Navigating the world of butcher knives can be daunting, with many options available. Whether you’re an experienced abattoir worker or a seasoned butcher, understanding the different types of knives and their specific uses is key to making the right choice.
Here’s a handy guide to the various knives available at Argus and their unique features.
A staple in the meat works industry and butcher shops; the boning knife is designed for precision and durability. It typically features a curved or straight blade made from stain-free stainless steel. You’ll find variations in flexibility—ranging from flexible to semi-flexible to stiff—making it ideal for getting close to the bone and smoothly cutting through meat. Boning knives come with standard or hollow ground blades. With its concave, bevelled edge, a hollow ground blade offers razor-sharp performance but requires more maintenance than the standard version.
Often seen in meat works and butchers’ setups, the steak knife is perfect for slicing and trimming meat. Its long, curved blade provides the leverage to handle tough skin, cartilage, and large cuts. Available in standard and bullnose variations, the bullnose steak knife features a rounded edge to reduce the risk of punctures and tears to the meat.
Like a butcher’s knife, the breaking knife cuts down large pieces of meat into smaller, more manageable portions. Its long, slightly curved blade enhances leverage, making it easier to break down meat effectively.
Butcher Knives is akin to the steak knife but with a longer, slightly curved blade designed for breaking down large cuts of meat. Its shape provides extra leverage, making it a favourite of professionals. Choosing between a butcher’s knife and a steak knife often depends on personal preference.
An important part of any butcher or abattoir worker’s toolkit, slaughter knives serve multiple purposes, such as sticking, trimming, and vein incisions of livestock. Slaughter knives, such as a sticking knife, are mainly used for the bleeding of stock. The pointed blade allows for quick, accurate cuts, ensuring complete blood drainage before further processing.
Primarily used for fish, the filleting knife boasts a slim, flexible blade that allows precise maneuverability around small bones. It’s also versatile enough for thinly slicing both raw and cooked meats. Though similar in function to the boning knife, the filleting knife features a longer, slimmer blade.
The skinning knife is specifically designed for tasks like slaughter work or removing hides from beef or lamb. Its curved blade makes it easy to separate the skin without damaging the meat. Some options come with a rounded tip for added protection to the meat, and you can choose between standard and hollow ground blades based on your maintenance preferences.
A must-have in any kitchen, the chef’s knife features a wider blade with a pointed end. It’s incredibly versatile and ideal for chopping, dicing, and slicing fruits, vegetables, and meats. Suitable for both professional and home kitchens, it’s a tool every cook should have.
The santoku knife is a popular Japanese alternative to the chef’s knife. It features a wide blade and is renowned for its efficiency in dicing, mincing, and slicing. The Santoku knife is perfect for preparing thin slices of vegetables, fruit, and meat, making it a valuable addition to any kitchen.
With top brands such as F.Dick, Victory Knives and Victorinox, Argus is the place to shop with our wide range of premium butcher knives. Check out our full range of knives!
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