With the big meat knives except meat you can cut quite well also many other foods. Meat knives, however, are designed especially for cutting meat. You can use them easily to portion raw, but also cooked or roasted meat, for boning and cutting steaks. In our offer you will find traditional Japanese slicing knives Deba - Hôchô, which are intended for fish, poultry or beef. We can translate this name as a pointed butcher knife. They are massive and heavier than other types of knives, allowing cutting through smaller bones as well. Their blade are mostly big and always very sharp. Thus, the meat threads can be cut easily, whereas the juice remains in the meat and is not squeezed out of the roast by excessive pressure, which would otherwise be necessary when cutting with a blunt blade.