Xinjiang Sheep slaughter knife

Specifications

Product type

Commercial Slaughter & Boning Knife

Craftsmanship

Hand-Forged / Hand-Hammered Finish

Style / Regional Origin

Traditional Mongolia & Xinjiang Design

Blade Material

High-Carbon Stainless Steel (Forged High-Carbon Alloy)

Hardness Grade

High Tempering Quenched Steel (Approx. 56–58 HRC)

Blade Profile

V-Shaped Precision Edge with Anti-Stick Hammered Pattern

Handle Construction

Full Tang / Ergonomic Hardwood Handle

Key Characteristics

High Density, Corrosion-Resistant, Superior Edge Retention, Non-Slip Grip

Product details

TRADITIONAL HAND-FORGED CRAFTSMANSHIP: Hand-hammered using ancient Mongolian and Xinjiang forging techniques to increase steel density, strength, and edge sharpness for demanding meat processing tasks. ULTRA-SHARP V-SHAPED EDGE: Precision-honed V-edge effortlessly glides through thick hides, cartilage, connective tissues, and tough cuts of beef, lamb, and goat without sticking. HIGH-CARBON FORGED STEEL: Crafted from heavy-duty high-carbon alloy steel built for long-lasting edge retention, superior toughness, and wear resistance under continuous commercial use. FULL TANG & ERGONOMIC HANDLE: Engineered with a solid full-tang structure and a textured, slip-resistant hardwood handle to ensure maximum leverage, safety, and comfort during repetitive cutting. VERSATILE COMMERCIAL TOOL: Essential for commercial butchers, slaughterhouses, farm processing, hunting, and outdoor prep—ideal for slaughtering, skinning, deboning, and joint separation.

Customer reviews

• Loading reviews…