The name of this knife explains exactly what it’s for — boning and filleting. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from the bone. It’s also perfect for trimming the silver skin from a tenderloin or roast. Filleting fish is just as effective. The blade’s 6.5-in. length is just right for gliding through the body of the fish, quickly removing bones and skin. 

• Rigid boning/fillet gets in close to the bone, cuts easily
• Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge; resharpens easily
• Hand-sharpened 16° double-bevel blade (32° comprehensive) for razor-sharp cutting performance; hammered finish helps food release from blade
• Comfortable, riveted POM handle; full-tang construction for strength and balance
• NSF Certified for use in commercial kitchens

After your chef's, paring, and utility knives, the next must-have on your list should be a bread knife. Whether your bread is thick and crusty or delicately tender, this knife will slice through with minimal tearing and crumbling. Its wide serrations are slightly angled, front and back, to ensure an effective slice on both the push and pull of your cut. It also works on bagels, pastries, and even fruits with tough exteriors like pineapples.

• Push-pull serrations for maximum cutting efficiency
• Imported Japanese AUS6M stainless steel blade provides corrosion and wear resistance, holds a good edge
• Hand-sharpened 16° single-bevel blade for razor-sharp performance
• Comfortable, riveted POM handle; full-tang construction for strength and balance
• NSF Certified for use in commercial kitchens

There are so many uses for our Multi-Function Kitchen Shears. Use them to snip herbs, trim asparagus, cut up tortillas, trim beans, open food packages, cut cheesecloth or waxed paper, and trim flowers. They’re also handy in other areas of the house for cutting the cord, twine, or rope, opening packages or envelopes, and lots more. There’s also a built-in nutcracker, a jar opener, a bone notch (also great for trimming flower stems), a lid lifter, and even two screwdriver tips, one in each handle.

• A must-have kitchen tool
• Blades separate for easy cleaning
• Multi-functional—includes nutcracker, screwdriver tips, bone notch, lid lifter
• High-quality stainless steel construction
• Non-slip over-mold on the handle makes them comfortable to use

This custom engraved Maple Cutting Board will serve you well both while butchering your wild game and when serving game to your loved ones. 

15" X 20" X 1 1/4"

Deep Juice Grooves 

Comes plastic wrapped to protect the board with care instructions. 

The wood used for these boards is all sourced within the United States or Canada.

Hank Shaw's cookbook covering all things venison. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.

Buck, Buck, Moose will take you around the world, from nose to tail. It features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You’ll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal.  It also includes a lengthy section on curing venison and sausage-making.

Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

Since we released the book in 2016, it has received several awards and rave reviews from outlets including Realtree to Field & Stream. The book currently has more than 280 five-star reviews on Amazon.

Hank Shaw's latest cookbook, this book covers all sorts of birds, from pheasant and wild turkey to quail, doves, grouse of all species, partridges, woodcock and even lesser-known birds such as snipe and rails. It also has an extensive section on small game animals such as rabbits, hares, and squirrels.

Not a hunter? This book covers the domesticated cousins of these game animals throughout.

Pheasant, Quail, Cottontail is lushly illustrated, with nearly 200 full-color photos as well as line drawings throughout, and contains more than 125 recipes ranging from basics such as Roast Pheasant and Buttermilk Fried Rabbit to international classics like Tuscan Hare Ragu and General Tso’s Pheasant to unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

You’ll also find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds.

No matter how you choose to Hunt To Eat, for every hunter, a field knife and a chef knife are crucial tools to bring wild food to the table. Join us in building community, celebrating wild food, and supporting conservation efforts nationally. 

Made in America

Fabric: 7.5oz 65/35 Poly/Cotton Twill

Features: 

Soil Release Finish: DayStar's soil release finish helps this garment to release any stains that may incur through normal use.

Crease Resistant Finish

Extra Long Finished Ties

Reinforced Stress Points

Two Piece Slide Adjustment Neck

Specs: 

Length:

34"

Width:

24"

Number of pockets:

1

Pocket sizes:

Pocket 1 :

8"L x 9"W

Pocket Position:

RIGHT SIDE AS WEARING

Finally, an apron that shows off every piece of meat you might cook! If you love this apron, check out our The Butcher towel, too.

Made in America

Fabric: 7.5oz 65/35 Poly/Cotton Twill

Features: 

Soil Release Finish: DayStar's soil release finish helps this garment to release any stains that may incur through normal use.

Crease Resistant Finish

Extra Long Finished Ties

Reinforced Stress Points

Two Piece Slide Adjustment Neck

Specs: 

Length:

34"

Width:

24"

Number of pockets:

1

Pocket sizes:

Pocket 1 :

8"L x 9"W

Pocket Position:

RIGHT SIDE AS WEARING