Meat Knives

Meat Knives are among the most important tools in a professional HoReCa kitchen — the right knife for each meat processing task directly impacts work efficiency, meat loss during processing, portion quality and, ultimately, the gastronomic value of the served dish. BHS supplies Meat Knives to HoReCa businesses across Europe.

Types and uses of Meat Knives

Meat Knives come in several specialised shapes to suit different processing tasks. Chef’s meat knife (chef knife) — a universal blade length 20–25 cm for general meat preparation, cutting and chopping. Slicing knife — a long, thin, flexible blade (25–35 cm) for precise portioning of large meat pieces; minimal disruption to meat fibres. Boning knife — a narrow, straight or curved blade for separating meat from bones while maximising meat retention. Cleaver — a heavy, thick-bladed knife for splitting bones and joints. Carving knife — a medium-length thin knife for cleaning pork and poultry fillets. BHS helps select the most suitable Meat Knife set based on kitchen specialities.

Where to use Meat Knives

Meat Knives are essential in all HoReCa kitchens where fresh meat is processed. Restaurant chef’s kitchen — a full set of Meat Knives for various meat processing tasks: cutting, filleting and boning. Butcher shop or meat section — professional Meat Knives for portion preparation, cleaning and counter service. Large banquet or canteen — slicing knives for preparing large batches of portions quickly and precisely. Hotel restaurant kitchen — versatile Meat Knives for daily menu portion preparation. Catering company — a durable Meat Knife set for transport and meat processing in various event kitchens.

HACCP and hygiene

Strict HACCP requirements must be followed when using Meat Knives to prevent cross-contamination. Colour coding — the HACCP standard provides different handle colours for knives for each product type (red – red meat, yellow – poultry, blue – fish, white – dairy products and bread). Knife separation — Meat Knives must never be used for products outside their HACCP colour category. Cleaning between tasks — the knife must be washed and disinfected when switching between meat types. Sharpening — a sharp Meat Knife is safer than a dull one, as it requires less force.

HoReCa usage scenarios

Fine dining restaurant with beef specialities — slicing knife for precise Wagyu or dry-aged beef portioning, boning knife for filleting without meat loss. Meat restaurant or BBQ — a versatile Meat Knife set for various beef, pork and lamb processing stages. Hotel food production kitchen — a high-capacity Meat Knife set for preparing large batches of portions for the hotel buffet and restaurant. Butcher shop — a full Meat Knife set for counter service and meat preparation. Catering company — a durable, compact Meat Knife set for event hospitality mobile kitchens.

Frequently asked questions

Which Meat Knife is the most versatile for a restaurant? The most versatile is a 20–25 cm chef’s meat knife, suitable for most meat cutting tasks. Additionally, a boning knife for filleting and a long slicing knife for large meat portioning are recommended. Also see Filleting Knife.

How often should Meat Knives be sharpened in a professional kitchen? In a professional kitchen, Meat Knives should be sharpened daily before work starts using a honing steel and periodically with a water stone or electric sharpener. Contact the BHS team and explore the full Knives and Boards range.

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.