Butcher Knives and Cimeters come in a wide variety of blade shapes and sizes, and are all designed to process cuts of meat and prepare them for cooking. The Deba is a Japanese blade perfect for boneless meat and fish. The Honesuki is an all-purpose knife well designed for poultry and boning meat. The Cleaver has a large, heavy, rectangular blade that easily chops through bones and tendons, and doubles as a great tool for smashing garlic. The Scimitar, or Cimeter, is a long-bladed knife that is designed in the style of the Middle Eastern curved scimitar swords.