Kasumi Butcher / Meat Industry

1. Butcher's Knife: Also known as a butcher's cleaver or meat cleaver, this knife has a large, heavy rectangular blade with a thick spine. It is used for splitting bones and tough cuts of meat, as well as for chopping and cleaving through joints.

2. Breaking Knife: A breaking knife, also called a boning knife, has a narrow, curved blade with a sharp point. It is designed for precise cutting, trimming, and boning tasks, such as removing bones, separating joints, and trimming fat from meat.

3. Skinning Knife: A skinning knife features a curved, narrow blade with a sharp point. It is used for precisely removing the skin from meat or fish, making it easier to prepare and portion the meat.

4. Fillet Knife: A fillet knife is a thin, flexible knife with a pointed tip. It is commonly used for filleting fish, but it can also be useful for precise meat trimming tasks that require delicate and precise cuts.

5. Steak Knife: Steak knives have a sharp, serrated edge and a pointed tip. They are primarily used for slicing cooked meats, such as steaks and roasts, at the table.

6. Meat Saw: While not strictly a knife, a meat saw is an important tool in a butcher's arsenal. It is used to cut through larger bones or frozen meat, providing the ability to make clean and precise cuts.

These butcher knives are typically made from high-carbon stainless steel or carbon steel, ensuring durability and edge retention. They often feature robust handles for a secure grip and are designed to withstand heavy-duty use.

It's important to note that butcher knives are sharp and powerful tools that require proper handling and care. Regular sharpening, cleaning, and safe storage practices are essential for maintaining the performance and longevity of these knives.