SKY LIGHT Carbon Cleaver Butcher Knife, 7-Inch
Last updated date: June 29, 2020
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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.
Update as July 10, 2020:
Checkout The Best Butcher Knives for a detailed review of all the top butcher knives.
In our analysis of 22 expert reviews, the SKY LIGHT Carbon Cleaver Butcher Knife, 7-Inch placed 9th when we looked at the top 10 products in the category. For the full ranking, see below.
From The Manufacturer
The classic 7 inch cleaver knife can easily handle daily kitchen tasks like chopping, slicing, dicing, mincing, a good chopper for cutting meat and vegetables in your kitchen and restaurant. 17°angle per side, Hand polished by seasoned craftsman, the all-purpose wider blade is very thin and ultra sharp to help you make your best cut, allows to easy resharpen and maintenance. This butcher's knife is precisely forged by extraordinary quality stainless steel X50CrMoV15 / 1.4116 at 58+ Rockwell Hardness to ensure its wear resistance, durability, corrosion and stain resistance etc. Full tang construction make a seamless transition from blade to handle providing excellent balance, triple-rivet handle gives a secure grip. No more Popeye's arm at all.
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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.
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