Shop commercial bone saws for butchers, meat processors, restaurants and professional kitchens, with countertop and freestanding models available in a range of cutting heights, blade lengths and power outputs.
7 products
Hamoki UK
SKU: 131001
Blade Length: 1650 mm
Cutting Height: 190 mm
Power: 750 W
Hamoki UK
SKU: 131002
Blade Length: 2040 mm
Cutting Height: 275 mm
Power: 1100 W
Ferrowick
SKU: 131005
Blade Length: 1650 mm
Cutting Height: 250 mm
Power: 750 W
Ferrowick
SKU: 131006
Blade Length: 2020 mm
Cutting Height: 300 mm
Power: 1500 W
Ferrowick
SKU: 131007
Blade Length: 2020 mm
Cutting Height: 300 mm
Power: 1500 W
Hamoki UK
SKU: EUBS002SP
Blade Length: 1830 mm
Cutting Height: 225 mm
Power: 750 W
Hamoki UK
SKU: EUBS004SP
Blade Length: 2020 mm
Cutting Height: 340 mm
Power: 900 W
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A commercial bone saw is a specialist meat-cutting machine used to cut through bones, large joints and other suitable meat products. Commonly used in butcher shops, meat processing facilities and commercial kitchens, bone saws help operators prepare consistent portions while reducing the physical effort involved in manual cutting.
Commercial bone saw machines are particularly useful for businesses handling large quantities of meat or preparing bone-in cuts regularly.
Choosing the right commercial meat bone saw depends on the type of meat you're processing, the size of your cuts and how frequently the machine will be used. These are some of the most important features to compare.
Motor power is an important consideration when selecting a bone saw. Businesses processing large quantities of meat should look for a machine designed to handle their expected workload. Always check the manufacturer's specifications to ensure the machine is suitable for your intended applications.
Consider the maximum cutting height and width supported by the machine, alongside any adjustable cutting guides. Adjustable portioning guides can help operators achieve more consistent cuts when preparing steaks, chops and other bone-in portions.
Food hygiene is essential when handling raw meat. Look for machines with accessible cutting areas, removable components where provided, and surfaces that can be cleaned and sanitised according to the manufacturer's instructions.
Commercial bone saws use sharp, continuously moving blades, making operator safety a key consideration. Check for suitable blade guards, emergency stop controls and other protective features specified for the machine. Operators should always receive appropriate training and follow the manufacturer's safety instructions.
Commercial bone saw machines are used across a range of professional food preparation environments where accurate meat cutting and portioning are important.
Preparing bone-in meat cuts, chops, ribs and larger joints for retail sale.
Portioning larger quantities of meat into consistent cuts for further preparation or distribution.
Preparing meat in-house for restaurants, catering operations and other professional food services.
Supporting repeatable cutting and portioning processes in professional meat preparation environments.
Some commercial bone saws are designed to cut frozen meat, including bone-in joints and larger portions. However, not every machine is suitable for frozen products. Always check that your chosen model is approved for frozen meat before use, as cutting unsuitable products can damage the blade or motor.
The right size depends on the meat you're preparing and how frequently you'll use the machine. For smaller cuts such as chops, ribs and joints, a compact machine may be sufficient, while larger portions require greater cutting clearance and a suitable working area.
When choosing a machine, consider its cutting capacity, motor power and available workspace rather than simply its overall dimensions. The Hamoki J210 offers an adjustable cut thickness of 5–155 mm, while the Hamoki J320 offers 5–200 mm.
Look for features such as blade guards, emergency stop controls and meat pushers that help keep hands away from the cutting blade.
Both the Hamoki J210 and J320 feature a meat pusher and emergency stop protection when the access door is opened. Operators should always receive appropriate training and follow the manufacturer's safety instructions.
A commercial bone saw should be cleaned after use to remove meat residue, fat and bone particles. Switch off and safely isolate the machine before cleaning, then follow the manufacturer's instructions for accessing and cleaning the blade, cutting table and other food-contact surfaces.
The Hamoki J210 and J320 feature smooth inner frames and detachable components that make cleaning and maintenance more accessible.
There is no fixed replacement interval, as blade life depends on how often the machine is used and the materials being cut.
Signs of a worn blade can include uneven cuts, increased cutting resistance or visibly damaged teeth. Inspect the blade regularly and replace it if it becomes blunt or damaged.
Hamoki stocks a 1,650 mm replacement blade for the J210 and a 2,040 mm replacement blade for the J320. You can also browse our bone saw accessories for compatible parts.
A commercial bone saw uses a continuous band blade to cut suitable meat and bone, making it useful for preparing chops, ribs and larger bone-in joints.
A meat slicer uses a rotating circular blade to produce thin, consistent slices of suitable boneless products, such as cooked meats and ham.
Both machines are used in professional food preparation, but they serve different purposes. A standard meat slicer should not be used to cut through bone.
Whether you're equipping a butcher shop, upgrading your meat preparation equipment or expanding a commercial kitchen, our team can help you find a machine suited to your requirements.
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