Mastery of the Blade: The Butcher’s Essential Tools

The symbol of the profession, the butcher knife, is one of the indispensable tools of the trade. These are heavy-duty tools with a long history, used in everything from New Zealand meat markets to the world’s best restaurants.

Your knife is an extension of your hand. It is shaped to suit the hand, and the blade goes where the hand guides it, and it is shaped according to the requirements of its task.

The Diversity Required to Make the Right Cuts

The texture of the skin, the thickness of the flesh, the twists of the ribs and hidden joints, and the weights of the different parts of the animal – all these factors had to be taken into account so that the entire joint was broken with one chop and the flesh cut in a single blow.

Butcher knives in New Zealand are a mix of craftsmanship and quality.

Sourced from the finest materials, highly skilled professionals care for these knives, as they need the best equipment.

A set of butcher knives is always a treasure for anyone who loves meat. It represents a set of knives, like the cleaver, the boning knife and the carving knife.

Enter Giesser – The Best of the Best

The master of them is the Giesser butcher knives, known as ‘perfectly balanced’ and ‘unbelievably sharp’ pure German engineering and the favourite of all cooks.

The best butcher knife – yes, it’s got to be sharp, but it also needs to feel good in your hand. The blade can’t snap or crumple when faced with a bone. It has to be long and easy to handle.

Above all, it needs to respond to your intentions. The best knife feels like it wants to do your bidding and does so without any unnecessary awkwardness or imprecision.

The History of Giesser Butcher Knives

Giesser knives are made in a smithy dating back to 1776 in Winnenden, near Stuttgart, in what was then the Duchy of Württemberg in Germany.

Humble Beginnings to an Industry GIANT

Giesser became the second biggest world producer of quality knives and accessories from a small family business for food processing industries. Today, in the sixth generation of the family, Giesser produces more than 8,000 professional knives daily at its Italian headquarters near Milan.

The Giesser product catalogue includes over 2,500 forged and stamped knives and accessories. Since the 1700s, the company has cultivated tradition and quality.

Ergonomics of Giesser Butcher Knives

The ergonomic design of Giesser knives is another distinctive feature that contributes to their appeal throughout the specialist facilities. In the Primeline series, examples of knives developed for butchers and packers who usually hold the knife and do not put it down are also found.

This way, the re-sharpening is easier, and the ergonomic handle is moulded in very soft, completely slip-proof plastic material with a connection in two parts to facilitate both the inset and the correct covering of the lengthened core.

The hard core in the middle of the handle guarantees absolute stability and facilitates the precision and effortless progression of the cut.

Knives for Life

In short, heirloom quality Giesser butcher knives blend the legacy of a great cutlery blacksmith with the art of ergonomics. That’s the reason why you want to have them, especially when you work in meat processing.

Giesser knives are butcher’s knives that come from the past with their heritage and pride in keeping their old-world manner of crafting, while they are very comfortable in your hand.

Things to Consider When Buying a Butcher’s Knife

Whether you’re a professional or a home cook, there are several things to think about when purchasing a butcher’s knife. Here’s what you should consider:

  • Blade Material: High-carbon stainless steel makes for a good balance of sharpness, durability and rust resistance.
  • Blade Shape and Size: Choose a shape and size that coincide with the task you plan to perform. A curved blade is desirable for skinning, while a straight blade is preferred for chopping.
  • Handle Ergonomics and Material: Comfort and grip should be considered when looking at the handle of the knife – a heavier handpiece doesn’t necessarily mean it’s better.

A knife with a thicker handle could go from being uncomfortable to a masterpiece, depending on the material it’s made from. Wood, plastic, and rubber make different types of knives, and they affect balance as well.

  • Balance: A properly balanced blade will balance well in your hand and make it easier to cut with. Because equal amounts of metal are on both sides of the blade to balance with the handle’s weight, a balanced Kissaki will be easy to use.
  • Edge Retention: A good butcher’s knife should hold its edge for a long time and need to be sharpened less often.
  • Maintainability: Think about how easy the knife is to clean and maintain. Never use a dishwasher, so the knife has fewer nooks and crannies, making it easier to keep hygienic.
  • Versatility: Put simply, for the home cook, a knife that performs several tasks may be more useful than one that is good for only one thing.
  • Brand Identity: Name awareness can be a factor, with some customers eager to buy from well-known brands such as Giesser, which is renowned for its craftsmanship.
  • Price: Pick one and stick to it. Work out what you want to spend, and buy the best knife you can afford – because, in the long term, spending money on a good knife can result in cost savings because it lasts so much longer.
  • You: At the end of the day, what feels good in your hand and cooks the way you like it?


The butcher knife is the stuff of an idealistic partnership between the cook and his professional tools. They play an integral part in the entire meat processing food chain, from slaughterhouses down to the chef in your favourite restaurant. If you want the best and finest results, getting the right equipment is everything.