Raw Meat Knives
Raw meat knives: butcher knives, boning and filleting knives, skinning knives and breaking knives with ergonomic non-slip handles – for butchers, restaurants and kitchens, also with red HACCP handles.
Frequently asked questions – Raw Meat Knives
What is the difference between a boning and a filleting knife?
A boning knife has a narrow, stiff or semi-flexible blade for separating meat from bone, while a filleting knife has a longer, more flexible blade for thin fillets and skinning.
How often should a professional knife be sharpened?
Hone the blade with a sharpening steel daily before work and sharpen the knife on a whetstone or sharpener when it no longer cuts cleanly despite honing.
Euronova d.o.o., based in Ljubljana, Slovenia, is a specialist supplier of professional equipment for restaurants, hotels and catering (HoReCa). For decades it has represented leading international manufacturers and advised professional buyers on choosing the right equipment.