Commercial butcher knives can be used for several different functions. In the back of the house, they are used to slice large slabs of raw meat into smaller pieces. Front of house, they are used to slice and carve roasts. There are two basic forms of these knives. One is just the standard butcher knife, and the other is called a cimeter knife. The standard type has a uniform blade width with a slightly rounded tip. Professional butcher knives come in a variety of lengths and handle types to suit your professional cutlery needs.
These kitchen knives are used primarily by the chef to prepare ingredients and to chop, cut or otherwise cleave large pieces of raw meat into smaller portions. The cimeter has a slightly curved blade with a pointed tip. They can be used like regular butcher knives but are also used to slice prepared meats into thin portions.
This section actually contains a few different types of knife. You will find a selection of butcher knives, as well as cimeter knives, as well as skinning knives. Skinning knives have an appropriate name, they are used to separate the skin from the flesh from beef, poultry, lamb and pork. This type of knife has a unique shape, oftentimes, the edge of the blade has a sharp curve and a rounded end that ends in a pointed tip, this shape is perfect for sliding between two layers and separating them without ripping through the skin so it is able to lift the skin away in one layer.