Knives for meat

Knives for meat are designed for tasks such as slicing, filleting and boning. Blade shape and construction vary according to the intended use.

• Blade length: Long blades of around 20–30 cm allow long, even cuts.
• Blade width: A broader blade provides stability when cutting larger joints.
• Material: High-quality steel retains sharpness and is easy to maintain.
• Ergonomic handle: A secure grip provides control and comfort.

A specialist knife for meat is designed for tasks that an ordinary kitchen knife may not handle as efficiently. A carving knife, for example, is ideal for cutting roasts into thin slices. The right tool helps produce precise, even cuts that improve both preparation and presentation.

Different knives for meat have different strengths:

• Boning knife: Its flexible blade follows the bone and makes boning easier.
• Filleting knife: The long, thin blade cuts precise slices of fish and meat.
• Meat cleaver: Its heavy blade is designed for demanding tasks and bones.
• Carving knife: The long blade cuts larger joints into smooth, even slices ready to serve.

Proper care will help you get the best from your knives. Learn how to maintain them so they remain sharp and effective for years to come.

Sharpen your knives regularly and always use a good chopping board.

As well as knives for meat, we offer other knife types:

• Vegetable knives: For slicing and chopping vegetables, including chef’s and santoku knives.
• Bread knives: Serrated blades cut through crusts without crushing the bread.
• Knife sets: Collections of different knives for home cooks and professionals.
• Knife sharpening: Honing steels and sharpeners for maintaining blades.
• Steak cutlery: Steak knives and forks for grilled meals.