Perfectly prep and carve meats with these ultra-sharp knives
No matter how well you cook meat, the ability to cut it into even, no-mess slices is what makes it look the most appetizing. For the task of carving a turkey, fileting a fish, or slicing a roast, a butcher knife is the ideal tool for both prepping your raw meat and cutting it into individual servings when it's done cooking. These knives can be easily used to cube a side of beef for stew, quarter a chicken, or shave paper-thin slices of filet mignon. Whether you're a pro or new to butchering at home, your meat game will benefit from a butcher knife.
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Moderately sized blade
Long lasting
Comfortable to hold
Works equally well for cooked and raw meats
An investment
Shape takes a moment to learn
A trusted brand in the knife space that has been around for centuries, this Wusthof knife is an excellent choice if you're looking to own a single butcher knife. With it, you can do everything from breaking down a raw chicken to carving a roasted turkey. The handle is designed for comfort so that you won't tire as you use it, and it's also resistant to fading and wear.
The blade, which is made of carbon steel, will stay sharp for some time, so you won't have to sharpen it often. The shape can take a little time to get used to, given that the curve is slightly different than the average knife for the sake of being usable for skinning, but once you've mastered it, you'll be butchering with ease.
Price at time of publish: $136
Blade Length: 8 inches | Blade Material: Stainless Steel | Handle Material: Polypropylene, stainless steel | Weight: 11.1 ounces
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Easy to clean
Slip resistant
Very sharp for the price
Blade is on the thinner side
Doesn't look as nice as some others
This professional brand of cutlery is one that's notable for being as easy to clean as it is to use. Certified by the NSF, the handle is resistant to both heat and cold, and thanks to its texturing, it won't slip out of your hand when in use. The carbon steel blade resists staining, too, so even when used with bleeding meat, you won't have to worry about it getting discolored.
Though the blade is on the thinner side (similar to the Wusthof), it may require an adjustment period to use with ease. If you have a lot of carving to do it's a good choice because it's lightweight and your hand won't tire too quickly. Because this is a knife often found in restaurant kitchens and designed more for utility than looks, the plastic handle is not as attractive as some other choices, but we don't think that's a dealbreaker.
Price at time of publish: $37
Blade Length: 10 inches | Blade Material: Stainless Steel | Handle Material: Stainless steel, plastic | Weight: 7.4 ounces
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Safety handle
Sturdier than other Global knives
Shorter blade
Stays sharp
Less efficient for huge cuts or birds
Global's knives are known for being lightweight, which while beneficial for some uses, this isn't the best choice for butchering. For this model, however, the brand added additional sand into the handle to make it weightier, offering a sturdier option than a standard Japanese knife could. The no-slip grip of the handle is the same as their other knives, which helps prevent accidents, and the blade, also like their other knives, is designed to stay sharp.
In addition to stainless steel, this knife contains molybdenum and vanadium, which keep the edge sharper than stainless alone and for longer. With a blade length of 8 inches, it's far from the longest choice: Between the shorter blade, heavier handle, and solid gripping, it's a great choice for anyone first starting out with butchering who may be hesitant to use a butcher knife.
Price at time of publish: $135
Blade Length: 7 inches | Blade Material: Stainless Steel | Handle Material: Stainless steel | Weight: 4.6 ounces
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Professional quality
Stays sharp
Combines Western and Japanese design elements
More challenging for beginners
Don't be intimidated by the length of the blade: This 9.5-inch Japanese butcher knife is designed for slicing perfection, and once you're used to it, you may even employ it to cut vegetables, too. The steel's high carbon content (over 1 percent) keeps it sharp for longer than standard stainless, and its thinness is ideal for avoiding tears as you slice.
The blade is ice hardened, which means it's placed in subzero temperatures. This amplifies the hardness of the blade, so even though it's quite thin, it won't be flimsy at all. The shape of the Yoshihiro blade lacks the standard curves of many other butcher knives, so it will take a little more skill for applications such as skinning raw chicken.
Price at time of publish: $170
Blade Length: 9.5 inches | Blade Material: Stainless steel | Handle Material: Stainless steel, Steel | Weight: 16 ounces
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Dishwasher-safe
NSF certified
Shorter blade for a cleaver
Lighter than other cleavers
Rubber handle isn't visually appealing
Perhaps the most intimidating looking of all knives, a Chinese butcher knife (also known as a cleaver) can be an indispensable kitchen tool once you become comfortable with it. This 7-inch option from Victorinox has a rubberized grip that prevents slipping, and its blade is shorter than many other cleavers. It's lighter in weight than average, as well, meaning you can use it to get your hands and wrists accustomed to the feel of a cleaver without tiring them out excessively.
Because the blade is so wide, a cleaver can also be used for tasks such as smashing garlic or scooping up cut slices of meat, similar to the function of a bench scraper. Usable for vegetables and other kitchen prep items, this cleaver can be used as a go-to chef's knife or exclusively for handling meat.
Price at time of publish: $41
Blade Length: 7 inches | Blade Material: Stainless steel | Handle Material: Rubber | Weight: 3.5 ounces
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Well-priced for its size
Can handle extra-large cuts of meat
Handle grips even when wet
Intimidating
Unwieldy
A 14-inch blade is not necessary for many people, but anyone who has spent time breaking down a large cut of meat understands just how time-saving and important it is. While this Victorinox knife can certainly be used for tasks like slicing steak, it's what you'll want to have on hand when dealing with bigger animal tasks. Think carving a large turkey, turning a part of a cow or pig into steaks and ribs, or cubing numerous pounds of roast for stew. The handle grip stays strong even when wet, which is vital when dealing with any dripping meats.
The Victorinox brand has been making knives since the 1800s and is known for pioneering the Swiss Army Knife. This extra-large butcher knife is another example of their craftsmanship and will be a relief for anyone dealing with voluminous cutting and slicing.
Price at time of publish: $90
Blade Length: 14 inches | Blade Material: Stainless steel | Handle Material: Stainless steel, steel | Weight: 10 ounces
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Replaceable blades
Highly visible handle
Thumb ramps for grip
The act of folding can be dangerous
Blades are designed to change, not stay sharp
A must for hunters, fishers, and campers, the Outdoor Edge RazorPro butcher knife frees you from concern about your blade ever dulling. It comes with numerous replacements, and once the blade isn't as sharp as you need it to be, you simply pop it out and put in a new one. In addition to multiple blades for butchering, this knife comes with a gutting blade and a folding saw.
If you're tasked with an arduous task like gutting fish, you won't have to change knives when performing that duty before moving on to fileting or slicing. With its bright orange handle, you'll always be able to find it, too. The blades are Japanese, so you can expect them to be light and quite sharp.
Price at time of publish: $70
Blade Length: 3.5 inches | Blade Material: Stainless steel | Handle Material: Stainless steel, rubberized TPR | Weight: 11.1 ounces
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Available in four blade lengths
Cuts through cartilage
Military-grade handle
Great for trimming fat
Grip isn't as strong as others
Many butcher knives have a curved blade, but the Dalstrong Gladiator Series Elite 10-Inch Butcher Knife takes that curve one step further, seamlessly ending the knife with it in a much smoother way than many butcher knives that taper off harshly.
This is a thin blade overall, so you might not assume it can work for heavier tasks, but the blade is incredibly sharp and forceful-it's full tang, meaning the blade runs through the entirety of the knife-and can easily cut through tough parts of animals like cartilage and sinew. The grip is comfortable and military-grade, but it does not have the gripping features of some other butcher knives. As such, it's a better choice for those already familiar with working with this style of knife.
Price at time of publish: $90
Blade Length: 10 inches | Blade Material: High-carbon steel | Handle Material: Alloy steel | Weight: 15.8 ounces
Final Verdict
The Wusthof Classic 8-Inch Hollow Edge Artisan Butcher Knife is an excellent choice for a top-quality butcher knife, as most people will be able to use it and it will stay sharp for some time. For a less-expensive option, the Dexter-Russell 10-Inch Butcher Knife will do the job of carving your meats well-it's a popular option in restaurant kitchens.
The average butcher knife has a long, curved handle and is incredibly sharp. That said, there are numerous types of specific butcher knives available.
Cleaver: Cleavers, also known as Chinese butcher knives, have an extra-wide blade. They are quite sharp, and may be heavier than other knives.
Cimeter: Cimeter knives have long, curved blades and can be up to 14 inches long. The sharp curve is useful for skinning meats and getting into tough corners.
Folding: A folding butcher knife is most often used outdoors. Ideal for hunters and campers, these knives have a folding blade that keeps them safe for carrying.
Japanese: Japanese knives are typically lighter than their Western counterparts. They're made from steel that is incredibly hard and long-lasting in sharpness.
Butcher knives average 8 to 10 inches long, though they're available in lengths up to 14 inches. Most have a large handle, because they're sharp and you want to be able to grip them well. The blades are usually on the thinner side, save for cleavers.
It's important to have a butcher knife with some weight to it. Ideally the weight should be divided between the blade and the handle to make for as smooth of cutting as possible.
Butcher knife blades are typically made of stainless steel. Some add other materials to the steel, such as molybdenum, to keep them sharper for longer. Others are ice-forged, where they are submerged in sub-freezing temperatures to make the steel even harder.
A comfortable grip is paramount to using a butcher knife easily. Choose a knife with a handle that has a strong grip, especially if you are new to butcher knives.
Butcher knives can be kept sharp by honing, which will prevent you from needing to sharpen it as often. When it does need a full sharpening, a whetstone is the ideal option for many butcher knives. You can also have them professionally sharpened.
Butcher knives are most commonly used for cutting meat, both raw and cooked. However, they can be used for vegetable prep, as well. Tomatoes are usually cut with serrated knives, but very soft produce can be cut with a butcher knife provided the blade is sharp enough and you use a gentle motion.
You hold a butcher knife similar to other knives. The most common holds are a handle grip, with which all of your fingers are around the blade, and a pinch grip, with which three of your fingers are around the blade and your forefinger and thumb pinch it.
Ariane Resnick is a special diet private chef, bestselling author of five books, and certified nutritionist who has worked with meats large and small. For this piece, she conducted market research and drew on her knowledge of the kitchen knife industry.
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