Let’s talk about knives. What have you heard about them? That the best butcher knives cost a fortune, no?
Well, the truth is some of the best knives on the market cost so much more than my entire wardrobe, but you can get some great ones without parting with a kidney.
So, why concern yourself with details of knives? Because you could have all the ingredients for a meal, but without a knife to transform them into manageable chunks, you wouldn’t do much.
The market is full of knives, and it helps to know the kind that you need for what purpose before you open your wallet.
What You Need To Know Before You Buy a Butcher Knife
There aren’t too many things to know when planning to purchase a butcher knife. Let’s get to the important ones.
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- The Material-Is Is Forged Or StampedStamped blades are made when a hydraulic press cuts the piece of metal into the desired knife shape, and then blade blank is sharpened and honed through a series of processes. Stamped knives have distinctive features including a thin and light blade, they are cheaper than forged blades, they have no bolster between the blade and handle.Forged blades are formed when highly heated steel is shaped under a drop hammer. The hammer compresses this steel under pressure, and after that, the edge is shaped and honed.Forged blade knives are some of the priciest on the market, as they are usually stronger and better balanced. They are also thicker and heavier than stamped knives. The easiest way to identify them is by the bolster between the heel and handle.
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- The Type of SteelAll commercial blades are made of steel, but they are all different. VG-10 steel is a favorite of many chefs, owing to its ability to retain sharpness and resist stains. This type of steel has high edge retention, and they are popular in Asian and Japanese knives.420HC and 440C Stainless Steel are high-carbon types that are known for their durability, ability to resist stains and to retain sharpness. They are commonly used in German knives. There is a slight distinction between 420HC and 440C, though. The amount stainless steel in 440C is much higher than that of 420HC, and so its edge retention is much better.
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- Handles Wood handles are the most popular as they are comfortable to hold and quite attractive, but they also attract bacteria. For the longest time, these handles have been the preferred material for the commercial sector, but they are losing their place at the top.Plastic handles have become the preferred material lately, seeing as they are easy to clean and they hold well. However, they can crack when exposed to extreme temperatures.Stainless steel handles are maintenance free. However, they are slippery especially when wet.
- Edges Straight edges are razor sharp and quite straight. Granton edge knives are popular with butchers. They have hollowed out sections along the blade, and so those spaces allow in air that makes meat slicing way easier.Serrated edge knives are ideal for cutting tough surfaces such as bread and fruits, thanks to the serrated blade that cuts through crusts while leaving the soft part of the product intact.
The top 5 Butcher Knife 2021
1 – 7 Inch Stainless Steel Chopper – Butcher Knife
This knife makes the perfect first impression. You can tell just by looking at it that it is the ultimate butcher’s knife, thanks to the wide blade and heavy look. This knife measure 7 inches, with the blade made of stainless steel.
Although the blade is wide, the handle is ergonomic. It is easy to handle as part of it is stainless steel while the rest is some form of plastic.
This knife weighs 1 pound, and so you may notice that the heavy-duty nature will crush bones as well as chunks of meat. Chefs have used it for mincing meat as well.
Most importantly, the blade is very sharp and this edge sharpness will retain all through its life. It lasts so long seeing as the thickness of the material will not be eaten into by constant sharpening.
Stainless steel is corrosion free, and so t is safe and hygienic for kitchen use. The ABS handle on this is similarly hygienic, and it will not slip even when wet.
It is not only ideal for cubing meat, but it also does a great job with most vegetables and fruits such as melon, pineapples, and squash. It does not stain, so a little cleaning after cutting colored foods will take it back to its natural color.
Although the knife is dishwasher safe, hand washing is recommended to retain the blade’s sharpness. You want to be keen though, as a slight overlook could cost you a part of your finger.
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2 – Ontario Knife 7111 Old Hickory Butcher Knife
This 10-inch blade knife is quite light at 12ounces, and it also has a slim handle that anyone can hold comfortably.
The flat blade has incredible edge retention from the moment you buy it, eliminating the need for constant sharpening. It is 1.75 inches wide.
The blade is made of steel (not stainless) but decent enough to last for long. It has the right amount of carbon for decent edge retention too. Because the steel is not stainless, it could rust if you do not take proper care of it.
Chefs advise washing it with baking soda and then applying a generous amount of petroleum jelly or linseed oil on the blade and handle. Also, it is best to store it when it is completely dry to prevent rusting.
The blade looks discolored, but that should not be a point of concern, as it is 100% acceptable for commercial use. This discolored look remains throughout the blades life. It is dishwasher safe, but hand-washing favors edge retention.
The handle is wooden, which gives it a classic look. It lasts long too, as heat hardly fazes wood. It will certainly need replacement after several years of use, but the blade is even more durable.
One of the attractive features of the Ontario Knife 7111 Old Hickory Butcher Knife is its price. It is a decent knife with an excellent blade that will last you long, yet it does not cost much.
All that is needed is take proper care of it and watch as it gives you value for your money.
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3 – Imarku 7-Inch Stainless-Steel Chopper-Cleaver-Butcher Knife
This Imarku Butcher knife cum Cleaver is one of a kind. The blade is 7 inches long and 2.7mm thick.
When you add the pakka wood handle, the whole knife is 12 inches long. The blade is made of high-carbon stainless steel that retains sharpness for all its useful life. It is favored by pro chefs as well as in residential settings.
It has an ergonomic pakka handle, made from wood. This handle is not only comfortable to hold, but it also has an antibacterial effect on hands, which means that nothing harmful would be transmitted from it or the hands.
This knife has a 7cr17mov material blade that not only slices through chunks of meat but also slices bones when you apply force. It is also ideal for meat mincing.
The blade is sharp from day one, and it retains that sharpness for the rest of its useful life. You want to be keen when handling it lest you hurt yourself.
Given that is a cleaver, it takes a while getting used to its feel, but you will with constant practice.
This blade is not designed to be used over hot flames, and it is not advisable to use it with frozen food, as it could become blunt. It is wise to wash it using mild soap and water as opposed to using the dishwasher.
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4 – Professional Stainless Steel Butcher Knife
This butcher knife is made of stainless steel from top to bottom. The blade is 7 inches long while the entire knife measures 12 inches including the handle. It weighs 12.3 ounces, a weight that is neither too light nor too heavy.
The weight of this knife means that you can use it for your meats, fruits as well as vegetables. This fine blade is made of high-carbon stainless steel, and so it stays sharp for a long time.
While the handle is steel, it is designed to hold well in hand and not slip even with wet hands. Additionally, the steel handle does not harbor bacteria.
This knife slices through chicken bones without a fuss. It may be too sharp for soft vegetables, but it works well with the tougher vegetables as well as fruits. You can use the blunt sides of the blade for bones and meat mincing.
It comes in a cardboard sleeve, and so it will need replacement storage as soon as possible to prevent any accidents.
The knife is dishwasher safe, although this may lower the blade’s effectiveness. Best to wash it with a mild detergent and water.
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5 – Winco 8″ Heavy Duty Chinese Cleaver
This Winco knife is the perfect purchase for someone who wants a high-quality knife without spending a fortune.
It looks good too, especially its wooden handle that gives it an old-school vibe. The blade is 8 inches long and 3.5 inches thick, while the handle is 5 inches long.
Since the blade has high levels of carbon and it is stainless steel, you will not need to worry about corrosion or staining. It will require little maintenance too, and it is dishwasher safe.
The blade itself is flat with a slight curve at the front. It needs care when handling and storing. The blunt side is ideal for severing bones that could otherwise ruin the blade.
The handle is a comfortable hold and easy to clean too. The wooden material stays put for a long time, although you will need to replace it eventually.
The knife weighs 1lb, which is heavy enough for daily use on meat and vegetables. It may not cut through bones as the blade would be damaged, but it minces meat efficiently.
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Ready To Stock Up?
The best butcher knife is not a reserve of, you know, butcher, or professional chefs. It is for any self-respecting cook, whether you do it from your humble kitchen or a Michelin star kitchen. As you may have noted from this review, you will not need to spend a fortune on a fine blade.
We believe all the knives we selecting for this review are winners, and certainly some of the best on the market, but we like the 7 Inch Stainless Steel Chopper the most.
Why? Because this high carbon stainless steel blade is one of a kind. It is not only elegant but it is also the ideal weight. It is and long and multipurpose. The price only adds to the reasons why we think it would be the best addition to your kitchen.
