A kitchen knife set is never complete without a quality grade butcher knife. Whether you are a home chef or professional, one can never exaggerate the uses of a butcher knife. This thick and strong knife is mandatory to have in the kitchen; especially used to slice raw meat.
Preparing a restaurant-like meal at home would require better culinary tools; if the ingredients aren’t chopped properly and evenly it ruins the image and also impacts the taste of the food greatly. Owning a high-caliber butcher knife and mastering it can beef up your kitchen game by threefold.
However, right thickness, balance, and sharpness make the best butcher knife; in this review, I’ve mentioned some of the models in the market that caught my eye, which also checks the boxes.
10 Best Butcher Knife
How to Choose the Best Butcher Knife?
- Ontario Knife Old Hickory Butcher Knife
Ontario butcher knife boasts a traditional design with a carbon steel blade; it has a brushed finish and a brown handle made from quality grade hickory wood. It has a construction alike cimeter and not the usual cleaver design.
The 10 inches long knife is made of high carbon steel that is heat tampered, ensuring that you have A-grade steel and strength. The brass compensation rivets enhance both the strength and stability of the knife.
It sharpens easily and retains an edge for a long time. While not needing regular maintenance, but if kept right, it will last as long to serve even your next generation.
Pros:
- Professional butcher knife.
- Double beveled carbon steel blade.
- Brass riveted hickory handle.
- Keeps edge well.
- Sturdy build.
Cons:
- Not recommended for beginners.
- Rusts if not maintained properly.
- DALSTRONG Cleaver Butcher Knife – Gladiator Series -“The Ravager”
Dalstrong presents the ultimate butcher knife that excels in every possible way. The ravage is a beast both in looks and service.
This 9-inch full tang blade is made of high carbon German steel; its blade retaining ability is to die for. The blade is enhanced with both ice and heat temperament and mirror polish to achieve a smooth silver look.
The ergonomic handle of this professional knife is made of laminated pakkawood. The knife is precision forged with triple rivets, providing a mighty balance and sharpness to rule the kitchen.
Pros:
- Resists any kind of wear and corrosion.
- Satin finish ensures high visuals.
- Ultra-sharp blade with a hand-forged spine.
- Low maintenance.
- Comes with a sheath.
Cons:
- Does not come sharpened.
- Wusthof Pro Cimeter Butcher Knife
The premium craftsmanship of Wusthof is over the charts, this knife has also kept the consistency of their great products. It’s styled to catch-up with the demands of daily use in the food industry, backed up with a lifetime warranty.
As this NSF approved knife is designed for commercial use, you can use it in the kitchen continuously for hours, and the knife does not disappoint you with any drop in quality. The poly handle is ergonomically shaped to provide a comfy grip even in lengthy uses.
The 10-inch knife uses polished stainless steel that resists rust and stain for a long time. Even in domestic use, you can bone raw meat like a pro chef.
Pros:
- Stamped easy-grip handle.
- Lightweight yet sturdy construction.
- Corrosion-proof sharp blade.
- Features a pointy tip.
- Reasonable price.
Cons:
- You may find the weight unsettling at first.
- Cheap-looking handle.
- Update International Premium Forged High-Carbon Steel Butcher Knife
This forged stainless steel blade provides durable construction and protective coating which resists not only corrosion but also harmful bacterial agents. The spine and point of the blade are hand-honed for better performance.
You’re gonna like the molded POM handle, it fits inside your hand smoothly and does not slip out when the job is messy or doesn’t feel rough on hand. The full tang 11inches blade is constructed of high carbon steel, which is coated with Molybdenum Vanadium. A substance that is known to prevent rust and stains, and also does not absorb food odor, making it safer.
Pros:
- Forged from one piece.
- Triple-riveted for better strength.
- Nonslip ergonomic handle.
- Thick and strong blade.
- Dishwasher safe.
Cons:
- Handle too small.
- The blade is a tad heavier, making it off-balance.
- Victorinox Swiss Army Cutlery Fibrox Pro Straight Butcher Knife
Victorinox’s professional butcher knife is carefully designed with sharpness and strength, and the solid handle complements the balance of the butcher knife. The sturdy yet light blade boasts a straight edge with a flat spine, resulting in superior balance.
No matter how hard the job gets, this one will have your back with its 12 inches long straight blade; boning raw meat has never been this easy. The high-grade European steel is lightweight, cuts easily, and keeps an edge for a long time.
The fibrox handle is sturdy and provides a nice balance to the knife, making it much easier for you to maneuver.
Pros:
- Comfy fibrox handle with non-slip grip.
- Straight solid blade.
- Certified by NSF.
- Durable and high-duty performance.
- Comes with a lifetime warranty.
Cons:
- Bad quality control.
- Might be too large for domestic use.
- UltraSource – 449413 Butcher Knife
It is a rather unique model that stands out from all the others I’ve reviewed in color contrast. Also, it gives amazing performance both sharpness and durability wise. The high carbon German steel is heat-treated and antibacterial coated.
It’s designed for industrial use, features safety bolsters both in front and back of the blade. It brags a composite handle that is NSF approved to be food-safe and prevents any sort of bacterial transport. The knife is also conveniently sized, giving a functional balance from the handle to the blade, makes steering easy.
Pros:
- 10-inch German steel blade.
- Non-slip antimicrobial handle.
- Hefty blade for heavy-duty use.
- Semi-flexible cryo-treated blade.
- Ergonomic handle with finger grooves.
Cons:
- May need frequent sharpening.
- Global GF-27-7 inch, 16cm Heavyweight Butcher’s Knife
A professional butcher knife; that has both the brawl and the looks. This mighty knife is forged from one piece, thus securing a good balance and strength. The heavyweight addition from Global confirms a Japanese style knife butcher knife, what it lacks in length is compensated by its robustness.
the 7-inch knife is constructed of CROMOVA 18 stainless steel, the handle is molded and uniquely dimpled to achieve the benefit of a non-slip and firm grip. You’ll notice the longer edge retention ability of it, which is due to its taper ground edge. It sharpens very easily, and the maintenance is also effortless.
Pros:
- Durable and razor-sharp blade.
- Constructed from high-end CROVOVA 18 steel.
- Can be used for precision cutting.
- Full tang and suitable for heavy-duty tasks.
Cons:
- Some might find the small blade inconvenient.
- Mercer Culinary BPX Cimeter, Granton Edge Cimeter
Mercer Culinary BPX Cimeter offers premium features in a moderate price range. It’s a bundle of the finest factors; boasting the looks, sharpness, safe design, and easy maintenance, everything one could ask for.
This butcher knife measures 12inch in length and features a taper ground edge. So not only does it retain edge well it also sharpens easily. The stamped high carbon steel resists all kinds of stain and wear. The polypropylene handle offers an easy grip without any fatigue and hours of use without any reaction with food acids. The firm grip allows you to make a straight cut even with tough meats.
Pros:
- Extensively well edge retention.
- Delivers precise and sharp cuts.
- Stiff solid blade.
- The handle ensures a safe grip with a finger guard.
Cons:
- A rather large blade, not what you might need in-home.
- Dick Butcher Knife, 10″ Blade – ErgoGrip Series
The ErgoGrip knives offer stamped high carbon steel with laser-tested edges along with a catchy blue handle. You can count on its X55CrMo14 stainless steel with a 56 Rockwell hardness to bone and size meats without worrying for hand fatigue.
This knife has a pretty convenient size; you can opt for larger and smaller blades too. The polished stainless steel can slice even tough proteins easily. The ergonomic design of the handle provides a comfortable grip with a finger guard, so you do not accidentally make contact with the with.
The handle offers good circumference, so it fits in your hand easily, you won’t need additional cords.
Pros:
- Unique visuals.
- Does not need regular sharpening.
- Food safe and slip-proof handle.
- Greatly recommended for home uses.
Cons:
- The width may seem lacking to some.
- TUO Cutlery Vegetable Meat Cleaver Knife – Fiery Series
Ending the list with this beautiful fiery phoenix, the mirror-polished blade is eye-catching. The texture of the knife is stunning. It comes in an attractive box, so you can make anyone’s day by presenting them with this cleaver styled butcher knife.
And why not! It shows off a pakkawood handle with wooden textures. The handle offers a generous rim for a comfortable grip; the ergonomic curve of the knife makes operating it easier. The outline of the knife provides a functional balance.
The 0.65lbs knife boasts a 10-inch long blade with a plain edge, which is hand polished at 18 degrees, furnishing razor sharpness at minimal effort.
Pros:
- Forged full tang construction.
- Luxurious look at a budget price.
- Suggested for both personal and professional space.
- Designed to make precise cuts.
Cons:
- Heavier than some are used to.
Final Verdict
Selecting the best butcher knife is no easy job; you have to consider several things. And getting them all in one model within budget price also puts you in quite a pinch. So deciding to research the models gives you an elaborate idea about the market. It ultimately helps you choose better and wisely.
Hence, the motivation behind these reviews. We’ve included products from various price ranges; and also added a detailed buyers guide which is enough to give any beginner a basic idea about the field. Hope it was helpful; good luck to you!
How You Should Choose the Best Butcher’s Knife?
Reliability: You are going to use the knife continuously to saw through raw meat. It is expected to serve you effectively, without going blunt all of a sudden and causing strain on your hand.
Blade Materials: Blade materials differ depending on the product to the product. You can choose carbon steel which is an ace in edge retention and doesn’t need frequent sharpening, and when it does it’s effortless. On the other hand, stainless steel is comparatively lighter and lasts more. Stainless steel also looks like new even after ages, but the edge retention game is quite weak.
Handle: There are multiple factors that you should consider to evaluate a handle. It should offer both safety and comfort. While chopping raw meat, a mess is unavoidable from meat juice and fat, prioritize a handle that doesn’t get slippery while using. Along with a firm grip, it should also allow you an easy grip to not cause fatigue.
Size: Get a size that won’t be a burden to you. Chopping tender meats or meats without bones can be easily done with a blade size within 10inches. There are also cimeter shape and cleaver shape. The rectangular cleaver shape is good for sawing through bones as they offer more thickness and weight.
Weight: Weights are a priority in professional kitchens. They are meant to hack through bones; the pressure of the blade works as a hammer. The weight of the blade and the handle should also complement each other.
Cutting Performance: The right sharpness is a fatally important part of the butcher’s knife. To chop big chunks of meat with bones, you’re gonna need stability and solidness. But first of all, you need to understand knives; if you stress a knife to cut a lump of meat, which is not its specialty, it will chip, no surprise. Such as this, meat cleavers are not the best choice to slice vegetables. Use them accordingly to get the best out of your investment.
Durability: Choosing a unit that has a good record of durability is wiser. Some models within budgets can last a lifetime if you take good care of it. Large brands offer warranty to guarantee the durability of their products.
Cleaning Effort: That brings us to the maintenance of the knives. If yours is a carbon steel blade, then hand-wash it after every use and dry it thoroughly before storing it. Or if it’s stainless steel, then it should be dishwasher safe, but professionals still prefer to hand-wash knives. It will also need to be honed more frequently than carbon steel.
FAQ
Q: Can a Butcher’s knife be used to cut bones?
A: Yes, if the blade possesses the thickness to chop through a bone. Butcher’s knife is mainly meant to hack through raw meats, tough proteins, cartilages, and bones, nonetheless. But if the blade does not have the resilience and is designed to cut tender protein, then you should not force it on bones. It will end up damaging both the blade and bone.
Q: How do I sharpen a knife?
A: There are plenty of options, such as knife sharpener, whetstone, etc. you can choose to use oil or water as a lubricant; water is preferred more because it doesn’t make the knife an oily mess. To sharpen, hold the blade at the recommended angle, it varies, makes sure to keep the center intact, and sharpen from lower grits to higher.
Q: How long is a butcher’s knife?
A: It vastly depends on the manufacturers. In the reviews above, we’ve included knives ranging within 7″ to 12″; there are both smaller and larger options in the market. Select the size depending on your needs, bigger size means heavier too.
Q: Can knives be placed in the dishwasher?
A: Mostly, no. Based on the material, carbon steels are to be hand-washed and dried immediately to store. Stainless steels are dishwasher safe if the handle is waterproof. However, you can still choose to hand wash it.
