Collection: Knives that crown the barbecue season and summer gift tips

For many, barbecuing is a way to relax and enjoy good company and good food. Few people shop around when purchasing ingredients, but they want to offer memorable experiences from the summer kitchen. Good tools come into play at this point, because working on high-quality meat with lousy knives is neither reasonable nor pleasant.

For cutting decent steaks, we recommend a 24cm or longer Gyuto or Sujihiki -style knife, which is used to pull the beautiful meat neatly into steaks with one stroke. The narrow Sujihiki works great for removing membranes.

Honesuki is a special knife developed by the Japanese for chicken and birds. The knife is triangular in shape and equipped with a thin beveled tip. The tip is perfect for getting between joints and bones. One of the great aspects of the Honesuki is the blade height - thanks to the knuckle space, the knife is perfect for general work on a cutting board. 

At Takuu, a good knife will not go unused outside the grilling season. Gyuto, i.e. "cow-sword", is a true all-round planer and therefore the choice of top chefs.

If your grilling takes place in a marine environment, a stainless steel blade is an option. Home cooks can handle carbon steel and enjoy its sharpness, sharpenability and character.

Along with Japanese knives, Pallares knives are a great choice for the summer kitchen due to their great price-quality ratio, and because of their style and story, they are perfect as a gift.