Butcher supplies · LANDIG, Giesser, Vulkanus
Kitchen & Co.
Butcher knives, sharpeners, cut-resistant gloves and a burger press from LANDIG, Giesser and Vulkanus, plus LANDIG gear for the hunt.
Burger press
The LANDIG burger press in three sizes: 50, 85 and 110mm.
Knives & sharpeners
Butcher and kitchen knives, and V sharpeners to keep them sharp.
LANDIG Professional Butcher Knives, Set of 3, Black
Giesser Prime-Line: two boning knives, one sticking knife
$89.90In stock
Vulkanus V Knife Sharpener
2 sizes · Classic black or stainless · sharpens and hones in one pass
from$159.90Choose finishOut of stock
Gloves
Cut-resistant and protective gloves for butchering.
Vulkanus Cut-Resistant Glove
Steel mesh, cut level 5 · black or white, S to XL
from$29.90Choose colourIn stock
For the hunt
A drag strap for game up to 200kg and a signal-orange hunting cap.
Looking for a meat grinder? LANDIG grinders, sausage fillers and the table scale are with the appliances.Shop appliances →
Processing at home
From the hunt to the freezer
- 01
Bring it home
The LANDIG drag strap pulls game up to 200kg out of the field.
- 02
Break it down
Giesser Prime-Line butcher knives: two boning knives (13 and 15cm) and an 18cm sticking knife, with cut-resistant gloves for safe hands.
- 03
Weigh the portions
The stainless table scale takes up to 60kg in 20g steps, on a 310×300mm platform.
- 04
Mince, fill, press
LANDIG grinders from 90 to 150kg an hour, sausage fillers from 1.2 to 7 litres, and a burger press for even patties.
- 05
Seal for the freezer
Portion everything into vacuum bags and seal it with a LAVA vacuum sealer.
Buying guide
Choosing butcher supplies: knife, edge, glove
- 01
Knives for the job
Slightly flexible boning knives follow the bone and leave less meat on it; a longer knife takes the larger cuts. The Giesser Prime-Line set has both. The white kitchen set is for everyday prep.
- 02
An edge you can keep
A sharp knife needs less force and slips less. The Vulkanus V sharpeners find the angle themselves, between 11 and 21 degrees, and sharpen and hone in one pass: smooth and serrated steel blades, not ceramic.
- 03
A mesh glove for the holding hand
The hand that steadies the meat is the one most often cut. The Vulkanus glove is stainless steel mesh, cut level 5, and fits either hand, so most people need one.
- 04
Nitrile gloves for the messy jobs
Field dressing, mincing, raw meat: LANDIG Black & Wild, black nitrile with textured fingertips, free from latex and powder, 100 to a box.
- 05
A press for even patties
The LANDIG burger press comes in 50, 85 and 110mm, for patties of about 30, 90 and 190g, and pushes each one out clean; the 85mm suits a standard bun.
For business & trade
Equipping a kitchen, butchery or farm?
Written quotes, volume pricing on consumables and advice on the right machine for your daily volume.
Butcher supplies questions
Which knives do I need for butchering?
The Giesser Prime-Line set covers the core jobs: two slightly flexible boning knives, 13 and 15cm, for working close to the bone, and an 18cm sticking knife for larger cuts. For everyday kitchen prep, the white three-piece kitchen knife set.
How does the V knife sharpener work?
The Vulkanus V sharpener hones and sharpens in one pass, with an angle that sets itself between 11 and 21 degrees as you draw the blade through. Both models, classic black and stainless steel, take smooth and serrated steel knives, but not ceramic blades.
Do I need one cut-resistant glove or two?
Usually one: it goes on the hand that holds the meat while the other works the knife. The Vulkanus mesh glove fits either hand and comes in black or white, sizes S (7) to XL (10).
What are the black nitrile gloves for?
Single-use hygiene gloves for field dressing, breaking down game and handling raw meat: LANDIG Black & Wild, size L, 100 to a box, free from latex, powder and plasticisers. They don't protect against cuts; for knife work, wear the mesh glove on the holding hand.
Which burger press size should I choose?
Choose by the bun: 50mm for sliders (about 30g), 85mm for everyday burgers (about 90g) and 110mm for large ones (about 190g). If you buy one, the 85mm is the most versatile. It comes apart for cleaning and goes in the dishwasher.
Guides
Butchering and processing at home
- GuideGame Meat from Field to FreezerHow to get venison, boar and rabbit cool, cut and sealed so every pack tastes as good as the first, and why your sealer has to keep up.
- GuideHow to Make Sausages at HomeCold meat, the right disc and an evenly filled casing: how to make fresh sausages with a mincer and a filler, and keep them for months.
- GuideHomemade Burger Patties: Mince, Press and FreezeYour own mince, even patties from a press and a freezer stack that comes apart: burgers from scratch, ready when you are.
Mince, fill, weigh
