The Konu Pocket Knife is the first precision instrument for making incisions in food to create pockets for stuffing. It means a farewell to toothpicks, skewers, and needle & twine. The Konu works for chicken breasts, lamb back straps, fish, and steaks of all sorts – including the mighty Carpetbag Steak (more later).
The key to the whole process is that the Konu's design leaves a mere 2cm incision for a stuffing to escape. The knife slices in, and then a well-judged wiggle and a waggle creates a pocket of the size needed. The tiny exit slit is easily sealed with egg white.
The Konu's Danish creator was a prosthetist who gained foodie inspiration from the instruments used by surgeons. Australian chef Olivia Spalding formed a company to bring it to market. The knife is made of stainless steel with a Pakkawood handle. (Pakkawood is a foodsafe laminated composite wood material favoured by professional chefs).
The Konu opens up a world that only cooks with nimble fingers and too much patience previously indulged in. This little tool along with a piping bag can make the tricky possible. Quickly. And it may herald the return of the Carpetbag Steak (that's fillet steak stuffed with oysters).
Carpetbag Steak was once worshipped in posh Aussie restaurants. Bert Newton named it as his favourite dish in 1958. And Mrs Montague cooked it at Jamaica House, Carlton in the 1970s. Later, as Stephanie Alexander she neglected to include it in her near-definitive tome "The Cook's Companion". Perhaps now that The Konu Pocket Knife exists, Carpetbag Steak will appear in the reprint…
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