There are 367 products.
A knife with an 18 cm blade length. Designed for meat industries as a butcher's knife, but also suitable for home and other food establishments.
A knife with a total length of 34 cm and a blade length of 21 cm, made of stainless steel with a rigid blade.
A 14 cm skinning knife made for animals.
Rigid boning knife, 12 cm.
A boning knife with a blade width of 2.2 mm and a length of 13 cm.
A stainless steel boning knife with a polyamide handle. The blade has a length of 16 cm.
A wide knife with a blade length of 157 mm.
A wide and upward curved boning knife with a 16 cm blade.
Uni-Grip series butcher knife with a red handle.
A boning knife from the Frosts series, manufactured by Morakniv. Its blade length measures 15 cm.
Artery trimming and bleeding knife. The blade length is 11 cm with a thickness of 2 mm.
Introducing a wide butcher knife for separating meat from bones. The blade length of this knife is 157 mm.
Introducing a straight boning knife with an 18 cm blade length and a Pro-Grip handle.
Butcher knife with an ergonomic handle and a blade length of 21 cm.
A knife with a 20.5 cm blade length, featuring a modern RHM handle that enhances comfort and usability.
A knife with a total length of 285 mm featuring a modern handle from the RMH series.
The Morakniv RMH series boning knife, featuring a specialized handle and a 13 cm blade length.
A knife with a flexible blade measuring 132 mm and an RMH-type handle.
Reliable knife with a 16 cm blade made of stainless steel and polypropylene.
Stiff skinner with a 13 cm blade length and an RMH handle.
A knife for separating meat from bones with a blade length of 16 cm and an RMH handle.
A knife with a 15.5 cm blade length from the Morakniv RMH series.
A curved boning knife with a 13 cm blade length and a special, durable handle.
A straight and thin boning knife with a 13 cm blade length. The handle is made of PP (Polypropylene) and features textured grip.
A semi-flexible boning knife with a 13 cm blade length and an RMH handle.
A stainless steel knife with a blade length of 16 cm and a polypropylene handle.
A 16 cm boning knife with a semi-flexible blade.
A thin boning knife with a 16 cm blade length and an RMH handle.
Polkars knife with a blade length of 12.5 cm.
The Polkars knife with a black polypropylene handle and a blade length of 150 mm.
A boning knife of the Polish brand Polkars with a handle of type A and a blade of 175 mm.
A 15 cm butcher knife made by Polkars.
A stainless steel knife with a blade length of 17.5 cm.
A professional butcher knife with a blade length of 250 mm (+- 2 mm).
A butcher knife with a slightly curved blade and a pointed tip. The blade measures 175 mm in length.
A knife with a hollow ground edge, featuring a handle made of polypropylene and a stainless steel blade.
A skinning knife with a rounded tip, made of stainless steel and PP-polypropylene.
A boning knife with a straight blade measuring 15 cm and featuring a straight grind.
A knife with a serrated blade designed for carving.
A boning knife with a handle of type A and a ribbed edge.
The Polkars knife features a type A handle and a stainless steel blade.
The boning knife features a curved blade with a length of 150 mm.
Polkars 16k ball joint knife.
A short boning knife with a blade length of 125 mm.
A short-bladed skinning knife.
A skinning knife with a wide blade and an ergonomic handle.
A 20 cm knife with a polypropylene handle.
A knife with a 14 cm blade length and an ergonomic handle of type A.
A boning knife with a 200 mm blade and a polypropylene handle.
The long butcher knife with a wide stainless steel blade.
A knife designed for boning and slicing meat with an A-type handle.
The knife has a blade length of 210 mm and is made of stainless steel, while the handle is made of polypropylene.
A knife with a wide and straight blade and a handle made of synthetic material.
The 26 cm knife by Polkars is a straight and rigid-bladed tool.
A skinning knife with a polypropylene handle and a stainless steel blade.
Straight wide trimming knife, 260 mm in length.
A meat boning knife with a blade length of 260 mm and an overall weight of 180 g.
A knife designed for meat skinning with a handle made of polypropylene and a stainless steel blade.
A boning knife with a short blade, suitable for very precise cutting.
An 18-centimeter professional knife designed for gutting animals, featuring a sharpened spine and a special tip.
A knife with a specially sharpened spine up to a certain point of the blade. The blade length is 230 mm, and the weight of the knife is 146 g.
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.
