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. 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. 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. 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. Up-to-date pricing and reviews for butcher knives on the market can be found at the knife block set central website.
The Rada Cutlery 12⅛” butcher knife with its 7¾” hand sharpened high carbon stainless steel blade and skinning tip is our budget pick of the butcher knives. 1 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. 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.
The Old Hickory knives feature a hardwood handle secured with brass compression rivets to 1095 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Carving blade: A butcher knife with a steel carving blade is a practical tool for slicing through steak and other cuts of meat. The W209 butcher knife possesses a black, stainless steel resin handle and is complete with a finger guard that shields the hand while cutting.
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. 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. 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.
A butcher’s best friend, these knives, with a stainless steel blade will effortlessly cut through large pieces of 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. Designed for butchering larger cuts, this is a cimeter or curved full tang blade stamped from cold-rolled steel with an 18 degree edge.
The Rada Cutlery 12⅛” butcher knife has a 7¾” hand sharpened and surgical grade T420 high carbon stainless steel blade and skinning tip. Additionally, stainless steel handles provide balance for knives with long blades. 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 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. 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. 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.
Knife – edge tool used as a cutting instrument; has a pointed blade with a sharp edge and a handle. Offering a multitude of types of steels, handles, blade shapes and lengths, Bargreen Ellingson will have the right knife for you. The butcher knives available here at MyChefKnives are perfect for professional use because they have high-performing blades and strong handles with ultra ergonomic designs.
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. 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. 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.
Its 10” curved, high-carbon stainless steel blade is very easy to maintain, as it features a bolsterless granton edge that rarely needs sharpening. 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. 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.
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 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. Made from aluminum, it is a little on the thin side but if you are looking for an easy to handle, sharp and affordable Butcher Knife then this Old Fashioned from Rada could tick all your boxes without breaking the bank. Butcher Knives and Cimeters come in a wide variety of blade shapes and sizes, and are all designed to process cuts of meat and prepare them for cooking.
Is a polished stainless steel knife that offers a very sharp, flexible blade which makes quick work of large cuts. Although stainless steel is easy to clean and helps balance the weight of a knife, stainless steel handles are not always as comfortable to use, and they can become slippery when wet or greasy. A butcher knife has a thicker blade than other types of kitchen knives which helps reduce the risk of it chipping or breaking.
With NSF certified orange colored antibacterial and textured non-slip handle, the UltraSource 10″ butcher knife has a curved blade with a sharp tip and a front and rear safety bolster. With a hand sharpened Japanese AUS-10V super steel blade, the DALSTRONG Shogun Series 10″ professional breaking knife is a full tang blade with a non-slip military grade G-10 handle. Made in the US, the Ontario Old Hickory 10″ butcher knife has a 1095 high carbon steel blade which is fully heat treated and tempered for cutting edges.
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. Its elegant, easy-gripping textured short black stainless-steel resin handle feels comfortable in your hand and the finger guard protects you while you cut, slice and dice your favorite meat. 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.
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. For extra protection throughout the cutting process, the knife has a protective finger guard on the handle and the knife is very easy to clean and resharpen with a whetstone.
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. The best types of handles are those that have an easy-gripping, slip-resistant surface or a textured dimpled surface like the Global butcher knife, which also has a hollow handle that is filled with sand to achieve perfect balance and optimal control. 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.
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. Forged blades are ideal for chopping and cutting thick meat and splitting bone but they are heavier to hold than stamped 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. Butchers knives and cleavers are great for cutting or chopping some of the toughest cuts of meat. Stamped blades still work well and should be used in most normal kitchen operations, but an experienced chef will want a forged butcher knife to optimize their talents.
A forged butcher’s knife is made by folding steel over and over, hammering it until it reaches the general shape desired, then sharpening and refining it by other processes. Metal handles – usually stainless steel – do not have the same food safety risks because the metal provides no crevices for bacteria to hide and grow in. The handles are durable and easy to clean but may not provide the same sure grip as the other materials, especially when wet. Breaking, butcher, and chef’s knives have a variety of uses to make specific meat cutting applications more convenient.
Accusharp SturdyMount Knife Sharpener 004C The AccuSharp Sturdy Mount Knife Sharpener mounts easily to cutting boards, kitchen counters, filet boards, workbenches, butcher blocks, cleaning tables, you name it. MYRIC-KITCHEN GADGETS-celebrating 41years 13A – 416 Meridian Road SE Calgary, Alberta T2A 1X2 03-299-0333. Used Commercial Heavy Duty Stainless Steel Butcher Table with Cutting Board and 2 attached knife holders. BRAND NEW – SOWOLL Kitchen Cleaver Knife High Carbon Stainless Steel Knives Butcher Chopper Cleaver 6 inch Stainless Steel Chopping Knife.
All butcher knives are designed with a convenient handle that enhances safety and precision throughout both simple and complicated kitchen preparation routines. Their CROMOVA stainless steel has a Japanese edge that bears a longer taper that stays sharp, cutting down time against the grinding stone. A huge variety of handles are available, along with a rainbow of color combinations to keep your cutting tools separate for a cleaner kitchen.
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. A chef’s knife is a must-have in every kitchen as it can cover many different tasks, however only a butcher knife can easily go through thick cuts of meat. More versatile than your typical butcher’s knife, this razor-sharp knife is ideal for carving, trimming, skinning, portioning and slicing meat.
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 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.
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.
Primarily used for processing large cuts of meat, butcher and breaking knives are essential tools for professional chefs and cooking enthusiasts alike. The 10-inch curved blade can handle any cutting task. It features a 10-inch curved cimeter blade made of high-carbon steel, which allows you to break up large cuts of meat or conduct intricate trimming jobs.
The blade is precision ground, hand edged and honed resulting in a superior, long-lasting razor sharp cutting edge. Knives that boast straight edges are much easier to sharpen than those with curved or serrated blades. This impressive blade is made out of 1095 high-carbon steel and boasts a razor sharp cutting edge. Be sure to visit the knife block set central for the best butcher knives on the market to buy.
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.