Game processing knives do the work after the shot: skinning the hide, boning out the quarters and trimming meat for the freezer. One knife can do it all, but three purpose-built blades do it faster and cleaner.
Start with a stiff skinner (Mora Hunting Skinning or Frosts 7146) for the hide. Add a curved or narrow boning knife to follow the bone and pull backstraps and tenderloins. Finish with a butcher knife for trimming and portioning, and a sharpening steel to keep the edge mid-job. Every processing blade here is Swedish stainless, so blood and water rinse off without rust. For a carry knife in the field, see the Mora Garberg or the full Mora knives lineup.
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Mora Hunting Skinning Stainless (#14232) -
Mora/Frosts Skinning Knife Stiff Blade #7146 UG -
Mora Hunting Curved Boning Stainless (#14231) -
Mora/Frosts Curved Boning Knife CB5MF-E -
Mora Hunting Narrow Boning Stainless (#14235) -
Mora Hunting Straight Boning Stainless (#14234) -
Mora Hunting Butcher Stainless (#14233) -
Mora/Frosts Butcher Knife Stiff Blade #1-0149 -
Mora Hunting Sharpening Steel #14238 -
Mora Kansbol Hunting (#14236) -
Mora Hunting Amberg Full Flat (S) -
Mora Eldris Hunting with Belt loop Olive Green/Burnt Orange #14237 -
Winkler Knives x Ball and Buck Huntsman Knife – 3.5" Fixed Blade Hunting Knife
Game Processing Knives — Common Questions
What knives do I need to process a deer?
A skinner, a boning knife and a sharpening steel cover most of it. Add a butcher knife if you portion steaks and roasts yourself.
Curved or straight boning knife?
Curved follows rounded bones like the hindquarter; straight and narrow are easier for long, flat cuts like backstraps.
Stiff or flexible blade for skinning?
Stiff. A stiff skinner gives control against the hide; save flexible blades for boning and fish fillet knives.