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R. Murphy 4-inch Stainless Steel Produce Knife, Green Handle
Bigger produce calls for more blade. The R. Murphy 4-inch produce knife gives grocers and farm crews an extra inch over the 3-inch models, so a head of cabbage or a melon takes fewer strokes to cut through.Produce workers use it to trim cabbage and lettuce, cut stems and split melons and squash to check their ripeness. The blade is square at the point, so you can work close to the rest of a display or a crate without stabbing into it. Stainless steel stands up to the wet conditions of a produce room or a wash station with less upkeep than carbon steel, though it should still be dried at the end of a shift.For close trimming and splitting small fruit, the shorter 3-inch carbon steel produce knife is quick and precise. The 3-inch orange-handled produce knife adds a bright handle that is easy to find in the field. Learn More$13.95 -
Dexter-Russell Traditional 5.25-inch Sheep Skinning Knife, Carbon Steel
Sheep and lamb hides are thin and cling tightly to the carcass, so skinning them takes a short blade with a pronounced curve that can be worked in close. This Dexter-Russell Traditional sheep skinner has a 5.25-inch curved, rigid blade for exactly that, and Dexter recommends it for skinning fish, pigs, chickens and other wild game and farm animals as well.The carbon steel blade sharpens quickly in the field and takes a very fine edge. It draws more search visits than any other Dexter knife on our site, from farmers and hunters who process their own lambs, and it has a long history with customers in the Northeast.Carbon steel will rust if it is put away wet, so it needs a quick wipe and a light coat of oil after the work is done.
Choosing a Skinning KnifeFor deer and cattle, the wider, stain-free Sani-Safe 6-inch Skinning Knife covers more hide per stroke. A leather Dexter-Russell Skinning Knife Sheath is sold separately. Learn More$20.25
