Japanese Knives
Harder steel, finer edges and precise work.
Kitchen Knives
The everyday chef's knife and slicer that do most of the work.
Butcher Knives
Boning, breaking and jointing. Tough steel for rough work.
Chopping Boards
Deep juice grooves and enough size to carve a whole joint.
Meat Trays and Storage
Trays and containers that keep raw marinading meat and cooked meat apart.
Vacuum Sealers
Faster marinading, longer freezing and less freezer burn.
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What to know before you buy
A griller needs fewer knives than a cook thinks. A long slicer for carving cooked meat and a chef's knife for prep cover almost everything, and the slicer is the one that most obviously separates a clean plate of barbecue from a ragged one.
Add a boning knife if you break down whole cuts yourself, which is by far the cheapest way to eat well off a grill. The board that matters has a deep juice groove and enough size for a whole joint, and the storage that matters keeps raw marinading meat well away from cooked.