Wholesale Steak Knives

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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.

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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.

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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.

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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.

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Custom Specialty Knives with OEM, ODM & Private Label Service

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.

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