01 / BUTCHER HANDLE
A visible reference for portioning.
The butcher knife has a one-inch-wide handle that can serve as a visual size reference. Keep the working edge clear of your hand when comparing portions.
01 / 09Click to explore full screen ↗
3-piece Butcher Knife Set
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$85.99 USD
$128.99
Boneless meat preparation, portioning larger cuts, close trimming and barbecue preparation with three complementary knife profiles.
- Three complementary meat-preparation knives
- A broad 10-inch butcher profile
- Long and narrow curved blades
Included3 knives / gift packaging
Blade lengths10 / 10.5 / 6.5 inches
ConstructionFull tang / wenge wood
SYOKAMI IN ACTION
Three edges.
Three working profiles.
These individual demonstrations show the butcher, breaking and curved boning profiles included in the set. Packaging and background props are separate from the knife demonstrations.
Choose your toolsPURPOSE IN EVERY CUT
Choose the blade.
Follow the cut.
A broad butcher profile for larger ingredients, a long curved edge for portioning and a narrow curved blade for close trimming. Three distinct tools bring a coordinated approach to meat preparation.
DESIGNED WITH PURPOSE
A purpose in each profile.
A connection through the handle.
Explore the working shapes, materials and grip details of the three included knives.
02 / THREE HOLES
Prepare herbs with the broad profile.
Three differently sized holes in the butcher blade provide an herb-stripping feature. Choose a suitable stem size and keep fingers away from the sharp edge.
03 / BUTCHER BLADE
A broad blade in working steel.
High-carbon stainless steel gives the butcher knife its broad working profile. The visible Damascus-style pattern is a decorative surface finish.
04 / BUTCHER DIMENSIONS
Know the larger profile.
The butcher knife has a listed 10-inch blade and 4.1-inch handle. The illustration describes this knife rather than the complete packed set.
05 / BREAKING BLADE
A longer curve for larger cuts.
The breaking knife provides a long curved stainless steel edge for portioning meat. Use controlled slicing movements on appropriate boneless ingredients.
06 / BREAKING DIMENSIONS
Reach for the longer edge.
The breaking knife has a listed 10.5-inch blade and 4.72-inch handle. Its curved working edge offers reach for larger cuts.
07 / BONING BLADE
A narrow curved working shape.
The curved boning knife brings a narrower profile to close trimming. Guide the edge around bones rather than striking or forcing it through hard bone.
08 / BONING DIMENSIONS
A compact profile for close work.
The boning knife has a listed 6.5-inch blade and 4.5-inch handle. Choose its narrow curved edge for detailed trimming tasks.
09 / FULL TANG
Steel through the wood handle.
Full-tang construction extends the blade steel through each handle, with three rivets securing the shaped wood scales.
10 / HEEL AND FINGER REST
A defined place to guide the hold.
The shaped heel gives a defined transition between handle and working edge. Keep fingers behind the edge and use a controlled grip.
11 / TEXTURED SPINE
A considered point of contact.
The textured spine provides an additional contact surface for the guiding thumb when using a suitable grip.
12 / WOOD HANDLE
Natural grain. A shaped grip.
Contoured wenge wood handles complete the coordinated set. Natural grain and colour vary between individual pieces.
FROM PREPARATION TO PRESENTATION
From the first trim
to the gathering.
Match the blade to the ingredient, work on a stable board and guide each cut with deliberate movements.
Portion larger cuts for the table.
Use the longer breaking profile to portion boneless meat with deliberate strokes. Rest cooked meat as appropriate before serving.
Bring reach to larger ingredients.
The long curved edge can also prepare suitable large fruit. Work on a stable board and avoid hard pits and twisting cuts.
Follow curved trimming lines.
The narrow curved boning blade helps follow contours while trimming meat and fish. Keep the ingredient supported and fingers clear.
Work close around bones.
Guide the boning knife along the natural separation between meat and bone. Avoid striking hard bone or forcing the tip.
Move into smaller preparation tasks.
The curved boning profile also handles appropriate trimming and smaller preparation tasks. Choose a stable cutting surface for every ingredient.
Keep a deliberate grip through the cut.
Choose the broad butcher profile for suitable larger cuts and keep hands, handle and working surface clean and dry.
MATERIAL. FORM. PURPOSE.
Clean gently.
Dry before the next meal.
Wash the knives by hand with mild detergent and a soft sponge. Dry each blade and wood handle immediately, then store with the edges protected.
THE DETAILS, AT A GLANCE
Know your tools.
Three knives are supplied with gift packaging. The listed lengths are approximate knife measurements, not packed shipping dimensions. A storage block, roll, sharpening steel and carving fork are not included.
| Included | 10-inch butcher, 10.5-inch breaking and 6.5-inch curved boning knives |
|---|---|
| Butcher blade / handle | 10 / 4.1 inches; approximately 254 / 104 mm |
| Breaking blade / handle | 10.5 / 4.72 inches; approximately 267 / 120 mm |
| Curved boning blade / handle | 6.5 / 4.5 inches; approximately 165 / 114 mm |
| Blade material | High-carbon stainless steel with a decorative Damascus-style pattern |
| Handles | Wenge wood; full tang with three rivets |
| Butcher blade feature | Three differently sized herb-stripping holes |
| Packaging supplied | Gift packaging; no countertop block or carrying roll |
| Care | Hand wash and dry immediately |
KEEP THE EDGE IN GOOD COMPANY
Care for the blade.
Keep the ritual.
- Wash by hand. Use mild detergent and a soft sponge. Avoid the dishwasher, abrasive cleaners and prolonged soaking.
- Dry immediately. Dry each blade and wood handle thoroughly before protected storage.
- Choose a suitable surface. Use wood or suitable plastic. Avoid glass boards, frozen food, hard bones and twisting cuts.
- Protect the edges. Use suitable maintenance and storage. Keep sharp tools away from children.
FROM THE PEOPLE WHO COOK
Good tools.
Honest feedback.
Customer reviews for SYOKAMI 3-piece Butcher Knife Set, including all ratings. Browse the full feedback or sort by date, rating and media.
A FEW GOOD ANSWERS
Before your
first cut.
Ask our team ↗Which knives are included?
One 10-inch butcher knife, one 10.5-inch breaking knife and one 6.5-inch curved boning knife, supplied with gift packaging.
How do the three profiles differ?
The broad butcher knife suits larger ingredient preparation, the longer breaking profile portions larger cuts, and the narrow curved boning profile handles close trimming around bones.
Is this the same as the two-piece carving set?
No. The two-piece carving set contains a different selection. This listing supplies the butcher, breaking and curved boning profiles together as a three-knife set.
Is a knife roll, block or sharpening tool included?
No. This configuration contains three knives with gift packaging. Knife rolls, blocks, sharpening tools, carving forks, aprons, boards and ingredients shown in demonstration scenes are not included.
Can these knives chop hard bones or frozen food?
Avoid hard bones, frozen ingredients, twisting and impact cuts. Use the curved boning blade to trim around bones rather than striking through them.
Do these knives use layered Damascus steel?
The blades are high-carbon stainless steel with a decorative Damascus-style pattern. The surface pattern does not indicate layered Damascus construction.
How should I clean and store the set?
Wash by hand with mild detergent and a soft sponge, dry immediately and store with each edge protected. Avoid soaking and the dishwasher.
Where can I find shipping, returns and warranty details?
See our shipping information, return policy and lifetime warranty terms. Our support team can help with product questions.