A Guide to Butcher’s Knives: Boning, Steak and Cleavers

Butchery is a very versatile skill. Breaking down a variety of meat cuts and products also requires a variety of knives with different blades and control. A blade that works well around small bones may be useless when slicing through a large cut of meat.

Choosing the right knife starts with: what are you cutting, how large is it, and how much control or reach do you need? This guide explains the main options and where they fit into everyday butchery.

Blade Shape, Length and Flexibility: What Changes?

Three main parts of a knife affect how it handles work: shape, length, and flexibility.

• Shape: A narrow, pointed blade gives you access around bones and joints. A broad, curved blade, such as a cimeter, suits larger slicing cuts.
• Length: A shorter blade is easier to manoeuvre in a small space. A longer blade gives you more reach across a large joint.
• Flexibility: A flexible blade bends to follow contours during close trimming. A firmer blade offers more resistance to bending.

Shape and flexibility are separate features. A curved blade is not necessarily flexible, so check the description of the individual knife.

Do not ignore a knife’s handle either. A knife that feels comfortable in your hand will make a huge difference to your performance.

Boning Knives: Working Around Bones and Joints

Boning knives are used to separate meat from bone, trimming away fat and sinew. When deboning poultry, a narrow blade helps you work closely around small bones and joints. The Victorinox Narrow Curved Flexible Boning Knife is a great option for this detailed work. Its flexible blade also suits detailed trimming where you need to follow the shape of the meat.

For general boning and trimming, a straight, wide-bladed knife is ideal. Our 15cm Victorinox and Icel knives will give you the access you need and the blade shape you find comfortable to control.

If you need more reach, Icel also offers 18cm and 20cm versions. Additional length can be useful on larger cuts, but a shorter blade may be easier to manage around a tight joint.

Boning knives are designed to work around bone, not to chop through it. Avoid using the blade to prise or force a joint apart.

Steak Knives: Breaking Down Larger Cuts

Cutting a boneless beef striploin or pork loin into portions calls for a blade with enough length to reach across the meat. A longer blade helps you make controlled slicing cuts with fewer strokes. If the knife is too short for the joint, it can be harder to produce an even cut.

The Victorinox Cimeter Steak Knife has a curved blade suited to portioning larger pieces of meat. The Icel Wide-Tip Steak Knife provides another option where extra length is useful.

These are professional preparation knives. Choose a length that suits both the size of the meat and your ability to control the blade comfortably.

Cleavers and Chicken Choppers

A meat cleaver is designed for chopping work. Some models are suitable for smaller bones, but their capabilities vary, so check the intended use of the particular tool.

For example, the 18cm Victorinox Fibrox Cleaver is suitable for smaller bones, whereas the Icel Butcher’s Cleaver comes in 20cm and 25cm sizes. The Samuel Staniforth Chicken Chopper is the perfect size for poultry.

Consider weight and blade construction alongside length. A larger cleaver is not automatically more suitable or more comfortable for repeated work.

Poultry portioning does not always mean chopping through bone, as some cuts are separated at the joints. Ensure you always match the tool to the cut you need to make.

For large, hard bones or frozen blocks, use equipment specifically suited to the material, such as an appropriate meat or bone saw.

Small Preparation Jobs

Butchers preparing stir-fry mixes, kebabs and ready-to-cook trays may also need a knife for small vegetables and detailed trimming.

The Victorinox Rabbit Vegetable Knife is a compact option for this work, as well as detailed small-game preparation. Its short blade is useful where you need close control. 

Building a Tailored Knife Kit

Start with the jobs you do most often. For many butchers, a boning knife and a longer portioning knife form a useful core selection. Add a cleaver, chicken chopper or compact preparation knife where the work calls for one.

Check the blade’s shape, length and flexibility, then consider how the handle feels during repeated use. There is no single knife that suits every task or every butcher.

For advice on looking after your edges, read our guide to honing and sharpening.

For more information, browse our knife collection, or contact the team for help choosing a knife for your work.

A Quick Guide