Once you start looking for durable and reliable best butcher knives, you will notice that the market has very many options to offer hence it will be very easy to get confused. However, if you keep in mind several important points then you will be much likely to quickly pick up just the right model of butcher knife for yourself. But, before you even begin thinking about what model of best butcher knives to pick, think about what sized knives you normally use in your kitchen when preparing food.
Moreover, you will need to consider what blade you will most comfortable with while cooking because some individuals prefer a full tang blade whereas others like serrated blades. Secondly, think about the type of blade you would like to purchase as most butchering knives are normally made from stainless steel or carbon-coated stainless steel.
Table of Contents
- Top 3 – Best Butcher Knives
- Top 8 Best Butcher Knives Review in 2021
- Why Choose Butcher Knives?
- How to Choose Butcher Knives?
- Frequently Asked Questions (FAQs)
Top 3 – Best Butcher Knives
|DALSTRONG Butcher Knife||Check Price|
|Victorinox Slicing Knife||Check Price|
|Victorinox Butcher Knife||Check Price|
Top 8 Best Butcher Knives Review in 2021
Dalstrong Cimitar 10 inch butchering knife is considered by many professional chefs, food bloggers, and many happy housewives to one of the best butcher knives on the market. Moreover, it comes with a durable and reliable blade that has been coated in carbon for added strength and stability. Plus, you can choose from several length options thus you will definitely find the knife you need.
You can use these butcher knives for a number of cooking tasks such as chopping and mincing. Also, you can use it to cut thin slices of meat or fish plus it will be good for skinning tasks as well. Lastly, customers have reported that the knife comes with a perfectly sharpened blade thus you would not have to worry about sharpening it right out of the box and instead could use it to cook.
- Durable full tang blade
- Easy to sharpen and clean
- Fast shipping
- Customers can choose from 4 different blade lengths
- Not carbon-coated
- Long blade
This Victorinox 12 Inch butcher knife will be perfect for butchering all sorts of fish, chicken, and meat plus for cooking enthusiasts or a professional chef, this can become the go-to butchering knife. Moreover, this Victorinox knife can be used for a very wide variety of kitchen tasks including mincing and chopping as well as dicing and quick slicing.
Plus, this knife is made with a durable and full tang blade that will last for decades provided you will take proper care of it including picking the right knife sharpener for it. The stainless steel used to make these butcher knives is sourced from top American metal fabrics thus you can be sure of its high quality and reliability.
Furthermore, it comes with very sturdy and comfortable nylon-covered handle that will not slip during use. Also, customers have reported that the knife has just the right weight thus it does not strain the wrists during prolonged use. For cleaning and disinfecting purposes, you can soak this knife in a vinegar solution for 10-15 minutes then proceed to clean it as usual.
- Durable stainless steel
- High quality and reliable knife
- Can be used for various food and tasks
- Storage box or sheath is not included
- Available in one blade length only
Victorinox Swiss Army Cutlery knife is loved by millions of chefs and housewives around the world as it is suitable for a number of tasks in the kitchen plus customers have reported that the handle is very comfortable to hold. The handle is made from rubbed plastic that will not slip during the cutting process even if your hands are wet or if you will be using the knife in humid weather conditions.
Furthermore, this butcher knife has a very modern and sleek appeal thus it will look great in your kitchen or on a magnetic knife rag. But, make sure to always carefully clean the blade with mild soap and water. Also, try to immediately dry the knife so as to not let it rust and corrode. Lastly, never use any harsh chemicals or cleaning solutions with abrasive particles in it.
- Sturdy and balanced
- Nice design
- Made in Japan
- Sharp precision blade
- Very strong and durable blade
- Requires frequent sharpening
Dalstrong’s Phantom Series is full of gorgeous, lightweight, and affordable kitchen knives. Their cleaver is one of the best butcher knives for meat, and here I’ll describe why. First of all, this 7-inch cleaver is made of Japanese high carbon steel that’s been nitrogen cooled to promote hardness, flexibility, and corrosion resistance.
The precision-forged blade has a hand-polished spine, that automatically makes this blade beautiful to behold. Additionally, the full tang blade has been sharpened using the renowned Honbazuke method. So it is sharp enough to cut right out of the box. To make sure the sharpness doesn’t harm the user, the knife comes with an exceptionally efficient “Saya”, or blade guard.
Moreover, the blade’s handle is Spanish Pakkawood that’s been hand polished and laminated. The D shaped handle is easy to grip, and the bolster also helps to keep your hands safe. This knife also has the best butcher knife reviews. Customers were very excited about how lightweight and nimble this blade was. They also thought it was easy to maintain as the blade didn’t rust.
However, make sure to not use the dishwasher or a scouring pad while cleaning it, and you can keep this knife sharp and shiny for a while. If I had to pick a downside, it’s the durability. Some customers complained that their Phantom series blade broke after around 7-8 months, which makes it a potential safety hazard. Some users also complained that the handle could’ve been made better.
- Ergonomic handle and bolster
- Hand polished pakkawood handle
- Great rust resistance
- Lightweight and nimble
- Sharp right out of the box
- Not very durable
Among the best butcher knives in my list, this is a great addition because it provides such great value for money. It’s efficient, gorgeous, and comes in a lovely package that makes it a great gift for a chef or a knife enthusiast. This Smith Chu knife has a high manganese steel blade.
It’s not stainless steel, so you might need to take extra care to keep it clean, especially considering the design of the blade. However, the high manganese means it has incredible edge retention. The design of this knife is unlike the usual butcher’s knives. It’s got a wide belly and a prominent curve that tapers off into a point.
The spine is decorated, and near the handle, the belly of the knife has a noticeable finger hole. This feature may seem decorative, however, it provides superior control and leverage when you’re working. Coupled with the ergonomic handle, this knife would rather break but not slip for your hands. However, I do have a bone to pick with the handle of this Smith Chu knife.
It’s made of wood, which automatically makes it less durable. The handle also has issues with balance which some customers mentioned. However, at the end of the day, this knife is good at a lot of kitchen work, and it comes in a charming leather sheath and then a black box. So it makes a good gift overall.
- Quite a versatile knife
- Great edge retention
- Great for gifting
- No-slip design of the blade
- Just big enough for kitchen work
- Could be balanced better
- Hard to maintain
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Another great butcher knife from Victorinox that has been designed in collaboration with professional chefs plus it has been developed using the latest technology available on the market. Moreover, the blade has been forged from German stainless steel while the full tang design will ensure the blade does not separate from the handle.
Plus, such a design will ensure the stability of the knife and will prevent any wobbling during use that could potentially cause serious injuries especially if you are used to cutting or chopping very quickly. However, you will need to purchase a sheath or storage box separately as the manufacturer has not included any.
Furthermore, this knife can be easily cleaned under running water with mild soap but make sure to completely dry it so as to prevent rusting and corrosion. Lastly, lots of customers have reported that the butcher knives are really easy to use as the handle is not very heavy thus it does not weigh down the knife while its medium weight does not strain the wrists during use over a long period of time.
- Textured handle
- Trustable manufacturer
- Lightweight and balanced
- Customers have reported that some knives have arrived damaged
- Available in one length only
At first glance, this cimeter might not seem like a big deal. The nondescript blade and the bright orange handle both make you think it’s a run-off-the-mill knife, easy to overlook. However, when it comes to tackling large projects, this is one of the best affordable butcher knives.
First of all, if you’re someone who only occasionally tackles the task of butchering, this is exactly what you need because it would not break your bank. Second, this is not the knife for you if you’re looking for something that’ll delicately separate meat from the bone.
Pick a smaller knife for that task. However, for larger cuts of meat, this is a great butcher knife to have. The handle of this knife may be a bit of an eyesore, however, it has redeeming qualities. The handle is antimicrobial and is also welded to the blade so there’s no space for germs to live.
It’s also textured and designed with finger guards on both ends, so it wouldn’t slip. Altogether, this UltraSource knife is a good butcher’s knife for the price range. To make sure it stays sharp, make sure to hand wash, and hone or sharpen it regularly.
- Forged with high-carbon molybdenum steel
- Suitable for larger cuts of meat
- Well balanced knife
- Antimicrobial, textured handle
- Front and rear balanced bolster for hand safety
- Isn’t suitable for delicate tasks
Ultra Source butchering knife is made from premium stainless steel material and coated with carbon for added durability however it comes without any sheaths thus you would need to take care, not to scratch or scuffed it.
Moreover, the handle is made from BPA-free plastic that has been ripped to prevent the knife from slipping during use. Plus, thanks to the carbon coating this butcher knife virtually does not corrode or rust but you will still need to carefully wash it under running water with little soap or dishwashing liquid.
- Great for all kitchen tasks
- Carbon coated for added strength and durability
- Anti-slip handle made from BPA-free plastic
- Available in one blade length only
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Why Choose Butcher Knives?
Keep in mind that even if the description states that the knife is made from premium stainless steel you would still need to carefully analyze what kind of stainless steel exactly because there are many types that greatly vary in their properties and durability. This is the primary reason why some butcher knives are more reliable and sharper than similar knives in the same price range.
Moreover, keep in mind that all blades have a flexibility rating. Thus it will be wise to see how flexible the blade is in the knife you have chosen. Plus, remember that the handle will play a vital part because very often when we are preparing a dish in the kitchen we tend to wash things and food ingredients which leads us to work with our hands wet.
This can potentially cause the knife to slip and injure us hence look for reliable knives with ribbed and anti-slip handles. Nowadays, manufacturers produce different best butcher knives with anti-slip handles made from plastic, silicone, and even kitchen-grade rubber.
Also, you would need to think about where you are going to store the butcher knives thus see if the manufacturer has included a sheath or a small pouch. If not, look to buy it separately because it will prove to be a very useful accessory especially if you intend on using the knife only occasionally.
Lastly, remember to avoid butcher knives with wooden handles that will often absorb all kinds of stains and odors that will be very hard to get rid of. But, if you did like a butcher knife with a wooden handle then be prepared to regularly soak it in a vinegar solution so as to kill bacteria and microbes that will accumulate on it.
How to Choose Butcher Knives?
If you want to know who makes the best butcher knives, I’d say to look at either Dalstrong or Victorinox. They use really good quality steel to make cleavers and cimeters and that’s a good criterion for a good butcher’s knife. However, keep in mind that even if the description states that the knife is made from premium stainless steel you would still need to carefully analyze it.
That’s because there are many types that greatly vary in their properties and durability. As a result, some butcher knives are more reliable and sharper than similar knives in the same price range. Moreover, it will be wise to see how flexible the blade is in the knife you have chosen. Additionally, remember that the handle will play a vital part.
That’s because very often when we are preparing a dish in the kitchen we tend to wash utensils and ingredients which leads us to work with our hands wet. Using a knife with wet hands can potentially cause the knife to slip and injure us. Hence, look for reliable knives with ribbed, textured, and anti-slip handles.
Nowadays, manufacturers produce different best butcher knives with anti-slip handles made from plastic, silicone, and even kitchen-grade rubber. Also, you would need to think about where you are going to store the best quality butcher knives. Thus, see if the manufacturer has included a sheath or a storage box.
If not, look to buy it separately because it will prove to be a very useful accessory. Lastly, remember to avoid butcher knives with wooden handles. Because that will often absorb stains and odors that will be very hard to get rid of. However, if you did like a butcher knife with a wooden handle then be prepared to regularly clean it.
Frequently Asked Questions (FAQs)
Q: What Knives Do Butchers Use?
A: Butchers often use cleavers, cimeter (or scimitar) knives, or even bull-nosed long blades. Cimeters have long blades with a noticeable curve, these are good for trimming or portioning out a hunk of meat. Cleavers are often used for larger chunks of meat and bones.
Q: What Is the Difference Between a Chef’s Knife and a Butcher Knife?
A: The easiest way to discern if a knife is a chef’s (or cook’s) knife or a butcher’s knife is to look at the build. A chef’s knife usually has a wider belly that tapers off to a point. However, in the case of a cimeter-style butcher’s knife, the knife tends to be long and thin, with not much of a belly.
In the case of a cleaver, it’s characterized by the bulky and squared-off blade. Sometimes butcher knives also look a lot like a fillet or boning knife, with a thin and noticeably curved blade.
Q: What Makes a Butcher Knife Effective in Cutting Through Bones?
A: Cleaver type of butcher knives are one of the few types of kitchen knives that can cut through bones safely. They tend to have soft, flexible yet tough steel and an altogether thicker blade, so they can cut through cartilage, tendons, and some bones.
Cutting through meat and softer bones that a chef’s knife can’t handle is what a butcher knife is used for. However, for cutting really tough bones, it’s best to use electrical knives.
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In conclusion, I would like to advise you to thoroughly think about what meat you usually butcher into different cuts. Moreover, depending on the type and size of the meat cut that you normally work with. You can easily select and buy the best butcher knives for yourself. Furthermore, if you intend on taking your butcher knives when you travel or go hunting.
Then look to invest in a nice knife sheath too. Because it will protect your knife from scratches, scuffs, and other undesirable marks that might compromise its quality. The best sheaths for small and large butchering knives are the regular nylon or silicone ones as they can be occasionally tossed in the washing machine for a cleaning cycle.
Lastly, look to buy the best butcher knives that have at least a 30-day warranty window. Just in case you will not like your new knife or if you will some significant flaws in its design that might affect the way it fillets fish.