The 5 Best Butcher Knives For Your Home. You Should Try (2018 Edition)

Whenever you go to a restaurant and order a steak, do you ever wonder how a huge cow turned into a gorgeous slice of filet mignon?

Around two and a half centuries ago, humans learned to hunt. But in order for them to cook and eat the meat, they would need a sharp rigid object to skin, break, and cut the animal into smaller pieces. This was how they came up with the butcher knife.

Until now, people still use it to skin, split, strip, debone, and cut different kinds of meat.Butcher knife is not just for commercial use. Actually, owning one at home can makes your cooking a lot better and easier. So, if you have been longing to get one for yourself, you might want to consider these guidelines in choosing the best butcher knives in the market.

**Below, you'll find more detailed reriews, but you can click links above to see current prices and read customer's reviews on Amazon.

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The Different Parts Of A Knife

Before we proceed to the characteristics of a butcher knife you should look for, it is important to know and understand the different parts of a knife first.

Point

Point is the summit of the blade and the whole knife. This is usually used to pierce the meat.

Tip

Tip holds the point and is used to cut through the meat – after it is pierced. This usually defines the thickness of the cut you want.

Edge

Edge, the sharpened portion of the blade, is used for slicing and chopping. It usually goes from the tip down to the heel.

Spine

Spine supports the edge and tip.

Heel

Heel is the hindmost part of the blade that is usually used to cut or chop tough items. All you need to do is exert a bit more force for it to cut through.

Bolster

Bolster separates the handle from the blade. It is where you should position your thumb and index finger to have a better grip of the handle.

Tang

Tang is the extension of the blade sandwiched between the handles. It usually has holes to hold the rivets.

Handle

Handle is the safest part to grip the knife.

Butt

Butt is the rearmost part of the knife.

Butcher Knife vs. Other Types Of Knives

Now that we know the basic parts of a knife, it is time to compare butcher knife with other meat knives. This will help you know which ones you need in your kitchen.

1- Butcher Knife

Butcher knives are known to have wide heavy curved blades that are used for trimming, cutting, and sectioning huge pieces of raw meat.


2- Boning Knife

Boning knives are thin and pointed because they are used to separate the meat from the bones. Also, it can either be stiff or a bit flexible on the tip. Some chefs like the stiff one for bigger meat and the flexible ones for small meat and fish.


3- Carving Knife

Carving knives usually are thin and have pointed tip so it can effortlessly slice the meat thinly.


4- Chef’s Knife

Chef’s knives are long and broad mainly because they are used for mincing and chopping.


5- Cleaver

Cleavers are ax-shaped knives that are used for chopping and cutting bones and tough meat.


Characteristics of a Good Butcher Knife

Going to a knife and cutlery shop can be overwhelming, so how are you going to choose the butcher knife that suits your need? Here are some characteristics you should consider.

1- Forged vs. Stamped Knife

Forging is an old technique done by heating a piece of metal and then pounding it to the desired shape. As a result, forged knife’s spine is usually thicker than its edge.

Another unique characteristic of a forged knife is the bolster. Since the blade doesn’t have a uniform thickness, bolster helps keep the knife balanced in the user’s hand. This also prevents the hand from gliding across the blade.Stamping, on the other hand, is more like cookie-cutting. There’s a huge metal sheet laid flat under the machine and then it will forcefully drop a shaped-cutter to create the knife.

Forged knives are more classic and classy but they can be a bit pricey and heavy. If you have a small hand and you prefer a more affordable one, then I would recommend buying the stamped knife instead.

2- Blade Types

One of the very first things you should look into a butcher knife is the blade composition. The two most common ones are high carbon and stainless steel.

HIGH CARBON

PROS

CONS

  • Durable
  • Super sharp edges
  • ​Easy to sharpe
  • ​Excellent edge retention
  • Harder than stainless steel
  • Easily chips, cracks, stains, and rust
  • High maintenance
  • Pricey

STAINLESS STEEL

PROS

CONS

  • Flexible
  • Excellent cutting and slicing flexes
  • ​Affordable
  • Lightweight
  • Rust resistant
  • Poor edge retention
  • Very challenging to sharpen

Since it’s tough to choose between these two types of blades, some companies are now producing a hybrid – High Carbon Stainless Steel Blades. This innovation is stain and rust proof. Plus, it is tougher, and more durable and flexible.

3- Handle

There are four common materials used for a knife’s handle: rubber, plastic, wood, and aluminum. Here are their pros and cons.

PROS

CONS

Rubber

  • Most common type
  • Comfortable
  • ​Excellent grip
  • Easily becomes brittle
  • Absorbs and holds food odor

Plastic

  • Colorful and great display
  • Durable
  • Poor grip
  • Prone to scratches and discoloration

Wood

  • Classic
  • Neat-looking
  • Good grip
  • Easily breaks (when huge force is exerted )
  • Can be a breeding ground for bacteria

Aluminum

  • Sleek
  • Lightweight
  • Classy
  • Low maintenance
  • Poor grip
  • Can rust/stain over time

For me, rubber handle is the best option here because it is comfortable to use and easy to grip – especially for people with small hands like me. Just make sure that you will clean it well after every use. But, if you’re already a pro at handling knives, then I would suggest that you get the one with aluminum handle because it is sleek and easy to clean.

Things To Consider Before Buying A Butcher Knife

Butcher knives come in different forms, shapes, and sizes. Earlier, I presented the different styles you can choose from. This time, we will discuss the different factors you should consider before buying a butcher knife.

1- Am I comfortable holding it?

The very first thing you should ask yourself before picking out a butcher knife is, “Am I comfortable holding it?” You would know that it is good if you can comfortably hold and control it. Remember that butcher knives are usually big and heavy. If you can balance it well on your hands, then you won’t need too much force when cutting and chopping. Plus, it lowers the risks of injuries and slips.

2- Is it rust-resistant and slip-proof?

Next, focus on the handle and blade. Look for a blade that won’t corrode easily and a handle that will give you a good grip.As of now, high carbon stainless steel blades are the leading ones in the market. They can be a bit pricey but it is totally worth it. Moreover, choose a handle that won’t let your fingers slip across the blade.

3- Does it have a high edge retention?

Edge retention is the ability of the blade to maintain its sharpness regardless of how long and how much you’ve used it. The higher the edge retention of the knife the better. Ask the shop attendant if the knife you want to buy has a high edge retention and if it is easy to sharpen once the blade becomes dull.

4- Is it flexible and versatile?

Yes, you are looking for the best butcher knife, but wouldn’t it be better if you can also use it for chopping or slicing stuff other than raw meat?

How To Properly Care For Your Butcher Knife?

Here are some do’s and don’ts that might come in handy when cleaning and storing your butcher knife.

Do’s

  • Use warm water and soap to clean your butcher knife after every use.
  • Wipe it dry with a clean soft cloth.
  • ​You may grease the blade using camellia oil before storing it.
  • Store it in a clean dry place.

Don’ts

  • Do not use any abrasive material to clean or polish the knife.
  • Never use your butcher knife to cut bones. It can lose its durability.

The 5 Best Butcher Knives In The Market


Now that you know everything about butcher knives, let me give you the top 5 brands in the market today.

1. Victorinox Cutlery 10-Inch Butcher Knife, Black Fibrox Handle

Via Amazon

Black Fibrox Pro is a 10-inch butcher knife crafted by Victorinox Swiss Army Cutlery. Its blade is made out of high carbon stainless steel which is great because it is rust-resistant and has a high edge retention.

Although it has an average length for a butcher knife, I still find it very efficient especially in cutting whole roasts and huge chunks of raw meat.


PROS

CONS

  • High Edge Retention
  • High Quality Blade
  • Tight And Comfy Grip
  • Pricey

2. F. Dick Ergogrip 10" Butcher Knife

Via Amazon

F. Dick Ergogrip 10-inch butcher knife is made in Germany and is one of the oldest brands of butcher knives. It comes with a plastic handle and a high-carbon stainless steel blade. 

What I love most about this knife is its extra wide thumb rest. I can hold it tightly yet comfortably.

PROS

CONS

  • High Quality Blade
  • Laser-Tested Cutting Edge
  • Sturdy And Slip-Proof Plastic Handle
  • ​Durable
  • Pricey And Not Too Pointed Tip

3. Dexter-Russell (S112-10PCP) - 10" Butcher Knife

Via Amazon

Dexter-Russell S112-10PCP has a slip resistant plastic handle and a 10-inch stainless steel. I love that it has a sharp pointy tip which is great for piercing tough meat right before cutting it through.

PROS

CONS

  • Lightweight
  • Sharp Edge
  • Slip Resistant Handle
  • Poor Edge Retention
  • Not Too Easy To Sharpen

4. Sani-Safe S112-6-PCP 6" White Butcher Knife With Polypropylene Handle

Via Amazon

This butcher knife may be the smallest among the group but it is still very efficient to use. It has a 6-inch blade that is made out of carbon steel.

The thing I love most about this product is its polypropylene handle because it is slip-proof, sanitary, durable, and easy to wash.

PROS

CONS

  • Easy And Comfy Grip
  • Slip-Proof Handle
  • Handle Can With Stand Extremely High And Low Temperatures.
  • Sharp Edges
  • Lightweight
  • Easy To Sharpen
  • Very Affordable
  • Prone to rust
  • Stain
  • Discoloration

5. Ontario Knife 7111 Old Hickory Butcher Knife, 10-Inch Blade

Via Amazon

7111 Old Hickory reminds me so much of an old school butcher knife – carbon steel blade with wooden handle.

The thing I love most about this product is its polypropylene handle because it is slip-proof, sanitary, durable, and easy to wash.

PROS

CONS

  • Sharp Edge
  • Excellent Edge Retention
  • Easy To Sharpen
  • Affordable Price
  • Prone To Rust
  • Discoloration
  • Stain

My Choice

Now that you have the best of the best, which one should you get? 

Personally, for my own kitchen, I would get the Sani Safe one because its size suits me well, plus it has a superb handle.

But if I were to choose from a butcher’s point of view, I would go for Victorinox. Why? Yes it is expensive but it has the best blade technology of them all - rust resistant, super sharp edge, and high edge retention.

For those of you with a restricted budget, I would recommend buying the Ontario 7111 Old Hickory one. It is affordable, durable, and super easy to sharpen. Yes, it is prone to rust and has a poor quality handle, but with proper care, it can last for decades.

There you have it, guys! Those are the 5 best butcher knives in the market. I hope you find it useful and helpful.

Leave a comment down below and tell me which one is your favorite and why. I would love to hear from you.

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Sophia Gardner
 

I'm Sophia, food blogger, dog lover, homemade cooking and travel passion. I really hope you enjoy my blog, i'll do my best to share great recipes, healthy living tips and just general 'food' thoughts!

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