Designed for cutting and trimming cuts of beef, lamb, chicken, and other meats, the butcher knife typically has a heavy, wide, curved blade with a smooth edge and pointed tip. Other varieties of butcher knives include cimeter, skinning, and poultry styles for specific butchering tasks, and carving knives for front-of-the-house tasks like cutting roast beef or turkey breasts in front of customers.
KaTom #: 135-11103
KaTom #: 135-04133
KaTom #: 135-11113
KaTom #: 037-47538
KaTom #: 135-11123
KaTom #: 135-06325
KaTom #: 037-47130
KaTom #: 135-04351
KaTom #: 135-04691
KaTom #: 135-06123
KaTom #: 037-40536
KaTom #: 135-04103
KaTom #: 037-47537
KaTom #: 135-06211
KaTom #: 135-06375
KaTom #: 037-47531
KaTom #: 370-KP10
KaTom #: 135-04451
KaTom #: 135-05493
KaTom #: 135-06221
KaTom #: 037-41511
KaTom #: 135-06573
KaTom #: 037-47638
KaTom #: 037-40133
KaTom #: 037-40134
