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Butcher / Breaking
Primarily used for processing large cuts of meat, butcher and breaking knives are essential tools for professional chefs and cooking enthusiasts alike. With blades typically ranging from 8 to 12 inches in length butcher and breaking knives are often thought of interchangeably however there are definite distinctions in form that enable each to excel at different tasks. Butcher knives have long, stiff blades that come to a clubbed end which is ideal for holding a straight line while portioning steaks and trimming fats from primal cuts. Breaking knives are thinner and more flexible than butcher knives with tips that curve upwards towards the spine of the blade. Breaking knives are designed for use on primal cuts out of a hanging side of beef and are also extremely functional when breaking down whole fish. Scimitars (sometimes spelled Cimiters) are commonly categorized along with breaking and butcher knives as well. Similar to butcher knives in thickness, scimitars are wide and stiff with an upward curvature. This curved shape is beneficial in that it creates a longer slicing area which allows for a greater range per single slicing motion.
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Dexter Sani-Safe 10 in Narrow Break Knife
The Dexter-Russell Sani-Safe 10" Narrow Breaking Knife is designed for efficiently breaking down large cuts of meat into smaller, more manageable portions. Its narrow, individually ground blade is ideal for making deep cuts and working through skin, cartilage, and bone with precision. Made from high-carbon, high-alloy DexSteel stainless steel, the blade offers excellent edge retention, strength, and corrosion resistance for demanding commercial kitchen use. The ergonomic Sani-Safe handle provides a secure, comfortable grip, while the protective finger guard adds an extra level of safety during heavy-duty cutting tasks. With its sanitary blade-to-handle seal and durable construction, this breaking knife is a dependable choice for butcher shops, meat processors, restaurants, and other professional kitchens. Learn More$42.99 -
Victorinox Fibrox Pro 12 in. Butcher Knife
A must-have for any butcher shop or meat room, this butcher knife excels at slicing through skin, cartilage, and small bones with ease. Built for outstanding durability, Victorinox knives last up to 60% longer than standard blades—making this a reliable workhorse. Its stamped construction also offers excellent performance at a budget-friendly price. Made from high-carbon stainless steel, this knife features a durable blade designed for smooth, precise cuts. The pointed tip easily pierces tough proteins, while the 12" length makes it ideal for handling large quantities with efficiency. This knife is equipped with a durable, slip-resistant Fibrox handle, thoughtfully contoured to provide a secure and comfortable grip—making it easier to handle demanding food prep tasks with confidence. Learn More$83.00 -
Swibo 11 in Breaking Knife
The Victorinox Swibo knives are trusted by professional chefs, butchers, and fishermen worldwide, showcasing its exceptional quality, functionality, and durability. Crafted in Switzerland, these knives feature a high-quality tempered, stamped steel blade with a Rockwell hardness of 55-58, offering excellent resistance to wear and corrosion. The distinctive bright yellow synthetic handles are made from non-porous Swiss polyamide, injection-molded and seamlessly sealed onto the polished, high-grade stainless steel blade. This design eliminates gaps between the blade and handle, ensuring a hygienic and permanent seal. Learn More$72.99 -
Swibo 8.5 in Break Knife
Portion primal cuts with the power and precision of a master butcher using the Victorinox Swibo 8.5-inch Breaking Knife. This indispensable tool is expertly designed for breaking down large sections of beef, pork, and lamb into retail-ready steaks, roasts, and chops. The long, curved blade allows for smooth, single-pass strokes, ensuring clean, uniform cuts with minimal effort. Its rigid, high-carbon stainless steel construction provides the uncompromising stability needed to slice through dense muscle and trim fat caps without the blade flexing or straying. Engineered for safety and performance, this knife features the legendary Swibo handle. The vibrant orange, non-slip grip offers exceptional control and comfort, reducing hand fatigue during long sessions. Its ergonomic shape ensures a secure hold, even in the demanding, fast-paced environment of a professional kitchen or butcher shop. The handle is injection-molded directly onto the blade for a perfectly seamless and hygienic seal, leaving no room for bacteria. For professionals who demand efficiency and reliability, the Swibo Breaking Knife is the ultimate instrument for transforming large cuts into perfect portions. Learn More$50.99 -
F. Dick ErgoGrip Butcher Knife 12-inch
Process Whole Primals Without Wrist Fatigue The industry-standard 12-inch 'Block Knife' engineered for high-volume butchers, hunters, and professional meat processors who demand a relentless, razor-sharp edge. When you are processing heavy sections of beef or breaking down large game, a standard kitchen knife lacks the reach and leverage required for clean, efficient separation. The F. Dick ErgoGrip 12-inch Butcher Knife is the professional’s answer to high-volume labor, providing a massive 30cm blade that glides through thick muscle and connective tissue with minimal resistance. Crafted in Germany, this knife is purpose-built for the rigors of the slaughterhouse and the industrial cutting plant. The extra-long blade allows for long, flowing strokes, reducing the 'sawing' motion that leads to jagged cuts and meat waste. For the professional butcher, this means a higher yield and faster throughput. For the hunter or home slaughterer, it offers the stability and power needed for safely handling large carcasses on the chopping block. Safety is not an afterthought with the ErgoGrip series. The distinct blue handle is molded directly to the tang, ensuring no gaps for bacteria to hide, meeting the strictest NSF hygiene standards. The non-slip plastic surface provides a secure hold even when hands are wet or covered in fats, preventing the common slips that lead to workplace injuries. By utilizing a balanced 56° HRC hardness, F. Dick ensures this blade remains easy to maintain with a sharpening steel during a shift while resisting the brittle chipping common in higher-Rockwell Japanese alternatives. Learn More$42.25 -
F. Dick ErgoGrip 10 in. Butcher Knife
The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. A reliable, robust butcher's knife for everyday use. Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More$36.40 -
F. Dick ErgoGrip 8.5 in. Butcher Knife
The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. A reliable, robust butcher's knife for everyday use. Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More$29.90 -
F. Dick ErgoGrip 7 in. Butcher Knife
The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. A reliable, robust butcher's knife for everyday use. Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More$27.95 -
F. Dick ErgoGrip 12 in. Bullnose Butcher Knife with Black Handle
With its curved stainless steel blade, this butcher knife provides leverage for slicing through thick, tougher cuts of meat while effectively removing skin, fat, and cartilage. Its laser-tested cutting edge ensures outstanding sharpness and durability.
The ergonomically designed handle offers a well-balanced grip, helping to minimize hand fatigue during extended use. Additionally, a finger guard enhances safety by keeping your fingers securely away from the sharp blade. Learn More$45.50 -
Dexter Sani-Safe 12-inch Fish Splitter
The Industrial Standard for High-Volume Seafood Processing When processing large-haul seafood or maintaining a commercial prep station, a standard fillet knife simply lacks the torque required for structural breakdown. The Dexter Sani-Safe 12-inch Fish Splitter (S112-12H) is engineered specifically for tasks that demand 'backbone.' Whether you are cleaving fish heads, processing oversized deep-sea species, or preparing massive quantities of chum, this tool provides the weight and leverage necessary to move through bone and cartilage with professional efficiency. Engineered for the Commercial Environment At the heart of this tool is DEXSTEEL™, Dexter's proprietary high-carbon, high-alloy stainless steel. This metallurgy is specifically balanced to achieve a Rockwell Hardness of 56-58, providing the perfect 'sweet spot' between edge retention and impact resistance. Unlike brittle high-end Japanese steels, this blade is designed to withstand the shock of heavy-duty splitting without chipping, making it the preferred choice for commercial seafood markets and charter boats. The Sanitary Advantage The Sani-Safe™ handle is not just an industry icon; it is a safety essential. The textured, slip-resistant polypropylene grip ensures absolute control even when submerged in scales, oils, and moisture. The impenetrable blade-to-handle seal is NSF certified, preventing the growth of bacteria in the 'danger zone' where the blade meets the grip. Designed to withstand temperatures up to 250°F, this knife is as easy to sanitize as it is to use, ensuring your kitchen remains compliant with the strictest health standards. Learn More$56.99
