn the Processing Shed\u003c\/h3\u003e\u003cp\u003eThe Kraken is happiest on a big job: quartering, splitting joints and portioning a whole loin into steaks. The heavy belly keeps its momentum through the cut, so you are not muscling it. Once the season is over it moves to the grill as a BBQ cleaver. It is a lot of knife for dicing onions, though. If your cooking is mostly weeknight prep, the \u003ca href=\"\/products\/rhino-8-hand-forged-cleaver-high-carbon-steel\"\u003eRhino 8\" cleaver\u003c\/a\u003e is the friendlier pick. For more blades built for this work, see our \u003ca href=\"\/collections\/butcher-knives\"\u003ebutcher knives\u003c\/a\u003e, our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e and the full \u003ca href=\"\/collections\/cleavers\"\u003ecleaver collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 8\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Hammer textured high carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Black wenge wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hammer marked flats with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Butchering, game processing, BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eHunters are hard to buy for because they already own a pile of gear. What they probably do not own is a hand forged cleaver with a black wenge handle. Give it before opening day or as a Christmas present to the person who fills your freezer every fall. It also works as a groomsmen gift for a wedding party full of outdoorsmen. Returns are accepted within 30 days on unused knives, so there is no risk in guessing.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eAfter a day of processing, wash it by hand in warm water and dry it straight away. Finish with a light coat of food safe oil. No dishwasher, and do not leave it soaking in a bucket.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan it handle a whole deer?\u003c\/strong\u003e\u003cbr\u003eIt is built for game processing, including quartering and splitting joints. Pair it with a knife from our \u003ca href=\"\/collections\/boning-fillet-knives\"\u003eboning knives\u003c\/a\u003e for the fine work around the bone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does hammer textured mean?\u003c\/strong\u003e\u003cbr\u003eThe marks left by the hammer during forging are kept on the upper flats. They look rugged and they help food release from the blade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes, it ships with a polished edge ready for work, and it is covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eIt spends the hunting season quartering and splitting joints, then moves to BBQ duty. For a wider look at \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ewhich cleaver to buy for bone work\u003c\/a\u003e, the guide sorts our range by the job.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232609730780,"sku":"XCC-111","price":160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/steakknife.png?v=1785324976"},{"product_id":"warthog-6-hand-forged-cleaver","title":"Warthog 6\" Hand Forged Meat Cleaver Knife, Compact Serbian Style, High Carbon Steel, Pakka Wood Handle","description":"\u003cp\u003eThe Warthog is a 6\" \u003cstrong\u003emeat cleaver knife\u003c\/strong\u003e, the shortest blade in our cleaver lineup and the one that fits in a camp box. It has a deep belly and a lot of weight pushed forward for its size. It is hand forged from high carbon steel with raw forge scale on the upper flat, set on a pakka wood handle that shrugs off moisture better than most natural woods.\u003c\/p\u003e\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\u003cp\u003eThe Serbian style suits a short blade well. The steel is hammered thick by hand and stays thick, so a 6\" cleaver still carries real mass behind the edge. The raw scale is left on the upper flat straight off the fire, and only the lower part of the blade is ground and polished. That rough upper half is why cut meat slides off instead of clinging. Small cleaver, no shortcuts.\u003c\/p\u003e\u003ch3\u003eAt the Campsite and the Grill\u003c\/h3\u003e\u003cp\u003eChicken halves and pork ribs cut into portions are bread and butter for the Warthog. It gets through them with short chopping strokes that do not need a big swing, which is exactly what you want on a crowded camp table or a small board next to the grill. It also breaks tough joints apart without fuss. It is not the one for splitting a beef shank or hacking through thick bone. For that, step up to the \u003ca href=\"\/products\/mammoth-9-hand-forged-meat-cleaver\"\u003eMammoth 9.1\" cleaver\u003c\/a\u003e. More grill ready blades sit in our \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knives\u003c\/a\u003e and the rest of our \u003ca href=\"\/collections\/cleavers\"\u003ecleavers\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade:\u003c\/strong\u003e 6\", hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Pakka wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale with a polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang with steel pins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Joint breakdown, BBQ prep, camp cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\u003cp\u003eThe Warthog makes a good first cleaver for someone who has never owned one. It is small enough not to scare anyone and heavy enough to be taken seriously. Give it to the camper who cooks over an open fire, or bring it as a housewarming gift for someone stocking their first real kitchen. It also suits Father's Day for the dad who still uses one dull knife for everything. Need something different? Ask about a \u003ca href=\"\/pages\/custom-knife\"\u003ecustom knife\u003c\/a\u003e.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash it after use, even at camp, and dry it right away. A light coat of food safe oil keeps the high carbon steel happy. No dishwasher and no soaking.\u003c\/p\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs a 6\" cleaver big enough?\u003c\/strong\u003e\u003cbr\u003eFor joints, chicken and rib portions, yes. The forward weight makes up for the short length. If you regularly split big bones, choose a longer, heavier cleaver.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it come sharp?\u003c\/strong\u003e\u003cbr\u003eYes, it ships with a polished edge. It is also covered by a lifetime warranty against defects in materials and craftsmanship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy a pakka wood handle?\u003c\/strong\u003e\u003cbr\u003ePakka wood holds up to moisture well, which matters at a campsite or next to a wet grill station.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I stop it rusting?\u003c\/strong\u003e\u003cbr\u003eDry it the moment you finish washing it and keep a thin coat of food safe oil on the blade between uses. Over time high carbon steel darkens into a patina, which is normal and actually helps protect it.\u003c\/p\u003e\u003cp\u003eIf you are not sure a 6\" cleaver is enough for your cooking, \u003ca href=\"\/blogs\/news\/best-meat-cleaver\"\u003ecleaver sizes compared\u003c\/a\u003e shows where the Warthog sits in the lineup and what the bigger blades add.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232610255068,"sku":"XCC-112","price":121.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/red_handle_cleaver_knife_with_hand_forged_blade.png?v=1785405913"},{"product_id":"the-meat-lovers-set","title":"The Meat Lover's Set, 3 Piece Hand Forged BBQ Knife Set, Serbian Style High Carbon Steel, Full Tang","description":"\u003cp\u003eThe Meat Lover's Set is a three piece \u003ca href=\"\/collections\/bbq-knives\"\u003eBBQ knife set\u003c\/a\u003e, hand forged from high carbon steel to cover meat prep from the first heavy cut on a raw shoulder to the last clean slice at the table. It is made for the cook who does their own butchering and keeps the smoker going all weekend.\u003c\/p\u003e\n\u003ch3\u003eForged in the Serbian Style\u003c\/h3\u003e\n\u003cp\u003eEvery blade in this set is forged in the Serbian style, one at a time. That means heavy steel, flats hammered by hand and a raw forge scale finish that nobody sands away. On a knife for meat that finish earns its place, because thick, wet cuts do not cling to the steel the way they do on a polished blade. It also means the set you get is the only one like it.\u003c\/p\u003e\n\u003ch3\u003eFrom the Smoker to the Board\u003c\/h3\u003e\n\u003cp\u003eThree knives is the right number for most meat work. You get enough weight for the breakdown, and enough edge control to trim fat and slice cleanly once the cook is done. Pork butts, racks of ribs, whole chickens and big roasts are all fair game. The full tang and steel pins mean nothing wobbles when you lean on it.\u003c\/p\u003e\n\u003cp\u003eIf you would rather know the exact size and profile of every blade before you buy, the \u003ca href=\"\/products\/butchers-trio-3-piece-hand-forged-cleaver-set\"\u003eButcher's Trio\u003c\/a\u003e lists each cleaver in detail. For a bigger spread that includes chef knives, browse our \u003ca href=\"\/collections\/knife-sets\"\u003eknife sets\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet:\u003c\/strong\u003e 3 hand forged knives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e High carbon steel, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Full tang, steel pinned handles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandles:\u003c\/strong\u003e Premium hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Raw forge scale\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Serbian style hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarranty:\u003c\/strong\u003e Lifetime, against defects in materials and craftsmanship\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Gift That Gets Used\u003c\/h3\u003e\n\u003cp\u003eThis set was more or less made to be given. It is the obvious present for the friend who owns three grills and talks about bark and smoke rings at every barbecue. Grooms often buy it for their groomsmen, since a matched set of hand forged knives gets used long after the wedding, and it makes a solid wedding gift for a couple who host a lot. Father's Day, a birthday, Christmas or the start of grilling season all work. If you are shopping for more than one person, our \u003ca href=\"\/collections\/gifts\"\u003egift collection\u003c\/a\u003e has single blades at a smaller price point.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash only and dry each knife right away. A light coat of food safe oil keeps rust off between cooks. No dishwasher and no leaving them to soak in greasy water.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this set good for brisket and other BBQ?\u003c\/strong\u003e\u003cbr\u003eYes. The three knives cover the job from trimming a raw brisket to slicing it once it has rested.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the forge scale finish?\u003c\/strong\u003e\u003cbr\u003eIt is the dark layer left on the steel from forging. We leave it on the flats because it looks right and helps thick cuts release from the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I keep high carbon steel from rusting?\u003c\/strong\u003e\u003cbr\u003eDry it straight after washing and keep a thin coat of oil on it. Over time it will darken into a patina, which is normal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs there a warranty?\u003c\/strong\u003e\u003cbr\u003eEvery knife carries a lifetime warranty against defects in materials and craftsmanship, and unused sets can be returned within 30 days.\u003c\/p\u003e\u003cp\u003eIf you are choosing between this and the Butcher's Trio, \u003ca href=\"\/blogs\/news\/best-chef-knife-set\"\u003epicking a set for the way you cook\u003c\/a\u003e lays out both, including which of the two lists every blade size.\u003c\/p\u003e","brand":"xcutlery","offers":[{"title":"Default Title","offer_id":51232702234844,"sku":"XCC-250","price":412.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0836\/9222\/4732\/files\/hand_forged_cleavers_on_wooden_stand_multipurpose.png?v=1785922865"}],"url":"https:\/\/www.xcutlery.com\/collections\/bbq-knives.oembed","provider":"Xcutlery","version":"1.0","type":"link"}