List of knives used in food processing

The list of knives in the food processing industry includes professional knives that are used as individual cutting tools in the food processing, beverage and hospitality industries (industries C10, C11 and I of NACE 2 ).

Surname	Synonyms	Industry	Description / dimensions / variants	Example image
Skinning knife		Meat processing	for separating the animal skin from the meat (peeling off) ; with a long, specially shaped blade
Utility knife	Paring knife (related: paring knife)	Meat processing, gastronomy	for cleaning, cutting and peeling vegetables, fruit or smaller pieces of meat; with a narrow and pointed blade shape; Blade length mostly between 9 and 15 cm
Pry knife		Meat processing, hunting
Slicing knife		Meat processing, gastronomy	for slicing various types of sausage in the counter area and in the kitchen; with a long, straight blade (blade length up to about 30 cm) with a rounded tip, often with a serrated edge
Boning knife	Release knife, cleaner, polker	Meat processing	with a sturdy blade to loosen bones, skin or tendons from meat (boning) ; Blade shape in different variants: - wide, stiff blade - curved, flexible or stiff blade - narrow, flexible or stiff blade - Scandinavian shape, stiff blade
Trip knife			see boning knife
Cleaners			outdated designation, see boning knife
Block knife	Meat knife	Meat processing	with a wide and sturdy blade to cut pieces of meat or cut to the desired size; Blade shape in different variants: - wide blade in a straight shape or with a slightly curved, widened shape of the tip - narrow blade ("meat knife") - American shape with long, curved blade - long, very wide blade
Bread knife		gastronomy	long blade with saw or serrated edge
Dagger knife		Meat processing
Filleting knife	Filleting knife	Meat processing, gastronomy	long, narrow, possibly flexible blade
Filleting knife			see filleting knife
Fish knife		Fish processing, gastronomy
Butcher knife	Butcher knife, butcher knife, butcher knife	Meat processing	Collective name for the common professional knives used by butchers / butchers / butchers and related meat processing professions
Meat knife		Meat processing, gastronomy	see block knife, with narrow blade
Poultry knife		Meat processing, gastronomy	for boning and parrying poultry as well as cutting poultry meat; is used in kebab production, among other things; with a curved and pointed blade, blade length about 9 to 10 cm
Muzzle knife		Meat processing
Cleaver			see cleaver
Cleaver	Cleaver	Meat processing, gastronomy
Skin knife			see cutting knife
Salmon knife	(related: ham knife)	Fish processing, gastronomy
Butcher knife			see butcher knife
Fruit knife			see paring knife
Paring knife	(related: utility knife)	Meat processing, gastronomy
Polker			see boning knife
Sashimi knife		gastronomy	for cutting raw fish into the finest slices, one-sided bevel
Sheepskin knife		Meat processing
Paring knife	Fruit knife	gastronomy	short, handy blade, straight or slightly curved, suitable for peeling and cutting fruit and vegetables
Ham knife	(related: salmon knife)	Meat processing, gastronomy
Battle knife			see butcher knife
Sash knife		Meat processing, gastronomy
Sorting knife		Meat processing
Special knife		Meat processing, hunting
Paring knife			see utility knife
Steak knife		gastronomy	narrow, slightly upwardly curved, pointed and particularly sharp blade, some with a saw or serrated edge
Stabbing knife		Meat processing
Sushi knife		gastronomy	for cutting raw fish into the finest slices, bevel on both sides
Tomato knife		gastronomy
Carving knife / carving set		gastronomy	long, narrow blade for cutting larger pieces of meat
Chopping knife		Meat processing, gastronomy
Cutting knife	Skin knife	Meat processing	Long, curved and stiff blade for cutting larger pieces of meat, for removing skin and fatty fibers (skin removal) and for shearing (boning) large pieces of meat Variant: with hollow cut

See also

• List of knives used in food production