This exquisitely made butcher knife from Victorinox , the Swiss knife experts, is the king of kitchen knives and it can handle tough cutting tasks like slicing full sized roasts and cutting large pieces of meat. Designed to meet the rigorous demands of any commercial kitchen, the TWIN Master knife series features Special Formula stainless steel and FRIODUR ice-hardened blades for long-lasting sharpness with bright yellow, ergonomically shaped handles. The 12-1/8-inch butcher knife features a surgical-quality, heavy-duty T420 high carbon stainless steel cutting edge which is hand-sharpened to make it razor sharp. Citation needed Other similar meat-cutting knives include the carving knife and the cleaver The carving knife usually is designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or Granton blade to improve separation of sliced cuts of meat. Up-to-date pricing and reviews for butcher knives on the market can be found at the knife block set central website.
The hand-honed straight-edge forged blade is made from a combination of thick forged high-carbon stainless steel and high carbon molybdenum vanadium steel and it has a strong pointed blade tip, which means it will have no problem with cutting rib-eye steaks, slicing up large roasts, and chopping thick pieces of meat. The stylish hand sharpened Sani-Safe knife has a straight-edge 8-inch heavy-duty DexSteel blade which is made out of a combination of high-carbon and high-alloy stainless steel, which is specially engineered for professional knives. Our favorite butcher knives felt smooth and comfortable in our hand, had textured handles with a slip resistant grip, and were easy to clean (cutting raw meat can get messy!) We also liked the ones that were super sharp, making easy work of tough cuts of meat.
Because of the high-carbon steel blade, this model can be re-sharpened hundreds of times and always get a super sharp edge of it. The handle isn’t as ergonomic or bacteria resistant as the other knives described since this one is made out of wood, but it looks great. The W209 butcher knife possesses a black, stainless steel resin handle and is complete with a finger guard that shields the hand while cutting. With a 10” blade forged from high-carbon steel and an ergonomic, black poly handle, this no-nonsense knife possesses exceptional quality without all of the add-ons that tend to drive up the prices of other butcher knives.
The Dalstrong Shogun Series professional breaking knife is able to cut through all meat, cartilage, and fat with its 10” curved blade, which is made with 66 layers of folded Japanese AUS-10V super steel. The Victorinox Fibrox 12 in. Granton Edge Butcher Knife has scallops, which is ideal for cutting large slabs of meat without the meat sticking to the blade. A butcher’s best friend, these knives, with a stainless steel blade will effortlessly cut through large pieces of meat.
If budget is a concern and you do not need the build quality inherent with the more professional level knives, the Rada Cutlery R109 Old Fashioned Butcher Knife with aluminum handle could well be the tool for you. Generally speaking, the all purpose butcher knife is heavier than a chef’s knife and features a curved blade for slicing through thick cuts of meat. Carving blade: A butcher knife with a steel carving blade is a practical tool for slicing through steak and other cuts of meat.
The butcher knife is used throughout the world in the meat processing carbon stainless steel blades are hand finished in Switzerland by… The Global butcher knife has a heftier and thicker blade than other butcher’s knives and its long tapered point has been face-ground for an unsurpassed cutting and slicing performance. The Granton edge design features hollowed out sections along the blade that might look like a row of identical dimples like the Victorinox butcher knife which has grooves that fill with the fat and juices of the meat being cut and allows for thin, even cuts without tearing the meat.
7 or 8-inch butcher knives are a great choice for slicing and trimming smaller pieces of meat and they are easier to maneuver and give you good control over the knife, but they are not designed for cutting and chopping thick pieces of meat. While a chef’s knife can be used, butcher’s knives are designed for butchering and breaking down large pieces of meat: The blade length allows for long, smooth slices while the curve is good for getting under the skin and around bones. The stainless steel blade is hand sharpened for a razor edge, which make it not only ideal for use on meats, but large fruits and vegetables as well, such as thick-skinned pineapple, yams or cantaloupe.
It will have a sharper edge that goes through meat more efficiently, making it perfect for trimming, breaking down cuts, slicing and chopping. A butcher knife weighs more and has a curved blade for going through big cuts of meat while staying balanced. The knife’s curved blade is crafted from high-quality German steel and possesses a granton edge with divots, preventing any meat from sticking to the knife and disrupting your ability to keep working.
Forged from cryogenically-treated molybdenum steel, the knife’s razor-sharp 10” German blade is built to not only make the most precise cuts but also offer optimum strength and edge retention. If you’re tired of trialing cheap knives that don’t seem to make the various cuts you need, you should strongly consider investing in a high-quality butcher’s knife from a top brand. Unlike steak knives that are often serrated, butcher knives typically feature non-serrated, curved blades that allow the butcher to slice” through the raw meat rather than tear” through it. They also often possess granton edges with divots that prevent raw meat from sticking.
The carving knife usually is designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or granton blade to improve separation of sliced cuts of meat. Many Victorinox butcher knives can be purchased with granton blades that help prevent meat from sticking to the side of the knife and slowing down the job. The cimeter knife is the largest, designed to break down large pieces of meat into individual cuts and is built with a wide, curved blade for creating uniform slices.
The Swiss brand Victorinox is known for its sharp, high-quality knives, and the Victorinox Swiss Army Cutlery Fibrox Pro Straight Butcher Knife ($50) is no exception. The Victorinox Fibrox 8 in. Curved Breaking Knife is designed for breaking the primal cuts out of a hanging side of beef. The Victorinox Fibrox 10 in. Curved Breaking Knife is designed for breaking the primal cuts out of a hanging side of beef.
Primarily used for processing large cuts of meat, butcher and breaking knives are essential tools for professional chefs and cooking enthusiasts alike. Their CROMOVA stainless steel has a Japanese edge that bears a longer taper that stays sharp, cutting down time against the grinding stone. The Swiss brand Victorinox is known for its sharp, high-quality knives, and the Victorinox Swiss Army Cutlery Fibrox Pro Straight Butcher Knife ($49) is no exception.
The curved blade of a traditional butcher knife provides the cutting power to easily slice around bones and through big hunks of meat, making it a great tool for hunters, butchers and home cooks who prepare lots of meat. The cleaver is quite similar to the traditional butcher’s knife except that it is lighter in weight and has thinner blades for precision cutting. Is a polished stainless steel knife that offers a very sharp, flexible blade which makes quick work of large cuts.
And while the blade is thinner than many professional butcher knives, the fact this knife is designed more for home use means it will stand up to consumer meat preparing needs. When looking to buy a butcher knife you should make sure that the blade contains a high carbon-steel content This will ensure that the tool is sharp enough for the job, and will be able to handle you hacking away at cartilage. The end has more girth than the handle, making them an excellent tool for trimming meats, breaking down cuts, slicing and chopping.
Dexter Russell Butcher Knives are at home in the kitchen as they are at the hunting traditional line of cutlery has stood the test of time and is the choice of many who appreciate the feel of a wood handle. Specifically meant for the cutting and breaking of meat, our butcher knives find uses in almost all commercial kitchens. You can cut effortlessly through meat like steaks, brisket, and leg ham as the knife has a long, curved and incredibly sharp 10-inch cimeter style blade, but it also offers a lot of versatility for slicing through game meat, fish, and poultry.
The superior quality industrial-grade butcher knife is popular with butchers, meat processors, professional chefs, home cooks and BBQ enthusiasts due to its forged cryogenically-treated blade that improves strength, lifespan, and edge retention. Whether you are a professional cook or a home chef, the straight-edged UltraSource 10-inch Butcher knife has just the right shape, size, and flexibility for cutting all types of meat. The plain edge 10-inch blade is made of extra strong and durable 1095 high carbon steel, which has been fully heat-treated and tempered and its razor-sharp cutting edge makes it an excellent choice for agricultural/industrial and home use for meat processing tasks.
If you need to work with larger pieces of meat, the knife must have a good balance between the handle and the blade for effective cutting control. An 11 or 12-inch butcher knife is an excellent choice for cutting through thick meat, but depending on the size of the handle, it may be hard to wield and not give you much cutting control. Stamped bladed butcher knives may not have the heftier blade and cutting power of a thicker and heavier forged blade, so they may not be strong enough for cutting or chopping through extra thick meat or have the long-term durability of forged steel.
Stamped butcher knives, like the Victorinox Cutlery Butcher Knife, are easier to use, with a lighter blade than a forged blade, which makes quick work out of slicing up a chicken roast or trimming ham off the bone. Designed for effortless cutting and slicing of meat, with a solid construction, a nice edge, and excellent balance, the Dexter-Russell is the knife you need for carving up a Sunday roast or cutting up steak for a barbecue. While the recommended way to hold a knife is using the “pinch grip” (pinching the base of the blade with your pointer finger and thumb), we found the best way to hold a butcher’s knife was by firmly holding the handle and curling your pointer finger all the way around to protect it. Some butcher knives even feature a finger protector for this reason.
A super sharp blade is important for butchering, as is edge retention, so be sure to opt for high carbon stainless steel, which is known for holding its sharpness for a long time. A chef’s knife can be used to butcher meat, but butcher knives are better designed for the job with their long and curved blade. In the Good Housekeeping Kitchen Appliances Lab , we tested long butcher’s knives with curved blades on bone-in pork butt and practiced removing the hard skin, fat, and bone.
The blades on butcher’s knives also tend to be super sharp, thick and made of heavy duty steel. It’s a butcher’s knife, mostly used by, well, butchers, hunters, and professional chefs, but it’s also the best kitchen knife home chefs can use to cut meat. It’s a fabulous knife for chopping up large portion of meat because of how robust and durable it is. It features a hand-honed fully forged blade with a superior straight edge that’s been constructed from a durable blend of high-carbon stainless steel with high carbon molybdenum vanadium steel.
You won’t find a better knife for cutting, splitting, and stripping meat, as this large butcher knife features a hefty blade with a traditional butcher skinning tip. Hollow-ground and hand-sharpened for maximum edge retention, this Old Fashioned” series knife from Rada Cutlery is sure to become a trusted tool in your kitchen. In this set, you’ll receive three German high-carbon steel blades: a 10” cimeter, a 8” breaking knife, and a 6” curved boning knife.
Because it features a slightly shorter blade than most industry butcher knives, it is best suited for slicing existing cuts into smaller pieces. The knife’s Fibrox Pro, non-slip handle gives the butcher ultimate control over the blade, providing an optimal sense of balance and comfort at all times. Its 10” curved, high-carbon stainless steel blade is very easy to maintain, as it features a bolsterless granton edge that rarely needs sharpening.
With the Dalstrong Shogun Series breaking knife, you’ll spend less time stubbornly sawing your way through different meats and more time preparing foods after seamless cuts. The polished, durable stainless steel blade is designed for superior edge retention and sharpening. Stamped blades are manufactured using quality steel x50CR MO composition with a Rockwell hardness of 55-56 HRC for high edge retention and sharpening.
BRAND NEW – SOWOLL Kitchen Cleaver Knife High Carbon Stainless Steel Knives Butcher Chopper Cleaver 6 inch Stainless Steel Chopping Knife. Personal Edge – Erin Mills We sharpen butcher knives, tailor scissors, barber scissors, clipper blades, nippers, tweezers, hunting knives, gardening tools, lawn mower blades, shears, appliance.. The Dexter-Russell Sani-Safe 8-inch butcher knife ($22) has a stain-free, high-carbon steel blade and a slip-resistant polypropylene handle, which makes it easy to clean.
The Top half is ground like a chef knife from the spine to the blades edge allowing the user to slice and make fine cuts. The F. Dick ErgoGrip 8.25 in. Granton Edge Breaking Knife is designed for breaking the primal cuts out of a hanging side of beef. The F. Dick ErgoGrip 6 in. Skinning Knife has a stainless steel blade and comfortable ergonomic plastic handle.
Butcher knives have long, stiff blades that come to a clubbed end which is ideal for holding a straight line while portioning steaks and trimming fats from primal cuts. Generally, these type of knives are heavier and have a curved blade for going through thick cuts of meat while chef’s knives are lighter and have broader utility for numerous tasks above and beyond hacking through flesh. Whether you be a professional or an amateur kitchen lover, sharpening knives is core to a smooth cutting process. Be sure to visit knife block set central for the best butcher knives on the market to buy.
It’s a table knife with a sharp blade and it’s usually used for cutting meat and steak. The blade is precision ground, hand edged and honed resulting in a superior, long-lasting razor sharp cutting edge. The Dexter-Russell Sani-Safe 8-inch butcher knife ($27) has a stain-free, high-carbon steel blade and a slip-resistant polypropylene handle, which makes it easy to clean.Reviewers love the Ontario Knife 7111 Old Hickory Butcher Knife ($20) for its quality craftsmanship, super sharp edge and hefty feel in your hand.