A poultry knife is a specialised tool designed to work with the anatomical features of poultry meat — lightweight, fragile bones, cartilage joints and thinner meat fibres compared to red meat products. In restaurants where chicken or turkey dishes are part of the daily menu, a specialised poultry knife with a yellow HACCP handle ensures hygiene compliance and efficient processing.
Types of poultry knives
Professional poultry knives are available in specialised types according to the task. A poultry filleting knife — a thin, medium-flexible blade 15–18 cm; for filleting chicken breast and thighs from the bone. A butchering knife — a short, strong 12–15 cm blade; for opening joints at the knee and wing; portioning chicken. A chef’s knife with a yellow handle — a versatile 20–25 cm blade; for portioning and dividing large pieces. A boning knife — a narrow, slightly curved blade; for very precise meat separation from the bone. See also fish knife.
Portioning chicken with a poultry knife
Portioning an entire chicken with a poultry knife is an important skill. Breast filleting — the knife through the breastbone; both fillets separated from the carcass. Thigh separation — the knife in the joint; opening the knee joint; thigh and drumstick as one portion or separated. Wings — opening the wing joint at the ribcage; separating the wing tips. Back section — dividing the carcass for soup preparation. Tenderloin — a separate muscle on the inside of the ribcage; must be removed separately as a premium fillet. BHS advises on poultry knife selection.
HACCP yellow handle requirements
The yellow handle in the HACCP system is the standard for poultry meat processing. Contamination risk — raw poultry bacteria (Salmonella, Campylobacter) can be transferred by contaminated knives; the colour system prevents this risk. Separate washing — poultry knives are washed separately or thoroughly disinfected between different food categories. Storage location — a separate yellow knife magnet or box; visual separation from red meat (red) and fish (blue) knives. Sharpening tools — a separate sharpener for poultry knives is recommended; a colour-coded set. See also vegetable knife.
Blade parameters for poultry work
The correct parameters ensure efficient poultry meat processing. Blade length — 14–18 cm for filleting; 18–25 cm for portioning; a shorter blade provides better manoeuvrability in poultry joints. Blade flexibility — medium; not as flexible as a fish knife, but more flexible than a beef filleting knife. Blade thickness — a thin blade passes more easily through poultry joints; a heavy, thick blade is better suited for chopping. Sharpness — a very sharp blade is necessary for clean cuts; poultry meat does not cut cleanly with a dull knife. See also knife for thermally treated products.
HoReCa use scenarios
A restaurant with an extensive chicken menu — a poultry knife with a yellow handle for filleting chicken breast and portioning thighs; separate tools for poultry meat in accordance with HACCP. A canteen with chicken dishes — poultry knives compliant with HACCP for large-scale chicken processing. A meat processing plant — specialised poultry knives for efficient production.
Frequently asked questions
Can a poultry knife be used for pork or beef processing? No — in the HACCP system, the yellow handle is only for poultry; red meat is a separate category with a red handle. See the HACCP knife range.
Is one knife enough for a chicken, or are several needed? In most kitchens, a chicken requires both a filleting knife and a butchering knife; the functions are different. See also meat knife.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
