UltraSource 449413 Cimeter Blade Butcher Knife, 10-Inch

Last updated date: July 10, 2020

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UltraSource 449413 Cimeter Blade 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.

Update as July 10, 2020:
Checkout The Best Butcher Knives for a detailed review of all the top butcher knives.

Overall Take

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.

In our analysis of 22 expert reviews, the UltraSource Cimeter Blade Butcher Knife, 10-Inch placed 4th when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

Industrial-grade boning knives from UltraSource are designed for comfort during all-day use for butchers, meat processors, and other roles in the food service industry. Forged with high-carbon molybdenum steel, these knives are ideal for breaking large quarters of meat into smaller roasts separating meat from bone. The ergonomic handle is antibacterial and liquid welded where its blade meets the composite handle for easy cleaning and maintaining sanitary standards. Both the blade and handle are balanced with front and rear safety bolsters to minimize hand fatigue and slippage. Hand washing is recommended to retain edge.

Expert Reviews

Expert Summarized Score

4 expert reviews

User Summarized Score

160 user reviews

What experts liked

High-quality Molybdenum steel blade. Very easy to use. Comes with a colorful ergonomic handle. The cryogenic treatment enhances performance. The handle is antibacterially infused and liquid welded.
- Chef's Resource
10-inch cimeter blade is ideal breaking down entire roasts, game meat, fish, and poultry into smaller pieces. Cryogenic treatment enhances performance and retains the edge longer. Front and rear safety bolster to minimize hand slippage and fatigue and provides a confident grip. Antibacterial textured handles are NSF certified.
- Morning Chores
The perfect length of the edge. The slip-resistant handle. Easy to clean, especially thanks to liquid welded handle-blade. The protective finger guards. Precise and sharp. Easy to maintain and sharp.
- Merch Dope
The blade made of forged high carbon German steel. Certified by NSF. It has two different bolsters. Crafted with an Antibacterial handle. Comes with affordable price and different models.
- Life with Kitchen

What experts didn't like

You may find that in order to keep this blade in good condition, you are likely to need to sharpen it regularly. Unlike many competing models, the UltraSource Butcher Knife, 10″ Cimeter Blade does not retain its edge especially well.
- Chef's Resource
Not dishwasher-safe. Can get dull fast with heavy-duty use.
- Morning Chores
Not dishwasher safe.
- Life with Kitchen

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.