A butcher's knife holds a special place in a commercial kitchen. It is designed with a long & curved blade that cuts and shreds down large meat pieces with precision. 

The length of the butcher knife's blade gives smooth & long slices, while it also has a good curve to get under the skin and around bones. 

The blade  is made out  of heavy-duty steel and is super-sharp and thick. The durability of heavy-duty steel prevents chipping and lets you cut the best meat out of the bones and remove hard skin & fat. 

What to Consider Before Buying a Butcher's Knife?

Before you go out shopping for a chef's knife, here are a few things you must consider:-

1. Size

Most of the butcher's knives vary between six to fourteen inches in terms of size. The smaller butcher's knife is best suited for smaller pieces of meats such as chops or poultry. 

On the other hand, the bigger knives are apt for bigger hunks such as venison. 

The smaller-size knife is also prefered for getting around the bones, whereas the bigger one for skinning in one long swipe. 

Besides, the smaller butcher knives are easily portable, making them best for outdoor camping or hunting events. The butcher knives in a size range of six to eight inches are prefered by home cooks, while professional chefs use the large ones.

2. Blade

As mentioned earlier, a butcher's knife has a thicker blender compared to most other knives when it comes to a blade. They're typically made out of sturdy steel, which allows them to get through tough pieces of meat day and day out with chipping or fear of getting broken. 

Some of the butcher's knives come with a slight bend in the blade, just like the filleting or the boning knife, to efficiently get around the bone.

A sharp blade is needed for butchering, as is the edge retention, so it is highly recommended to go with a high-carbon stainless steel knife, which is known for maintaining its hardness for years.

3. Handle

There are several options of butcher knife handles to opt from. These include steel, plastic or wooden. Some of the handles have a textured finish slip-resistant, which is quite popular these days, as butchering meat can sometimes be slippery. 

The wooden handles give a more traditional feel but require maintenance, as they become rough over time. 

After using the wooden knife, make sure you rub the handle of your wooden butcher knife with oil to prevent roughness. 

The Best Butcher's Knife

At House of Knives, we stock the finest range of knives for home cooks and professionals chefs. We have sashimi knives, filleting knives, boning knives, slicing knives, and more. We have the most sophisticated collection of bitcher;s knives, and one top-selling one is F Dick ErgoGrip Butcher's Knife 30cm.

It is the best-in-class butcher's knife in terms of safety and functionality. It comes with laser-tested, polished & stable, precise cutting edge geometry. 

The knife has an extra-wide thumb rest for comfort during butchering. 

Made in Germany, this butcher's knife has a non-slippery handle for efficient pressure absorption.

Uwe Staiger: Former Team Manager Culinary Team of the Master Association of Gastronomes (Germany)

"Friedr. Dick products offer the best possible support for a convincing performance during competitions on a high international level – all you need for creative cooking!"

FREE Shipping for orders $99 or more throughout Australia. Get a Welcome Discount of 10%. If you have a query or need help selecting the right butcher's knife, Contact us on 02 7908 4420 or support@houseofknives.com.au 

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