Hand-forged carbon steel boning machete — a 340 mm butcher knife built for meat, fish, and bone-in prep in professional kitchen environments.
$ 114$ 13112% discount
✓ Free worldwide shipping
Lead time: 1–3 weeks
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.
Specifications
Material
Carbon steel, Plywood
Color
Black
Weight
0.42 kg
Total length
340 mm
Blade length
230 mm
Blade width
70 mm
Blade thickness
4.0 mm
Frequently asked questions
What steel is the blade made from?
Hand-forged carbon steel, chosen for durability, edge retention, and the strength needed for bone and connective tissue work.
What tasks is it suited to?
Meat, fish, and vegetable cutting, and bone evisceration — the wide, thick blade handles tasks that a fillet knife or standard chef's knife would not.
How should I care for a carbon steel blade?
Dry the blade immediately after use and apply a light coat of food-safe oil if storing for more than a day or two. Carbon steel will patina and can surface-rust if left wet.
Is shipping included in the price?
For in-stock items — anything you can add to the cart — shipping is included in the listed price. For made-to-order items, delivery is either free (marked on the product page) or calculated when you place your order, based on destination and volume.
How long does delivery take?
In-stock items typically arrive within one to three weeks. Made-to-order items take three to six weeks, since we work directly with manufacturers and need time for production and logistics before shipping. Your assigned manager confirms a more precise estimate once your order is placed. Please note we can't be responsible for delays caused by customs clearance in the destination country.
Are import duties and taxes included?
In most cases, yes — we aim to ship Delivered Duty Paid (DDP), which means duties and import taxes are handled so you don't face extra charges on delivery. In rare cases we may ship Delivered Duty Unpaid (DDU), where you would settle import charges directly with the carrier — but only when agreed with you in advance.
Do your products come with a warranty?
Yes. Most of our equipment comes with a one-to-two-year manufacturer's warranty covering factory defects and technical faults under normal use; the specific term is stated on each product page. If a defect appears, we arrange a replacement or refund in line with our Exchange & Return Policy, and our team guides you through the claim step by step.
