Precision butchering is an art—and behind every skilled butcher is a set of high-quality knives designed for specific tasks. Whether you're breaking down a carcass, trimming fat, or making clean, uniform cuts, the right knives improve efficiency, accuracy, and safety in your meat processing operation. Using the wrong knife can lead to product waste, injury, or poor presentation.

At Mariot Kitchen Equipment, we serve butcher shops, meat processors, hotels, restaurants, and food retailers across the UAE with premium butchery equipment, including expertly crafted knives for all levels of use. In this guide, we help you understand the different types of knives used in professional butchery and how to choose the best ones for your workflow.

Why Knife Selection Matters in Butchery

Every cut of meat demands a different technique—and the wrong blade can ruin an otherwise perfect product. Butchery knives are engineered for precision, strength, and control. Choosing the right ones ensures clean cuts with minimal waste, better portioning, and faster prep. It also reduces physical strain and improves safety by giving operators full control.

Professional butchers often carry 5–10 knives as part of their daily kit, each with a specific role. The materials, handle design, blade flexibility, and edge type all play a role in selecting the best knife for the job.

Key Butchery Knives You Should Have

Breaking Knife

The breaking knife is essential for large-scale butchering. With a curved, rigid blade (usually 8 to 10 inches), it's used for breaking down carcasses into primal cuts. The curve helps provide leverage when cutting through thick joints or bone sections.

Choose a model with a non-slip, ergonomic handle for safety and comfort. At Mariot, we supply breaking knives with stain-resistant, high-carbon steel blades that retain sharpness through heavy use.

Boning Knife

This narrow-bladed knife is used to separate meat from bone with high precision. It comes in two variations: flexible for soft meat and fish, and stiff for tougher muscle and larger animals. A good boning knife should allow close trimming and efficient jointing without damaging meat structure.

Our boning knives are available in multiple blade sizes and handle grips, designed to suit different cutting styles and hand sizes.

Skinning Knife

A skinning knife features a short, wide, and slightly curved blade perfect for removing hide and skin from animal carcasses. It allows quick and clean peeling of skin without gouging the meat beneath. For goat, lamb, or beef processing, this knife is a must-have.

Mariot’s range includes curved skinning knives with slip-resistant, easy-to-clean handles for all-day comfort and sanitation.

Butcher Knife

This is the classic all-purpose knife used for trimming, slicing, and sectioning meat. Typically between 8 and 10 inches, butcher knives are heavier than boning knives and offer great control for both straight and curved cuts.

We recommend high-carbon stainless steel butcher knives with hollow-ground blades, which make it easier to slice through thick muscle and fat without the meat sticking to the blade.

Cimeter Knife

Cimeter knives (also called scimitar knives) are designed for slicing large roasts, steaks, and ribs. With their long, curved blade, they glide effortlessly through meat and fat, creating smooth, presentation-ready cuts. For precision portioning in retail or restaurant prep, this knife is highly valued.

Our selection includes forged cimeter knives that stay sharp longer and resist corrosion in high-moisture environments.

Utility and Trimming Knives

Small trimming knives are useful for fine work, such as removing sinew, fat caps, or small bones. They're also great for portioning poultry or delicate cuts like tenderloin.

Mariot Kitchen Equipment offers a complete utility knife set with various blade lengths and shapes, perfect for detailed butchery tasks.

Knife Materials: What to Look For

Blade Steel

High-carbon stainless steel is the preferred choice for most butchery knives. It holds an edge longer, resists rust, and is easy to sanitize. For higher-end uses, forged blades provide superior balance and durability.

Avoid low-grade stainless or carbon-only steels, which are prone to chipping, rusting, or dulling quickly.

Handle Design

Comfort and grip are essential in professional environments. Handles should be ergonomic, slip-resistant, and able to withstand moisture and fat. Look for synthetic or rubberized materials that offer sanitation and long-term wear. Wood handles, while classic, require more care and can harbor bacteria if not maintained properly.

Mariot’s knives feature antibacterial, NSF-certified handles designed for frequent cleaning and heavy-duty use.

Knife Balance and Weight

A well-balanced knife makes long cutting sessions easier and safer. If a knife feels blade-heavy or awkward in your hand, it increases fatigue and risk of slipping. Choose knives with a solid bolster and full tang for improved control and balance.

We offer both lightweight and heavyweight knives to suit various operator preferences and cutting techniques.

Knife Safety Tips for Butchers

• Always cut on a stable, non-slip surface like a food-grade cutting board.

• Keep knives sharp—dull blades are more dangerous than sharp ones because they require more force.

• Store knives securely in a rack, sheath, or wall-mounted magnetic strip to prevent accidents.

• Never leave knives soaking in water or buried under prep material.

• Sanitize blades and handles after each use to prevent cross-contamination.

Mariot provides accessories like honing steels, sharpeners, sanitizing units, and knife racks designed specifically for professional butchery environments.

Maintaining Your Knives

Daily honing and regular sharpening help maintain cutting efficiency and blade life. Use a sharpening stone, belt grinder, or professional sharpening service depending on your workload. Clean knives with hot water and mild detergent immediately after use. Avoid dishwashers or harsh chemicals that can dull or pit the blades.

With proper care, quality butchery knives can last for years and maintain razor-sharp performance even under heavy use.

Knife Kits and Sets for Meat Professionals

For butchers, chefs, and meat processors, having a complete knife set allows for greater versatility and professionalism. Mariot Kitchen Equipment offers curated knife sets that include boning, breaking, trimming, and slicing knives in a protective roll-up case or toolbag. These sets are ideal for mobile butchers, culinary schools, and foodservice professionals who work on the go or in shared spaces.

Trust Mariot for Your Butchery Knife Needs

At Mariot Kitchen Equipment supplier, we understand the role that proper knives play in professional meat processing. That’s why we source only high-quality, precision-engineered knives from leading international brands. Whether you're setting up a new butchery, upgrading your current tools, or training a new team, we provide expert guidance and premium gear for every step of the process.

Contact Mariot Kitchen Equipment

📞 Landline: +971 4 288 2777
📱 Mobile: +971 50 995 5446
✉️ Email: admin@mariotkitchen.com

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Final Thoughts

Precision butchering starts with the right tools—and your knives are the foundation. Whether you're portioning meat for retail, trimming cuts for display, or preparing high-quality dishes, using the best knife for each job makes a difference in quality, speed, and safety. Let Mariot Kitchen Equipment help you equip your team with the perfect knife set for professional, precise results every time.

Cut sharper. Work safer. Choose Mariot.