Butchers Saws & Cleavers

We have expanded our range of Chefs' and Butchers' Tools.  

There are three types of hand tools generally associated with butchering: bone saw, cleaver and knife. 

Bone Saw:

A bone saw resembles a hacksaw in that its most usual form is a band-type blade held in a hacksaw-type frame. Consequently, many a novice butcher assumes that the trusty ol' hacksaw hanging there on the workroom wall can double as a meat and bone cutter. Well, it can, but don't expect easy going. That's because a hacksaw has fine, shallow, closely spaced teeth that will clog up rapidly if used to cut meat and bone. A bone saw, on the other hand, has larger, deeper, wider teeth that will cut easily and quickly through flesh and bone, producing smooth, splinter-free results without clogging up.

Meat Cleaver:

This wicked-looking tool has a variety of uses in the hands of a professional butcher or for homekill purposes.  Its primary function for a first-timer is chopping through much softer, smaller bones as ribs. The implementation can be a worthwhile investment if you plan to do a lot of butchering.  

Knives:

We stock a wide range and styles of knives.  Choosing which is best for meat cutting and fish cutting and filleting is generally by experimentation and what size and design is best suited to your style of cutting, slicing, filleting etc.

Eg.  If your butchering technique involves boning out the meat, then you are required to do a lot of precision cutting, much of it in tight spots that would cramp the style of a wide-bladed butcher knife. For doing that type of work, the best choice is a long, thin-spined, narrow-bladed design called a boning knife. Such knives are similar in appearance to fish filleters and

Click here to be directed to our knives page for the range of boning knives we stock.