Hand-Forged Carbon Steel Boning Machete

A hand-forged carbon steel boning machete designed for professional kitchen prep — the kind of tool that handles the tasks a standard chef's knife or cleaver won't. At 340 mm overall with a 230 mm blade, it's long enough to work through a large primal cut, wide enough at 70 mm to apply controlled pressure for bone evisceration, and at 4 mm thick it carries enough weight to move through connective tissue cleanly without the cook having to force it. The plywood handle is shaped for a secure grip through extended butchery sessions.

• 230 mm carbon steel blade — hand-forged for durability and edge retention
• 70 mm blade width and 4 mm thickness — enough mass for bone and cartilage work
• Suited to meat, fish, and vegetable cutting, and bone evisceration
• Plywood handle shaped for a stable grip during demanding prep
• 340 mm overall length — a full butcher knife for large proteins

Designed for restaurant kitchens, hotel butchery stations, and catering operations where meat fabrication is a daily task. A hand-forged boning knife at this specification replaces several lighter tools on the prep bench.

A hand-forged boning machete for the serious home cook who breaks down whole animals, large primal cuts, or bone-in roasts from the market. The 230 mm carbon steel blade carries enough weight and width to push through joints and cartilage that a fillet or boning knife would struggle with, while remaining agile enough for fish and vegetable prep. The plywood handle balances close to the blade for control during long prep sessions. Purpose-built and built to last — the kind of kitchen knife that becomes a daily fixture.