{"title":"Tramontina","description":"","products":[{"product_id":"tramontina-low-slow-12-inch-brisket-slicer","title":"Tramontina Low \u0026 Slow 12-Inch Brisket Slicer","description":"\u003ch1\u003eTramontina Low \u0026amp; Slow 12-Inch Brisket Slicer\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e12-inch brisket slicing knife with scalloped blade for slicing brisket, ham, and roasts in single strokes. High carbon German stainless steel construction provides edge retention and corrosion resistance for extended use. Scalloped blade design reduces friction during slicing, preventing meat from sticking and tearing. Microban-protected handle inhibits bacterial growth on grip surface. Handle molded directly around tang eliminates gaps where bacteria and food particles accumulate. Ergonomic grip design reduces hand fatigue during extended slicing sessions. Sharper angle edge cuts through tough meat fibers with less sawing motion. Part of Tramontina Low \u0026amp; Slow BBQ knife range designed for meat preparation and serving. Available at our Wetherill Park showroom from an Authorised Tramontina Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tramontina Low \u0026amp; Slow 12-Inch Brisket Slicer addresses the specific challenges of slicing large, tough cuts of smoked and roasted meat where standard kitchen knives prove inadequate. The 12-inch blade length provides stroke capacity for slicing across full brisket width or entire ham cross-sections in single passes, creating uniform slices without repositioning knife mid-cut.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped blade design incorporates shallow indentations along cutting edge creating air pockets between blade and meat during slicing. These pockets break surface tension preventing meat from sticking to blade face, a common problem with smooth blades slicing fatty or moist cuts. The reduced adhesion maintains clean slicing action without tearing delicate smoke rings or disrupting meat fiber structure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe high carbon German stainless steel material balances edge retention with corrosion resistance, maintaining sharpness through multiple briskets while resisting rust from moisture and acidic meat contact. The carbon content increases blade hardness allowing thinner edge geometry that cuts more easily, while stainless steel prevents oxidation that ruins standard carbon steel knives in humid storage or from meat juice contact.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Microban handle protection integrates antimicrobial technology into handle material, inhibiting bacterial growth on grip surfaces between washing. This protection proves particularly valuable for knives handling raw and cooked meats where bacterial contamination risks remain high despite cleaning efforts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Tramontina Low \u0026amp; Slow 12-Inch Brisket Slicer at our Wetherill Park showroom. As an Authorised Tramontina Stockist in Australia, we carry Tramontina BBQ knife ranges and accessories. Our seven years of BBQ experience includes understanding proper knife selection for different cutting tasks and meat types.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e12-Inch Scalloped Blade\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 12-inch blade length enables single-stroke slicing across full brisket flats, whole hams, and large roasts without repositioning knife mid-cut. Shorter knives require sawing motion or multiple strokes creating uneven slices with ragged edges, while 12-inch length provides stroke capacity matching typical BBQ cut dimensions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped edge features shallow indentations creating air pockets between blade and meat. These pockets reduce contact surface area and break vacuum effect that causes meat to adhere to smooth blades. The reduced sticking maintains clean separation during slicing particularly important for fatty cuts where rendered fat creates adhesive surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped design also reduces friction during cutting stroke, requiring less pressure to maintain forward motion through dense meat. Lower pressure means better control and cleaner cuts, as excessive force crushes meat fibers creating compressed, ragged slice edges rather than clean separation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade width tapers from spine to edge providing sufficient rigidity for straight cuts without excessive weight or cumbersome handling. Thin blades flex during cutting creating curved slices, while overly thick blades require excessive force. The engineered taper balances these requirements for optimal cutting performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHigh Carbon German Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe high carbon German stainless steel combines carbon content for hardness with chromium for corrosion resistance. Standard stainless steel lacks hardness for keen edge retention, while carbon steel rusts rapidly from moisture exposure. The alloy formulation provides both properties in single material.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon content enables thinner edge angle than possible with soft stainless steel, creating sharper cutting edge that slices rather than tears meat fibers. The thin edge also requires less force during cutting, reducing hand fatigue and improving control during extended slicing sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe German steel designation indicates specific alloy composition and heat treatment protocols producing consistent metallurgical properties. German knife steel maintains international reputation for quality based on centuries of blade-making tradition and modern manufacturing standards.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel chromium content forms passive oxide layer on blade surface preventing rust formation from atmospheric moisture or meat juice contact. This corrosion resistance maintains blade appearance and prevents rust particles from contaminating food, a concern with carbon steel blades that oxidize rapidly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMicroban-Protected Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Microban antimicrobial technology integrates into handle material at molecular level, inhibiting bacterial growth on grip surfaces. The protection works continuously preventing bacterial colonization between washing, reducing food safety risks from cross-contamination during meat handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe antimicrobial protection does not replace proper cleaning but provides additional safety layer particularly valuable for knives alternating between raw and cooked meat handling. Standard handles harbor bacteria in microscopic surface irregularities that survive casual washing, while Microban protection actively prevents bacterial multiplication.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle material also resists absorption of odors, fats, and staining from prolonged meat contact. Porous handle materials absorb meat juices creating permanent discoloration and odor transfer, while sealed materials maintain original appearance and remain odor-free.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Microban technology maintains effectiveness throughout handle lifespan without reapplication or degradation from repeated washing. Unlike surface treatments that wear away, the integrated antimicrobial protection remains active as long as handle material exists.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGap-Free Handle Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe handle molds directly around blade tang eliminating joints or gaps where food particles and bacteria accumulate. Traditional knife construction uses separate handle scales attached with rivets or adhesives creating crevices impossible to clean thoroughly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe molded construction creates seamless transition from blade to handle preventing moisture infiltration that causes handle deterioration and bacterial growth. Water penetration into handle core creates swelling, cracking, and structural failure while providing bacterial growth environment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe gap-free design also improves hygiene compliance for food safety standards requiring smooth, cleanable surfaces without crevices harboring contamination. Commercial food preparation environments often mandate seamless handle construction for this reason.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe integrated construction also improves structural integrity compared to riveted designs where handle attachment represents structural weak point. The molded design distributes stress across entire tang-to-handle interface rather than concentrating forces at discrete rivet points.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eErgonomic Grip Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe handle shape conforms to natural hand position reducing grip force required for secure knife control. Standard cylindrical handles require tight grip preventing slippage, creating hand fatigue during extended use. The contoured design maintains secure control with relaxed grip.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ergonomic shaping also positions hand at optimal angle relative to blade reducing wrist strain during slicing motion. Poor handle geometry forces awkward wrist angles causing strain and reducing cutting precision. The engineered shape maintains neutral wrist position throughout cutting stroke.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle length accommodates full four-finger grip with thumb positioned on spine for control. Short handles cramp fingers together reducing comfort and control, while oversized handles prevent secure grip. The proportioned design suits average to large hand sizes comfortably.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe textured handle surface provides grip security without abrasive texture causing discomfort during prolonged contact. Smooth handles require tight grip preventing slippage particularly when wet, while overly aggressive texture creates pressure points. The balanced texture maintains secure grip with comfortable feel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSharper Angle Edge Geometry\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade edge ground to sharper angle than standard kitchen knives creates thinner cutting edge that slices meat fibers rather than crushing them. Blunt edge angles compress and tear fibers creating ragged cut surfaces, while acute angles separate fibers cleanly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sharper angle also reduces cutting force required, as thin edge wedges apart meat fibers efficiently rather than forcing thick blade cross-section through material. Lower force requirements reduce hand fatigue and improve cutting precision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe edge geometry suits meat slicing specifically rather than general-purpose cutting, as acute angles sacrifice durability for cutting performance. Hard materials or chopping applications damage thin edges, but slicing soft meat preserves edge integrity while benefiting from superior cutting ability.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe angle optimization also affects edge retention, as sharper angles require more frequent touch-up sharpening but maintain superior cutting performance between sharpenings compared to more obtuse angles that stay sharp longer but never cut as well.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Length - 12 inches (30 centimetres)\u003c\/li\u003e\n\u003cli\u003eBlade Material - High carbon German stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Design - Scalloped edge\u003c\/li\u003e\n\u003cli\u003eHandle Material - Microban-protected polymer\u003c\/li\u003e\n\u003cli\u003eHandle Construction - Molded around tang, gap-free\u003c\/li\u003e\n\u003cli\u003eHandle Design - Ergonomic grip\u003c\/li\u003e\n\u003cli\u003eTotal Length - Approximately 17 inches (43 centimetres)\u003c\/li\u003e\n\u003cli\u003ePrimary Use - Brisket, ham, roasts, large cooked meats\u003c\/li\u003e\n\u003cli\u003eCollection - Low \u0026amp; Slow BBQ Range\u003c\/li\u003e\n\u003cli\u003eDishwasher Safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Tramontina Low \u0026amp; Slow 12-Inch Brisket Slicer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote: Knife storage and sharpening tools sold separately.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eProper Slicing Technique\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAllow meat to rest after cooking before slicing. Brisket requires 20 to 30 minutes resting allowing juices to redistribute through meat rather than running out during slicing. Slicing immediately after cooking produces dry meat as juices flow onto cutting board.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition brisket on stable cutting board with adequate surface area for full knife stroke. The board should not move during slicing preventing knife slipping and ensuring straight, even cuts. Use damp towel under board preventing sliding on smooth countertops.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIdentify meat grain direction before beginning slicing. Brisket grain runs parallel to length requiring slicing perpendicular to grain for tender texture. Slicing parallel to grain creates long, tough fibers requiring excessive chewing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHold knife handle with relaxed grip allowing blade to do cutting work rather than forcing blade through meat. Position blade at slight angle to meat surface beginning cut with tip then drawing blade toward handle in single smooth motion. The scalloped edge and sharp angle eliminate need for sawing motion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaintain consistent slice thickness throughout cut using visual reference or thickness guide. Uniform slices ensure even texture and presentation while facilitating even reheating if storing leftovers. Most brisket slices range 5 to 8 millimetres thickness balancing tenderness with structural integrity.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEdge Maintenance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHone blade before each use maintaining edge alignment. Honing realigns microscopic edge deflection occurring during normal use but does not remove steel or create new edge. Use honing steel at approximately 20-degree angle making several light passes per side.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSharpen blade when honing no longer restores cutting performance. Signs requiring sharpening include blade sliding across meat surface rather than biting, requiring sawing motion instead of clean slicing, or producing ragged cut edges. Frequency depends on usage volume and cutting technique.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse whetstone for sharpening maintaining manufacturer's edge angle. Begin with coarser grit removing steel to establish new edge then progress to finer grits polishing edge. The high carbon steel sharpens readily compared to soft stainless steel requiring less effort for keen edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest sharpness by slicing tomato or paper. Sharp blade slices tomato skin cleanly without crushing fruit or slides through paper without catching or tearing. Blade requiring pressure or producing ragged cuts needs additional sharpening.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean blade thoroughly after sharpening removing any steel particles or grinding residue before food contact. The particles do not constitute food safety hazard but affect blade performance and create unpleasant metallic taste if transferred to food.\u003c\/p\u003e\n\u003ch2\u003eMaintenance and Storage\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDry blade completely after each washing preventing water spot formation and corrosion. Even stainless steel corrodes under prolonged moisture exposure particularly in handle-to-blade junction where moisture becomes trapped.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore knife protecting edge from contact with hard surfaces or other utensils. Knife blocks, magnetic strips, or individual blade guards all provide suitable storage preventing damage and accidents. Avoid storing in crowded drawers where blade contacts other items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect handle periodically for cracks, swelling, or separation from tang. While molded construction eliminates traditional handle failure modes, damage from drops or misuse still occurs. Replace knife if structural integrity compromises safety or hygiene.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply light coat of food-grade mineral oil to blade if storing knife unused for extended periods. The oil coating prevents oxidation and corrosion particularly in humid storage environments. Wipe clean before use removing oil residue.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIs this knife only for brisket?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. While designed for brisket, the 12-inch slicing knife works excellently for ham, prime rib, turkey breast, pork loin, and any large roast requiring uniform slicing. The scalloped edge and blade length suit any application requiring long, clean cuts through cooked meat.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for raw meat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, though designed primarily for cooked meat. The blade slices raw roasts for portion control or butterflying. Clean thoroughly after raw meat contact before using on cooked meat preventing cross-contamination.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow often should I sharpen this knife?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFrequency depends on usage volume. Home users slicing occasional briskets might sharpen annually, while frequent users or commercial applications require monthly sharpening. Hone before each use maintaining performance between sharpenings.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the handle dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCheck manufacturer specifications. While Microban protection and molded construction suggest dishwasher compatibility, hand washing generally extends knife lifespan by preventing heat damage and detergent exposure affecting edge and handle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat cutting board should I use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse wood or plastic cutting boards. Glass, ceramic, marble, and stone boards damage knife edges requiring frequent resharpening. Wood provides best combination of edge preservation and hygiene when properly maintained.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the scalloped edge work on other foods?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Scalloped edges excel at slicing any item prone to sticking including soft cheeses, smoked salmon, and delicate baked goods. The design prevents adhesion across food categories though optimized for meat slicing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat makes this better than a standard carving knife?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe longer blade, scalloped edge, and sharper angle geometry specifically suit large BBQ cuts. Standard carving knives have shorter blades requiring multiple strokes and smooth blades that stick to fatty meat. The specialized design produces superior results for BBQ applications.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Tramontina Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Tramontina products with proper quality control and warranty support. We stock Tramontina Low \u0026amp; Slow BBQ knife range and accessories. Our seven years of BBQ experience means understanding proper knife selection for different meat cuts and slicing techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Tramontina Low \u0026amp; Slow Brisket Slicer in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park.\u003c\/p\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":45610360438956,"sku":"38025312","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Tramontina-Brisket1.webp?v=1773875485"},{"product_id":"tramontina-churrasco-black-bbq-tongs","title":"Tramontina Churrasco Black BBQ Tongs","description":"\u003ch1\u003eTramontina Churrasco Black BBQ Meat Tong\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel BBQ tong with black rubberized protection for turning, transporting, and serving grilled meats. 450-millimetre length provides reach for grilling over hot coals without excessive heat exposure to hands. Opening and closing spring system maintains firm grip on meat without locking closed during use. Rubberized handle protection provides heat-resistant grip and secure handling during high-temperature grilling. Stainless steel construction resists corrosion from heat, moisture, and acidic marinades. Scalloped tong edges grip meat surfaces securely preventing slipping during turning and transport. Part of Tramontina Churrasco Black BBQ collection designed for authentic Brazilian churrasco grilling. Weighs 230 grams enabling controlled single-handed operation. Available at our Wetherill Park showroom from an Authorised Tramontina Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tramontina Churrasco Black BBQ Meat Tong brings Brazilian churrasco grilling tradition to Australian BBQ through purpose-built construction for handling large cuts over direct flame. The 45-centimetre length positions hands at safe distance from radiant heat while maintaining control over meat placement and turning, addressing the fundamental challenge of high-heat grilling where shorter tongs expose hands to excessive heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe spring-loaded opening and closing system maintains consistent grip tension without requiring continuous hand pressure. Unlike basic scissor-action tongs requiring constant squeezing force, the spring mechanism holds meat securely with minimal grip effort, reducing hand fatigue during extended grilling sessions. The no-lock design prevents tongs from closing completely, eliminating the fumbling required to reopen locked tongs while handling hot food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel blade construction withstands direct flame contact and high temperatures without warping or degrading. The material also resists corrosion from acidic marinades, smoke, and moisture exposure that ruins standard carbon steel or plated tongs through rust formation. The corrosion resistance maintains food safety and tool appearance across seasons of outdoor use and storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black rubberized handle protection provides heat-resistant grip surface preventing heat transfer from hot metal to hands. The textured rubber also maintains secure grip when hands or handles become wet from condensation, washing, or marinade contact, preventing dangerous slipping during meat handling over hot grills.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Tramontina Churrasco Black BBQ Meat Tong at our Wetherill Park showroom. As an Authorised Tramontina Stockist in Australia, we carry the Tramontina Churrasco Black collection and BBQ accessories. Our seven years of BBQ experience includes understanding proper tool selection for different grilling applications and meat types.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e450-Millimetre Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 45-centimetre overall length provides optimal reach for grilling over hot coals, positioning hands at safe distance from radiant heat while maintaining control over meat placement. Shorter tongs expose hands to excessive heat causing discomfort and rushed handling, while excessively long tongs sacrifice precision and control through excessive leverage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel material resists warping from direct flame contact and high temperatures. Standard carbon steel or aluminum tongs deform from heat stress, creating misaligned gripping surfaces that fail to hold meat securely. The stainless steel maintains structural integrity across repeated heating and cooling cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe corrosion resistance prevents rust formation from moisture, smoke condensation, and acidic marinade contact. Rusted tongs contaminate food with iron oxide particles while presenting unprofessional appearance. The stainless steel maintains clean, sanitary surface across years of outdoor use and storage in humid environments.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material also enables hygienic cleaning and sanitization, as non-porous steel surface prevents bacterial absorption and withstands hot water washing. Porous materials harbor bacteria in microscopic surface irregularities surviving casual cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSpring-Loaded Opening and Closing System\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe integrated spring mechanism maintains consistent grip tension without continuous hand pressure, reducing grip fatigue during extended grilling. Basic scissor-action tongs require constant squeezing force, creating hand cramping during lengthy BBQ sessions handling multiple items sequentially.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe spring return automatically opens tongs after releasing hand pressure, positioning jaws for next meat handling cycle. This automatic repositioning eliminates the manual opening motion required with non-spring tongs, improving workflow efficiency when handling multiple steaks, chops, or skewers in rapid succession.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe mechanism adjusts grip pressure proportionally to hand squeezing force, enabling light grip for delicate items like fish fillets or vegetables and firm grip for heavy roasts or whole chickens. This proportional control prevents crushing delicate foods while maintaining secure hold on heavy items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe spring durability maintains consistent tension across thousands of opening and closing cycles without losing tension or breaking. Cheap spring mechanisms weaken rapidly requiring excessive grip force or failing completely, while quality spring steel maintains original performance characteristics.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eNo-Lock Design for Continuous Use\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe tong design prevents complete closure during use, eliminating the locking problem where tongs close fully and require deliberate reopening motion. Locked tongs force pausing to reopen jaws before continuing grilling, disrupting workflow and wasting time during time-sensitive cooking operations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe no-lock configuration maintains partial jaw opening when relaxed, positioning tongs ready for immediate use without manual adjustment. This ready state proves particularly valuable when juggling multiple grilling tasks simultaneously, as tongs remain instantly accessible without preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe design also prevents the dangerous situation where locked tongs require two-handed opening while holding hot items, forcing temporary placement on potentially contaminated surfaces or awkward one-handed manipulation risking burns or drops.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe continuous-use configuration suits commercial grilling environments or large gatherings where tongs handle dozens of items consecutively, as elimination of lock\/unlock cycles significantly improves handling efficiency and reduces repetitive hand motions causing strain.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBlack Rubberized Handle Protection\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rubberized coating provides heat-resistant grip surface preventing heat transfer from hot metal handles to hands. Bare metal handles conduct heat rapidly from grill exposure, creating uncomfortable or dangerous handle temperatures forcing awkward grip positions or requiring protective gloves.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe textured rubber surface maintains secure grip when wet from condensation, washing, or marinade contact. Smooth metal handles become dangerously slippery when wet, risking dropping hot food or tongs into coals. The rubber texture maintains friction even when moisture-covered.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black color resists showing stains from smoke, grease, and marinade contact that discolor lighter-colored handles. The practical appearance maintains professional look despite heavy use in messy grilling environments.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rubberized coating also provides comfortable grip surface preventing pressure points or discomfort from prolonged metal contact. Hard metal handles create localized pressure causing hand fatigue, while resilient rubber distributes pressure across larger contact area.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eScalloped Gripping Edges\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe tong edges feature scalloped surfaces creating multiple contact points that grip meat securely without slipping. Smooth-edge tongs slide across meat surfaces particularly when handling greasy or wet items, risking drops into coals or onto contaminated surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped pattern also reduces meat surface damage compared to sharp-toothed tongs that puncture and tear meat, releasing juices and creating entry points for contamination. The blunt scallops grip firmly without penetrating meat surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe edge design maintains effectiveness across different meat types and preparations, from delicate fish fillets requiring gentle handling to heavy roasts needing firm support. The pattern scales grip force proportionally to item weight through increased contact area under pressure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped surfaces also facilitate cleaning, as open pattern prevents food particle lodging in tight spaces. Teeth-pattern tongs trap food particles requiring detailed cleaning, while scalloped design rinses clean easily.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChurrasco Black Collection Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Churrasco Black designation indicates Brazilian churrasco grilling heritage, where large meat cuts cook over open flames requiring robust handling tools. The design philosophy emphasizes durability and functionality over decorative features, creating professional-grade tools for serious grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black finish creates cohesive appearance when paired with other Churrasco Black collection items including knives, forks, and serving utensils. The coordinated aesthetic suits both casual backyard grilling and upscale outdoor entertaining.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe collection design also reflects traditional Brazilian churrascaria practices where meat handling tools withstand continuous use throughout extended grilling sessions. The durability standards meet commercial-grade requirements despite residential pricing.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOverall Length - 450 millimetres\u003c\/li\u003e\n\u003cli\u003eWidth - 39 millimetres\u003c\/li\u003e\n\u003cli\u003eHeight - 41 millimetres\u003c\/li\u003e\n\u003cli\u003eWeight - 230 grams (0.23 kilograms)\u003c\/li\u003e\n\u003cli\u003eMaterial - Stainless steel with rubberized grip\u003c\/li\u003e\n\u003cli\u003eHandle Finish - Black rubberized protection\u003c\/li\u003e\n\u003cli\u003eMechanism - Spring-loaded opening and closing\u003c\/li\u003e\n\u003cli\u003eDesign - No-lock, continuous use\u003c\/li\u003e\n\u003cli\u003eEdge Type - Scalloped gripping surface\u003c\/li\u003e\n\u003cli\u003eCollection - Churrasco Black BBQ\u003c\/li\u003e\n\u003cli\u003eDishwasher Safe - No (hand wash only)\u003c\/li\u003e\n\u003cli\u003eWarranty - 90-day manufacturer warranty\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Tramontina Churrasco Black BBQ Meat Tong\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eProper Gripping Technique\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHold tong handles near midpoint for optimal balance and control. Gripping too near handle ends creates excessive leverage reducing precision, while gripping too close to jaws exposes hands to heat and reduces mechanical advantage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply gentle squeezing pressure allowing spring mechanism to provide most gripping force. Excessive hand pressure causes fatigue and defeats spring-assist benefit. The mechanism design requires only light guidance pressure rather than full gripping strength.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition tong jaws parallel to meat surface when gripping, maximizing contact area between scalloped edges and meat. Angled approach reduces effective grip area increasing slipping risk particularly with heavy or greasy items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLift meat using smooth, controlled motion avoiding jerking or sudden movements that dislodge items from grip. Rushed handling creates momentum working against grip tension, potentially causing drops.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTurning and Positioning Meat\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eGrip meat firmly before initiating turn, ensuring secure hold before applying rotational force. Attempting to turn while still establishing grip causes slipping and creates uneven sear patterns from incomplete rotations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRotate meat in single smooth motion rather than incremental adjustments. Multiple small turns create excessive handling increasing contamination risk and heat loss from repeated grill opening.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition turned meat in desired location before releasing grip, preventing rolling or shifting after placement. Meat released before final positioning often migrates on grill creating uneven cooking zones.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse tong length advantage to reach grill back zones without leaning over front heat, reducing burn risk from radiant heat and flare-ups. The extended reach enables full grill surface utilization while maintaining safe working distance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eCleaning and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eClean tong immediately after use while residue remains soft and easily removable. Delayed cleaning allows grease and marinade to harden, requiring aggressive scrubbing potentially damaging finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWash with warm soapy water using soft sponge or cloth. Avoid abrasive cleaners, steel wool, or harsh scrubbers that scratch stainless steel creating corrosion initiation sites.\u003cbr\u003eRinse thoroughly removing all soap residue that could affect food flavor during next use. Pay particular attention to spring mechanism and handle junction where soap accumulates.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry completely with clean towel immediately after washing. Air-drying allows water spots forming on stainless steel and creates prolonged moisture exposure promoting corrosion.\u003cbr\u003eInspect scalloped edges for food particle lodging after cleaning. Remove any stuck material with toothpick or soft brush preventing bacterial growth between uses.\u003c\/p\u003e\n\u003ch2\u003eMaintenance and Storage\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eStore tong in dry location away from moisture and humidity. Outdoor storage or humid environments accelerate corrosion despite stainless steel construction, particularly affecting spring mechanism and fasteners.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHang tong from hook or store in utensil container preventing contact with other metal tools that scratch finish through friction. Loose storage in drawers creates surface scratching reducing appearance and creating corrosion sites.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect spring mechanism monthly for proper tension and smooth operation. Diminished spring return or sticky operation indicates lubrication need or replacement requirement. Clean mechanism area removing any accumulated grease or debris interfering with operation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck rubberized handle coating for cracking, peeling, or degradation. Damaged coating loses heat resistance and slip resistance requiring replacement for safe operation. Avoid exposing handles to direct flame or extreme heat accelerating rubber degradation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest grip effectiveness periodically by handling test objects. Reduced grip security indicates worn scalloped edges or weakened spring requiring replacement before handling hot food.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCan I use this tong on my gas grill?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The tong works on gas grills, charcoal grills, and open-flame churrasco setups. The stainless steel construction withstands any grill type's heat output.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this tong dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Hand wash only as dishwasher heat and harsh detergents damage rubberized handles and spring mechanism. Hand washing extends tool lifespan significantly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat length tong is best for grilling?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 450-millimetre length balances reach and control for most grilling applications. Longer tongs provide more heat distance but sacrifice precision, while shorter tongs improve control but increase heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the rubber handles melt near the grill?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rubberized coating resists normal grilling temperatures when handles remain at proper distance from direct flame. Avoid resting handles directly on hot surfaces or in direct flame contact.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for vegetables or delicate fish?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The spring mechanism allows adjusting grip pressure for delicate items. Apply minimal squeezing force for vegetables and fish fillets requiring gentle handling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I maintain the spring tension?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eClean spring mechanism area regularly preventing grease accumulation that causes sticky operation. Occasional light food-grade mineral oil application maintains smooth action.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat makes Churrasco Black different from other tongs?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Churrasco Black collection emphasizes Brazilian churrasco grilling tradition focusing on durability and functionality for high-heat cooking. The design prioritizes professional performance over decorative features.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Tramontina Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Tramontina products with proper quality control and warranty support. We stock the complete Churrasco Black collection enabling coordinated tool sets. Our seven years of BBQ experience means understanding proper tool selection and grilling techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Tramontina Churrasco Black BBQ Meat Tong in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park.\u003c\/p\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":45611534549164,"sku":"26593100","price":22.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/TramontinaChurrasco-Tongs1.webp?v=1773876531"},{"product_id":"tramontina-churrasco-black-6-inch-burger-spatula","title":"Tramontina Churrasco Black 6-Inch Burger Spatula","description":"\u003ch1\u003eTramontina Churrasco Black 6-Inch Burger Spatula\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e6-inch burger spatula with reinforced stainless steel blade and steel stamping construction preventing warping from high heat. Black polypropylene handle provides heat-resistant grip and secure handling during grilling and griddle cooking. Thicker blade design maintains rigidity when sliding under burgers, preventing flexing that breaks patties. Steel stamping reinforcement ensures blade flatness under load and heat exposure. Stainless steel construction resists corrosion from heat, moisture, and grease contact. Dishwasher safe for convenient cleaning after use. Suitable for both outdoor grilling and indoor griddle cooking. Part of Tramontina Churrasco Black BBQ collection designed for burger preparation. Weighs 175 grams enabling controlled single-handed operation. Available at our Wetherill Park showroom from an Authorised Tramontina Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tramontina Churrasco Black 6-Inch Burger Spatula addresses the specific challenges of burger cooking where standard spatulas prove inadequate. The 6-inch (15-centimetre) blade width matches standard burger patty dimensions, providing complete support during flipping without overhanging edges that snag on grill grates or create awkward leverage during turning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe reinforced blade construction incorporates thicker gauge stainless steel than standard spatulas, maintaining rigidity when sliding under heavy or fragile patties. Thin spatulas flex under burger weight, losing contact with cooking surface and breaking patties during lifting. The engineered thickness prevents flexing, maintaining flat profile for clean separation from grill or griddle surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe steel stamping reinforcement adds structural support preventing heat-induced warping that plagues single-layer spatulas. Direct flame contact and sustained high temperatures cause thin metal to deform, creating curved blades that fail to slide cleanly under food. The stamped reinforcement maintains blade flatness across repeated heating cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel material resists corrosion from heat, grease, and moisture exposure while maintaining food-safe surface properties. The material also enables dishwasher cleaning without degradation, unlike coated or composite spatulas that deteriorate from high-temperature washing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Tramontina Churrasco Black 6-Inch Burger Spatula at our Wetherill Park showroom. As an Authorised Tramontina Stockist in Australia, we carry the Tramontina Churrasco Black collection and BBQ accessories. Our seven years of BBQ experience includes understanding proper tool selection for burger cooking on different grill and griddle types.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e6-Inch Reinforced Stainless Steel Blade\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 15-centimetre blade width provides complete support for standard 100 to 150-gram burger patties, the typical size range for homemade and commercial burgers. Undersized spatulas leave patty edges unsupported creating uneven weight distribution that breaks patties during flipping, while oversized spatulas prove cumbersome for precise burger handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade shape features beveled leading edge that slides easily under burgers without catching on grill grates or griddle surface irregularities. Blunt-edge spatulas require excessive force to wedge under food, disturbing sear crust and risking patty breakage. The tapered edge separates food from cooking surface cleanly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction provides food-safe, non-reactive cooking surface that doesn't impart metallic flavors or leach chemicals into food. The material also maintains consistent surface properties across temperature ranges from refrigerator-cold to grill-hot, unlike plastics that soften or metals that develop oxide layers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade width also suits other grilling applications beyond burgers, including eggs, pancakes, fish fillets, and grilled vegetables requiring flat spatula support during turning and removal.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSteel Stamping for Warp Resistance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stamped steel reinforcement creates structural ribbing that maintains blade flatness during heating and under load. Single-layer metal spatulas warp from thermal expansion and mechanical stress, developing curves and twists that prevent effective food contact.\u003cbr\u003eThe stamping process forms metal into three-dimensional structure rather than flat sheet, creating inherent rigidity similar to corrugated cardboard's strength compared to flat paper. This dimensional structure resists bending forces from both heat and food weight.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe warp resistance proves particularly important for griddle cooking where spatulas maintain prolonged contact with hot surfaces. Sustained heat exposure causes progressive warping in unstamped spatulas, creating increasingly ineffective tools requiring replacement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe reinforcement also maintains blade performance when applying downward pressure to smash burgers on griddle surfaces, a technique requiring rigid spatula that doesn't flex under compression force. Flexible spatulas allow burgers to spring back rather than flattening properly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBlack Polypropylene Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe polypropylene material resists heat transfer from hot blade to handle, providing comfortable grip temperature despite blade's high-heat exposure. The polymer's low thermal conductivity prevents the burning-hot handle problem common with all-metal spatulas.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material also provides excellent durability and impact resistance, withstanding drops and rough handling without cracking or breaking. Metal handles dent and deform from impacts, while wood handles split and crack, but polypropylene maintains structural integrity through kitchen accidents.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black color resists showing stains from grease, smoke, and food contact that discolor lighter-colored handles. The practical appearance maintains professional look despite heavy use in messy cooking environments.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe polypropylene construction also enables dishwasher cleaning without degradation, as high-temperature washing and harsh detergents don't affect polymer structure or surface finish. Wood handles swell and crack from dishwasher exposure, while some plastics deform or discolor.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDishwasher Safe Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe complete dishwasher compatibility enables convenient cleanup after burger cooking, where grease accumulation requires thorough degreasing. Hand washing requires hot water and extended scrubbing removing baked-on grease, while dishwasher cleaning provides superior degreasing through high temperatures and strong detergents.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel blade withstands dishwasher heat and chemical exposure without rust, corrosion, or surface degradation. Some metals require hand washing preventing oxidation, but stainless steel's chromium content creates protective oxide layer maintaining appearance and performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe polypropylene handle similarly tolerates dishwasher conditions without softening, warping, or color fading. The material's chemical resistance prevents detergent damage while heat resistance maintains dimensional stability through drying cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dishwasher safety also improves food safety compliance by enabling sanitizing temperatures exceeding hand-washing capability. Commercial food safety standards often mandate dishwasher sanitization for this reason, making dishwasher-safe tools essential for serious cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChurrasco Black Collection Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Churrasco Black designation reflects Brazilian churrasco barbecue heritage emphasizing robust, functional tools for meat preparation. The collection aesthetic features black finishes and clean lines suited to both casual backyard cooking and upscale outdoor entertaining.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coordinated design enables building matching tool sets when paired with other Churrasco Black items including tongs, forks, knives, and serving utensils. The visual cohesion creates professional appearance during outdoor cooking and serving.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe collection philosophy prioritizes durability and performance over decorative features, creating tools that withstand commercial-grade use despite residential pricing. This professional-quality construction approach ensures tools maintain effectiveness through years of regular use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brazilian churrascaria influence also means tools design for direct flame cooking and high-heat applications, providing specifications exceeding typical kitchen utensil standards.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDual-Purpose Grill and Griddle Use\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe spatula functions equally well on outdoor grills and indoor griddles, adapting to different cooking environments without performance compromise. The blade width, edge bevel, and reinforced construction suit both applications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor outdoor grilling, the stainless steel withstands direct flame contact and high radiant heat without damage. The blade slides between grill grate bars accessing burgers without interference, while rigidity prevents catching on grate edges.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor indoor griddle use, the flat blade provides complete surface contact for even heat transfer and clean food separation. The edge bevel prevents scratching non-stick griddle surfaces while enabling food release. The dishwasher safety suits griddle cooking's typically higher grease accumulation requiring thorough cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe versatility eliminates needing separate indoor and outdoor burger spatulas, creating tool consolidation for simplified kitchen organization and equipment investment.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Length - 6 inches (15 centimetres)\u003c\/li\u003e\n\u003cli\u003eBlade Material - Reinforced stainless steel with steel stamping\u003c\/li\u003e\n\u003cli\u003eBlade Design - Beveled leading edge, warp-resistant construction\u003c\/li\u003e\n\u003cli\u003eHandle Material - Black polypropylene\u003c\/li\u003e\n\u003cli\u003eHandle Length - Approximately 4 inches (10 centimetres)\u003c\/li\u003e\n\u003cli\u003eTotal Length - Approximately 10 inches (25 centimetres)\u003c\/li\u003e\n\u003cli\u003eWeight - 175 grams (0.175 kilograms)\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - 95 x 62 x 335 millimetres\u003c\/li\u003e\n\u003cli\u003eDishwasher Safe - Yes\u003c\/li\u003e\n\u003cli\u003ePrimary Use - Burger flipping on grills and griddles\u003c\/li\u003e\n\u003cli\u003eCollection - Churrasco Black BBQ\u003c\/li\u003e\n\u003cli\u003eWarranty - 90-day manufacturer warranty\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Tramontina Churrasco Black 6-Inch Burger Spatula\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eProper Flipping Technique\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePosition spatula at slight angle to burger approaching from side rather than head-on. The angled approach allows beveled edge to wedge under patty progressively rather than hitting edge-on which requires excessive force.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSlide blade completely under burger center before attempting lift, ensuring full patty support. Partial blade insertion leaves patty portions unsupported creating uneven weight distribution that breaks patties during lifting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLift burger with single smooth upward motion maintaining level blade position. Tilting spatula during lift concentrates weight on blade edge potentially breaking patty or allowing burger to slide off spatula.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlip burger using wrist rotation rather than arm movement, creating controlled turn without excessive height that risks splattering or uneven landing. The compact motion provides precise burger placement on grill or griddle surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGriddle Smashing\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor smash burger technique, place ball of ground beef on hot griddle then immediately press flat using spatula. Apply firm downward pressure creating thin patty with maximum surface contact for crust development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaintain pressure for 10 to 15 seconds allowing crust formation before releasing. The reinforced blade resists flexing under compression force, maintaining flat pressure rather than bowing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eScrape spatula under smashed burger after crust forms, using edge to separate adhered crust from griddle surface. The beveled edge facilitates crust release without tearing.\u003cbr\u003eFlip smashed burger after crust fully develops, typically 2 to 3 minutes for thin patties. The rigid blade slides cleanly under crispy crust without breaking delicate structure.\u003cbr\u003eCleaning and Maintenance\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRemove loose food particles immediately after cooking while spatula remains warm and grease stays liquid. Cold grease hardens making removal difficult and requiring aggressive scrubbing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf hand washing, soak briefly in hot soapy water loosening baked-on grease before scrubbing. Use soft sponge or cloth avoiding abrasive pads that damage finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry completely after washing preventing water spots on stainless steel and ensuring handle-to-blade junction dries thoroughly. Moisture trapped in junction area promotes corrosion and weakens bond.\u003c\/p\u003e\n\u003ch2\u003eMaintenance and Storage\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eInspect blade periodically for warping by placing on flat surface and checking for gaps. Any warping indicates heat damage or manufacturing defect requiring replacement for proper function.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck stamped reinforcement for food accumulation in formed channels. Clean channels thoroughly removing trapped grease or food particles that create bacterial growth sites.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest handle security by gently attempting to wiggle blade relative to handle. Any movement indicates loosening attachment requiring immediate replacement as loose spatula poses safety hazard.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore in dry drawer or hang from hook keeping blade edge protected from dulling. Avoid storing in damp environments or leaving wet in sink as moisture accelerates corrosion.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWill this spatula work on my non-stick griddle?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The beveled stainless steel edge won't scratch non-stick surfaces when used with reasonable care. Avoid aggressive scraping or excessive pressure that could damage coating.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for smash burgers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The reinforced blade construction provides the rigidity needed for smash burger technique, resisting flex when applying downward pressure to flatten beef balls on griddle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the handle heat-resistant?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The polypropylene handle resists heat transfer from hot blade, remaining comfortable to grip during cooking. However, avoid resting handle directly on hot surfaces or in direct flame.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat burger size does the 6-inch blade accommodate?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade suits standard burger sizes from 100 to 150 grams (quarter-pound to third-pound patties). Larger specialty burgers may require larger spatula for complete support.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I put this in the dishwasher?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Both blade and handle are dishwasher safe. Place in utensil basket or upper rack and dry thoroughly after washing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the blade rust?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel construction resists rust under normal use and care. Dry thoroughly after washing and avoid prolonged moisture exposure maintaining rust-free performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat makes this better than other burger spatulas?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe steel stamping reinforcement prevents warping that affects cheaper spatulas, while 6-inch blade width matches standard burger dimensions. The dishwasher-safe construction also provides convenience advantage over hand-wash-only alternatives.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Tramontina Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Tramontina products with proper quality control and warranty support. We stock the Churrasco Black collection enabling coordinated BBQ tool sets. Our seven years of BBQ experience means understanding proper spatula selection for different burger cooking methods.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Tramontina Churrasco Black Burger Spatula in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park.\u003c\/p\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":45614061977772,"sku":"24542106","price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Tramontina-Large1.webp?v=1773879979"},{"product_id":"tramontina-churrasco-black-burger-spatula-4-inch","title":"Tramontina Churrasco Black Burger Spatula 4-Inch","description":"\u003ch1\u003eTramontina Churrasco Black Burger Spatula 4-Inch\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e4-inch burger spatula with extra-thick stainless steel blade and black polypropylene handle for flipping, placing, and removing burgers on grills and griddles. Steel stamping reinforcement prevents blade warping from heat exposure and repeated use. Thicker blade construction maintains flatness under burger weight during flipping and transport. Polypropylene handle resists heat and provides durable grip surface. Stainless steel material resists corrosion from grease, moisture, and outdoor storage. Compact 4-inch blade width suits standard burger patties and tight cooking surfaces. Dishwasher safe construction enables convenient cleaning. Part of Tramontina Churrasco Black collection designed for BBQ and griddle cooking. Weighs 90 grams for controlled single-handed operation. Available at our Wetherill Park showroom from an Authorised Tramontina Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tramontina Churrasco Black Burger Spatula addresses the common problem of thin, flexible spatulas that warp from heat and bend under burger weight. The extra-thick stainless steel blade construction maintains rigidity during flipping, preventing the blade flex that causes burgers to slide off or fold during turning. The steel stamping reinforcement adds structural integrity beyond basic sheet metal, creating professional-grade tool durability in consumer pricing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 4-inch blade width matches standard burger patty dimensions, providing full support across entire patty surface during flipping and transport. Oversized spatulas prove cumbersome on crowded griddles or compact grills, while undersized blades fail to support patty edges causing breakage during turning. The engineered width balances these requirements for optimal burger handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe polypropylene handle material resists heat transfer from hot griddles and grills, maintaining comfortable grip temperature during extended cooking sessions. Standard plastic handles soften or melt from heat exposure, while metal handles conduct heat causing burns. The polypropylene formulation withstands typical cooking temperatures without degradation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dishwasher-safe construction simplifies cleanup compared to hand-wash-only tools, eliminating the tedious scrubbing required to remove baked-on grease from spatula surfaces. The stainless steel and polypropylene materials withstand dishwasher heat and detergent exposure without warping, discoloration, or handle deterioration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Tramontina Churrasco Black Burger Spatula 4-Inch at our Wetherill Park showroom. As an Authorised Tramontina Stockist in Australia, we carry the Tramontina Churrasco Black collection and BBQ accessories. Our fifteen plus years of BBQ experience includes understanding proper tool selection for different cooking applications.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eExtra-Thick Stainless Steel Blade\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe reinforced blade thickness exceeds standard spatula gauges, maintaining rigidity under burger weight and resisting flex during flipping. Thin blades bend under pressure causing burgers to slide off or fold during turning, creating broken patties and messy griddles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe increased thickness also improves heat distribution across blade surface, preventing hot spots that stick to food. Even heat distribution across spatula face reduces adhesion allowing clean release when sliding under burgers or lifting from cooking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel material resists corrosion from grease contact and moisture exposure during washing and storage. Carbon steel or plated spatulas rust rapidly from these exposures, contaminating food with iron oxide while presenting unprofessional appearance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade edge maintains sufficient thinness for sliding under burgers despite overall thickness, creating effective wedge geometry that separates food from cooking surface without excessive force. Blunt edges require pushing and scraping that breaks delicate foods, while proper edge geometry enables smooth insertion.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSteel Stamping Reinforcement\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe steel stamping process creates structural reinforcement preventing blade warping from heat exposure and mechanical stress. Standard sheet metal spatulas warp from repeated heating cycles and burger weight, creating curved blades that fail to lie flat on cooking surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stamping reinforcement runs along blade centerline distributing stress across larger area rather than concentrating forces at weak points. This load distribution maintains blade flatness through thousands of flipping cycles where unreinforced blades fail after limited use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stamped construction also improves blade-to-handle connection strength, preventing the loosening or separation common with riveted or welded designs. The integrated construction maintains structural integrity across years of dishwasher cycles and heavy use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stamping pattern creates subtle blade stiffness without excessive weight, balancing strength requirements with comfortable handling. Heavy spatulas cause hand fatigue during extended cooking, while excessively light tools lack control authority for secure burger handling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e4-Inch Blade Width\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 100-millimetre blade width accommodates standard burger patties ranging 100 to 125 millimetres diameter, providing full support during flipping without extending beyond patty edges. Proper sizing prevents spatula corners catching on adjacent burgers during crowded griddle cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compact width also enables maneuvering in tight spaces between burgers on full griddles or small grills. Oversized spatulas cannot fit between closely-spaced patties requiring awkward angling that increases dropping risk.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade length from handle to front edge provides sufficient reach for accessing burgers on larger cooking surfaces without excessive hand exposure to heat. The proportions balance reach requirements with compact handling characteristics.\u003cbr\u003eThe width also suits egg cooking, pancakes, and other griddle applications beyond burgers. The versatile sizing handles multiple breakfast and lunch items rather than limiting utility to single food type.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBlack Polypropylene Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe polypropylene material resists heat conduction from hot cooking surfaces, maintaining comfortable grip temperature during extended cooking sessions. The thermal resistance enables gripping near blade junction without burns even when spatula rests on hot griddle between uses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material also resists grease absorption and staining maintaining clean appearance despite heavy use in messy cooking environments. Porous materials absorb grease creating permanent discoloration and odor retention, while sealed polypropylene wipes clean easily.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle length provides leverage for lifting heavy burgers while positioning hand at safe distance from cooking surface heat. Short handles expose hands to radiant heat and require awkward wrist angles, while excessively long handles reduce control precision.\u003cbr\u003eThe grip diameter suits comfortable holding without excessive finger spreading or cramping during extended use. The ergonomic sizing reduces hand fatigue when cooking multiple burger batches consecutively.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDishwasher Safe Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel blade and polypropylene handle withstand dishwasher temperatures and detergent exposure without warping, discoloration, or material degradation. This durability eliminates the hand-washing requirement that makes cleanup tedious after greasy burger cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dishwasher compatibility also ensures thorough sanitization through high-temperature washing impossible to achieve with hand washing. The complete grease removal and bacterial elimination meets food safety standards for commercial or home use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe materials resist the mineral deposits and film formation that plague some dishwasher-safe items, maintaining original appearance through repeated wash cycles. The spatula emerges clean without spotting or residue requiring hand polishing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe construction also prevents water infiltration into handle core or blade-handle junction that causes handle swelling or loosening in lower-quality dishwasher-safe spatulas. The sealed design maintains structural integrity indefinitely.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChurrasco Black Collection Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Churrasco Black designation indicates Brazilian barbecue heritage where griddle-cooked meats represent traditional cooking method. The collection design emphasizes functionality and durability over decorative features, creating professional-grade tools for serious cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black finish creates coordinated appearance when paired with other Churrasco Black items including tongs, forks, and knives. The aesthetic cohesion suits both casual griddle cooking and upscale outdoor entertaining.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe collection philosophy also reflects commercial kitchen durability standards where tools withstand continuous daily use. The quality level meets restaurant-grade requirements despite consumer pricing, providing exceptional value.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Width - 4 inches (100 millimetres)\u003c\/li\u003e\n\u003cli\u003eBlade Material - Extra-thick stainless steel with steel stamping\u003c\/li\u003e\n\u003cli\u003eHandle Material - Black polypropylene\u003c\/li\u003e\n\u003cli\u003eHandle Color - Black\u003c\/li\u003e\n\u003cli\u003eWeight - 90 grams (0.09 kilograms)\u003c\/li\u003e\n\u003cli\u003eConstruction - Stamped reinforcement\u003c\/li\u003e\n\u003cli\u003eDishwasher Safe - Yes\u003c\/li\u003e\n\u003cli\u003ePrimary Use - Burgers, eggs, pancakes, griddle cooking\u003c\/li\u003e\n\u003cli\u003eCollection - Churrasco Black BBQ\u003c\/li\u003e\n\u003cli\u003eWarranty - 90-day manufacturer warranty\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Tramontina Churrasco Black Burger Spatula (4-inch blade)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMaintenance and Storage\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eStore spatula in clean, dry location protecting blade edge from damage. Utensil drawer, hanging rack, or dedicated container all provide suitable storage preventing contact damage from other tools.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect blade periodically for warping or damage from drops or misuse. Even minor warping affects griddle contact and food release characteristics requiring replacement for optimal performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck handle connection ensuring firm attachment without loosening or play. Loose handles indicate structural failure requiring replacement before handle separates during use.\u003cbr\u003eTest blade edge sharpness occasionally ensuring effective food separation from cooking surface. Dull edges require excessive scraping force potentially damaging griddles and breaking delicate foods.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReplace spatula when blade warping, handle damage, or excessive wear affects performance or safety. Damaged spatulas create food handling risks and produce inferior cooking results.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIs this spatula suitable for non-stick griddles?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The stainless steel blade works safely on non-stick surfaces when used with proper technique. Avoid scraping or applying excessive force that damages non-stick coating.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for eggs and pancakes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The 4-inch width suits eggs, pancakes, hash browns, and other griddle foods beyond burgers. The versatile sizing handles multiple breakfast and lunch items.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the handle melt near the griddle?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Polypropylene resists typical cooking temperatures without melting or deforming. Avoid prolonged direct contact with extremely hot surfaces or open flames.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow thick is the blade compared to standard spatulas?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade uses heavier gauge steel than standard consumer spatulas, providing increased rigidity. The exact thickness exceeds typical spatula specifications preventing the warping common with thin blades.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this spatula good for smash burgers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The rigid blade and compact width suit smash burger technique where pressing burgers flat on hot griddle creates crust. The reinforced construction withstands pressing force without bending.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I put this in the dishwasher every time?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The construction withstands repeated dishwasher cycles without degradation. Dishwasher cleaning provides thorough grease removal and sanitization.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat makes this better than cheap dollar-store spatulas?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe extra-thick blade with steel stamping maintains flatness preventing warping. Quality materials ensure durability through years of use rather than failing after limited service.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Tramontina Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Tramontina products with proper quality control and warranty support. We stock the Tramontina Churrasco Black collection enabling coordinated tool sets. Our seven years of BBQ experience means understanding proper spatula selection and cooking techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Tramontina Churrasco Black Burger Spatula in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park.\u003c\/p\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":45617384947884,"sku":"24541104","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/TramontinaSpatula-Small1.webp?v=1773883000"},{"product_id":"tramontina-nomade-7-meat-knife","title":"Tramontina Nomade 7\" Meat Knife","description":"\u003cstyle\u003e\n\/* ── Krank width fix: hide empty sidebar, expand description ── *\/\n.section__wrapper.product-description__wrapper .product-meta.sticky-to-header {\n  display: none !important;\n}\n.section__wrapper.product-description__wrapper .product-description.rte {\n  max-width: 100% !important;\n  width: 100% !important;\n  flex: 1 1 100% !important;\n}\n\n.pd-tnmk {\n  --pd-bg: #ffffff;\n  --pd-bg-soft: #f7f5f4;\n  --pd-bg-dark: #1a1a1a;\n  --pd-accent: #c8102e;\n  --pd-accent-deep: #a00d24;\n  --pd-text: #1a1a1a;\n  --pd-text-muted: #5a5550;\n  --pd-text-light: #9a9490;\n  --pd-text-on-dark: #f0ece4;\n  --pd-text-on-dark-muted: #b8b2ab;\n  --pd-border: #e6e3e0;\n  --pd-border-dark: #2e2e2e;\n  --pd-radius: 8px;\n  font-family: inherit;\n  color: var(--pd-text);\n  max-width: 100%;\n  box-sizing: border-box;\n}\n.pd-tnmk * { box-sizing: border-box; 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}\n\n\/* ── Intro ── *\/\n.pd-tnmk-intro { margin-bottom: 32px; }\n.pd-tnmk-intro-lead { font-size: 1.05rem; font-weight: 600; color: var(--pd-text); margin-bottom: 16px; line-height: 1.5; }\n\n\/* ── Heritage badge ── *\/\n.pd-tnmk-heritage {\n  display: flex;\n  align-items: center;\n  gap: 14px;\n  padding: 18px 24px;\n  background: rgba(200, 16, 46, 0.06);\n  border: 1px solid rgba(200, 16, 46, 0.3);\n  border-radius: var(--pd-radius);\n  margin-bottom: 32px;\n}\n.pd-tnmk-heritage-icon {\n  width: 36px;\n  height: 36px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: #ffffff;\n  flex-shrink: 0;\n}\n.pd-tnmk-heritage-icon svg { width: 18px; height: 18px; fill: none; stroke: currentColor; stroke-width: 2; }\n.pd-tnmk-heritage-text { font-size: 0.9rem; color: var(--pd-text); line-height: 1.55; margin: 0; }\n.pd-tnmk-heritage-text strong { color: var(--pd-accent); font-weight: 700; }\n\n\/* ── Feature grid ── *\/\n.pd-tnmk-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 16px; background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-tnmk-feature { display: flex; flex-direction: column; gap: 6px; }\n.pd-tnmk-feature-icon { width: 36px; height: 36px; border-radius: 50%; background: rgba(200, 16, 46, 0.12); display: flex; align-items: center; justify-content: center; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-tnmk-feature-icon svg { width: 18px; height: 18px; }\n.pd-tnmk-feature-title { font-size: 0.92rem; font-weight: 700; margin: 0 0 4px; color: var(--pd-text); }\n.pd-tnmk-feature-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin: 0; }\n\n\/* ── Story callout ── *\/\n.pd-tnmk-story { background: var(--pd-bg-dark); color: var(--pd-text-on-dark); padding: 32px; border-radius: var(--pd-radius); margin-bottom: 32px; border-left: 4px solid var(--pd-accent); }\n.pd-tnmk-story-eyebrow { display: inline-block; font-size: 0.62rem; font-weight: 700; letter-spacing: 0.2em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 10px; }\n.pd-tnmk-story h3 { color: var(--pd-text-on-dark); font-size: 1.2rem; margin-bottom: 12px; }\n.pd-tnmk-story p { color: var(--pd-text-on-dark-muted); font-size: 0.9rem; line-height: 1.75; margin-bottom: 12px; }\n.pd-tnmk-story p:last-child { margin-bottom: 0; }\n.pd-tnmk-story strong { color: var(--pd-text-on-dark); }\n\n\/* ── Care instructions callout (NEW for knives) ── *\/\n.pd-tnmk-care {\n  padding: 24px 26px;\n  border: 1px solid var(--pd-border);\n  background: var(--pd-bg-soft);\n  border-radius: var(--pd-radius);\n  margin-bottom: 32px;\n  border-left: 4px solid var(--pd-accent);\n}\n.pd-tnmk-care h3 { margin-top: 0; margin-bottom: 14px; }\n.pd-tnmk-care-eyebrow {\n  display: inline-block;\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin-bottom: 8px;\n}\n.pd-tnmk-care-grid { display: grid; grid-template-columns: repeat(2, 1fr); gap: 14px; margin-top: 14px; }\n.pd-tnmk-care-item {\n  padding: 12px 14px;\n  background: #ffffff;\n  border-radius: 6px;\n  font-size: 0.85rem;\n  color: var(--pd-text-muted);\n  line-height: 1.55;\n  display: flex;\n  gap: 10px;\n  align-items: flex-start;\n}\n.pd-tnmk-care-item strong { color: var(--pd-text); display: block; margin-bottom: 2px; font-size: 0.83rem; }\n.pd-tnmk-care-item-icon {\n  flex-shrink: 0;\n  width: 20px;\n  height: 20px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  color: #ffffff;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  font-weight: 800;\n  font-size: 0.7rem;\n  margin-top: 2px;\n}\n\n\/* ── Specs ── *\/\n.pd-tnmk-specs { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-tnmk-specs-header { background: var(--pd-bg-soft); padding: 14px 20px; font-size: 0.7rem; font-weight: 700; letter-spacing: 0.14em; text-transform: uppercase; color: var(--pd-accent-deep); border-bottom: 1px solid var(--pd-border); }\n.pd-tnmk-specs-row { display: grid; grid-template-columns: 200px 1fr; padding: 12px 20px; border-bottom: 1px solid var(--pd-border); font-size: 0.88rem; }\n.pd-tnmk-specs-row:last-child { border-bottom: none; }\n.pd-tnmk-specs-label { font-weight: 600; color: var(--pd-text); }\n.pd-tnmk-specs-value { color: var(--pd-text-muted); }\n\n\/* ── Use cases ── *\/\n.pd-tnmk-uses { background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-tnmk-uses ul { list-style: none; padding: 0; margin: 0; display: grid; grid-template-columns: repeat(2, 1fr); gap: 10px 24px; }\n.pd-tnmk-uses li { font-size: 0.9rem; color: var(--pd-text); padding-left: 22px; position: relative; line-height: 1.5; }\n.pd-tnmk-uses li::before { content: ''; position: absolute; left: 0; top: 7px; width: 8px; height: 8px; border-radius: 50%; background: var(--pd-accent); }\n\n\/* ── \"Works perfectly with\" cross-link grid ── *\/\n.pd-tnmk-pairs { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin-bottom: 32px; }\n.pd-tnmk .pd-tnmk-pair,\n.pd-tnmk .pd-tnmk-pair:link,\n.pd-tnmk .pd-tnmk-pair:visited {\n  display: flex !important; flex-direction: column !important; padding: 22px 22px 20px !important;\n  border: 1px solid var(--pd-border) !important; border-radius: var(--pd-radius) !important;\n  background: #ffffff !important; text-decoration: none !important;\n  transition: border-color 0.2s ease, transform 0.2s ease, box-shadow 0.2s ease !important;\n  font-family: inherit !important; color: inherit !important;\n}\n.pd-tnmk .pd-tnmk-pair:hover { border-color: var(--pd-accent) !important; transform: translateY(-2px) !important; box-shadow: 0 8px 24px rgba(0,0,0,0.08) !important; }\n.pd-tnmk-pair-eyebrow { font-size: 0.62rem; font-weight: 700; letter-spacing: 0.18em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-tnmk-pair-title { font-size: 1.05rem; font-weight: 800; color: var(--pd-text); margin-bottom: 8px; line-height: 1.2; letter-spacing: -0.01em; }\n.pd-tnmk-pair-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin-bottom: 16px; flex: 1; }\n.pd-tnmk-pair-cta { display: inline-flex; align-items: center; gap: 6px; font-size: 0.72rem; font-weight: 700; letter-spacing: 0.08em; text-transform: uppercase; color: var(--pd-accent); margin-top: auto; transition: gap 0.2s ease; }\n.pd-tnmk-pair:hover .pd-tnmk-pair-cta { gap: 10px; }\n.pd-tnmk-pair-cta svg { width: 12px; height: 12px; fill: none; stroke: currentColor; flex-shrink: 0; }\n\n\/* ── Range cross-link ── *\/\n.pd-tnmk-range { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); padding: 24px 28px; margin-bottom: 32px; background: var(--pd-bg-soft); text-align: center; }\n.pd-tnmk-range h3 { margin-top: 0; }\n.pd-tnmk-range p { color: var(--pd-text-muted); font-size: 0.9rem; max-width: 620px; margin: 0 auto 18px; }\n.pd-tnmk a.pd-tnmk-range-cta,\n.pd-tnmk a.pd-tnmk-range-cta:link,\n.pd-tnmk a.pd-tnmk-range-cta:visited {\n  display: inline-flex !important; align-items: center !important; justify-content: center !important;\n  gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important;\n  font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important;\n  text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important;\n  border: none !important; border-radius: 6px !important; line-height: 1 !important;\n  transition: background 0.2s ease !important; font-family: inherit !important;\n}\n.pd-tnmk a.pd-tnmk-range-cta:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-tnmk a.pd-tnmk-range-cta svg { width: 14px !important; height: 14px !important; min-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; }\n\n\/* ── Why BBQ Republic ── *\/\n.pd-tnmk-why { background: #1a1a1a !important; color: #f0ece4 !important; border-radius: 8px; padding: 32px; margin-bottom: 32px; text-align: center; }\n.pd-tnmk .pd-tnmk-why-eyebrow { display: inline-block !important; font-size: 0.62rem !important; font-weight: 700 !important; letter-spacing: 0.2em !important; text-transform: uppercase !important; color: #c8102e !important; margin-bottom: 10px !important; }\n.pd-tnmk .pd-tnmk-why h3 { color: #f0ece4 !important; font-size: 1.25rem !important; margin: 0 0 14px !important; font-weight: 700 !important; }\n.pd-tnmk .pd-tnmk-why p { color: #b8b2ab !important; font-size: 0.9rem !important; max-width: 560px !important; margin: 0 auto 22px !important; line-height: 1.7 !important; }\n.pd-tnmk .pd-tnmk-why-actions { display: flex !important; justify-content: center !important; align-items: center !important; gap: 12px !important; flex-wrap: wrap !important; margin: 0 !important; padding: 0 !important; list-style: none !important; }\n.pd-tnmk a.pd-tnmk-why-btn,\n.pd-tnmk a.pd-tnmk-why-btn:link,\n.pd-tnmk a.pd-tnmk-why-btn:visited { display: inline-flex !important; align-items: center !important; justify-content: center !important; gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important; font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important; text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important; border: none !important; border-radius: 6px !important; line-height: 1 !important; white-space: nowrap !important; width: auto !important; height: auto !important; min-width: 0 !important; max-width: none !important; transition: background 0.2s ease !important; box-shadow: none !important; cursor: pointer !important; font-family: inherit !important; }\n.pd-tnmk a.pd-tnmk-why-btn:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost,\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost:link,\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost:visited { background: transparent !important; background-color: transparent !important; border: 1px solid #2e2e2e !important; color: #f0ece4 !important; }\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost:hover { background: rgba(255,255,255,0.06) !important; background-color: rgba(255,255,255,0.06) !important; color: #f0ece4 !important; border-color: #c8102e !important; }\n.pd-tnmk a.pd-tnmk-why-btn svg { width: 14px !important; height: 14px !important; min-width: 14px !important; max-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; display: inline-block !important; vertical-align: middle !important; }\n\n\/* ── FAQ ── *\/\n.pd-tnmk-faq { margin-bottom: 16px; }\n.pd-tnmk-faq-item { background: #ffffff; border: 1px solid var(--pd-border); border-radius: 6px; margin-bottom: 8px; overflow: hidden; transition: border-color 0.2s ease; }\n.pd-tnmk-faq-item[open] { border-color: var(--pd-accent); }\n.pd-tnmk-faq-item summary { padding: 14px 18px; font-weight: 700; font-size: 0.9rem; color: var(--pd-text); cursor: pointer; list-style: none; display: flex; justify-content: space-between; align-items: center; gap: 12px; }\n.pd-tnmk-faq-item summary::-webkit-details-marker { display: none; }\n.pd-tnmk-faq-item summary::after { content: '+'; font-size: 1.3rem; font-weight: 400; color: var(--pd-accent); transition: transform 0.2s ease; }\n.pd-tnmk-faq-item[open] summary::after { content: '−'; }\n.pd-tnmk-faq-answer { padding: 0 18px 16px; font-size: 0.87rem; color: var(--pd-text-muted); line-height: 1.7; }\n\n@media (max-width: 860px) {\n  .pd-tnmk-pairs { grid-template-columns: 1fr; }\n  .pd-tnmk-care-grid { grid-template-columns: 1fr; }\n}\n@media (max-width: 640px) {\n  .pd-tnmk-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-tnmk-stat:nth-child(2) { border-right: none; }\n  .pd-tnmk-stat:nth-child(1), .pd-tnmk-stat:nth-child(2) { border-bottom: 1px solid var(--pd-border-dark); }\n  .pd-tnmk-features { grid-template-columns: 1fr; padding: 20px; }\n  .pd-tnmk-specs-row { grid-template-columns: 1fr; gap: 4px; }\n  .pd-tnmk-uses ul { grid-template-columns: 1fr; }\n  .pd-tnmk-story, .pd-tnmk-why { padding: 22px; }\n  .pd-tnmk .pd-tnmk-why-actions { flex-direction: column !important; align-items: stretch !important; }\n  .pd-tnmk a.pd-tnmk-why-btn { width: 100% !important; }\n  .pd-tnmk-heritage { flex-direction: column; text-align: center; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-tnmk\"\u003e\n\n  \u003c!-- STAT STRIP --\u003e\n  \u003cdiv class=\"pd-tnmk-stats\"\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003e7-inch Blade\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eBrazilian Meat Knife\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003eStainless Steel\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eTraditional Wood Handle\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003ePicanha · Brisket · Steaks\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eThe Churrasco Slicer\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003eTramontina Since 1911\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eBrazilian-Made Heritage\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv class=\"pd-tnmk-intro\"\u003e\n    \u003cp class=\"pd-tnmk-intro-lead\"\u003eThe Brazilian churrasco knife. Tramontina's Nômade 7-inch meat knife is a stainless steel blade paired with a traditional wood handle and steel rivets: the rustic, no-frills knife Brazilian families have used for slicing picanha, asado and beef ribs at backyard BBQs for generations. Now available at BBQ Republic for Sydney customers wanting authentic South American BBQ tradition in their tool kit.\u003c\/p\u003e\n    \u003cp\u003eThe Nômade (\"Nomadic\") line is Tramontina's \u003cstrong\u003eoutdoor and rustic series\u003c\/strong\u003e, designed specifically for backyard BBQ use rather than fine kitchen prep. The wood handle delivers grip and character; the stainless steel blade handles real-world abuse from brisket trim work, picanha slicing and steak portioning. At 7 inches, the blade size sits perfectly between a chef's knife and a long slicer: small enough for control on smaller cuts, long enough to handle full picanha and pulled pork shoulder applications.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- HERITAGE BADGE --\u003e\n  \u003cdiv class=\"pd-tnmk-heritage\"\u003e\n    \u003cdiv class=\"pd-tnmk-heritage-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\"\u003e\u003cpath d=\"M12 2L4 5v6c0 5.5 3.5 10.5 8 11 4.5-.5 8-5.5 8-11V5l-8-3z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cp class=\"pd-tnmk-heritage-text\"\u003e\u003cstrong\u003eTramontina: founded 1911 in Rio Grande do Sul, Brazil.\u003c\/strong\u003e Tramontina is one of the largest knife manufacturers in the world and the unofficial heritage brand of South American BBQ. Rio Grande do Sul is the heart of the Brazilian churrasco tradition: the same region the Nômade line was designed to serve.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- STORY --\u003e\n  \u003cdiv class=\"pd-tnmk-story\"\u003e\n    \u003cspan class=\"pd-tnmk-story-eyebrow\"\u003eThe Brazilian Churrasco Knife\u003c\/span\u003e\n    \u003ch3\u003eThe same knife Brazilians use for picanha.\u003c\/h3\u003e\n    \u003cp\u003eBrazilian churrasco is the BBQ tradition that gave the world picanha, the rump cap cut now famous in Australian backyard BBQ. The cooking style is simple: prime beef on hot coals, salt, and the right knife to slice it thin at serving time. In Brazil, the right knife is almost always a \u003cstrong\u003eTramontina with a wood handle\u003c\/strong\u003e. The Nômade line is Tramontina's specific answer for outdoor BBQ use: not the polished kitchen knife you reserve for special dinners, but the daily-driver butcher slicer you reach for on Saturday afternoons.\u003c\/p\u003e\n    \u003cp\u003eFor Australian customers, this is the chance to use \u003cstrong\u003ethe same tool as the source tradition\u003c\/strong\u003e. The 7-inch blade size handles picanha (a typical Australian picanha cut is 1-1.5kg, perfectly within range), brisket slicing after a long cook, beef rib portioning, and general BBQ prep. The wood handle gives natural grip in oiled hands at the carving station. The stainless steel rivets hold up to real outdoor use rather than just looking nice in a knife block.\u003c\/p\u003e\n    \u003cp\u003eTramontina has been making knives in Rio Grande do Sul since 1911. They are \u003cstrong\u003eone of the largest cutlery manufacturers in the world\u003c\/strong\u003e, and the Nômade line represents the heritage outdoor side of their range: knives built for backyard cooks rather than restaurant chefs. The aesthetic is intentionally rustic; the function is uncompromising.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003cdiv class=\"pd-tnmk-features\"\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M3 21l3-3 12-12 3 3-12 12-3 3z\"\u003e\u003c\/path\u003e\u003cline x1=\"14\" y1=\"6\" x2=\"18\" y2=\"10\"\u003e\u003c\/line\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003e7-Inch Stainless Steel Blade\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eDurable, robust stainless steel blade sized for serious BBQ work. Long enough for picanha and brisket slicing, short enough for control on smaller portion cuts. The right size for most home BBQ applications.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M12 2L8 8h8l-4-6zM6 8v14h12V8H6z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003eAnatomically Designed Wood Handle\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eShaped wooden handle with stainless steel rivets, designed for comfortable grip during real-world BBQ slicing tasks. The rustic Brazilian aesthetic that defines the Nômade line, with practical anatomic shaping.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003cpath d=\"M12 2v10l4 2\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003eTramontina Heritage Since 1911\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eMade by one of the largest knife manufacturers in the world, in their original home of Rio Grande do Sul, Brazil: the heart of the South American churrasco BBQ tradition.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"9\"\u003e\u003c\/circle\u003e\u003cpath d=\"M9 12l2 2 4-4\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003e90-Day Warranty\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eBacked by Tramontina's 90-day warranty against manufacturing defects. For customers seeking longer-term protection on knife investments, BBQ Republic also stocks the lifetime-warranty Cutter and Co range.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CARE INSTRUCTIONS CALLOUT --\u003e\n  \u003cdiv class=\"pd-tnmk-care\"\u003e\n    \u003cspan class=\"pd-tnmk-care-eyebrow\"\u003eCare Instructions\u003c\/span\u003e\n    \u003ch3\u003eWood handle care: critical for longevity.\u003c\/h3\u003e\n    \u003cp\u003eThe Nômade line uses a real wood handle, which means specific care is required to keep the knife in good condition for years. Following these care steps from Tramontina is the difference between a knife that lasts decades and one that fails in months.\u003c\/p\u003e\n    \u003cdiv class=\"pd-tnmk-care-grid\"\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e!\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eNOT dishwasher safe\u003c\/strong\u003eHand wash only. Dishwasher heat and moisture will damage the wood handle and may loosen the rivets.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✓\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eWash and dry before first use\u003c\/strong\u003eRinse the knife and dry thoroughly before initial use to remove any manufacturing residue.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✗\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eNo abrasive cleaners\u003c\/strong\u003eAvoid scouring pads and harsh chemicals. Use mild dish soap and a soft sponge.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✓\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eDry thoroughly before storing\u003c\/strong\u003eWater sitting on the blade or handle will cause damage over time. Always dry well.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e⚠\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eKeep out of reach of children\u003c\/strong\u003eThe blade is sharp and the knife is a piercing implement. Standard knife safety applies.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✓\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eUse a honing rod regularly\u003c\/strong\u003eLight honing every 2-3 uses keeps the edge sharp. Full sharpening every 6-12 months depending on use.\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003cdiv class=\"pd-tnmk-specs\"\u003e\n    \u003cdiv class=\"pd-tnmk-specs-header\"\u003eSpecifications\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eProduct Type\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eBrazilian meat knife (Nômade outdoor\/rustic series)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBlade Length\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e7 inches (approximately 178mm)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBlade Material\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eStainless steel (durable, corrosion-resistant)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eHandle Material\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eWood, anatomically designed for comfortable grip\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eRivets\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eStainless steel\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eWeight\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e205g (0.205 kg)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003ePackage Dimensions\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e70 × 22 × 350mm\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eManufacturer SKU\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e22866107\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eWarranty\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e90-day manufacturer warranty against defects. For longer-term coverage, see Cutter and Co (lifetime warranty).\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBest For\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003ePicanha slicing, brisket portioning, beef ribs, steak portioning, pork shoulder pulling, general BBQ prep and carving.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eCare\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eHand wash only. NOT dishwasher safe. Dry thoroughly before storing. Use a honing rod regularly to maintain edge.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eCountry of Origin\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eMade in Brazil. Tramontina is headquartered in Rio Grande do Sul, the home of South American churrasco tradition.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBrand\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eTramontina, founded 1911. One of the largest knife manufacturers in the world.\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- USE CASES --\u003e\n  \u003ch2\u003eWhat to slice with the Tramontina Nômade\u003c\/h2\u003e\n  \u003cdiv class=\"pd-tnmk-uses\"\u003e\n    \u003cul\u003e\n      \u003cli\u003ePicanha (the Brazilian churrasco classic, sliced thin against the grain)\u003c\/li\u003e\n      \u003cli\u003eBrisket slicing after a 12-14 hour smoke\u003c\/li\u003e\n      \u003cli\u003eBeef short ribs and beef shorties portioning\u003c\/li\u003e\n      \u003cli\u003eTomahawk and ribeye steak portioning\u003c\/li\u003e\n      \u003cli\u003eTri-tip slicing (California-Texas style)\u003c\/li\u003e\n      \u003cli\u003ePulled pork shoulder portioning (pre-pull)\u003c\/li\u003e\n      \u003cli\u003eWhole chicken carving (rotisserie or smoked)\u003c\/li\u003e\n      \u003cli\u003ePork belly slicing\u003c\/li\u003e\n      \u003cli\u003eGeneral brisket trim work (pre-cook)\u003c\/li\u003e\n      \u003cli\u003eOutdoor BBQ carving station presentation\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WORKS PERFECTLY WITH --\u003e\n  \u003ch2\u003eWorks perfectly with\u003c\/h2\u003e\n  \u003cdiv class=\"pd-tnmk-pairs\"\u003e\n\n    \u003ca href=\"\/collections\/big-green-egg\" class=\"pd-tnmk-pair\"\u003e\n      \u003cspan class=\"pd-tnmk-pair-eyebrow\"\u003eKamado Cooking\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-title\"\u003eBig Green Egg\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-text\"\u003eThe Big Green Egg is the ideal cooker for the cuts the Nômade is built to slice: picanha, brisket, beef ribs, tomahawks. Slow charcoal cook, then carve at the table with a proper Brazilian knife. BBQ Republic is an Official Big Green Egg Platinum Dealer.\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-cta\"\u003e\n        Shop Big Green Egg\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/products\/hardcore-carnivore-black-seasoning\" class=\"pd-tnmk-pair\"\u003e\n      \u003cspan class=\"pd-tnmk-pair-eyebrow\"\u003eThe Picanha Rub Pairing\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-title\"\u003eHardcore Carnivore Black\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-text\"\u003eThe Nômade slices it; Hardcore Carnivore Black seasons it. The SPG-style activated charcoal rub is the perfect partner for picanha and brisket: enhanced bark from the cooker, beautifully sliced at the table by a Brazilian knife.\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-cta\"\u003e\n        Shop Hardcore Carnivore Black\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/collections\/cutter-co\" class=\"pd-tnmk-pair\"\u003e\n      \u003cspan class=\"pd-tnmk-pair-eyebrow\"\u003eThe Premium Knife Alternative\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-title\"\u003eCutter and Co Knives\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-text\"\u003eFor customers seeking a lifetime-warranty premium knife alternative, BBQ Republic also stocks the Cutter and Co range. Many serious BBQ cooks own a Tramontina for daily backyard use AND a Cutter and Co for premium occasions.\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-cta\"\u003e\n        Shop Cutter and Co\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- RANGE --\u003e\n  \u003cdiv class=\"pd-tnmk-range\"\u003e\n    \u003ch3\u003eExplore the BBQ Republic knife range\u003c\/h3\u003e\n    \u003cp\u003eThe Tramontina Nômade is the heritage Brazilian churrasco knife at an accessible price point. For longer-term knife investment, BBQ Republic also stocks \u003ca href=\"\/collections\/cutter-co\"\u003e\u003cstrong\u003eCutter and Co\u003c\/strong\u003e\u003c\/a\u003e (lifetime warranty premium Australian knives). Most serious BBQ cooks own at least one knife from each: a daily-driver Brazilian Tramontina for backyard work, and a premium Cutter and Co for special occasions and longer-term ownership.\u003c\/p\u003e\n    \u003ca href=\"\/collections\/knives\" class=\"pd-tnmk-range-cta\"\u003e\n      Shop All Knives\n      \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHY BBQ REPUBLIC --\u003e\n  \u003cdiv class=\"pd-tnmk-why\"\u003e\n    \u003cspan class=\"pd-tnmk-why-eyebrow\"\u003eBuy from a BBQ Specialist\u003c\/span\u003e\n    \u003ch3\u003eThe Sydney BBQ specialist for premium knives and accessories.\u003c\/h3\u003e\n    \u003cp\u003eBBQ Republic cooks on this gear every day. We know which knife handles which cut, which size suits which application, and which combinations Brazilian pitmasters would put together. The Tramontina Nômade is on display and in stock at our Wetherill Park showroom for immediate pickup or Sydney metro delivery.\u003c\/p\u003e\n    \u003cdiv class=\"pd-tnmk-why-actions\"\u003e\n      \u003ca href=\"tel:0434010411\" class=\"pd-tnmk-why-btn\"\u003e\n        \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 014.69 13a19.79 19.79 0 01-3.07-8.67A2 2 0 013.62 2h3a2 2 0 012 1.72c.127.96.361 1.903.7 2.81a2 2 0 01-.45 2.11L7.91 9.91a16 16 0 006.18 6.18l.98-.98a2 2 0 012.11-.45c.907.339 1.85.573 2.81.7A2 2 0 0122 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n        Call 0434 010 411\n      \u003c\/a\u003e\n      \u003ca href=\"\/pages\/contact\" class=\"pd-tnmk-why-btn pd-tnmk-why-btn--ghost\"\u003e\n        \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M3 9l9-7 9 7v11a2 2 0 01-2 2H5a2 2 0 01-2-2z\"\u003e\u003c\/path\u003e\u003cpolyline points=\"9 22 9 12 15 12 15 22\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n        Visit the Showroom\n      \u003c\/a\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n  \u003cdiv class=\"pd-tnmk-faq\"\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat is the Nômade line?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003e\"Nômade\" (Portuguese for \"nomadic\") is Tramontina's outdoor and rustic knife series, designed specifically for backyard BBQ and outdoor cooking rather than fine kitchen prep. The defining features are wooden handles, simple geometry, and an aesthetic that fits the Brazilian churrasco BBQ tradition: knives that look right at home at a carving station with a half-empty bottle of beer and a smoking grill nearby. The Nômade range covers various blade sizes; the 7-inch meat knife is the most versatile single piece for typical home BBQ applications.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eTramontina Nômade vs Cutter and Co: which should I choose?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eBoth are excellent knife brands stocked by BBQ Republic with different positioning. Tramontina Nômade is the affordable heritage option: Brazilian-made by one of the world's largest knife manufacturers (since 1911), wooden handle aesthetic, 90-day manufacturer warranty, accessible price point. Cutter and Co is the lifetime-warranty premium option: longer-term ownership investment, premium materials, Australian-backed warranty. For your first BBQ knife or as a daily backyard slicer, choose Tramontina. For a long-term investment piece or as a gift, Cutter and Co is the premium alternative. Many serious BBQ cooks own knives from both ranges for different applications.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eIs the wood handle dishwasher safe?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eNo, absolutely not. The Tramontina Nômade is explicitly NOT dishwasher safe. Dishwasher heat will dry out and warp the wood handle; dishwasher moisture and detergent will degrade the wood finish and may loosen the stainless steel rivets over time. Hand wash with mild dish soap and a soft sponge, then dry thoroughly before storing. This is the most common cause of premature failure on wood-handled knives, so it is worth following the care instructions carefully from day one.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eHow do I keep this knife sharp?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eTwo-part maintenance routine. First, use a honing rod (or steel) every 2-3 uses to straighten the edge: this realigns micro-bends in the edge that develop with normal use and is what professional cooks do before every shift. Second, full sharpening every 6-12 months depending on how often you use the knife: this can be done at home with a whetstone or via a professional sharpening service. BBQ Republic can point you to local sharpening services in the Sydney area. For best edge retention, avoid cutting on hard surfaces like glass, stone or metal: use wood or plastic cutting boards only.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat cuts is a 7-inch meat knife good for?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eThe 7-inch blade is ideally sized for typical home BBQ applications. It is long enough for full picanha slicing (typical Australian picanha cuts are 1-1.5kg and fit comfortably under this blade length), brisket slicing after a long cook, beef rib portioning, tri-tip slicing, and whole chicken carving. It is short enough to give precise control on smaller portion cuts like steak portioning, pork belly slicing and general prep work. For very large cuts like full-packer brisket (8-10kg) or commercial-scale slicing, a 10-12 inch slicer is more appropriate. For paring and detail work like trim removal, a smaller 3-4 inch paring knife is more suitable.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eCan I use this knife on bone-in cuts?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eThe Nômade meat knife is designed for slicing rather than chopping through bone. It will handle around-the-bone work (slicing meat off the bone, working between joints) but should not be used as a cleaver to chop through bone. For bone-in work like splitting beef ribs or breaking down poultry, use a dedicated cleaver or kitchen shears. Using a slicing knife for chopping bone will damage the edge and may bend or chip the blade.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat does the 90-day warranty cover?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eTramontina's 90-day warranty covers manufacturing defects: issues with materials or workmanship that present during normal use within the first 90 days from purchase. This typically includes blade defects, handle separation, rivet failures, and similar manufacturing issues. The warranty does not cover normal wear, damage from misuse (including dishwasher damage to the wood handle), accidental damage, or sharpening-related issues. For longer-term warranty coverage on a knife purchase, the Cutter and Co range offers lifetime warranty protection (at a higher price point). Contact BBQ Republic if you need to make a warranty claim.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat is the Brazilian churrasco connection?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eChurrasco is the South American BBQ tradition originating in Rio Grande do Sul (the same Brazilian state where Tramontina is headquartered) and the broader Pampas region. The cooking style focuses on prime beef cuts (picanha, ancho, asado, beef ribs) cooked over hot coals with minimal seasoning, then sliced thin at serving time. The carving knife is central to the churrasco experience: the same person who cooks the meat also slices and serves it at the table. Tramontina knives have been the de facto choice for this tradition for over a century, and the Nômade line specifically captures the rustic outdoor character that defines real backyard churrasco.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eCan I pick up from the showroom?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eYes. The Tramontina Nômade 7-inch meat knife is on display and available for immediate pickup from our Wetherill Park showroom, Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Sydney metro delivery is also available. Call 0434 010 411 to confirm current stock availability and arrange pickup or delivery.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":46331726528684,"sku":"22866107","price":62.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/NomadKnife1.webp?v=1780460799"}],"url":"https:\/\/bbqrepublic.com.au\/collections\/tramontina.oembed","provider":"BBQ Republic","version":"1.0","type":"link"}