Victory Knives Australia | Butcher & Boning Knives

Trusted by butchers, processors, and chefs who want a knife that holds an edge.

Victory Knives have been made since 1927, starting in Sheffield, and are now manufactured in New Zealand. The brand earned its place in Australian boning rooms because the knife does what it’s built to do: holds a sharp edge, sits comfortably for long shifts, and stands up to daily use.

At Mars Safety, we stock the Victory Knives range that butchers actually reach for. That means boning options in 5" and 6", wide and narrow blades, curved profiles, and Hollow Ground versions for less drag through the cut. Skinning knives come in 6" with blue, white, or black polypropylene handles, plus Hollow Ground variants for cleaner work on hides. For fish, we carry the 25cm narrow Filleting Knife, suited to chefs and seafood processors who need flex and precision.

Choosing the Right Victory Knife for the Job

Choosing the right Victory knife comes down to the job. Boners want a stiff, narrow blade for working around bone. Skinning knives need a curved blade with a grip in wet conditions. Filleting calls for length and flex. If you’re unsure which Victory model suits your work, call 07 3205 7211, and we’ll talk it through.

Materials & Build Quality

Every Victory blade is high-carbon stainless steel, hardened for edge retention and easy to bring back with a steel between cuts. Polypropylene handles are slip-resistant when wet, food-safe, and dishwasher-friendly. Colour-coded handles help with HACCP zoning.

Bulk Pricing & Local Service

Bulk pricing on Victory Knives is available on our website across most of the range, making it straightforward for processors to kit out a team. Pair any Victory knife with a quality steel from the sharpening section of our website. Browse the full Victory Knives collection on our website below, or contact our team through the website for advice on a kit. Delivery available Australia-wide.

Frequently Asked Questions

Are Victory Knives suitable for both butchering and fishing?

Yes. Victory designs blades for specific jobs, so the boning and skinning ranges suit butchers and processors, while the narrow filleting blade is built for fish work. Buying the right shape for the task matters more than buying a single knife to cover everything.

Do you sell Victory Knives in sets or kits?

We stock individual Victory Knives at Mars Safety so you can build a kit that matches how you work. If you’re after an apprentice setup or a starter pack, give us a call on 07 3205 7211, and we’ll put together what you need, including a steel and scabbard.

What’s the difference between a Hollow Ground and a standard Victory blade?

A Hollow Ground blade has a concave edge, and both sides of the blade curve slightly inwards to meet at the cutting edge. This is achieved by grinding the blade against a wheel, which produces a very thin, exceptionally sharp edge. Standard blades have a flat or slightly tapered grind, which makes them easier to sharpen and a solid all-rounder for boning work.

How do I keep my Victory knife sharp?

Use a steel between cuts to keep the edge true, and bring it back to a stone or sharpening tool when the steel stops working. We stock both in our sharpening section, and the team can show you the right technique in-store.

Where are Victory Knives made?

Victory has been manufactured in New Zealand since the 1920s, with the company’s roots going back to Sheffield, England. Every blade is made to handle commercial food processing conditions.