BBQ Knives.
Built for the Long Cuts.

For most cooks, the answer is a long slicer for finished briskets. The Tramontina Low & Slow 12-Inch Brisket Slicer or Big Green Egg Brisket Knife both have the length and the granton edge needed to cut clean slices of full packer brisket without sawing or tearing the bark.

If you also break down whole muscles before cooking (boning, trimming, removing silver skin) then a second knife matters: the Tramontina Nomade 7-Inch Meat Knife is the workhorse for that.

Brisket slicer (10 to 14 inches): long, narrow blade with a flexible edge for slicing finished briskets, prime ribs and pork loins in one clean motion. Often has scallops (granton edges) to release meat from the blade.

Chef knife / chopper (6 to 8 inches): the kitchen all-rounder. Used for prep work, vegetables, herbs, breaking down small cuts. The Cutter & Co Chef Chopper 6.5-Inch is the daily driver for this work.

Boning knife (5 to 7 inches): narrower, more pointed blade for separating muscles and removing bones cleanly. The Tramontina Nomade 7-Inch handles boning, trimming silver skin, and squaring up briskets before the cook.

A Serbian knife is a hand-forged Eastern European style of chef knife. Heavier than a standard Western chef knife, with a deep blade profile and forward weight bias that lets you chop through tough vegetables, herbs, and small bones with confidence. The blade often has a slight upswing toward the tip.

The Cutter & Co Serbian Knife 8-Inch Ranger Series is the heavy-duty cleaver-meets-chef option. Great for breaking down whole chickens, working through dense vegetables, or splitting joints. If you cook from scratch and want one knife that does almost everything, this is it.

Different philosophy, comparable quality at the price point. Cutter & Co Ranger Series knives are forged from high-carbon stainless steel with a full tang and a rougher hand-finished look that fits the BBQ aesthetic.

They are not laser-precise Japanese sushi knives, and they are not polished German kitchen knives. They are heavy-duty butcher and cooking tools that hold an edge well and can be re-sharpened repeatedly. The right knife for the job depends on whether you are preparing sashimi or breaking down a brisket.

Every use: a few light passes on a honing rod realigns the edge and keeps it sharp between proper sharpenings. Do this before each cooking session.

Every few months: proper sharpening on a whetstone (or a guided system) restores the edge. A 1000-grit stone for shaping, then 4000-grit for finishing is the standard pair. If you are not confident, take it to a professional sharpener.

After use: wash by hand immediately in warm soapy water, dry thoroughly. Never leave knives wet, never put them in the dishwasher (the detergent and heat damage the edge and handle). Store in a knife block or magnetic strip, not loose in a drawer.

No, and this is the single biggest mistake people make with quality knives. Dishwashers do three things that ruin knives: the high heat damages handles (especially wood), aggressive detergents corrode the steel, and the knife bangs against other items and dulls or chips the edge.

Hand-wash immediately after use in warm soapy water with a soft sponge, dry thoroughly with a tea towel, and store. A 30-second routine that adds years to the knife.

Yes. A sharp knife on a hard board (glass, ceramic, marble) dulls within a few cuts and risks chipping the edge. Use end-grain wood or quality plastic boards.

The Hark BBQ Prep Stations with juice grooves are purpose-built for BBQ work: large enough for full briskets, with a deep channel to catch resting juices. Browse the Chopping Boards collection for the right board to pair with your knives.

Yes. Order online and collect from our Wetherill Park showroom any business day during opening hours. Call ahead on 0434 010 411 to confirm stock for specific knives and we will set them aside.

Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm. Closed Tuesday and Sunday. Most knives are on display so you can feel the weight and balance before deciding.