In addition to a shotgun and binoculars, a knife is one of the most important hand tools of every hunter. A hunter’s basic equipment consists of knives for dressing and cutting game. We offer a variety of different blade shapes and lengths for every task and cut.
What knives does a hunter need? Which hunting knife is used for which purpose? An overview of our different types of knives for game processing:
ErgoGrip field dressing knife, 15 cm, for perfect cutting of the pelvis joint (bone joint at the joint of the pelvic bones) and the breastbone with the serrations along the cutting edge. Part of the curved cutting edge has a serrated edge for this purpose. The ball on the tip of the blade guarantees safe cutting as internal organs cannot be damaged. Professional hunting knife for dressing hanging game.
MagicGrip field dressing knife, 15 cm, for cutting the breast bone and pelvis joint. The serrations along the cutting edge separate the bone cleanly and comfortably. The ball on the tip of the blade guarantees safe cutting as internal organs cannot be damaged. The twisted blade makes handling even easier and more comfortable when the killed animal is lying on the ground.
Hunting bone saw, 15 cm, for clean and comfortable sawing and cutting of various bones in game. The special triangular-profile toothing and its sturdy design make the hunting bone saw the ideal tool, especially when dressing large and older game. The bevelling at the tip prevents internal organs from being damaged.
Skinner/field dressing knife, 15 cm, with an integrated gut hook. The special knife has two sharp blade sides and a metal ball at the tip. For safe cutting of the abdominal wall and skinning of killed game and also slaughtered animals. The abdominal wall is cut with the knife tip on the cutting edge side. The abdominal wall is then cut open completely with the hook-shaped end of the blade spine. Thanks to the ball on the tip of the blade, internal organs cannot be damaged. The curved cutting edge is ideal for skinning, allowing the hide to be cleanly separated from the carcass without damaging the meat.
Gut and tripe knife for safe cutting and opening of the abdominal cavity. Thanks to the ball on the tip of the blade, internal organs cannot be damaged. The blade is carefully placed on the abdominal wall and inserted under the surface of the skin with the sharp cutting edge pointing upwards. The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs this special shape, the basis of which is easy handling. The gut and tripe knife is available in blade lengths of 12 and 15 cm. The short gut and tripe knife is particularly suitable for smaller animals and fish. The terms gut and tripe are the technical jargon for the intestine.
Boning knife with a straight, narrow 10 cm blade is ideal for hygienic removal of the rectum through the anus. A precise cutting action and handling of the knife is ensured to detach the rectum from the pelvis in a ring shape without damaging adjacent organs such as the bladder. This requires a narrow pointed blade.
Boning knife for clean separation and removal of the bones from the meat, so-called deboning. It is also used for cutting through tendons. The boning knife is also known as a deboning or field dressing knife. The boning knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. The boning knife is available with a blade length of 10 to 18 cm in two different blade shapes (straight and curved) and in different flexibilities (flexible, semi-flexible and stiff).
Butcher's knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. It is also used to remove skin and fatty fibres. It is very suitable for shearing and covering. The task of the butcher's knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems.
Sticking knife is a basic knife with a wide range of uses. The sticking knife originally owes its name to “sticking”, i.e. bleeding out livestock. In practice, it is also often used as a trimming knife. The pointed blade of the sticking knife can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. The blade shape of the sticking knife narrows and has a pronounced tip. Our sticking knives are available in lengths of 13, 15, 18 and 21 cm. The choice of length is based on the size of the animal to be processed.
Butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting and slicing game and much more. It is part of every hunter's basic range. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for all other food. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. Our butcher’s knives are available in lengths of 15, 18, 21, 23, 26 and 30 cm.
Hunter hunting knife, 10 cm, light handy knife for all hunting work. The hunting knife is our all-rounder. It can be used removing the rectum or the bones or detaching the finest pieces of meat from the game. The knife owes its ease of use to its handle, which is compact in both volume and shape.