Butcher and Boning Knives

Break down meat like a pro. Our Butcher and Boning Knives collection brings together forged, hand-finished blades made for trimming, deboning, slicing and cleaving meat, poultry and fish.

What you'll find here

  • Boning knives: Narrow, sharp blades that follow the bone for clean, low-waste cuts.
  • Butcher knives: Curved, sturdy blades for trimming fat and portioning large cuts.
  • Meat cleavers: Heavier forged blades for chopping and BBQ prep.
  • Knives with finger rings, finger holes or sheaths for extra grip and safe storage.

Why choose forged meat knives?

  • Strong, tough blades: Forged steel stands up to heavy, everyday meat prep.
  • Better control: Full-tang wood handles and finger grips keep your hand steady.
  • Easy to resharpen: Popular steels like 5Cr15MoV take a keen edge quickly.

How to choose

  • For deboning chicken, ribs and fish, pick a narrow boning knife.
  • For trimming and portioning roasts and briskets, pick a butcher knife.
  • For chopping and outdoor cooking, pick a cleaver-style knife.

Care tip: Hand wash and dry right away, use a wooden or plastic board, and store knives in a sheath or block to protect the edge.

Find the right meat knife for your kitchen, smoker or campsite.