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Using a below-par knife to cut or slice through thick pieces of meat can be a huge struggle that is not supposed to be. You need a specialized knife to help you out, and in this case – a butcher knife. A butcher knife is a knife crafted to cut and trim meat. You need a butcher knife because it is heavy-duty and can effectively deal with extra thick meat. In this article, we will discuss all there’s to know about the best butcher knife to help you with the hardest of cutting tasks.
Contents
- Quick Overview (comparison)
- Top 10 Best Butcher Knives
- 1 – Mercer Culinary BPX Cimeter Knife (Best Pick 🥇)
- 2 – DALSTRONG Butcher’s Breaking Cimitar Knife
- 3 – Orblue Premium Meat Cleaver – Stainless Steel Chef Butcher Knife
- 4 – DALSTRONG Cleaver Butcher Knife
- 5 – Rada Cutlery Old Fashioned Butcher Knife
- 6 – Global GF-27-7 inch, 16cm Heavyweight Butcher’s Knife
- 7 – Meat Cleaver Vegetable and Butcher Knife
- 8 – XYJ Full Tang Butcher Knife
- 9 – Ontario Old Hickory Butcher Knife
- 10 – Victorinox Butcher/Fish Knife
- Buying Guide For The Best Butcher Knife
- Frequently Asked Questions (FAQs)
- Final Verdict
Quick Overview (comparison)
Top 10 Best Butcher Knives
Knife experts and professional chefs are quite familiar with butcher’s knives. We worked with top experts and chefs to test several of the butcher knives on the market. Their insights and recommendations helped us identify these following products:
1 – Mercer Culinary BPX Cimeter Knife (Best Pick 🥇)
Everyone desires a knife that cuts through meats and bones with maximum ease and that’s exactly what you get from this efficient knife. The blade on this knife is crafted from stain-free German steel, giving you excellent durability. The blade is mirror finished for smooth release and cutting of all kinds of meat. Also, the steel is ice-hardened to ensure maximum blade strength for enduring performances. There’s also the taper-ground edge on the blade that provides easy honing and long-lasting sharpness.
Wide, curved, heavyweight, the knife is ideal for the toughest of slicing jobs. Apart from easily cutting hard-shelled winter squash, it slices roast beef into very thin slices. The Granton edge with a row of hollowed-out areas on both sides helps to make thinner slices. Aside from being very sharp, the blade holds its edges well. Also, the knife is quite comfortable and convenient to hold thanks to its textured, ergonomic nylon handle. This glass reinforced handle ensures comfortable grip and outstanding durability.
Furthermore, the package features a plastic sheath that offers safe storage for the blade. There’s also a hard plastic blade protector in place that ensures the safe storage of the knife in your kitchen drawer. The manufacturer recommends that the tool is not washed in a dishwasher because the radical temperature and intense heat changes may dull the blade edges and deteriorate the handle. It is better hand-washed.
Key Features
- Textured finger points
- Polypropylene handle
- High-Carbon German steel
- Stain-free steel
- Protective finger guard
- Taper-ground edge
Pros
- Holds its edges well
- Delivers extremely thin slices easily
- Comfortable handle
- Safe storage
Cons
- Handle can be a bit slippery
2 – DALSTRONG Butcher’s Breaking Cimitar Knife
This knife is a very efficient tool that doesn’t struggle to do even the hardest of cutting tasks. It is designed to smartly deliver nose to tail portioning and sectioning of extremely large cuts of meat. The tool glides smoothly through large meats such as elk, deer, moose, and more, and doesn’t discriminate against smaller cuts such as pork, poultry, fish, and beef.
Moreover, the knife sports a curved blade edge that is crafted to create leverage for the completion of cuts in a single, smooth motion without sawing. If you’re a busy butcher, be rest assured that the scalpel-like edge will help you work fast and longer. The tool helps to expertly trim fat and slice through sinew, flesh, and break through-cartilage. The blade is engineered to 56+ Rockwell hardness and boasts of a full-tang construction. Also, the blade is carefully tapered to ensure flexibility, minimal slicing resistance, and hardness.
In addition, the knife features an attractive, ergonomic, Spanish pakkawood handle. The handle is designed to ensure great grip and efficient butchery tasks. There’s a BPA-free knife guard in place to protect the blade. If for any reason you don’t fancy the tool after purchase, the manufacturer offers 100% satisfaction or a money-back guarantee.
Key Features
- Curved blade edge
- Full-tang
- Satin-finished blade
- Pakkawood handle
- Knife guard
- BPA free
- 56+ Rockwell hardness
Pros
- Efficient for small and large meats
- Easy to handle
- Minimal slicing resistance
- Knife guard for protection
Cons
- Edge retention is not great
3 – Orblue Premium Meat Cleaver – Stainless Steel Chef Butcher Knife
This butcher knife is the perfect tool when it comes to producing quality cuts with little effort. It is designed with excellent craftsmanship to deliver the top performance in both home and commercial kitchens. The 7-inch blade is crafted from high-quality stainless steel for a razor-sharp tool. With a cleaver blade design, you get to slice through meats, fish, and veggies with less force.
Moreover, the knife utilizes a quality handle design that ensures great comfort. It is ergonomically designed for excellent grip and absence of hand fatigue and cramping. The handle also helps to improve flexibility and minimize slicing resistance while cutting and chopping with ease.
Thanks to the stainless steel construction, the knife is long-lasting. While it is dishwasher safe, the manufacturer still recommends hand washing for optimum durability. In case you’re not satisfied with the product, it comes with a money-back guarantee.
Key Features
- Stainless steel
- Razor-sharp
- Cleaver blade design
- Quality handle
- Dishwasher safe
Pros
- Razor-sharp
- Comfortable handle
- Dishwasher safe
- Money-back guarantee
Cons
- May rust easily
4 – DALSTRONG Cleaver Butcher Knife
If you’re looking for a versatile, medium-heavy butcher knife featuring cutting-edge technology and outstanding craftsmanship, this product is an ideal choice. Made from premium materials, the tool delivers peak performance every time of use. The blade, made from high-carbon German steel, has a length of 9 inches and a thickness of 4.2mm. It has an extremely razor-sharp edge with full-tang construction. The sharpness, length, and thickness of the blade ensure that it cuts through vegetables, fruits, small bones, fish, and meats with power.
Furthermore, the cleaver knife is engineered to 56+ Rockwell hardness and features a satin finish that is hand polished. It is carefully tapered for enhanced flexibility, minimal slicing resistance, and hardness. Thanks to the tall blade height, you’ll be provided with needed knuckle clearance for chopping activity and food preparation.
In addition, the knife features an ergonomic, black pakkawood handle that is triple-riveted and extra thick for maneuverability, maximum comfort, grip, and durability. Hence, the tool gives you an excellent grip to break down large meats, pork bones, salmon head, and chicken. There’s also a sheath in place to keep the knife safe when not in use. The manufacturer offers 100% satisfaction or money-back guarantee and lifetime warranty against any defect.
Key Feature
- High-carbon German steel
- Razor-sharp edge
- Full tang
- Pakkawood handle
- Sheath
- Chromium
- 56+ Rockwell hardness
Pros
- Chromium enhances stain resistance
- Comfortable grip
- Blade height offers knuckle clearance
- Easy to maintain
Cons
- Not too sharp
5 – Rada Cutlery Old Fashioned Butcher Knife
This butcher knife, measuring 12-1/8 inches is your ideal tool for cutting, stripping, and splitting large cuts of meat. It sports a heavy blade crafted from T420 high-carbon stainless steel. The blade, measuring 7-3/4 inches, is hand sharpened and creates a razor-sharp edge. Also, the blade achieves maximum edge retention due to its precision concave surface. It also features a skinning tip. Apart from working for meat, this dual serrated blade also cuts through tomatoes and fruits.
Regardless of the sharpness of a butcher knife, it won’t perform well without delivering a great grip. The handle on this tool is long and very easy to grip. Made of a black stainless steel resin, it can be safely washed in a dishwasher without any fear of damage although hand washing is recommended.
Every buyer is concerned about getting a good value for their money and not throwing their money away. This manufacturer ensures you’re not a victim of these circumstances by giving buyers the opportunity to return a knife with defects in workmanship or material. Your product will be replaced after the return.
Key Features
- T420 High-carbon stainless steel blade
- Hand sharpened
- Stainless steel resin handle
- Dishwasher safe handle
- Dual serrated
Pros
- Extreme sharpness
- Great edge retention
- Easy to clean
- Manufacturer replaces defective knife
Cons
- A bit too thin
6 – Global GF-27-7 inch, 16cm Heavyweight Butcher’s Knife
Are you looking for a heavyweight butcher knife, this product is just right for you. It measures 7 inches with more heft and a very thick blade. The integrated blade is made from CROMOVA stainless steel which is a blend of 18% chromium for reliable stain resistance with molybdenum and vanadium for incredible edge retention. The razor sharp blade allows clean slicing through foods, thus preserving the ingredients’ integrity and maximizing their flavor.
For the best performances, a great balance is needed and the handle of this knife gives you just that. It utilizes a hollow handle with sand to produce the right balance. The handle possesses unique darkened dimples useful for a non-slip grip. The knife has a smooth contour as well as a stainless construction that ensures the elimination of dirt and food traps.
Butchering is a whole lot easier with this knife as it separates and trims large cuts of all types of meat with incredible ease. In spite of its great cutting ability, it does not sacrifice any control so as to ensure finesse in your cuts. Aside from staying sharp over a long period of time, maintaining the tool is quite convenient. Hand washing is quite easy to do. It is recommended that you don’t wash it with a dishwasher to protect the blade from dullness and ensure durability.
Key Features
- CROMOVA Stainless Steel
- Chromium
- Molybdenum
- Vanadium
- Hollow handle
- Long taper
Pros
- Great edge retention
- Impressive stain resistance
- Comfortable handle
- Excellent balance
Cons
- Expensive
7 – Meat Cleaver Vegetable and Butcher Knife
This 7-inch cleaver and butcher knife is the dream of every home or professional chef thanks to its unique abilities to perform just the right way. It sports a blade made from high-quality carbon stainless steel with a hardness rating of 58-60 HRC. The blade is mirror polished and 17 degrees per side, thus ensuring dicing with little effort and ultra-thin slicing. It is curved to deliver excellent chopping function. Also, the product contains chromium, vanadium, and molybdenum metal elements. While the chromium ensures great stain resistance, the vanadium and molybdenum combine to deliver impressive strength, anti-rust, and hardness.
Furthermore, the knife features an ergonomic, non-slip handle that gives excellent control and grip. Featuring a full-tang construction, the handle can prevent the blade from falling easily, give you the non-slip effect, and great hold feeling. With it, you can conveniently cut through anything with the utmost ease. The tool, with strong design and strength, comes in a sturdy box that has a magnetic closure and is easy to open.
In addition, the knife is great for chopping, slicing, deboning, cutting, light bone, coconut, and vegetables. It is easy to clean, resharpen, and maintain. The manufacturer offers a 100% satisfaction or money-back guarantee plus a lifetime warranty. These offers ensure you get great value for your money.
Key Features
- Carbon Stainless Steel blade
- Curved blade
- Mirror polished
- FDA-certificated
- Chromium
- Molybdenum
- Vanadium
Pros
- Versatile
- Comfortable to hold
- Resistant to rust and wear
- Lifetime warranty
Cons
- Doesn’t stay sharp for a long time
8 – XYJ Full Tang Butcher Knife
This is another impressive knife for excellent butchering tasks. It features a 6.5-inch blade crafted from high-carbon clad steel and manually forged by vastly experienced workers for excellent and reliable performance. The blade has a wider edge than ordinary blades and impresses with every cut. It is also resilient thanks to the hardness of HRC58. These qualities combine well to help you easily handle kitchen tasks such as slicing, mincing, dicing, and cutting meat.
Moreover, the knife features an ergonomic, wooden handle with full-tang construction. The handle is quite comfortable to grip thanks to its non-slip effect. Apart from the excellent grip, it also comes with textured finger points that make it slip-resistant. The blade and handle are integrated without any soldering work.
In addition, the knife comes with a leather sheath to protect its blade and help it stay sharp and functional. The beautiful sheath can be attached to your belt for convenient carriage when you need to use it outdoor. The knife requires strong maintenance due to its high carbon content. When cleaning the tool, you should ensure alkaline and acidic don’t stay long on it to prevent damage. Also, it should be wiped dry after washing. If not used for quite a while, some cooking oil can be applied on it to keep it safe.
Key Features
- High-carbon steel blade
- Handmade
- Wooden handle
- Full tang
- Leather sheath
Pros
- Razor-sharp blade
- Comfortable to use
- Leather sheath for safe storage
Cons
- Breaks easily
9 – Ontario Old Hickory Butcher Knife
This knife has been around for several years and has remained very effective for butchering. It is tough and reliable for the toughest of cutting tasks. The tool features a blade made from high-carbon steel and crafted to be extremely sharp for seamless cuts. With a broad belly and pointed tip, portioning meat can be done easily without any hassle. The blade is not only very sharp, but it also stays sharp, holds an edge well, and is easy to sharpen.
Handling a knife has never been easier thanks to the ergonomic handle. The handle features a full-tang construction and ensures great control and grip. Therefore, you’re able to use the tool for a long time without any major discomfort due to the handle.
With a vintage look, it doesn’t take a lot to maintain the knife. It is not dishwasher safe. Therefore, it shouldn’t be washed in a dishwasher to keep it from rusting. It should be hand washed so as to keep it functional for several years. Also, you should ensure that you dry it after every use. With every maintenance instructions adhered to, you can enjoy using your knife to slice meat, chop veggies, and break down a chicken.
Key Features
- High-carbon steel
- Full-tang
- Pointed tip
- Ergonomic handle
Pros
- Extremely sharp
- Durable
- Great balance
- Easy to sharpen
Cons
- May rust
10 – Victorinox Butcher/Fish Knife
This knife is crafted from high-quality materials and built for durability and performance. Made in Switzerland, it can butcher as well as chop veggies and fillet salmon. The tool features a 7 3/4-inch blade made from high-carbon stainless steel and is razor-sharp for seamless cuts. The blade doesn’t corrode or discolor and is strongly built to provide smooth and accurate cuts. Its 12-inch long size allows it to cut large sizes of meat at a time while the pointed tip is good for piercing through tough proteins.
Furthermore, the knife features a slip-resistant, durable Fibrox handle that has contours to allow the tool to fit comfortably in your hand while you go about preparing food. Apart from being resistant to slip, the handle also offers a convenient grip that ensures absolute ease of use.
In addition, the knife is heavy-duty and great for skinning large cuts of meat. Thanks to the wider tip, it’s easier to get between the bone and the meat. The tool represents an excellent addition to your meat room or butcher shop as it can also cut through skin, small bones, cartilage.
Key Features
- High-carbon stainless steel blade
- Sharp edge
- Pointed tip
- Fibrox handle
Pros
- Versatile
- Doesn’t corrode or discolor
- Comfortable grip
- Holds a sharp edge
Cons:
- Isn’t very suitable for filleting fish
Buying Guide For The Best Butcher Knife
Finding the best butcher knife is the goal of every professional chef or butcher. Such a knife will offer a whole lot of goodness to a chef/butcher. A butcher knife can slice, chop, cut through meat and other food items. It’s important to acquire the right option so as to get the best of cuts out of it. When shopping for the best butcher knife, you should ensure you arm yourself with all the necessary information needed to make the right choice.
Factors To Consider Before Buying The Best Butcher Knife
Choosing the best butcher knife can be quite challenging due to the many models on the market with identical features and functions. It requires the right education to identify the top butcher knives on the market. After consulting our experts, we identified the most important factors and features to look out for before buying your butcher knife. Below, we will extensively discuss those factors and features to help you make an informed choice.
Stamped Or Forged Blade
When looking to buy a butcher knife, this is one of the most important factors to consider. This is because this kind of knife is designed with either a forged blade or a stamped blade. Let’s look into them below:
Stamped Blade
A stamped blade is designed with a hydraulic press and cut from steel or sheet. With a shape called ‘blade blank’, it is then tempered, ground, and sharpened to help it get its edge. This type of blade is quite easier to manufacture and usually cheaper compared to its counterpart. Most butcher knives with stamped blades feature a seamless design with no bolster between the blade and the handle, thus making them quite easy to stay clean.
Also, this type of blade is lighter than a forged blade, making it easy to slice up a chicken or trim ham off a bone quickly. However, it lacks the heftiness as well as cutting power of its counterpart, limiting its ability to chop or cut through extra thick meat. The stamped blade also does not have the durability of a forged blade.
Forged Blade
Forged Blade is designed by shaping hot steel at the bottom of a drop hammer that compresses it. As soon as the knife shape is formed, the knife gets honed and ground into its final shape. A knife with this type of blade undergoes an extreme manufacturing process to produce a stronger and thicker blade that won’t dull, shatter, or chip. It has a bolster between the handle and blade for extra strength. It is ideal for cutting and chopping thick meat as well as splitting bone but more expensive and heavier than a stamped blade.
Many butchers favor the forged blade due to its high cutting power and toughness for long-term use. Therefore, we recommend it over a stamped blade.
Size
Size matters in every working tool and the case is not different with a butcher knife. Most butcher knives are 7-inch to 14-inch long and the blade length also determines how long the knives are. While knives of smaller sizes are ideal for smaller pieces of meat, knives of longer sizes are ideal for bigger pieces of meat. When it comes to finding your way around bone too, a smaller knife is better deployed. This is because it is easier to get good control and maneuver it for excellent trimming and slicing works. But when it comes to skinning in a long swipe, a longer knife is great because it’s long enough to cut through thicker pieces of meat.
Smaller knives are better fits for outdoor uses because they’re more portable. Home chefs usually prefer 8 to 10-inch butcher knives but professional chefs tend to favor longer knives. Also, if you’re not so experienced with using a butcher knife, you should go for a smaller knife. But if you have experience using one, you can consider a longer knife. It’s important to note that being longer doesn’t mean a knife is more effective. You should make a decision based on your preference.
Blade Material
For butcher knives, a blade is usually either crafted from stainless steel or carbon steel. Both materials have their good strengths and weaknesses but the former supersedes the latter. In an ideal blade, you want long-lasting sharpness and great edge retention that can handle heavy-duty cuts.
Stainless Steel
This type of steel is quite sharp and strong and boasts of extra rust-resistant and anti-staining properties. It has the ability to cut through pieces of meat as desired and can also work for a long time when properly maintained. However, this type of steel can still get rusty over time if the right maintenance is not administered.
Carbon Steel
On the other, carbon steel is very hard and can retain its shape well as well as resist abrasion. It is also razor-sharp and doesn’t blunt easily, ensuring a long time of service to you before any need for resharpening. This type of steel is more popular and more preferred by butchers because of its all-round qualities. With it, you don’t have to worry much about frequent sharpening or corrosion or rust. You should strongly consider a butcher knife with carbon steel.
Sharpness
Butcher knives are crafted from different materials that determine how sharp they are. While some knives are razor-sharp, others are not as sharp. Also, some hold their sharpness over a long time while others don’t. It’s important that you buy a butcher knife that can cut through any kind of meat with extreme ease. Knowing the fact that a butcher knife is not made to cut vegetables but specifically cut meat, you should be on the lookout for a knife that promises excellent sharpness.
For seamless and quick cutting of meat, sinew, tough skin, small bones, cartilage, and more, you should consider a knife that has the required sharpness and can stay sharp for a long time.
Handle
In a butcher knife, safety and ease of use mostly come down to the quality of the handle. You want a handle that can handle mess from fat and blood without slipping from your hand and a textured handle can help a great deal in this case. There are several types of butcher knife handles. While there is plastic, some are rubber, steel, or wooden. They all have their own advantages that ensure great ease of use.
A knife with a pakka handle can be a good choice thanks to its impressive look and antibacterial properties, thus reducing the chances of it contaminating your food. A wooden handle has a bit of traditional feel to it but requires more maintenance over time. In order to keep this type of handle in the right condition, you should rub it with mineral oil to preserve it. Also, a wooden handle is mostly not dishwasher safe and can be too slippery to hold.
Aside from the material, comfort is very important. You should consider a knife with an ergonomic design or a comfortable feel. This will ensure you can conveniently use it for your cutting tasks. Also, you should choose a lighter handle if your hands are small so you that it won’t wear you down after just minutes of use.
Balance
Another guarantee of ease of use is getting a knife with the right balance. You want to cut with a knife that stays well in your hand while cutting. A great balance ensures that you can hold it well and use it conveniently. The knife you’re buying should fit in your hand easily. Some butcher knives come with a full-tang, meaning the blades run through the handle. It is believed that full-tang knives are better balanced. A well-balanced knife gives you great control over the tool, thereby allowing seamless tasks.
Weight
The weight of a butcher knife determines how much work it can do. A lightweight knife will surely find it hard to deal with thick meat. This kind of knife is great for cutting roasted meat or steak. A heavy-duty knife can cut through the toughest of meats and even bones. Since the weight of your knife determines the cutting force, it is easy to say a heavy knife is more suited for large pieces of meat. While it can be convenient to choose a heavy knife because of its ability to do more difficult tasks, holding it can also be tiring.
Typically, a forged blade is heavier than a stamped blade, and carbon steel is heavier than stainless steel. When it comes to making a choice, it should be based on your preference and how comfortable it can be. You need a weight that gives the right balance for effective cuts.
Durability & Reliability
Everyone wants to buy a reliable product that can last over a long period of time. You want a reliable and durable butcher knife to help you with your butchering tasks. Firstly, the blade should have the ability to hold a sharp edge for a long time. You definitely don’t want to find yourself using a blunt knife to cut meat or small bones because that will be frustrating. While your blade can be sharpened, you still want a blade that can keep on cutting for a reasonable period of time before the need for sharpening.
When looking for a reliable and durable knife, you should consider a knife made from high carbon steel because it can withstand rough treatment. A full-tang knife is also a great idea thanks to its extra strength. Also, a knife with chromium can help prevent corrosion and allow you to wash with detergent by hand without any fear. A knife without corrosion is a safe knife and one that will last for a long time.
Other Important Factors To Take Into Consideration
Knife Maintenance
Maintaining a tool is very important and must not be neglected. A tool you don’t maintain ends up getting short-lived and you won’t enjoy its services as you should. Aside from doing your bit to maintain it, it should also be easy to maintain so you can get maximum results. Therefore, when shopping for a butcher knife, you should be on the lookout for a knife that ensures ease of maintenance.
The ideal knife should be able to keep an edge and be easy to sharpen. Stainless steel blade may not be a great choice in these areas. Carbon steel keeps an edge well and doesn’t require frequent sharpening. Ease of maintenance will ensure you can easily keep your knife in perfect condition.
Knife Cleaning
Cleaning your knife is another important aspect of maintenance. Aside from maintenance, you need to keep good hygiene which can only be achieved by washing your tool. You need a knife that makes it easy for you to wash it properly without any safety concerns. Many knives on the market are not dishwasher safe and require hand washing. If you don’t comply with this recommendation, you may endanger your knife.
However, there are now some knives on the market that are dishwasher safe and can be washed in a dishwasher without any fear of damage. Such quality ensures great ease of cleaning.
Knife Sharpening
You need your knife to stay sharp always for the best of cutting works. But it can’t stay sharp forever, there’ll come a time you have to sharpen it for more cutting tasks. Not all blades are easy to sharpen. Therefore, you should go for a knife that features a blade that is easy to sharpen. A knife with serrated or curved blades is not great in this aspect but a knife with straight edges can be quite easy to sharpen.
Accreditation
When buying a butcher knife, you want to have confidence in the model you’re buying to know your money is not at risk. You should look for a knife that is approved by the National Sanitation Foundation (NSF). Their approval of a knife is a big deal considering it is not easy to get. Any knife that conforms to this foundation’s standards has been rigorously tested for safety and proficiency. A knife that meets the standards is marked to show that it does.
Warranty
Every buyer fancies a warranty because it gives you the reassurance that your product is covered in case things don’t go according to plans. Aside from the reassurance, the warranty also signals that a manufacturer has confidence in their product’s reliability and durability. So when shopping for a butcher knife, you should consider a model covered by a warranty. This will ensure that you have great confidence that your investment is safe.
Frequently Asked Questions (FAQs)
You need a sharp knife to help you with your butchering tasks. It’s essential to also sharpen it whenever it becomes blunt. You can sharpen a butcher knife with a whetstone. Firstly, you should select the right coarseness for the sharpening stone in tandem with the knife’s sharpness level. The dullness of the edge should determine how coarse the stone should be. Secondly, you should choose approximately 20 degrees angle.
Thirdly, you should apply oil or water onto the stone to ensure your work is easier. Lastly, sharpen by moving the blade across the whetstone from the bottom to the point. While doing this, you should maintain the blade’s angle on the stone. You should do the same with the other side.
Butchers use specialized and heavy-duty knives. This is because ordinary kitchen knives don’t have the butchering power of butcher knives. Butcher knives are crafted to cut through thick pieces of meat easily without much resistance.
This is not peculiar to some butcher knives, some other types of knife also have a hole in them. This hole is only for hanging purposes and ensuring convenient storage for the knife. Some butcher knives can’t fit knife racks due to their size. Therefore, hanging seems to be the ideal way to store such a category of butcher knives and keep them organized.
This is pretty straightforward. You need to use a butcher knife when cutting through meat, sinew, chicken, and skinning bones. These tasks require the specialty and unique cutting power of the butcher knife.
Final Verdict
As a professional chef, finding the right butcher knife for your cutting tasks can be a dream come true. In this article, we dissected the top butcher knives on the market, highlighting their strengths and weaknesses. Also, we extensively examined the most important factors to consider before buying a model. These factors are to help a buyer decide what option is best for them out of the several on the market. When shopping for the best butcher knife, you should consider a model that is easy to clean and maintain. It should also be reliable and durable with the right size, right balance, incredible sharpness, high-quality blade material.
David Clarke is one of the most active authors for KnivesExpert. He has been working as a professional chef for 8 years now. In his spare time he is always looking for new tastes which he can use in his restaurant. David is also a real knife enthousiast and he only wants to use the best of the best. The search for the best knife resulted in the start of Knivesexpert!