Butchers Knives

The Victorinox Fibrox steak and butcher's knife is a straight-bladed, general-purpose knife designed for portioning and trimming meat in professional kitchen environments. With a 25.4cm blade manufactured from ice-tempered carbon stainless steel, it holds a keen edge under regular daily use and is a well-established choice across butchery counters, prep kitchens, and busy service operations.

In practice, this knife performs reliably through repetitive cutting tasks — breaking down cuts, trimming fat, and portioning steaks — without the blade fatigue associated with lower-grade alternatives. The ice-tempered steel resists dulling during sustained prep work, which matters when the knife is in near-constant use during a busy service shift.

The Fibrox handle is the defining practical feature of this range. The textured nylon grip remains secure even with wet or greasy hands, which is a genuine safety consideration in a working kitchen. It is also dishwasher safe, which supports consistent hygiene standards without adding to hand-wash workload.

• Secure, non-slip grip reduces handling fatigue during extended prep
• Dishwasher-safe construction supports kitchen hygiene protocols
• Ice-tempered blade retains sharpness through high-volume use
• Lightweight relative to blade length, reducing operator fatigue

This knife is well suited to professional kitchens of any size where a reliable, easy-to-maintain butcher's knife is needed for daily meat prep. It is a practical choice for commis and senior chefs alike. If your operation requires heavier-duty knives for larger carcass work or more specialist butchery tasks, it is worth considering a broader knife selection.

If you are equipping a new section or refreshing your knife kit and would like guidance on which Victorinox profiles suit your prep requirements, the team is happy to help you work through the options.

The Victorinox Fibrox Butchers Steak Knife is a long, broad-bladed knife designed primarily for portioning and slicing through larger cuts of meat. With a blade length of 12 inches, it gives the user enough length to work through thick steaks, joints, and primal cuts in a single, clean draw stroke. The ice-tempered high carbon stainless steel blade holds a keen edge well and resists the kind of gradual softening that affects lower-grade steel in heavy daily use.

In a busy kitchen environment, the Fibrox handle is one of the more practical features on this knife. The textured nylon grip maintains purchase whether hands are wet, oily, or gloved — a consideration that matters during a busy service when a slipping knife is a genuine hazard. The handle meets food hygiene requirements and is dishwasher safe, which keeps turnaround straightforward in kitchens running multiple sittings.

• Ice-tempered blade retains sharpness through sustained daily use
• Non-slip Fibrox handle suits wet and greasy working conditions
• Dishwasher safe, supporting efficient kitchen hygiene routines
• Balanced weight suits extended prep sessions without fatigue

This knife is well suited to butchery sections, steak and grill operations, and general meat prep in professional kitchens. It is equally at home in a hotel kitchen portioning roasting joints as it is in a steakhouse working through service covers. At 260g it is a substantial knife without being unwieldy. Lighter or shorter options are available if the primary task is more delicate carving work, and heavier scimitar-style blades exist for high-volume butchery operations.

If you are building out a knife kit for a new section or are unsure which blade length best suits your prep workflow, the team is happy to talk it through.

The Dick single blade mincing knife is a purpose-built prep tool designed for chopping and mincing herbs, spices, aromatics and similar ingredients in volume. The single curved blade is drawn back and forth across a chopping board in a rocking motion, allowing the cook to work through large quantities quickly and consistently without switching tools or losing rhythm during prep.

Dick's high-carbon stainless steel construction gives the blade good edge retention under repeated daily use, which is what you'd expect from a German knife brand with a long-standing reputation in professional kitchens. The blade holds up well through extended prep shifts, and the ergonomic plastic handle is shaped to reduce hand fatigue during sustained rocking work — a practical consideration when prepping in volume rather than occasionally.

From an operational standpoint, this knife earns its place on a prep station through straightforward reliability:

• Efficient rocking action speeds up high-volume herb and spice prep
• Durable stainless steel blade resists discolouration and corrosion
• Comfortable handle reduces fatigue during extended prep sessions
• Single blade design is easy to control and clean down quickly
• Compact enough to store safely without taking up significant drawer space

On the practical side, this knife should be hand-washed rather than put through a commercial dishwasher — machine washing can blunt the edge and stress the handle over time. A soft cloth and a mild alkaline detergent are all that's needed to keep it clean. The blade should be honed regularly and resharpened as part of your normal knife maintenance routine.

This knife is well suited to prep kitchens, butchery counters and any section handling regular herb and spice work. It sits at the lighter end of the mincing knife range; kitchens with exceptionally high prep volumes may find a heavier or double-bladed alternative worth considering.

If you're unsure whether this is the right choice for how your prep section operates, the team are happy to talk it through.

The Victorinox Fibrox Safety Grip Butchers Knife is a purpose-built meat knife designed for the demands of professional butchery and high-volume meat preparation. The carbon stainless steel blade offers the sharpness and edge retention needed for repetitive cutting tasks, while the Fibrox handle incorporates an elongated safety nose — a raised guard between handle and blade that reduces the risk of the hand slipping forward onto the blade during heavy or sustained use.

In practice, this safety feature matters most during the kind of repetitive, forceful work that characterises butchery — breaking down carcasses, trimming joints, or working through high volumes of meat during prep. Fatigue increases the likelihood of grip slip, and the raised nose provides a reliable mechanical stop without interfering with normal hand positioning or cutting technique.

The Fibrox handle is a well-regarded choice in professional settings for practical reasons: it is non-slip even when wet or greasy, dishwasher safe, and comfortable to hold over extended periods. The carbon stainless steel blade is straightforward to maintain and holds an edge well under regular professional use.

• Non-slip Fibrox handle performs reliably in wet or greasy conditions
• Elongated safety nose reduces slip risk during heavy, repetitive cutting
• Carbon stainless steel blade is easy to maintain and sharpen
• Dishwasher safe construction suits busy kitchen hygiene routines
• Balanced weight suitable for extended prep sessions

This knife is well suited to butchers, larder sections, and any kitchen where meat preparation forms a significant part of the workload. It is a practical, proven choice at this size, though operators with very specific butchery requirements — or who need a longer or heavier blade for larger cuts — may find a different profile more appropriate.

If you are equipping a team or building out a knife roll and want to talk through what works well in practice, our team is happy to help.

The Dick Cutlet Cleaver is a compact, purpose-built blade designed for portioning and trimming tasks in professional kitchen and butchery environments. At 15.2cm, it sits on the smaller end of the cleaver range, making it well suited to controlled, precise work — cutlet preparation, breaking down smaller cuts, and detail butchery — rather than heavy bone-splitting duties.

In a busy prep kitchen, this cleaver performs reliably across sustained use. The stainless steel blade holds a good working edge and is straightforward to re-sharpen, which matters when prep volumes are high and turnaround time between services is short. At 500g, the weight is manageable for extended prep sessions without causing fatigue, while still carrying enough mass to work efficiently through meat and cartilage.

From a practical standpoint, the stainless steel construction makes cleaning straightforward and supports compliance with commercial hygiene standards. The hanging hole at the blade spine allows the knife to be stored on a rack or hook when not in use — a sensible feature in kitchens where bench space is limited and knife organisation matters.

• Compact size suits cutlet prep, portioning, and detail butchery work
• Stainless steel blade is easy to maintain and clean to commercial hygiene standards
• Balanced 500g weight reduces fatigue during extended prep sessions
• Hanging hole supports hygienic, organised knife storage
• Suitable for use in professional kitchen and butchery environments

This cleaver is best suited to chefs and butchers who need a lighter, more precise cleaver for cutlet and trim work. Those handling heavier jointing or bone work regularly may find a larger, heavier model more appropriate for that purpose.

If you're building out a knife set and want guidance on matching blades to your prep workflow, we're happy to help — feel free to get in touch with the team.

The Vogue Black Cleaver is a heavy-duty chopping knife designed for butchery and portioning work in professional kitchen environments. With a 20.5cm stainless steel blade and a total weight of 820g, it sits firmly in the working end of the cleaver range — substantial enough to handle bone-in cuts and dense joints without the operator needing to force the stroke.

In practice, a cleaver of this weight is well suited to the kind of repetitive prep work that characterises high-volume butchery sections — breaking down carcasses, portioning ribs, or working through whole birds during mise en place. The stainless steel blade holds a serviceable edge under regular use and is straightforward to maintain on a steel or whetstone between service periods.

The moulded plastic handle provides a secure, hygienic grip, which matters in a wet or greasy prep environment. Key practical points for kitchen operators:

• Stainless steel blade resists corrosion in damp prep conditions
• 820g weight provides chopping momentum without excessive fatigue
• Moulded handle is easy to clean and maintains grip when wet
• Suitable for bone-in portioning, carcass breakdown, and dense vegetable prep
• Part of a wider Vogue knife range for consistent handle specification across the section

This cleaver is a practical choice for most commercial kitchens running regular meat prep. Lighter-use operations or those working primarily with boneless cuts may find a smaller, lighter model more appropriate day-to-day. For heavy continuous butchery production, it is worth considering whether a heavier, longer-bladed option would better suit the throughput involved.

If you are equipping a new section or building out a knife specification for your kitchen, the team is happy to talk through what works for different prep volumes and cutting tasks.

The Vogue Chinese cleaver is a broad-bladed, heavyweight knife designed for the kind of prep work that demands a sturdy, reliable tool. Unlike a Western-style cook's knife, the Chinese cleaver carries its weight forward in the blade, making it well suited to repetitive chopping, slicing through denser vegetables, and breaking down smaller cuts of meat and poultry. It is not a bone-splitting cleaver in the butcher's sense — the stainless steel blade is built for controlled prep work rather than heavy impact splitting.

At 410g, it sits in a practical middle ground: heavy enough to carry momentum through firm ingredients without the fatigue that comes with a significantly heavier blade. The stainless steel construction handles repeated washing and the general demands of a busy prep environment without the maintenance overhead of a carbon steel blade.

In practical terms, this cleaver is commonly used in Chinese, South-East Asian, and general commercial kitchen prep sections where a broad blade and flat edge are more efficient than a curved chef's knife for certain tasks — particularly when working at speed on boards during peak prep periods.

No specialist installation is required. As with any professional knife, correct storage — a magnetic strip, knife block, or blade guard — extends edge life and meets food safety hygiene expectations in a commercial environment.

This cleaver is well suited to professional kitchens of any scale where Chinese or broad-blade prep work features regularly. If your operation requires a heavier tool for more demanding butchery tasks, a purpose-built butcher's cleaver would be more appropriate.

If you're unsure whether this is the right blade weight or style for your prep requirements, we're happy to talk it through.

The Wüsthof Gourmet Cleaver is a mid-weight butcher's cleaver designed for portioning and breaking down meat, poultry, and dense cuts in a professional kitchen environment. The blade is laser-cut from a single piece of stainless steel and finished across 35 manufacturing stages, producing a consistent edge geometry that holds up well under repeated daily use.

In practice, this cleaver sits comfortably in the lighter end of the professional cleaver range. It is well suited to prep cooks handling poultry jointing, rib separation, and general meat portioning work rather than heavy-duty bone splitting on large carcasses. The balance between blade weight and handle ergonomics means it can be used through extended prep sessions without placing unnecessary strain on the wrist.

Operationally, the Gourmet series offers a number of practical advantages for busy kitchen brigades:

• Triple-riveted handle provides a secure grip in wet or greasy conditions
• Dishwasher-safe construction supports kitchen hygiene protocols
• Laser-cut blade geometry delivers consistent edge retention across regular use
• Lightweight relative to comparable cleavers, reducing fatigue during extended prep
• Black composite handle resists staining and is straightforward to clean by hand or machine

There are no specialist installation considerations — this is a hand tool requiring only appropriate knife storage. A magnetic strip or block is preferable to loose drawer storage to preserve the edge and protect staff handling it during service.

This cleaver is a practical choice for smaller catering operations, hotel kitchens, and restaurant prep sections that handle moderate volumes of meat jointing. For sites running high-throughput butchery or heavy carcass work, a heavier professional cleaver with greater blade mass may be more appropriate for the task.

If you are equipping a new kitchen section or building out a knife roll and want to discuss which options suit your prep volumes, the team is happy to help you choose correctly.