There are 367 products.
Butcher knife with a wide blade.
Straight blade 16 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Butcher knife with a wide blade.
Straight blade 18 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Butcher's Knife
Blade curved 17 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Butcher's Knife
Blade curved 21 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Skinning knife.
Blade curved 15 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Skinning knife.
Blade curved 15 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Skinning knife.
Blade bent 13 cm.
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Slaughter and butcher's knife
Straight blade 21 cm, 24 cm, 26, 29 cm, 31 cm
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Butcher knife.
Blade 25 cm stiff.
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Butcher knife.
Blade 28 cm stiff.
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Butcher knife.
Blade 31 cm stiff.
Can be washed in a dishwasher.
Can be sterilized, max temperature 110 ° C.
Recommended kitchen knife, incl. for cutting bacon, 32 cm long blade. Overall length: 46 cm.Available colors: black.
Cutting knife, very wide blade,Blade length: 26 cmTotal length: 40 cmAvailable colors: black.
Slicing block knife: 36 cm., Total length with handle: 50 cm., Handle colors available: black.
Butcher's knife stripper for cutting larger portions of meat.
Deboning knife, blade polished to a high gloss, ball-shaped grind.
Blade length: 21 cm.
Total length with handle: 35 cm.
Weight: 186 g.
Available color: black.
Marking: 6005 wwl 21.
Butchering knife, polished blade for a high gloss, hollow grind.
Blade length: 24 cm.
Overall length with handle: 39 cm.
Weight: 174 g.
Available colors: black.
Designation: 6005 wwl 24.
Tribune knife, straight blade. Blade length 21 cm.
This high-quality knife has a straight, thin, ultra- sharp blade that precisely separates bones from meat. Perfect for meat and fish plants.
Butcher's knife for wedges
Length blade 28cm.
Total length with a handle: 42 cm.
Available colors: black, yellow.
Designation: 7105 28.
Cold cuts knife, matt polished blade, pointed tip.
Length 21cm.
Total length with a handle: 35 cm.
Available colors: black, yellow.
Designation: 7305 21.
Cold cuts knife, matte polished blade, pointed tip, length 25 cm.
Total length with a handle: 39 cm.
Available colors: black, yellow, blue.
Designation: 7305 25.
Delicatessen knife, pointed tip, 28 cm blade, matte and polished finish.
Total length with handle: 42 cm.
Available colors: black, yellow, blue.
Identification: 7003 28.
Deli Knife, matte polished blade, pointed tip.
Length: 31 cm.
Overall length with handle: 45 cm.
Available colors: black, yellow.
Identification: 7305 31.
Meat knife, matte polished blade, pointed tip, blade length 21 cm. Total length with a handle: 35 cm.
Designation: 7305 aw 21.
Available colors: black, yellow, blue
Cold cuts knife, matte polished blade, pointed tip
Blade length 25 cm.
Total length with a handle: 39 cm.
Designation: 7305 st 25.
Available colors: black, yellow, blue
Sausage knife, matt polished blade, pointed tip.
Blade length: 28 cm.
Total length with a handle: 42 cm.
Designation: 7305 aw 28.
Slicer Knife, matte polished blade, pointed tip.
Blade length: 45 cm.
Overall length with handle: 59 cm.
Identification: 7305 st 45.
Available color: black.
Meat knife, matte polished blade, pointed tip, blade length 21 cm.
Total length with a handle: 35 cm
Designation: 7305 w 21
Available colors: black, yellow
Cold cuts knife, matte polished blade, pointed tip, wavy edge.
Blade length 25 cm.
Total length with a handle: 39 cm.
Designation: 7305 w 25.
Available colors: black.
Slicer knife, matte polished blade, hollow grind.
Pointed tip.
Blade length: 21 cm.
Overall length with handle: 35 cm.
Identification: 7305 wwl 21.
Available color: black.
Slicer knife, matte polished blade.
Rounded tip.
Blade length: 22 cm.
Overall length with handle: 36 cm.
Identification: 7705 22.
Available colors: black.
Cold cuts knife, matte polished blade, wavy edge, rounded tip,
Blade length 25 cm.
Total length with a handle: 39 cm.
Designation: 7305 25.
Available colors: black, yellow, red, blue, white, green, brown.
Cold Cut Knife, matte polished blade.
Rounded tip.
Blade length: 28 cm.
Total length with handle: 42 cm.
Identification: 7705 28.
Available colors: black, yellow, red, blue, white, green.
Deli knife, matte polished blade.
Rounded tip.
Blade length: 31 cm.
Overall length with handle: 45 cm.
Identification: 7705 31.
Available colors: black, yellow, red, blue, green, brown.
Cold cuts knife, matte polished blade, rounded tip, blade length 36 cm. Total length with a handle: 45 cm.Designation: 7705 36.Available colors: black.
Cold cut knife, matte polished blade.
Rounded tip.
Blade length: 28 cm.
Total length with handle: 42 cm.
Designation: 7705 wwl 28.
Available colors: black.
Deli Knife, 31 cm Blade, Matte Polished.
Rounded tip.
Blade length: 31 cm.
Total length with handle: 46 cm.
Designation: 7705 wwl 31.
Available colors: black.
Deli knife, matte polished blade.
Rounded tip.
Blade length: 36 cm.
Total length with handle: 50 cm.
Designation: 7705 wwl 36.
Available colors: black.
Sausage slicing knife recommended for cutting sausage.
Matte polished blade,
Blade length: 21 cm.
Overall length with handle: 35 cm.
Weight: 72 g.
Identification: 7965 21.
Available colors: black, yellow, blue.
Sausage knife, matte polished blade, partially wavy blade edge, blade length 21 cm. Total length with a handle: 35 cm.Available colors: black.Designation: 7965 and 21.
Boning knife with a curved blade, flexible, plastic handle. Series: ErgoGrip. Length: 13 cm.
Boning knife with a curved blade, flexible, plastic handle.
Series: ErgoGrip. Length: 15 cm.
Available in colors: black, blue, yellow, red, orange.
Dick Ergogrip semi-flexible curved trimmer knife 13cm.
Semi-flexible curved trimmer knife.
Dick Ergogrip 15cm.
Hard Dick Ergogrip curved knife 13 cm.
Hard bent punch knife.
Dick Ergogrip 15 cm.
Series: ErgoGrip. Length: 26 cm.
High quality rib cutting blades. They ensure fast and precise cutting.
Price for a set of 5 pcs.
Available sizes (mm) 14, 16, 18, 20.
Price per package: 50 pcs.
Length: 20 cm; gr. 2 mm.
Length: 30 cm; 1.5 mm thick.
This specialist spinal core removal knife, model ME1970, is designed for professional meat processing plants and gastronomy operations. The blade is crafted from stainless steel, ensuring durability, hygiene and compliance with sanitary requirements.
A handle with a blade for punching ribs, type A,
A handle with a blade for punching ribs, type A
Cleaver for butchers available in various lengths. Designed for cutting both larger and smaller meat pieces.
Blade lengths of 230 mm and 260 mm available.
A narrow-bodied boning knife with a semi-flexible 9.5 cm blade.
Specialized Belly Ham Trim Knife, with a 16 cm blade length, is designed specifically for cutting through belly portions.
A knife with a special, textured handle for added safety, featuring a blade length of 17.5 cm.
Frost Flex Curved Boning Knife, 15 cm
Frost hard Curved Boning Knife, 15 cm.
A highly flexible knife with an appropriate 15 cm blade length for effectively separating meat from bones.
A highly flexible knife with an appropriate 15 cm blade length for effectively separating meat from bones.
The Frost series features a 20.5 cm long, rigid, and curved blade knife.
Rigid and straight knife from the Morakniv brand, with a length of 20cm.
Straight, rigid knife with a 20 cm length and a rubber handle.
Straight boning knife with a blade length of 13,5 cm. It is rigid and highly durable.
A 15 cm boning knife with a rigid and curved blade, known for its high hardness.
A knife very similar to the CB6S-G model, but with a contoured handle. It has a length of 285 mm and a rigid blade measuring 15 cm.
Curved skinning knife with a 14 cm blade length and a rigid construction.
A butcher knife with a blade length of 15.5 cm and semi-flexibility.
A highly ergonomic and proficient knife with a blade length of 15,5 cm and a total length of 300 mm.
A boning knife with a blade length of 13.5 cm and semi-flexibility.
The boning knife. This type, has a length of 13 cm and a G-grip handle.
A skinning knife with a 17 cm blade length and a suitable G-Grip handle.
An upward-curved knife with a 13 cm blade length and a contoured handle.
Upward profiled boning knife with ergonomic handle G-grip. Blade have 15 cm of length.
A boning knife characterized by a curved blade and an innovative ER-Grip handle made of PP and TPE.
A large butcher knife with a blade length of 25 cm and a thickness of 3.1 cm.
A meat industry knife with a 25 cm blade length. Straight blade with a sharp tip.
Belly opener hook with P-Grip handle.
A specialized knife for separating meat from bones with a blade length of 13 cm.
A 15 cm boning knife with a P-Grip handle, straight and semi-flexible.
A filleting knife with a blade length of 21 cm, made of stainless steel, polypropylene, and fiberglass.
The boning knife features a semi-flexible blade measuring 158 mm in length and 2.4 mm in width.
Introducing the 12-centimeter boning knife by Morakniv, featuring a blade thickness of 1.9 mm.
A 12cm skinning knife with an upward-curved blade and featuring semi-flexible steel.
A Scandinavian-style knife with a rigid 13 cm blade.
Scandinavian knife, 16 cm in length, featuring a rigid blade with a thickness of 2.2 mm.
Scandinavian-style butcher knife, 18 cm with a rigid blade.
Scandinavian-style knife designed for meat processing facilities and chefs, measuring 21 cm in length.
The butcher's knife, with a width of 2.9 mm and a length of 14 cm, is perfectly suited for its assigned task.
Butcher knife is a fundamental tool in every meat processing plant, slaughterhouse, or professional culinary kitchen. It is a specialized instrument for meat processing, featuring a blade shaped for the task and an ergonomic handle that ensures precise cutting. Butcher knives differ significantly from standard kitchen knives in terms of construction, blade geometry, and materials used, due to the specific requirements of the meat industry.
Professional meat processing requires tools with specific technical parameters, tailored to various stages of the production process. The slaughter knife must comply with strict hygiene and safety standards in accordance with Regulation (EC) No. 852/2004 on the hygiene of foodstuffs. The design of these tools takes into account the need for easy cleaning, disinfection, and resistance to corrosion in environments with high humidity and the presence of organic acids.
The primary material used in the production of butcher knives is stainless steel of appropriate hardness, measured on the Rockwell scale (HRC). The optimal hardness for meat processing knives is 55-59 HRC, ensuring a balance between sharpness and chip resistance. Ball grinding used in premium knives guarantees long-lasting cutting performance and facilitates sharpening.
The handle is made of materials approved for food contact—most commonly polypropylene (PP) reinforced with thermoplastic elastomer (TPE). This construction provides anti-slip properties and resistance to temperatures ranging from -40°C to +110°C, allowing steam sterilization in compliance with HACCP requirements.
Blade flexibility is a key parameter that determines the knife’s application. A stiff blade is used for precise cutting near bones, semi-flexible (1/2 flex) for general purposes, and very flexible blades for delicate processing of soft tissues. Blade length is selected based on the type of work—short blades (10-15 cm) for precision tasks, and long blades (25-40 cm) for cutting and portioning.
All meat processing knives offered are certified for compliance with food safety standards and are suitable for industrial dishwasher cleaning. The high-gloss polished blade surface minimizes protein adhesion and facilitates the removal of contaminants. Availability of handles in various colors allows the implementation of color-coding systems in line with HACCP principles, helping to prevent cross-contamination in the production process.
