100% Made in Solingen: Our knives are entirely manufactured in Solingen. The "Solingen" logo on the knives guarantees the highest quality under the strictest conditions of the Solingen regulation for knives.

You can find the Solingen regulation here

Long-lasting sharp blades: A sharp butcher's knife is essential for every butcher. We place great emphasis on long-lasting sharpness, allowing you to cut more meat in less time with our butcher's knives for maximum efficiency.

Ergonomic handle for more comfort: For efficient work over several hours, butchers need a comfortable handle to protect their hands. Our polypropylene handles are extra food-safe and confirmed and certified by the Bergisches Veterinary and
Food Monitoring Office.

You can find the certificates here

The right knife for every purpose

Overview of the most important knife types:

Butcher's knives: Probably the most frequently used knife in the meat industry. Our sticking knives and butcher's knives are true all-rounders and versatile. With our wide selection of blade lengths, we have the right knives for every butcher.

Boning knives: To separate bones and tendons from meat, the boning knife is the best option. With its sharp blade, it glides effortlessly through the meat, allowing you to work easily and efficiently. Our selection of boning knives offers straight blades, curved blades, boning knives with Granton edge, and much more.

Click here for our boning knives

Skinning knives: The skinning knife is characterized by its curved blade, which was specially developed for the precise removal of skin and fat from meat. The curved shape allows the user to work close to the meat without damaging it. This knife is particularly useful when butchering game or preparing poultry to efficiently remove skin and fat while preserving the valuable meat.

Click here for our skinning knives

Fillet knives: The fillet knife is characterized by its very thin and flexible blade. This is particularly advantageous for cutting along the bone and thus efficiently separating it from the meat.

Click here for our fillet knife

1. Blade Material: The quality of the blade material affects the sharpness, durability, and rust resistance of the knife. High-quality stainless steel or carbon steel are popular for their sharpness and longevity.

2. Sharpness: The sharpness of the blade is crucial for precise cuts without tearing or shredding the meat. A good butcher knife must be easy to sharpen and maintain its sharpness even with frequent use.

3. Grip: An ergonomic and non-slip handle is important for safe handling of the knife, especially when it is wet or greasy. A good grip ensures comfort and control during cutting.

4. Durability: A robust knife that can withstand the demands of daily use is essential. The blade should be stable and not bend or break, even with heavy tasks such as bone cutting.

5. Care: A good butcher knife should be easy to clean and maintain to preserve its performance and lifespan. Ideally, it should be dishwasher-safe or have a rust-resistant coating to prevent corrosion.