The Best Butcher Knives
We looked at the top 9 Butcher Knives and dug through the reviews from 20 of the most popular review sites including and more. The result is a ranking of the best Butcher Knives.
Our Review Process
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Our Picks For The Top Butcher Knives
- 1. DALSTRONG Gladiator Cimitar Butcher Knife, 10-Inch
- 2. Wusthof Classic Butcher Knife, 8-Inch
- 3. Utopia Kitchen Cleaver Chopper Butcher Knife, 7-Inch
- 4. UltraSource 449413 Cimeter Blade Butcher Knife, 10-Inch
- 5. XYJ Full Tang Handmade Butcher Knife
- 6. Victorinox Swiss Army Cutlery Granton Butcher Knife, 10-Inch
- 7. MAD SHARK Pro Carbon Cleaver Butcher Knife, 7.5-Inch
- 8. Hoffritz Commercial Top Rated German Butcher Knife, 10-Inch
- 9. Old Hickory Ontario Butcher Knife, 10-Inch
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.
Expertly CraftedIf you're searching for a butcher knife that effortlessly glides through meat, this model is your best bet.
If you're looking to make precise cuts, go with this knife, which has a razor-sharp blade. It's designed to resist fading, discoloration, corrosion and dulling. Thanks to the curved, hollow-edge blade with a pronounced skinning tip, you won't have any trouble portioning your pork chops and trimming your fillets.
Resists Fading and DiscolorationThis butcher's knife is made with a triple-riveted, synthetic polypropylene handle that is not only non-stick, but also resistant to fading.
Made from 100% stainless steel, this butcher knife resists rust and remains durable over time. The 7-inch blade is able to cut through large portions of meat, as well as bone. Users will also appreciate that the handle is made from an ABS material that provides a non-slip grip, which is especially important if your hands are wet while you work.
Best for Cutting BonesHome chefs will love that this butcher's knife is dishwasher safe.
You won't want to tackle your next roast unless you have this 10-inch butcher knife. The knife's handle is antibacterial and textured to provide a non-slip grip. Together, the blade and handle are balanced with front and rear safety bolsters, which significantly reduces hand fatigue.
Antibacterial Textured HandleWhether you work at a meat market or at home, you'll find this butcher knife delivers reliable cuts every time.
Buying Guide
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.
Why we recommend these butcher knives?
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Our experts reviewed the top 9 Butcher Knives and also dug through the reviews from 20 of the most popular review sites including and more. The result is a ranking of the best of the best Butcher Knives.
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The Best Bang For Your Buck
Utopia Kitchen Cleaver Chopper Butcher Knife, 7-Inch
Key Takeawy
Made from 100% stainless steel, this butcher knife resists rust and remains durable over time. The 7-inch blade is able to cut through large portions of meat, as well as bone. Users will also appreciate that the handle is made from an ABS material that provides a non-slip grip, which is especially important if your hands are wet while you work.
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What to Look For
- 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.
More to Explore
Although there is evidence of animals being butchered during the earliest days of man, the first butcher’s guild wasn’t formed until 1272. Even still, it wasn’t until the end of the 1700s that the words “butcher’s knife” actually appeared in print. Prior to that, all of the different variations of a knife were simply referred to as knives.
Some of the earliest butcher knives had broader noses and many of the blades had the same width as their handles. Today, we have a wide variety of butcher’s knives to choose from, including those with straight and curved blades, thin and thick blades or long and short blades.
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