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The curved blade of a traditional butcher knife provides the cutting power to easily slice around bones and through big hunks of meat, making it a great tool for hunters, butchers and home cooks who prepare lots of meat. Here are our three top picks for butcher knives, based on professional and customer reviews. When your knives need sharpening, use these 13 expert tips.
Classic Butcher Knife: Ontario Knife Old Hickory
Reviewers love the Ontario Knife 7111 Old Hickory Butcher Knife ($20) for its quality craftsmanship, super sharp edge and hefty feel in your hand. It features a 10-inch carbon steel blade with a full tang, which means the blade runs the length of the handle.
Easy to Clean: Dexter-Russell Knife
The Dexter-Russell Sani-Safe 8-inch butcher knife ($27) has a stain-free, high-carbon steel blade and a slip-resistant polypropylene handle, which makes it easy to clean. The knife maker also touts the seal between the blade and the handle, which helped the knife earn NSF certification.
Reviewers compliment the sharp blade and non-slip handle, although a few complain the knife is on the heavy side and can wear out your arm quickly. Check out the 4 types of kitchen knives every home cook should have.
Upgrade Pick: Victorinox Fibrox Pro Knife
The Swiss brand Victorinox is known for its sharp, high-quality knives, and the Victorinox Swiss Army Cutlery Fibrox Pro Straight Butcher Knife ($49) is no exception. This knife has a high-carbon stainless steel blade that’s been ice tempered, a process of cooling the metal after it’s been forged to help keep it sharp longer. This butcher knife also features a non-slip, ergonomic handle to help butchers keep their grip even when the handle is wet.