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Butcher Knives
A butcher knife is built for the work other kitchen blades can't handle — breaking down primal cuts, portioning large proteins, and powering through the heavy prep that separates whole-animal processing from everyday cooking. These are thick-spined, purpose-driven blades designed to handle bone, cartilage, sinew, and dense muscle tissue without hesitation.
DLT Trading carries butcher knives alongside cimeter knives and breaking knives under one roof because the work overlaps. A traditional butcher knife handles general breakdown and chopping. A cimeter knife — sometimes spelled scimitar — features a long, curved blade built for sweeping cuts through large pieces of meat, making it the go-to in butcher shops and processing plants for trimming and portioning. Breaking knives bridge the gap with a shorter, stiffer profile designed to work through joints and separate subprimals efficiently. Different tools, same mission: turning big cuts into usable pieces.
Whether you're a professional butcher working a line or processing deer and game in the garage after a hunt, the right blade makes the difference between fighting the meat and working with it. Our selection includes butcher knives built for both — from daily commercial use to seasonal game processing.
Victorinox is the industry standard in professional butcher knives — the blade you'll find in most commercial operations for good reason. Shun brings a refined edge for cooks who want precision even in heavy work. Benchmade and Hogue translate their expertise in hard-use blades directly to the butcher block. Fallkniven delivers Scandinavian steel quality for those who take their edge seriously, and Tops rounds out the lineup with American-made blades built for the field as much as the kitchen.