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Cleavers & Butcher's Knives

14 products available

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Classic Boning Knife 10 cm | 4 inch

89,00 €
 
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Cleaver 20 cm | 8 inch

125,00 €
 
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Cleaver 18 cm | 7 inch

95,00 €
 
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Cleaver 16 cm | 6 inch

95,00 €
 
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Classic Ikon Boning Knife 14 cm | 5 inch

119,00 €
 
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Classic Ikon Boning Knife 14 cm | 5 inch

119,00 €
 
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Classic Butcher Knife with Hollow Edge 20 cm | 8 inch

129,00 €
 
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Classic Cleaver 16 cm | 6 inch

229,00 €
 
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Classic Boning Knife 16 cm | 6 inch

99,00 €
 
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Classic Boning Knife 14 cm | 5 inch

89,00 €
 
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Silverpoint Boning Knife 14 cm | 5 inch

21,90 €
 
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Gourmet Boning Knife 14 cm | 5 inch

49,00 €
 
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Classic Curved Boning Knife 16 cm | 6 inch

Currently Unavailable
 
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Ikon Boning Knife 14 cm | 5 inch

Currently Unavailable
 

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    What are the differences between cleavers and butcher knives?

    Cleavers have heavier, wider, and more rectangular blades than butcher’s knives. They are designed for thoughtful momentum, and repeatedly cut through meat, cartilage, bones, or hard-skinned fruits. Butcher’s knives vary in style, and usually feature a longer blade with an upwardly curved tip. Though both knives can break down meat and bone, butcher’s knives are designed for slicing and sawing motions, while cleavers are best for splitting and chopping with an up-and-down pattern. 

    Is high-carbon stainless steel good for knives?

    Yes. Knives crafted from high-carbon stainless steel stay sharper and maintain their edge longer than traditional stainless steel and non-stainless-steel blades.