Butcher Knife

If you’re looking for a big, strong, heavy-duty knife that can cut through just about anything, a butcher knife is the way to go. It’s predominantly used in the meat industry, but it can also be used for use at home as well as for other purposes, although it’s not particularly common.

The blade is large – mostly wide – and it’s thick and strong. This allows it to have enough power to be able to easily be able to cut through not only all kinds of meat, but cartilage and bone too if necessary.

Before you decide on a butcher knife for your kitchen, stick with us while we explain all the main properties of butcher knives. That way, you’ll know exactly what makes a butcher knife what it is and what you should be looking for when you browse out selection.

The Properties of a Butcher Knife

 As with most knives, it’s mostly about the blade of the knife, and the handle tends to go along with what the blade looks like.

Here are some of the most important characteristics of a butcher knife blade:

• Size: It’s normally noticeably big in comparison to the blades of other knives. That is, it’s fairly long (although not quite as long as a carving knife) but mostly, it’s very wide. The blade is also heavy, ad that provides significant strength for cutting through not only meat but cartilage and bone too.
• Edge: The two most important qualities of the edge of a butcher knife is sharpness and durability. Of course, we want all knife blades to be sharp, but it’s especially important in a butcher knife so that it’s able to cut through meat bone not only efficiently, but safely too. Durability, on the other hand, is also really important, because the knife is used to cut through some pretty tough materials. The edge is normally straight so that it can achieve clean cuts.

But what about the handle? Well, because the blade of the knife – whether it’s a Japanese butcher knife or any old butcher knife – is so large and heavy, it’s only appropriate that the handle is proportionately large and heavy.

The handle can be made from a variety of materials – including, wood, plastic, and metal – as long as it’s designed for comfort and it’s heavy enough. The weight of the handle is essential because it contributes to the balance of the knife overall.

Butchers Knife Blade Materials

The most common materials for the best butcher knives include high-carbon steel and carbon stainless steel alloy. The former is known for being particularly durable with excellent edge retention, and these blades tend to be very sharp too. The latter is known for boasting the best qualities of stainless steel (durability and resistance to corrosion) and high-carbon steel (serious strength and sharpness). So if you’re looking for the best butcher knife on the market, one of these two materials are probably the best.

However, you can also get butcher knives made from plain stainless steel or other alloys – it all depends on your budget.

Browse our selection of butcher knives today and find the best option to suit your needs!