Butchers Knives

Butcher’s Knives – Built for Meat Preparation

Preparing meat at home is easier and cheaper with the right tools. A butcher’s knife is made for trimming, portioning and breaking down joints.

Whether you buy whole cuts or batch cook, these knives help you work safely and cleanly.

What is a butcher’s knife?

A butcher’s knife has a strong, broad blade with a slight curve, built for cutting through large pieces of meat. The category includes breaking knives, boning knives and cimeters.

Why choose butcher’s knives?

• Strength: thick, sturdy blades cope with large cuts.
• Save money: buying whole cuts and preparing them yourself costs less.
• Control: the right shape gives clean, safe cuts.
• Less waste: trim fat and bone precisely.

How to choose the right knife

Length. 15–25cm covers most home use.

Blade stiffness. Stiffer for breaking down joints, more flexible for boning.

Grip. A non-slip handle is important when working with raw meat.

Hygiene. Use a dedicated board for raw meat.

How to use it

1. Use a stable board and keep the knife sharp, as blunt knives slip.
2. Use the tip for trimming and the belly of the blade for long cuts.
3. Keep your free hand clear of the cutting line.

Caring for your knife

• Wash thoroughly with hot, soapy water after raw meat, then dry immediately.
• Avoid the dishwasher, which can dull the edge and damage handles.
• Store it safely in a knife storage solution such as a block, magnetic strip or sheath.
• Use a wooden or bamboo board. See our cutting and cheese boards.

Explore more from our full knife range, including Filleting Knives, Cleaver Knives and Carving Knives. Keep the edge in top condition with our sharpening tools and our free Kitchen Knife Sharpening Guide.

Butcher’s Knives FAQs

What is a butcher’s knife used for?
Trimming, portioning and breaking down meat.

What is the difference between a butcher’s knife and a chef’s knife?
A butcher’s knife is stronger and shaped for meat. A chef’s knife is a lighter all-rounder.

Can I cut bones with a butcher’s knife?
Only small, soft bones. Use a cleaver for heavy bones.

Should I use a separate board for raw meat?
Yes. It helps prevent cross-contamination.