XYJ Full Tang Handmade Butcher Knife
Last updated date: July 10, 2020
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Update as July 10, 2020:
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Constructed from manganese steel, this butcher knife is extremely durable. It features an ergonomic, full tang handle that is not only comfortable, but also prevents hand fatigue. As an added bonus, this model comes with a leather knife sheath that can be attached to a belt.
In our analysis of 22 expert reviews, the XYJ Full Tang Handmade Butcher Knife placed 5th when we looked at the top 10 products in the category. For the full ranking, see below.
From The Manufacturer
This butcher chef knife is made of manganese steel, the handle and the blade are integrated without soldering, which is firm and durable to eliminate broken handle. The cutlery knives are sharpened manually by workers with more than 30 years of experience by using natural knife grinders mined from Mount Emei. Compared with kitchen knives made with mechanical ways, the service life of such knives is longer. Ergonomic Full Tang handle can prevent the blade comfortable to grip and non-slip effect. The kitchen cleaver butcher knife is a great beauty, impeccable performance this strong design with a good strength, durability. The butcher knife kitchen comes with an unique leather knife sheath to protect the knife blade, beautiful and more safety, and can be attached to the belt for easy carrying when using outdoor.(There may have a smell of the leather sheath, please hang in a ventilated place for some days when you receive it.) Due to the forged knife has higher carbon content, please pay attention to clean the knife, and acidic or alkaline substances cannot stay on the blade for a long period. Such knife shall be wiped dry after cleaning. Some cooking oil may be applied on it if it is not used for a long time. And it shall be placed at a dry place for storage.
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An Overview On
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 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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