DALSTRONG Gladiator Cimitar Butcher Knife, 10-Inch

Last updated date: July 10, 2020

DWYM Score

10.0

DALSTRONG Gladiator Cimitar Butcher Knife, 10-Inch

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We looked at the top Butcher Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Butcher Knife you should buy.

Editor's Note July 10, 2020:
Checkout The Best Butcher Knives for a detailed review of all the top butcher knives.

Overall Take

This butcher knife has been expertly crafted and made with a curve that glides through meat with little effort. It features a black pakkawood handle made from Spanish materials. You'll even get a BPA-free knife guard with your purchase.


In our analysis of 22 expert reviews, the DALSTRONG DALSTRONG Gladiator Cimitar Butcher Knife, 10-Inch placed 1st when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

A welcome addition to any butcher or serious chef’s arsenal, the Dalstrong Gladiator Series 10” professional breaking knife is a powerhouse in nose to tail sectioning and portioning, allowing you to glide through steak like butter, trim briskets effortlessly and break down large game without getting lost in the meat. The curved blade is designed to create leverage, and complete cuts in a single motion without sawing. The knife is expertly crafted and thoughtfully designed to masterfully slice through flesh, break through cartilage and trim fat from beef, pork, poultry, fish and other meats. Improving this blade further are the rock-hollow divots, which minimize adhesion to prevent stuck on food and reduce friction for a more comfortable cutting experience. Featuring a beautiful, ergonomic and ambidextrous black pakkawood handle imported from Spain, with full tang and triple riveted, the Gladiator Series butcher knife is carefully designed for efficient and precise butchery work. Included for the blades protection is a BPA free PerfectFit knife guard. Engineered to perfection at 56+ Rockwell hardness, with a full-tang and tripple riveted construction. Each blade is carefully hand polished to a satin finish and carefully tapered for improved hardness, flexibility, and minimal slicing resistance.

Expert Reviews

Expert Summarized Score

10.0
3 expert reviews

User Summarized Score

9.6
662 user reviews

What experts liked

With minimal effort, it allows you to glide through steaks and briskets and break down larger game. Thanks to the curvy blade, it provides sufficient leverage and fine and complete cuts with a single movement without any sawing. Meticulously crafted and designed, the blade helps slice through cartilage and flesh.
- Knife Verge
Strength comes from high-carbon steel, which also helps to prevent rusting. The long 10-inch blade allows for complete cutting of most pieces of meat. The curve of the blade provides versatility in cutting. Rock-hollow divots keep meat from tearing or getting stuck on the blade during cutting.
- KnifeBuzz
The robust blade has a curved edge, which helps in creating leverage and allows you to cut in a single motion. You will love the overall design, which has taken years of expertise and craftsmanship. You also have a comfortable handle that allows you to get an excellent grip.
- EatrBox

What experts didn't like

The pakkawood handle can absorb moisture and contribute to rusting of the blade. The full tang of the blade extends beyond the handle, causing discomfort when using the knife. The bolster is large and includes a sharp edge. This makes it uncomfortable and dangerous to hold the knife for long.
- KnifeBuzz
A little weight would have been better. Requires frequent cleaning.
- EatrBox

An Overview On Butcher Knives

Butcher knives are possibly the best tool for removing meat from an animal, trimming the meat and cutting it into individual portions. Whether you are a professional butcher, a self-sufficient hunter or simply an avid cook, you’ll need a quality butcher knife. With the right blade, you won’t have to put in as much effort to get the job done in a timely fashion.

The first thing you want to look at when purchasing a butcher knife is its construction material. Some of the knives are made out of manganese steel, while others are forged using German high-carbon steel with a grade greater than 56 for hardness, according to the Rockwell scale, which is a very solid score. You want to make sure the blades are durable and are resistant to rust and corrosion.

Determine which type of butcher knife works best for your needs. For example, the 7-inch Utopia Kitchen Cleaver Chopper Butcher Knife is a heavy-duty cleaver that is capable of cutting through bone. It’s built to withstand the demands of a commercial kitchen, although you can use it in a home setting. Other butcher knives are geared simply toward trimming meat and cutting it into bite-size pieces.

Check out the knife’s handle next. For example, the 10-inch Dalstrong Gladiator Cimitar Butcher Knife is constructed from a black pakkawood that comes from Spain. It uses an ergonomic design for comfort and reduced hand fatigue. It’s also ambidextrous with full tang, which refers to the length of the steel hidden under the handle, and a triple-rivet design. Other knife handles are made out of a plastic, ABS material and are textured for a non-slip grip.

Consider any extras that the butcher knife may have to offer. Some come with a leather knife sheath that can be attached to a belt, while others, like the 10-inch UltraSource Cimeter Blade Butcher Knife, have antibacterial handles. Another example is the 8-inch Wusthof Classic Butcher Knife, which is crafted to resist dulling, meaning you should spend less time having to sharpen the blade.

The Butcher Knife Buying Guide

  • Many butcher knives will require some sharpening before you use them for the first time, for the best results, so make sure yours comes with a sharpener or send it to a professional.
  • Some butcher knives are listed as dishwasher safe and some are not. Most companies recommend washing the knives by hand, even if they are considered safe to run through the dishwasher. This keeps the quality of the blade high. All you need is a little dish soap and water. If you come across any stuck-on foods, you can remove them with a little salt and a non-abrasive scrubber.
  • Avoid using abrasive cleaners and steel wool pads when cleaning your butcher’s knife to keep the blade looking its best.
  • Butcher knives are not meant to withstand acidic or alkaline substances for long, which means you’ll need to wipe the blades clean soon after contact with them.
  • When using your butcher knife, it’s good practice to always slide a cutting board over your counter or workstation. Opt for a wooden or bamboo cutting board instead of plastic, as these are naturally antibacterial.
  • Wiping your blade every so often with a dab of cooking oil can prevent rusting or other damage.
  • Always cover the blade and store your butcher knife in a cool, dry location when not in use.