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Essential Kitchen Knives for Meat Processing Professionals in New Zealand

Meat processing requires the proper tools to be productive and precise. Kitchen knives play a vital role in New Zealand. Anyone wanting to work in the meat processing industry needs to know that having the correct tools for the job is of utmost importance.

With this in mind, we explored the different kinds of kitchen knives used in butchering and meat preparation.

Kitchen Knives NZ: A Cut Above the Rest

A good range of kitchen knives is needed in our meat processing industry. Many different types are required for butchering and cooking purposes. One type of knife that is used a lot is a meat cleaver. It is essential for removing bones from meat like whole chicken wings.

Another useful tool is a splitter knife, specially made for splitting meat into chops through the bone for sausages. The New Zealand market offers a wide variety of products to satisfy these requirements. They are normally stocked by specific shops that cater for butchers and culinary professionals.

Butcher Kitchen Knives: The Backbone of Meat Processing

Butchers’ knives, though, are for heavy-duty use. They are both big and sturdy, enabling clean, vigorous cuts through meat and bone. They are an integral part of the butcher’s toolkit. They help to reduce the pressures of workers’ daily practice. With each clean, crisp slice or chop, bone fragment falling away, they help workers wield the blade with force and expertise.

Shop Kitchen Knives Online: Convenience at Your Fingertips

Plenty of choices are available to online shoppers who are looking for a durable kitchen knife. Today’s website offers a wide variety of knives for home-cooked food and for meat butcher professionals.

Kitchen Knives Set: Complete Your Collection

An investment in a kitchen knife set is a must for every meat processing connoisseur. A typical set contains several different types of knives, each optimised for a specific task: with a full set, you’ll have the knife for whatever cutting job you have in hand, whether it’s the first cut or the last trimming.

Many factors should also be kept in mind while buying knives, like the variety of knives, ergonomics of the knives and other essential considerations:

A Diversity of Knives Available

Kitchen Knives, chef’s knives, paring knives, knives for bread, utility knives, boning knives and others. Each is designed for a different kitchen task: slicing, dicing, peeling, or boning.

  • Outdoor and Survival Knives: Designed for rugged outdoor durability and use, they include hunting, survival, and tactical knives.
  • Purpose-built Cutting Knives: These knives are used to slice fish, meat and other foods and sometimes include small springs to hold various blades.


  • Handle Ergonomics: A perfectly made knife will have a comfortable handle in your hand. If you feel a pinch, it will get worse when you cut with it for 20 minutes.
  • Balance: The knife feels balanced if there is an equal weight distribution between the handle and the blade, which adds to the ease of controlling the knife and reduces fatigue.
  • Blade Shape: The thing has to be shaped to do its job. The blade must be shaped correctly for the cutting to be good.

Other Factors to Consider

  • Blade Material: Stainless steel or carbon steel – which is better? Stainless steel is tougher than carbon steel, but its sharp edge is not as durable. However, it does not require as much maintenance as carbon steel.
  • Construction: Knives can be forged or stamped; generally speaking, forged knives are heavier and harder than stamped knives, which are lighter, more flexible types.
  • Maintenance: Consider how easy or difficult each knife is to sharpen and whether it can be expected to resist corrosion after spending some time in your cooking drawer.
  • Scale: The knife should correspond in scale to the tasks your activities require and the scale of your hand.
  • Budget: Figure out how much you want to spend, and buy the best quality knife within that price range. Be prepared to pay more upfront for a better knife because it will be more economical in the long run.

Considering all this, you should eventually be able to decide on a knife that will suit your requirements and allow you to use it with comfort and skill for many years to come.

The Top of the Shop in the Industry

Giesser knives of outstanding quality and precision are sought after. They are especially popular among professional chefs.

Here’s why:

  • Tradition and Creativity: Since 1776, Giesser has perfected its skills by combining tradition with modern technology.
  • The Best Ingredients: Giesser cutlery is made of first-class chrome molybdenum steel, which deteriorates less due to its higher resistance against tarnishing and its high retention of sharpness after hardening in a vacuum.
  • Precision Engineering: The cutting edge and finish undergo multiple finishing steps by passing several times over special machines for sanding and polishing with polishing pastes.
  • Ergonomic Design: Knives are ergonomically designed, with a good balance between handle and blade, and can be used by anyone, for they fit well in every hand and work, providing effortless cutting and working. In this context, ergonomic design was vital for chefs who were constantly using the tools.

Giesser sells a wide spectrum of knives ranging from butcher knives with extreme sharpness, ergonomic handles, and the highest lengths in edge retention to kitchen knives with high sharpness and edge retention.


Selecting the right kitchen knives is essential for New Zealand meat processors who need to process animal meat. If you purchase the knives individually, choose the individual quality knives instead of a cheap complete set of kitchen knives. If you are a professional butcher, the right collection of quality knives will make your work more efficient, safer and more high-quality products.