The Best Butcher Knives: 5 Brands That Make The Cut

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So you recently bought a 6-pound rib roast, and it’s sitting on your kitchen counter. You’d love to grill some thick rib-eyes. How am I going to cut up those big steaks?

Yes, you can use your Chef’s Knife. However, that will be both challenging and risky. With this in mind, you need the best butcher knives you can get.

Best Butcher Knives

Do your knives and yourself a favor by getting the right blade for the job. In fact, when giant hunks of meat and bone have to be separated, only a proper butcher knife will do.

At the same time, don’t confuse a butcher knife with a meat cleaver or a carving knife. They may be classified as butcher’s knives, but are usually meant for smaller pieces of meat. Here’s a helpful chart:

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Which Brand Of Butcher Knives Should I Look Into?

There’s no need to take a stab in the dark. Moreover, now that you know the correct knife to get, we’ve reviewed the best brands for you and compiled the top five best butcher knives.

Therefore, before you start hacking at that rib roast with your poor utility knife, let’s look into the best brands and discuss what makes a good butcher knife.

Buyer’s Guide

The Sharpest Tool In The Shed

The best butcher knife, or any tool for that matter, will always be the one that meets your needs. Furthermore, it should allow you to work comfortably while the knife endures everyday wear and tear. It’s a welcome bonus if it also looks great!

Meanwhile, let’s look at the factors that you need to consider for the perfect butcher knife.

Purpose

First, what are you trying to cut? How often?

Best Butcher Knives

If you’re a hunter or butcher who regularly separates meat from a carcass, a larger and heavier butcher knife with a comfortable handle will suit you fine. On the other hand, a shorter and lighter butcher knife will do for the casual cook and that rib roast.

Next, let’s look into the kind of blade and handle that you’d want for your butcher knife.

Alloys And Blade Types

Another key point is that there is no single-purpose knife blade. Furthermore, steel knives are alloys, mostly of iron and carbon then mixed with other elements.

In addition, variation in alloy proportions will give blades different properties that will suit different uses. Hence, finding the right type of blade alloy is paramount. Let’s take several elements as examples.

  • Carbon
Best Butcher Knives

Steel’s hardness is mostly a result of its carbon content. Increasing the alloying carbon will improve this property. However, too much carbon will produce a brittle blade that is prone to shattering.

  • Chromium
Best Butcher Knives

Stainless steels’ sheen is due to its chromium content. More importantly, this alloying element improves steel’s hardness, resistance to wear, abrasion, and corrosion. To be sure, a blade has to have at least %13 chromium to be considered stainless steel.

  • Titanium

Combining steel with titanium also improves its strength and resistance to corrosion while keeping it light. If applied to knives, you will get a lightweight blade that is stronger and more durable than steel.

You can visit KnifeCenter.com for additional information and more details about alloys and knife blade materials.

Most Common Knife Blades

In addition to the numerous blade designs, the market is flooded with buzzwords and jargon on blade types that only confuse us further. Don’t fret. Next, we’ll look at the two most common steel compositions and what they will mean for your blade.

  • High Carbon Blades

You can visit KnifeCenter.com for additional information and more details about alloys and knife blade materials.

Pros

  • Harder than stainless steel
  • Durable
  • Superior sharpness
  • Sharpens easily and keeps edge longer

Cons

  • Rust prone
  • May chip or even crack on impact
  • Discolors and stains
  • Needs regular maintenance with mineral oils
  • Can impart metallic taste
  • Stainless Steel Blades

Pros

  • Tougher - flexes but does not chip or shatter easily
  • Resistant to rust
  • Flexes while cutting/slicing
  • Low maintenance
  • Light
  • Available at different prices points

Cons

  • Loses edge quicker
  • Difficult to sharpen

Notably, many knives now available are made with High Carbon Stainless Steel Blades. This makes it possible for the blade to have the advantages of both alloys, namely corrosion resistance, durability, and toughness.

Best Butcher Knives

In view of this innovative material, many of the reviews we’ve included have blades made of High Carbon Stainless Steel.

However, the overall quality of these blades still varies between brands and should not be taken as a market standard.

Stamped Vs. Forged

From time to time, you may encounter blades that are described as either stamped or forged. These descriptions refer to how the blade was shaped.

To explain, when thin sheets of metal that have been cut into the shape of a blade, are hammered together, the resulting product is classified as a stamped blade.

Best Butcher Knives

On the other hand, forged blades are shaped from one solid piece of steel. Therefore they are more likely stronger and sharper than stamped blades.

Moreover, you can identify a forged knife by the mound of metal found at the end of the handle, illustrated below, as opposed to the knives above.

Best Butcher Knives

Knife Handles

Another important factor to consider before buying one of the five best butcher knives is the knife handle.

A knife’s handle should be comfortable to hold in addition to giving you precise control. This is especially important with butcher knives that are usually bigger and heavier than others.

For this reason, you should consider contoured handles if you have smaller hands. These will give you a better and more comfortable grip. In contrast, larger pieces of meat may require bigger handles that will allow more control and leverage.

Furthermore, a good knife handle should prevent slippage especially when used in a wet or oily environment. For example, rubber knives provide comfort and a non-slip surface.

  • Handle Material
  • Rubber
Best Butcher Knives

Pros

  • Surest grip
  • Comfortable

Cons

  • Can erode or become brittle in time
  • Prone to food odors
  • Wood
Best Butcher Knives

Pros

  • Attractive
  • Classic design

Cons

  • Can chip and break through high-impact use
  • Food bacteria can leach into inferior wood
  • Plastic Composites
Best Butcher Knives

Pros

  • Available in a selection of colors
  • Durable

Cons

  • Slippery
  • Discolors
  • Aluminum
Best Butcher Knives

Pros

  • Light
  • Easy to clean
  • Solid feel

Cons

  • Can rust
  • Slippery

Always On Edge

Do’s And Don’t Of Knife Care

Best Butcher Knives

Do

  • Rinse immediately after contact with salt or other corrosives
  • Dry thoroughly after every use (Even stainless steel is not impervious to rust)
  • Keep knives sharp
  • Use mineral oil for high carbon knives
  • Keep in a wood black or on magnetic strip

Don't

  • Use for what it was not designed, i.e. opening cans
  • Store damp or keep in water
  • Scrape on chopping board
  • Keep unsheathed with other metal ware in drawer
  • Put in a dishwasher, unless stated

Best Butcher Knives Review

1. Victorinox Cutlery, 8 Inch

Features

  • High Carbon Stainless Steel
  • Stamped Blade
  • Textured Fibrox (plastic composite) NSF-approved handles

Pros

  • Strong and durable
  • Comfortable non-slippery handle
  • Very sharp
  • Great for large cuts of meat
  • Balanced
  • Light
  • Trusted knife brand

Cons

  • Difficult to use for smaller pieces of meat
  • High maintenance to keep edge

2. Global GF-27, 7 Inch

Features

  • CROMOVA High Carbon Stainless Steel
  • Forged Blade
  • Dimpled Stainless Steel Handle
  • Seamless Design

Pros

  • Premium Quality
  • Very sharp
  • Keeps edge
  • Non-slippery handle18% chromium content is very resistant to rust
  • Perfectly balanced, due to hollow handle that is filled with sand
  • Light
  • Long handle for more control
  • Easy to clean
  • Comfortable handle
  • Long lifespan
  • Low maintenance

Cons

  • Short blade may be difficult for dressing carcasses or larger cuts of meat

3. Dexter-Russel, 10 Inch

Features

  • High Carbon Steel
  • Stamped Blade
  • Textured Polypropylene (plastic) Handle

Pros

  • Perfect for dressing carcasses and large cuts of meat
  • Comfortable handle
  • Protective finger guard
  • Handle material is resistant to bacterial growth
  • Very sharp
  • Keeps edge
  • Well balanced

Cons

  • Too big for daily use
  • Weight can be tiresome after prolonged use
  • More on the brittle side
  • Needs a firm grip as blade is very sharp
  • Lacks design flair
  • Handle not as sturdy as other brands
  • Printed text on blade washed off after several uses
  • Too light for its size

4. Friedr Dick Ergogrip, 10 Inch

Features

  • High Carbon Stainless Steel
  • Stamped Blade
  • Plastic composite NSF-approved handles

Pros

  • Long lifespan
  • Durable non-slip handle
  • Seamless handle-blade connection
  • Dishwasher safe
  • Heat resistant to 302F (150C)

Cons

  • Larger grip may be difficult for smaller hands
  • Not as durable as other brands

5. Rada Cutlery, 8 Inch

Features

  • High Carbon Surgical Grade Stainless Steel (T420)
  • Stamped Blade
  • Brushed Aluminum Handles
  • Lifetime Guarantee

Pros

  • Light
  • Very sharp
  • Dulled blade sharpens easily
  • Thin blade perfect for slicing

Cons

  • Not recommended for prolonged heavy meat cutting due to weight
  • Does not feel solid when held
  • Handle can be slippery
  • Needs periodic sharpening

A Cut Above The Rest

Which knife should you get?

Altogether, the five brands reviewed are the best butcher knives in their class and are top quality. As can be seen, they all have different strengths and weaknesses. Then again, the knife that seems weakest here is still a sure winner when it comes to doing its job.

Indeed, It cannot be stressed enough that the best butcher knives are the ones that suit you and your needs perfectly.

In my opinion, the winner is the butcher knife from Victorinox. Even though the knife from Global outperforms it, albeit by a hair, the Victorinox is an excellent knife at a great price.

Although It may be difficult for smaller cuts of meat, I have smaller knives that can take care of them. Also, the Victorinox feels amazingly solid and balanced in my hand.

Have you got the money to invest in the butcher knife from Global? Go right ahead. You certainly won’t be disappointed. Furthermore, you’ll most likely never need another butcher knife again.

Conversely, if you’re on a budget, choose the Rada 8-inch. It may not last as long as the knife from Global but it’s light weight makes it very comfortable to use with smaller pieces of meat.

Are you frequently dressing large game meat? Consider the knife from Dexter-Russel. It’s textured handle and very sharp edge out of the box will be essential for slicing whole carcasses in particular. In spite of its unremarkable design, this blade will do its job, and do it very well.

Whichever you choose. Keep it sharp so you’ll always have the edge.

If you think we missed a good brand or have any questions, don’t be shy and leave us a comment below!

Sources:

    Katherine

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