by Daisy Dao
For all of us kitchen samurais, there is no favorite katana other than the butcher's knife. While we don't actually wield a real sword-that would be cumbersome in the when slicing meat-the good old butcher knife is a must have and without it, you are almost useless.
The butcher knife looks like a scimitar and it's designed to hack on thick meat because it's heavy and wouldn't require a lot of strength for it to penetrate. The curved end of the blade allows you to cut with slicing motion allowing for more precise meat sculpture.
Good quality butcher knife is made of carbon steel because it holds the edge better than stainless. But stainless also have the advantage of being clean and easy to sharpen. It doesn't discolor the meat or any ingredient you're cutting.
Those who are looking for quality blades would opt for forged steel rather than stamped because it tends to be stronger and sturdier, giving you the confidence that it won't break when cutting through bones and cartilage.
Before you take one to the counter, make sure you inspect it properly. With so many brands claiming to be of good quality, it's easy to pick the wrong one and regret the decision later. Here are some things to look at.
Different manufacturers use different materials in making their knives. This is true not only for a butcher knife, but also with all other blades out there in the market. The best blades are made of steel and there are basically three types of steel that they use:
There are three materials used for knife handles: steel, wood and plastic.
There are two types of kitchen knife blades: stamped and forged. For most purposes, the stamped knives would do the task. It's cheaper because it's easier to manufacture. Forged knives, on the other hand, are a little bit more expensive and for a good reason.
First, it's stronger and more suitable for cutting through harder materials like bones because it has larger and heavier blades. It has a bolster which allows for better balance and handling. If you're looking for better blades, forged steel is the better choice.
Edge retention is how long a knife can stay sharp after extended period of use and abuse. This is the area which carbon steel blades reign supreme. If you don't want to sharpen your knife often, you better opt for carbon steel.
Most quality butcher knives are rust resistance so I will not belabor this point. I just want to emphasize that carbon steel is still the king when it comes to corrosion resistance.
Most plastic handles are designed to be slip resistant because it can be molded into whatever design. Some even have contoured designs that allow for better grip. Wood handles are naturally porous making it the most slip resistant of all the handle materials. Steel is at a disadvantage here because it tends to be slippery particularly when your hands are greasy.
Closely related to slip resistance is the comfort of the grip. Well designed grips would seem to make the knife an extension of your hands. It just fits. This is important because if you're making huge food preparation, you will be holding the knife for an extended period.
If it doesn't provide optimum handling comfort, you could end up having blisters before you finish your work.
Blades are either hard or flexible. If you're just starting out in your journey as a chef, it's good to opt for a harder blade because it's easy to control. On the other hand, if you're past the newbie stage, you better opt for the more flexible blades because it allows for sophistication with your cuts.
Be careful though, it can be a bit difficult to control and overly flexible blades can potentially injure its wielder.
With all these features in mind, let's take a look at the best butcher knives in the market today. My choices came after hours and hours of using these knives in my own kitchen and I believe these are really quality knives.
When it comes to cutting power, the Dalstrong Boning Knife is on top of my list. It sports a handle that is made from ultra-premium G-10 military grade materials and its immune to moisture, heat and cold. The blade itself is made from VG-10 forged carbon steel which holds the edge like Valyrian sword. It boasts a 62+ hardness based on the Rockwell standard and 66 layers of carbon steel repeatedly folded for exceptional hardness and durability.
The knife has a bolster that provides perfect balance and a tapered blade perfect for de-boning, skinning, filleting, trimming and cutting your meats close to the bones.
The thing that made me so confident about this knife is that the manufacturer gives it 100% money back guarantee and a lifetime warranty against defect.
The name Victorinox is almost synonymous with stainless steel and its reputation is really beyond question. From the original makers of the Swiss Army Knife, the Victorinox 10-Inch Curved Breaking Knife is the best choice for most butchering work. From the name itself, this breaking knife is used to break down large chunks of meat into smaller cuts and pieces.
The blade is made from ice tempered high-carbon stainless steel which guarantees edge retention and rust resistance. This knife is made by stamping on cold-rolled steel and it doesn't have a bolster typical of stamped knives. And like all other Victorinox made knives, this comes with lifetime warranty against manufacturer's defect.
If you want to get a lot done with minimal effort, the Mad Cow Cutlery JERO TR 6″ Stiff Curved Boning Knife is what you're looking for. Guaranteed to hold the edge, its made from high-carbon German stainless steel, popular among German knife manufacturers. This knife is designed to give you the most enjoyable butchering experience.
The handle is made from solid polymer and a thick rubberized layer for better grip. You can expect this stay in your hands even when it's wet or greasy.
This knife is hand sharpened to ensure are really sharp edge and laser tested to ensure its sharp out of the box.
The Sani-Safe S112-6-PCP 6″ White Butcher Knife is designed to be safe and sanitary and can stand high and low temperature. It is razor sharp out of the box and rigid enough to slice through chickens and other meat but this is not designed to be used for huge food preparation.
It has a non-slip handle and a protective bolster making this the safest of all the knives reviewed here. It is also inexpensive and I believe it is more suited as a beginner's knife.
But don't let its beginner-friendliness fool you, this knife is designed to last and it will serve you well in the long haul.
The simplicity of the Ontario Knife 7111 Old Hickory Butcher Knife is just mind blowing. But don't let the minimalist design get in the way for you to take it to the counter, this knife has a strong heritage of performance, value and affordability.
Sporting a 10-inch cutting edge, the Ontario Knife 7111 Old Hickory Butcher Knife is made of high-quality materials and can stand the toughest demand of any butcher.
The blade is made from 1095 carbon steel, tempered and made to hold the edge for a long time. This knife will not bog you down with constant sharpening.
The wooden hickory handle which is attached to the tang with two rivets gives it a classic look. Avoid wetting the handle as it will become a breeding ground for bacteria.
If you're looking for an old fashioned butcher's knife, the Rada Cutlery R109 Old Fashioned Butcher Knife is what you're looking for. Made from T420 high carbon steel, the edge is hand-sharpened allowing for more precise sharpness. It is also hollow grounded which results in a concave shape at the edge, making it easy to maintain.
This knife tends to be lightweight which may not be good for cutting harder surfaces like bones. Made with aluminum handle and thin blade, this is more designed for people with smaller hands and smaller cutting needs. The handle has a satin finish and has a finger guard to protect your hand from accidental slipping.
If you are looking for a light, safe and good looking knife, this one is for you.
For a clean cutting edge that can cut through meat without ragged edges, the Dexter-Russell S112-10PCP 10″ Butcher Knife is the best choice. For cutting large meat into smaller and thinner pieces, this is the knife that you'd want to have.
With its 58-lbs weight, you don't need to add extra strength just to cut through hard surfaces because gravity will do the trick for you.
With a plastic handle material, you can expect a clean and bacteria-free blade. It can be a bit slippery though, so you have to handle it with care. The handle is also a little too thick and if you have smaller hands, you can have a hard time controlling this blade.
If you consider yourself to be a chef, whether in your home or in a professional setting, then you know the importance of having an exceptional set of knives at your disposal. This incredibly impressive Cimitar Knife from Dalstrong is the type of knife that just about anybody would be proud to house in their arsenal. The curved blade design of this knife was meant to create leverage, and to allow the chef to make complete cuts with just a single motion.
This knife includes rock hollow divots that are intended to minimize adhesion to prevent food from getting stuck onto the knife and to reduce friction for a more comfortable cutting experience for the chef. The handle, which is made out of black pakkawood imported from Spain, is ergonomically designed and can be used by a left-handed or right-handed person.
A BPA free PerfectFit Knife Guard is included with this knife to protect the blade from getting damaged. Before you receive this knife, which was engineered to perfection at 56+ Rockwell hardness, it will be hand polished with a satin finish and carefully tapered to improve its' hardness and flexibility. If you're looking for a reliable knife to add to your collection, then make sure to add this knife to your shopping list!
It goes without saying that CUTCO knows what they're doing when it comes to producing high quality knives. In fact, even people who don't particularly care about the knives they use know all about CUTCO'S reliable products. With that being said, if you're looking for a carving knife to add to your collection. This undeniably impressive carving knife has a 7-inch blade, making it the perfect knife to slice through chicken, steak or ham. Of course, it can be used to slice through fruits and vegetables like eggplant and cantaloupe with ease.
This knife is made out of Cutco's patented DD edge and it has a Thermo-Resin handle, as well. It goes without saying that it can be quite difficult to find a reliable knife. You could spend an arm and a leg on a knife set only to find out that it chips, rusts, and breaks within six months of owning it.
Luckily, you don't have to worry about that with Cutco products, so if you're looking for a dependable knife, this knife might just be the best choice for you.
Finding a reliable knife that will actually last for some time can be a bit of a challenge for some, especially if you don't have a whole lot of money to spend. Luckily, this 12-inch Straight Butcher Knife from Brandobay is absolutely perfect for cutting fruits, meats, and veggies, and it won't break the wallet for you to buy it, either. The blade on this knife is unbelievably sharp and it comes with a contoured solid handle, which measures approximately 12 inches from blade to handle. This knife is made out of stainless steel, and it barely ever needs to be sharpened.
For easy cleaning, the black handle on this knife has been sealed around the blade so you don't have to worry about anything getting stuck and needing to be scraped from the inside of the handle. If you're looking for a knife that will deliver sharp cuts and incredible performance, then this 12-Inch Straight Butcher Knife from Brandbay would be a perfect choice for you to make!
It goes without saying that there are several different types of knives out there that can be used for a variety of different reasons. If you're the type of person who has a drawer full of knives at home, but you don't know what any of them are, then now is a good time to understand the knives you have and what kind of knives you need. Let's take a few moments to talk about the different knives available and what you can use them for.
This knife is what many people would consider the most important knife in a chef's arsenal. This type of knife typically has a broad blade that is tapered upward to a point, which allows it to rock back and forth for quick use. They're typically 6 to 12 inches long, and can be forged or stamped. Chef's knives can be used for just about any task that a chef has on his or her plate.
This knife is a smaller version for the chef's knife, and it can come straight or serrated. This type of knife typically come with a scalloped edge, making it capable of doing all types of cutting.
The Santoku knife is typically shorter and thinner than a chef's knife, but thanks to the flat blade, it doesn't rock on the cutting board. They're sometimes made with a hollow edge, allowing them to cut through meat and other sticky materials with precision. This knife can do just about anything in the kitchen, so it's a great addition to a chef's arsenal.
As you can probably guess, the boning knife is used for separating meat from bone, making fish filet, and cutting up different kinds of meat. Typically three to eight inches, the boning knife is also a great tool for cutting up veggies. The blades vary in width and they can be flexi, semi-flexi, or stiff.
The name says it all when it comes to what this knife is used for. A bread knife can be used for cutting bread, pastries, and sometimes even meat. Because these knives are used to cut huge chunks of meat, the blades are usually 7 to 10 inches long and have serrated teeth.
The cleaver is usually the heaviest knife that you'll see in a chef's kitchen. It will typically have a thick spine and an extremely strong blade. Because of this, cleavers are used to cut through hard vegetables, bones and meat in a chopping motion.
If you're the type of person who enjoys adding garnishes to your plates of food, then you most likely have a paring knife at home. These knives typically have blades that are three to four inches long with a very pointy tip. They can be used for cutting and peeling fruits and vegetables, as well as, trimming excess fat off of meat.
Even with the advent of electric knives, there is still room for the traditional butcher knife in our kitchens. These knives allow for the ragged cutting and hacking for large meat that other knives would shy away from. These have been proven and tested by butchers through the centuries and will not go away even with the advancement of technology.
For this review, my clear choice is the Dalstrong Boning Knife: The Shogun Series. The VG-10 forged steel is the deal breaker for me because it really holds the edge longer than any of the blades I've tested here. The bolster provides a good balance making the knife like an extension of my hands.
The handle is made from military grade materials ensuring that it won't break or provide a breeding ground for bacteria. The fact that it's rated at 62+ under Rockwell Standard gives me the confidence that I'm holding a strong and sturdy knife that will now shy away from bones.
I wished the Victorinox 10-Inch Curved Breaking Knife was forged steel but it wasn't. I love its quality and the attention to detail that this legendary manufacturer placed on their product is just awesome. If you don't mind that it's not forged steel, this is also a good choice.
Do you have other suggestions for a butcher knife? Have you tried using any of the knives I've reviewed? Why not share your thoughts in the comment section below?
Victorinox Fibrox Pro 10-Inch Curved Cimeter Knife - Walmart Link
Victorinox Fibrox Pro Curved Boning Knife with Flexible Blade 6" - Walmart Link
DALSTRONG Butcher Breaking Cimitar Knife - 10" - Gladiator Series - Forged German - Walmart Link
Masahiro Santoku Knife - 7 inch - Walmart Link
Victorinox 8-Inch Curved Breaking Knife with Rosewood Handle - Walmart Link
Global GF-27-7 inch, 16cm Heavyweight Butcher's Knife, 7 inch, Stainles Steel - Walmart Link
Wusthof Pro Cimeter Knife, 10-Inch - Walmart Link
Rada Cutlery Old Fashioned Butcher Knife - Stainless Steel Blade With Stainless Steel - Walmart Link
UltraSource Butcher Knife, 10" - Walmart Link
Dexter-Russell Butcher Knife, 10 Inch, Silver - Walmart Link
Ontario Knife Old Hickory Butcher Knife, 10-Inch Blade - Walmart Link
Victorinox Fibrox Pro 12-Inch Straight Edge Butcher Knife - Walmart Link
Update International (KGE-11) 11" Forged Butcher Knife - Walmart Link
Victorinox Fibrox Pro 10-Inch Curved Cimeter Knife - eBay Link
Victorinox Fibrox Pro Curved Boning Knife with Flexible Blade 6" - eBay Link
DALSTRONG Butcher Breaking Cimitar Knife - 10" - Gladiator Series - Forged German - eBay Link
Masahiro Santoku Knife - 7 inch - eBay Link
Victorinox 8-Inch Curved Breaking Knife with Rosewood Handle - eBay Link
Global GF-27-7 inch, 16cm Heavyweight Butcher's Knife, 7 inch, Stainles Steel - eBay Link
Wusthof Pro Cimeter Knife, 10-Inch - eBay Link
Rada Cutlery Old Fashioned Butcher Knife - Stainless Steel Blade With Stainless Steel - eBay Link
UltraSource Butcher Knife, 10" - eBay Link
Dexter-Russell Butcher Knife, 10 Inch, Silver - eBay Link
Ontario Knife Old Hickory Butcher Knife, 10-Inch Blade - eBay Link
Victorinox Fibrox Pro 12-Inch Straight Edge Butcher Knife - eBay Link
Update International (KGE-11) 11" Forged Butcher Knife - eBay Link
About Daisy Dao
Daisy grew up on the beautiful Honolulu island where she often found herself spending most of her day enjoying the ocean scent in sea waves. As such, Daisy came to appreciate the art of cooking seafood. She has experimented with baking, roasting, broiling, poaching, grilling (and every other cooking technique you can think of); and with all kinds of spices too. Now she is ready to present her experience: the art of cooking healthy food without any pre-packaged ingredients; food product recommendations for people who need a bit more guidance on what goes into their bodies; how to maintain an active lifestyle without having to give up your favorite foods!