Wholesale Kitchen Knives

The whole shooting match of wholesale kitchen knives including Japanese, Western, and Chinese classics. Covering upscale fish slicing Yanagiba, butchering tools, standard chef knives, as well as many other specialty cutting edges that can also be found in sets.

We take pride as a resourceful kitchen knife wholesale supplier, with blades forged using high carbon, stainless, or pattern-welded Damascus steel; And handles made using premium natural wood like ebony or popular synthetic materials.

  • Looking for something specific? Contact us for help. We have the tools and skills to develop nearly any knife you want. Learn more about our processes.

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Kitchen Knife Buying Guide for Sellers

Besides offering a wide range of quality materials and industry-leading techniques, LeeKnives also offer various wholesale services. Including dropshipping, OEM, private label, and IP protections.

As a knife manufacturer cutting down middlemen, LeeKnives also provides an edge in pricing that none other knife distributors could offer. Contact us and see what we can do for you.

Statistically speaking, the regular chef’s knife is the most popular kitchen knife. Alongside other all-purpose blades such as Santoku, utility knife, and the Chinese cleaver. 

However, being popular makes them much more competitive as well. Alternatively, selling specialized knives such as Nakiri or boning knives may lead you to astonishing success.

It’s a tough question to answer as all steel exists for a reason. High carbon steel sacrifices toughness for hardness that makes them wanted in professional cutting fields, while stainless steel is a more suitable choice for home chefs that deal with regular cutting needs. 

In short, the steel does its best when accompanied by the right knife blade, and the right chef - that is your target customers.

Arguably, natural wood is the best material for kitchen knife handles. They provide a natural luster and inimitable texture that no other material is able to catch up with, while also offering thousands of wood species to choose from. 

Synthetic materials have their fair share of the market, though. Some leading brands like Wusthof mostly use POM as their main handle source because it doesn’t deform or discolor like some wood types do, is cost-effective, and is comfortable to hold.

A kitchen knife consists of many parts that all play a significant role in affecting its overall performance. As a knife seller, when choosing a product to bulk purchase, you need to consider the tang, bolster, bevel, handle design, etc that may make or break a knife.

A knife’s quality shows in two aspects: the cutting performance and the durability. You can initiate sharpness tests to inspect a knife’s cutting performance which matters the most for professional chefs. 

As for durability, namely the knife’s ability to resist rust, chips, and how fast it loses sharpness are determined by steel, heat treatment, and blade design. They are equally crucial and shape your brand as a whole. You can always consult us about your options.

Most customers are expected to purchase one single knife only that can satisfy their day-to-day needs. However, a knife set could be a great idea after you’ve built a loyal customer base. 

A decent knife set should include all-purpose knives of all sizes. Optionally, you can add specialty knives such as butcher knives, vegetable knives, bread knives, etc.

First and foremost, have a vision of your knife business. Then find suppliers, and select products to sell that match your brand. Ideally, you want products from those who offer private label services that can do things like logo engraving and custom packaging to amplify your brand. 

Admittedly, starting a business and building a supply chain is a bit more complicated than that. You can check out this knife selling guide here that includes more details and tips, or contact us directly.

Kitchen Knife Resources for Retailers & Brands

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Professional Butcher Knives for Wholesale & Meat Processing

Our professional butcher knives are built for heavy-duty meat cutting in commercial kitchens, butcher shops, and abattoirs. Forged from 5Cr15MoV, 5Cr13MoV, and 5Cr15 high-carbon stainless steel, these blades deliver lasting sharpness for splitting, breaking, and portioning beef, pork, and lamb. Choose from wenge, sandalwood, rosewood, and hammered-finish wooden handles — all available for wholesale and custom branding.

Wholesale Specialty Knives

Commercial Boning Knives: Straight, Curved & Reverse Tanto

From stiff straight blades to flexible curved profiles, our commercial boning knives are designed for precision deboning in meat processing plants and butcher shops. Available with ebony, rosewood, and wooden handles, these knives feature 4Cr13MoV and 5Cr15MoV steel for optimal edge retention. The reverse tanto profile offers added tip strength for heavy joints, while the wood handle boning knife options ensure comfort during extended use.

Heavy-Duty Meat Cleavers for Commercial Use

Our heavy-duty meat cleavers handle the toughest cutting tasks in commercial kitchens and meat processing facilities. The 190mm ebony cleaver slices through bone and joint with balance and control. Forged from 5Cr15MoV steel for maximum durability and available for meat cleaver wholesale orders.

Carving Knives, Melon Knives & Fruit Cutting Tools

Designed for professional food prep, our carving knives and fruit cutting tools offer the control needed for clean portioning and presentation. The 140mm fruit and vegetable carving knife handles intricate garnish work, while the 215mm melon knife slices large produce with ease. Both feature 5Cr15MoV blades and ergonomic wooden handles for extended commercial use.

Custom Specialty Knives with OEM, ODM & Private Label Service

  • Direct factory pricing from Yangjiang, China since 1993
  • OEM & ODM knife manufacturing with custom blade geometry and steel grades
  • Private label knives with your logo, packaging, and handle design
  • Low MOQ starting from 200 units for standard models
  • Steel options: 5Cr15MoV, 4Cr13MoV, and other high-carbon stainless grades
  • Handle materials: Ebony, rosewood, sandalwood, and custom wood finishes
  • Fast sampling: prototypes ready in 7–25 days
  • Full production support for restaurants, butcher shops, meat processing plants, and retail brands

Specialty Knives Buying Guide & Common Questions

The hole near the spine is for hanging storage and can help reduce blade weight. On heavy-duty meat cleavers, it also aids balance during forceful chopping, a detail we factor into forged designs for commercial kitchens.

No. A boning knife is designed to separate meat from bone, not to cut through bone. For splitting joints or heavy bones, use a meat cleaver or bone chopper — both of which we supply for meat processing plants.

For poultry and small cuts, 150 mm to 170 mm offers control. For beef and pork primals, 190 mm provides the reach needed in commercial butcher shops. Our range covers all three lengths for wholesale orders.

Use a bone chopper for dense, heavy bones; its compact, thick blade delivers focused force. Use a cleaver for splitting joints and sectioning large cuts. We manufacture both for different stages of meat processing workflows.

A boning knife is stiffer and built for beef, pork, and poultry. A fillet knife is thinner and more flexible, designed for fish. Our commercial boning knives use rigid or semi-flexible profiles suited for butcher shops, not seafood processing.

Look for blade thickness (3 mm+ for heavy bones), high-carbon steel like 5Cr15MoV for edge retention, and an ergonomic handle that absorbs shock. Weight should match the task — heavier for bone, lighter for all-day joint work.

A Chinese cleaver (vegetable cleaver) is thin and light, used for slicing vegetables and boneless meat. A Western meat cleaver is thick, heavy, and built for bones. We produce Western-style meat cleavers and bone choppers for commercial butchering.

A Western meat cleaver should not be used for precision vegetable work — its thick blade is built for force, not finesse. For vegetable prep, a Chinese-style cleaver or santoku is better. We can supply both styles under OEM orders.

A carving knife has a pointed tip for navigating around bones and creating presentation slices. A slicing knife has a rounded tip for uniform portioning. Choose carving for retail display, slicing for high-volume commercial kitchens.

Butcher knives use thick, shock-absorbing handles for heavy splitting force. Boning knives use textured, non-slip grips for control in wet, slippery conditions. We offer both handle styles in wood, ebony, and sandalwood for custom wholesale orders.

Japanese Knife Resources for Retailers & Brands

Wholesale Specialty Knives

Ultimate Guide to Different Types of Japanese Knives

With hundreds of Japanese knife types on the market, selling the right products to customers requires some expertise. Get started with this handy read.

The All-Purpose Brawl Kiritsuke vs. Gyuto vs. Chef’s Knife vs. Santoku

The All-Purpose Brawl: Kiritsuke vs. Gyuto vs. Chef’s Knife vs. Santoku

Discover the landscape of Kiritsuke vs Gyuto vs Santoku and see how they compare to your old Chef’s Knife in this in-depth guide.

Complete Guide to Japanese Knife Steel

Complete Guide to Japanese Knife Steel

Just as knives are different, so are Japanese steels. Find out what makes them different in this in-depth guide.

What Is San Mai The Ancient Iron Sandwich

What Is San Mai: The Ancient Iron Sandwich

Discover the fascinating story of the san mai technique and why the resulting knives were appreciated for hundreds of years.

Buy Wholesale or Customize Japanese Kitchen Knives for Your Store

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