{"product_id":"the-pitmaster-set","title":"The Pitmaster Set","description":"\u003ch3 dir=\"auto\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" data-sourcepos=\"337:1-337:12;20156-20167\"\u003eThe Set\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"339:1-339:76;20169-20244\"\u003eThis is the set for people who buy meat by the animal rather than the tray.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"341:1-341:388;20246-20633\"\u003eA whole brisket. A lamb shoulder with the bone still in it. A pork belly that needs squaring up before it goes near the fire. Half a beast from a farmer you actually know. That kind of cooking has three distinct stages — break it down, work the bone, serve it — and each one wants a different blade. Trying to do all three with a chef's knife is how good meat ends up looking mistreated.\u003c\/p\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" data-sourcepos=\"343:1-343:17;20635-20651\"\u003eWhat's in it\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"345:1-345:218;20653-20870\"\u003e\u003cstrong\u003eWill the Wombat — the cleaver.\u003c\/strong\u003e Mass and armour. Ribs, chine bone, joints and anything else that stops being a finesse problem and starts being a physics one. Weight high in the spine so gravity finishes the swing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"347:1-347:232;20872-21103\"\u003e\u003cstrong\u003eTrevor the Tassie Devil — the boning knife.\u003c\/strong\u003e Narrow, agile and fine at the point. Rides the bone rather than fighting it, follows the seam the animal is already trying to come apart along, and leaves nothing worth eating behind.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"349:1-349:205;21105-21309\"\u003e\u003cstrong\u003eBarry the Brolga — the slicer.\u003c\/strong\u003e Length, and the discipline to use it. One long, uninterrupted pass through a rested cut, so the face stays clean and the juice stays in the meat instead of on the board.\u003c\/p\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" data-sourcepos=\"351:1-351:20;21311-21330\"\u003eWhy these three\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"353:1-353:97;21332-21428\"\u003eStart to finish on a whole cut, with nothing missing in the middle. Break it, bone it, serve it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"355:1-355:180;21430-21609\"\u003eThere's no overlap with The Starter Set either — deliberately. If you already own the core three, this is the upgrade. If you're starting here, you're starting at the serious end.\u003c\/p\u003e\n\u003ch3 dir=\"auto\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\" data-sourcepos=\"357:1-357:19;21611-21629\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"auto\" data-sourcepos=\"359:1-359:12;21631-21642\"\u003e\u003cem\u003e[To come]\u003c\/em\u003e\u003c\/p\u003e","brand":"Koi Knives","offers":[{"title":"Default Title","offer_id":47180859146428,"sku":null,"price":785.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3098\/1008\/files\/The_Prep_Set.png?v=1785109146","url":"https:\/\/www.koiknives.com\/products\/the-pitmaster-set","provider":"Koi Knives","version":"1.0","type":"link"}