Task Knives

Cleavers & Butcher's Knives

 Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily manoeuvrable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily so it is your ideal companion when it comes to meat preparation. 
 For professional carving in the kitchen or at the table we recommend our Carving Set. 

Classic 5" Boning Knife

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  Offering precision and a lot of power in the hand: the WÜSTHOF 8" Chinese Chef's Knife will allow you to chop a cabbage or cut wafer-thin slices from a tomato in seconds, while the wide blade is also ideal for scooping up prepped ingredients and transferring them to the pot. The fine cutting edge ensures exceptional sharpness but should not be used on bones or very hard fruits (such as coconuts); instead, we recommend a Cleaver or Butchers Knife. 

8" Chinese Chef's Knife

 Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily  maneuverable , extremely sharp blade with a pointed tip, the WÜSTHOF Classic Ikon 5" Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily, so it is your ideal companion when it comes to preparing meat. 

Classic Ikon 5" Boning Knife

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 The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife: the Cleaver makes the cutting of ribs, racks, bones, and also extremely hard-skinned fruit - such as coconuts - easy. The large flat of the blade, together with its strength and rigidity, make for easier and fatigue-free prepping.  

6" Cleaver

 With its bold profile and wide tip, this WÜSTHOF butcher knife tackles the toughest home-butchering jobs with safety and efficiency. More versatile than your typical butcher's knife, this razor-sharp knife is ideal for carving, trimming, skinning, portioning, and slicing meat. It's also hefty enough to break down large fruit and vegetables.  Classic 8” Butcher Knife Features 
 
 Versatile 8” length with a wider girth at end of the blade allowing for efficient work in breaking down cuts, trimming meats, slicing and chopping 
 Hollow ground edge to reduce drag and prevent food from sticking to the blade 
 Pronounced “belly,” resulting in smoother and more comfortable “rocking,” providing versatile use of full blade including precise cuts and slices 
 Full-bolster triple-rivet handle design adds weight and heft 
 Oversized triple-rivet handle provides comfort and a solid grip for hearty tasks 
 

Classic 8" Artisan Butcher Knife

 The ultimate tool for all tasks that place high demands on the sturdiness and power of the knife: the Cleaver makes the cutting of ribs, racks, bones, and also extremely hard-skinned fruit - such as coconuts - easy. The large flat of the blade, together with its strength and rigidity, make for easier and fatigue-free prepping. 

Classic 6" Cleaver

 Removing bones and skinning meat in a professional way: thanks to the sturdy workmanship and the easily maneuverable, extremely sharp blade with a pointed tip, the Boning Knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily so it is your ideal companion when it comes to meat preparation. 

Gourmet 5" Boning Knife

 Remove bones and skin meat in a professional way. Thanks to the sturdy workmanship, easily maneuverable, and extremely sharp blade with a pointed tip, the flexible boning knife is ideal for removing bones or for skinning meat and poultry. Tendons and fat can also be removed easily, so it is your ideal companion for meat preparation. 

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Cleavers & Butcher's Knives

Classic 5" Boning Knife

8" Chinese Chef's Knife

Classic Ikon 5" Boning Knife

Classic Ikon 5" Boning Knife

6" Cleaver

Classic 8" Artisan Butcher Knife

Classic 6" Cleaver

Gourmet 5" Boning Knife

Gourmet 6" Flexible Boning Knife

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