Collection: Victorinox Butchers Knives

A butcher knife is used to break down carcasses and primals into retail and kitchen cuts, covering separating, trimming and portioning meat. Different blade shapes and lengths handle different stages, from heavy breaking work through to close trimming around bone.

A stiff blade resists bending, so it drives through dense muscle and connective tissue in a straight line. A more flexible blade bends under pressure and follows the shape of a bone or contour, which suits trimming and close separation work.

Fibrox is the moulded synthetic handle Victorinox fits to its professional knives. It is a one-piece grip designed to stay usable when hands are wet or greasy, and it has no timber joints or rivets where product residue can collect.

Colour coded handles let a butchery or kitchen assign a knife to one task or product type, so the same blade is not moved between raw categories. It also makes it obvious at a glance if a knife has been taken to the wrong bench.

A steel does not sharpen a blunt knife; it realigns an edge that has rolled over during use. Working butchers steel their knives frequently through a shift to keep the edge cutting true, and sharpen properly only when steeling stops working.