The RMA 7-piece Butcher Knife Set is made of high-quality Japanese stainless steel and includes a 5-inch curved, stiff boning knife; a 6-inch curved, stiff boning knife; an 8-inch breaking knife; an 11-inch cimeter knife; an 8-inch skinning knife; a 4.5-inch poultry knife; and a 10-inch oval diamond core coating sharpening steel. All the measurements refer to the blade length. These knives are designed specifically for breaking and cutting meat and have razor-sharp blades. The black handle is firm, ensuring a well-balanced and tight grip.
Experience top-notch quality at a fantastic price!
Enjoy a 10% discount on your butchery essentials!
Upgrade your meat department and save 20% in the process!
Unlock maximum savings with a phenomenal 30% discount!
Boning Knife – This 5-inch knife has a narrow and curved blade used to separate more significant pieces of meat from bones or other cuts, remove single muscles from subprimals and trim fat from lean. Try the boning knife to cut pieces for stew, stir-fry, and kebabs.
Boning Knife – This 6-inch knife has a narrow and curved blade used to separate more prominent pieces of meat from bones or other cuts, remove single muscles from subprimals and trim fat from lean. The considerable blade length allows for removing bones from a larger piece with ease. Try the boning knife to cut pieces for stew, stir-fry, and kebabs.
Poultry Knife – This 4-inch straight-edge knife is perfect for breaking down poultry, separating joints, and cutting into portions. The poultry knife allows for precise cutting when removing fat from the meat. Try using this knife in the kitchen as a larger pairing knife.
Breaking Knife – This larger knife with a wider blade that measures 8-inches in length used to remove and separate primals from the carcass, remove heavy fat, and separate joints. Use this knife to remove subprimals from primals and separate connective tissue from the muscle. This versatile knife is excellent for cutting and trimming steaks and roasts.
Cimeter Knife – This 11-inch long knife with a wide blade is a steak knife because it is excellent for cutting whole beef ribeyes, loins, and top sirloins into steaks. Using a steak knife helps eliminate the sawing ridges in the cut. A large steak knife also makes the physical part of cutting a large muscle easier because it does not require as much pressure on the blade. Using a longer, wider blade increases the potential to cut yourself, so keep a close eye on your non-cutting hand. Try this knife in the kitchen when cutting melons and squash.
Skinning Knife – This is a must-have knife when processing whole skin on carcasses or sides. The 6.5-inch curved blade allows for a full cut motion, especially when making cuts toward the animal’s front. Whether you are skinning a cow, sheep, or hog, this knife can handle it! Try this knife to remove the skin from sizeable whole fish, large poultry, and so much more.
Honing Steel – This tool helps keep the edge of your knife blade straight, reduces the risk of injury, prolongs the life of the knife, and should be used frequently throughout the day. The meat cutter can master the art of honing a blade within a few weeks. Steels typically come in three surfaces, and not all three surfaces are needed to realign your knife. It depends on the condition of the edge of your blade.