Do you work in the meat industry? Whether it's as a butcher, chef, or commercial kitchen – chances are you have your own preferences when choosing which knives will best suit your needs.
We're here to introduce you to Giesser Chef and Butchers Knives with Kentmaster - New Zealand!
For those unfamiliar with these tools, they can make all the difference when it comes to slicing and portioning meats quickly and effortlessly.
From fillet knives to blade guard options, let us tell you what makes this series of blades unique. These up-to-date tools combine quality materials and expert craftsmanship for a cutting experience that is sure to exceed all other butcher’s knives out there.
Giesser and Kentmaster have just joined forces to bring New Zealand the same great quality meat processing knives.
The new Giesser Chef and Butchers knives – designed by professional butchers for butchers, are the perfect tool for any size of enterprise from wholesalers and butchers to commercial kitchens and industrial meat manufacturing.
The range features everything from skinning knives to jointing knives, with all blades treated with a special cryogenic treatment ensuring a longer cutting life and improved edge retention.
With Giesser and Kentmaster teaming up, you can be sure that your butchery knife needs will be efficiently taken care of!
Navigating the world of knives for the Meat Industry can be a tricky task. Breaking knives are designed to easily separate large cuts into smaller pieces. Trimming knives are ideal for removing connective tissue and fat from larger cuts of meat. Boning knives have slender, narrow blades perfect for getting between joints and hard-to-reach spaces to remove bones.
Slicing knives with sharp edges help cut through thick portions of meat for easy portion control.
Lastly, chef's knives can be used to perform all tasks in the Meat Industry from breaking down whole chickens to slicing steaks.
No matter what mission you need to be accomplished, there's a knife that fits!
Working in the meat industry requires not only skill and precision but also the right tools.
When it comes to knives, there are several specialised types for each job.
Wholesalers, butchers, commercial kitchens, and industrial meat manufacturing all need certain blades to get the job done efficiently and safely.
Steak knives should be durable with a strong edge that won’t dull quickly; poultry knives should have a sharp point and curved blade; boning knives need specific flexibility with good quality steel; and slicing knives need to be especially razor-sharp.
Each knife has its own place in the industry and together, they allow professionals to handle any kind of meat-cutting task.
Properly chosen kitchen utensils are a key element in making sure that high-quality meat reaches customers’ tables.
Kentmaster with its Giesser Chef and Butchers Knives offers the meat industry cutting-edge technology with special steel blades that can take on almost any cutting requirements.
With unparalleled durability, these knives are designed to last and serve time-saving benefits such as rapid knife sharpening.
Their ergonomic handles provide a secure and comfortable grip while their curved edge design is specifically tailored to fit the way in which butchers carve and trim meat.
With Kentmaster, you can rest assured knowing each cut will be made with speed, safety and precision.
Giesser chef knives are the ideal tools for anyone looking to tackle meat preparation tasks. They are highly regarded within the meat industry, thanks to their superior performance and quality craftsmanship dating back to the 1800s.
They come in a range of styles and sizes, suitable for any job - from wholesalers requiring precision slicing, to industrial manufacturers needing big-scale production capabilities.
The German design construction and ergonomic handles make them comfortable to work with, while their robust blades make them durable enough to manage even tough jobs like cutting through bones.
For those in the meat industry looking for reliable, high-performance solutions to take on any task - Giesser's knives are a perfect choice!
Picking the right knife for your needs in the meat industry can be a daunting task. With a variety of knife types available, it's important to understand what knives are best for you by considering your unique needs.
For wholesalers, longer and thinner blades that offer precision may be preferable. Butchers may require shorter knives with thicker blades to make larger cuts quicker and more efficiently.
Commercial kitchens often use large-size butchering knives but also need sharpening steel to keep them in prime condition for continual use.
Industrial meat manufacturing will require heavy-duty equipment such as cleavers, boners and shears to do rigorous tasks. No matter what kind of blade you need, it is essential to choose one made from high-quality steel that will last through commercial use or home jobs in order to ensure safety while handling any kind of meat product.
By having access to expert advice on selecting the ideal knife for your professional requirements and being assured that the top-of-the-line blades will last for years, anyone in the field can trust Giesser Chef Knives from Kentmaster in New Zealand.
Therefore, if you're looking for an efficient knife kit that perfectly suits your needs, make Giesser Chef Knives from Kentmaster your go-to choice!
We have a full range of knives from small to large covering all your culinary requirements. Our range includes Boning knives, butcher knives and Giesser Premium Cut knives. You will find something from a small to a large cutting job in our catalogue.
A boning knife is a specialised kitchen knife designed for removing bones from meat and fish. It typically has a thin, sharp blade that is flexible enough to easily maneuver around the bones. A filleting knife, on the other hand, is a specialised kitchen knife designed for removing skin and small bones from fish. It typically has a thin, flexible blade that is sharpened on one side for precision cutting and slicing.
When choosing a knife, consider the type of food you will be preparing as well as your own level of skill. If you are an experienced cook, you may want to consider investing in a high-quality knife set that includes both a boning knife and a filleting knife. If you are a casual cook, it's best to start with one knife and then add more as your experience grows.
Yes, both boning knives and filleting knives are available in a variety of sizes. Generally, larger blades are better suited for larger cuts of meat or fish, while smaller blades are better suited for more delicate tasks. Be sure to select the correct size for your needs.
Yes, customised orders can be made through Kentmaster to Geisser. But at the time of ordering, we won’t be able to give you a specific delivery date. This will become more apparent once the order has been placed and we will keep you up-to-date.
Many kitchen knives, including both boning and filleting knives, can be sharpened with a whetstone or an electric knife sharpener. For best results, follow the manufacturer's instructions for use and take care to sharpen only the edge of the blade. Additionally, be sure to rinse and dry your knife after each use to keep it in the best condition.
Giesser knives are made from high-carbon stainless steel, which is known for its durability and strength. This type of steel helps the blade retain its sharpness over time and makes it resistant to staining and corrosion. Additionally, Giesser's blades are heat treated to ensure superior cutting power.
No, Giesser knives are not dishwasher safe. To properly care for your knife, it is best to hand wash it with mild detergent and warm water. Be sure to dry the knife thoroughly after each use to prevent rusting or damage to the blade.
All Geisser knives come with a 1-year manufacturer's warranty. This means that the manufacturing is guaranteed however, mistreatment by the purchaser is not. Please be sure to adhere to the instruction on how to care for your knife by Giesser.
To ensure that your Giesser knives stay in the best condition, it is important to properly care for and maintain them. After each use, hand wash your knives with a mild dish detergent and warm water.
Be sure to dry the blades thoroughly with a clean cloth before storing them away in a knife block or other safe storage container.
Kentmaster NZ has worked with Giesser for many years. Formed in the 1800’s they are the go-to manufacturers for a large portion of the industrial meat industry worldwide and we are proud to stock their world-class products. Happy shopping!
