Mikov CLASSIC Butcher Knives

Mikov CLASSIC — Butcher Knives with Hygienic Plastic Handles

CLASSIC is the traditional, time-tested butcher series from Czech manufacturer Mikov. The manufacturer recommends it for processing meat at home, and the practical plastic handles also make these knives a good fit for small meat plants and butcher shops. This section offers 10+ items: boning, portioning and specialist knives in several lengths, a cleaver and a large set with a sharpening steel.

Series features

• 53–55 HRC stainless steel. According to the manufacturer, this hardness strikes the best balance between edge retention and ease of sharpening. The knife cuts confidently for a long time, and you can restore the edge with a honing steel or a stone without special skills.
• Ergonomic plastic handles. The tough plastic doesn't absorb moisture, fat or odours, is easy to clean and doesn't crack. Mikov stresses that these handles give a comfortable, secure grip and a high hygiene standard for all butchery work.
• Wooden-handled cleaver. The series is rounded out by the robust 76-ND-18 cleaver for chopping bone-in meat.

The range

• 310-NH straight boning knives — 10, 12 and 15 cm. For taking meat off the bone and trimming membranes and sinew.
• 312-NH curved boning knives — 13 and 15 cm. The curve helps you work around joints, ribs and rounded bones.
• 307-NH portioning knives — 15, 18 and 20 cm. A long, straight blade for cutting meat into portions and even pieces.
• 304-NH-18 sticking knife — 18 cm. A sharp point for piercing and deep, precise cuts.
• 315-NH-20 block knife — 20 cm. A broad, heavy blade for working large cuts on a butcher's block.
• 76-ND-18 cleaver — for chopping through bone and cartilage.

Choosing the length

For boning knives the rule is simple: the smaller the product, the shorter the blade. 10 cm suits poultry and rabbit. 12 cm is the all-round size for pork. 15 cm is better for large primals and beef. For portioning, 15 cm handles smaller pieces, 18 cm is the most versatile, and 20 cm lets you cut through a large piece in one stroke.

A basic set for home meat processing

If you break down carcasses or large cuts yourself, start with a 12–15 cm straight boning knife, an 18–20 cm portioning knife and a cleaver. Add a curved boning knife if you often work with ribs and shoulder. Don't forget a sharpening steel, because without one even the best edge soon goes dull. Want everything at once? The large CLASSIC set contains six butcher knives and a sharpening steel. More sets are in the Knife sets section.

CLASSIC or LUX PROFI?

Both series share the same professional blade shapes. CLASSIC with plastic handles is the practical choice when knives work every day and get washed often. The LUX PROFI series has rosewood handles and steel hardened up to 56 HRC, and suits those who value the feel of natural wood. All models from both series are in Mikov Butcher Knives. If you need knives from this series for everyday cooking, see CLASSIC kitchen knives.

Care and safety

• The plastic handle can take frequent washing, but keep the edge out of the dishwasher. Wash by hand and dry thoroughly.
• Hone the blade before work and several times during it.
• When boning, cut away from yourself and keep your other hand out of the line of the cut.
• Store knives on a magnetic holder or in sheaths.

Official supply

PROFI-INSTRUMENT is the official Mikov distributor in Ukraine, as confirmed by our dealer certificate. We supply genuine knives directly from the manufacturer. Models are supplied to order; ask our manager about lead times. We'll help you choose knives to match your tasks and volumes.

FAQ

What does 53–55 HRC give you?
A balance between edge retention and ease of sharpening. The blade stays sharp for a long time without being brittle and is easy to restore with a honing steel.

Why do butcher knives have plastic handles?
Plastic doesn't absorb moisture, fat or blood, is easy to clean and doesn't crack. That makes it the hygiene standard for working with raw meat.

Which boning knife should I buy first?
The 12 cm 310-NH straight boning knife. It is the most versatile and handles most pork and poultry work.