Best Butcher Knives that Won’t Cut into Your Budget

There really isn’t anything more frustrating than trying to cut meat in preparation for a mea l but hacking through it sloppily instead, or not cutting through it at all. With these best butcher knives on the market, your frustration will come to an end.

You will be slicing and cutting your way through those pork loin roasts and thick cut steaks easily and quickly.

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** Below, you'll find more detailed reviews, but you can click links above to see current prices and read customer's review on Amazon

​How Do I Choose The Best Butcher Knives On The Market?

​Choosing the best butcher knives to bring home to your kitchen isn’t always an easy choice. Not all knives are created equally. In fact, there are some key features you should consider when selecting the right butcher knife for your collection.

You will want to look at: the blade, the handle, the length and the materials which are used. Each of these features will determine if the knife you are considering is one of the best butcher knives available or if you are wasting your money.

​Here is a great tutorial on choosing kitchen knives for your collection.

The blade of your knife is the most important aspect, obviously, since it the part that you rely on to cut through your meat and de-bone as needed. When comparing butcher knives, you should consider the thickness of the blade.

If it is too thick, you will have a harder time cutting easily through meat; thinner is better. Also, the design of the blade is important. A straight blade is great for slicing through meat, while if you find you are more concentrated on de-boning, you will want a curved blade.

The blade may also come with “small indents” running its length. These are helpful in having food release easier as you chop, but not always found on butcher knives since meat does not tend to stick. Not all knives with the title “Butcher Knife” are a true butcher knife so be aware of the true intended function of the knife you are purchasing.

The handle or grip of your knife is really a personal preference, however, some are better than others in terms of quality and longevity. If you prefer a thick grip, one with a rubberized cover would be best since it would prevent slippage from your hand.

If a thinner handle is your choice, then choosing a knife with some kind of textured grip without adding bulk would be a good option. Look for a handle with comfortable spots to accommodate your fingers and thumb while gripping it; ergonomically correct handles are the best for preventing strain on your hands.

The handle may or may not be sealed at the blade. This is something to consider since bacteria tend to grow where there is oxygen present. If the handle is not sealed at the blade, food particles can become stuck in that small space and proper, careful cleaning is necessary to prevent contamination of your foods.

In the case of the best butcher knives, length does matter. If you have small hands, you may want to stick with a smaller length in the 5 to 8 inch range, however, if you have large hands a longer length will work fine for you.

Don’t forget that you should take the handle into account when calculating the overall length, since you will want to have as much control and comfort using your knife as possible. Length is an important consideration for your butcher knife in comparison to the types and cuts of meat you most often cook.

Some tougher meats require a thinner, sharper blade which may be best in a shorter length such as 8-inch. If you find that you are making chicken more often, a softer, and easier to cut meat then a lengthy butcher knife would serve your needs perfectly. You could always have multiple knives of multiple lengths on hand as well.

How the butcher knife is made and what it is made up of, will help determine if you are purchasing one of the best butcher knives available to you. Obviously, if you select a knife which is made of inexpensive plastic you shouldn’t expect top quality or longevity.

The best butcher knives are made of ceramic, carbon or high carbon steel. Of course, there are other materials used on the market, but if you want your butcher knife to last and hold a sharp edge longer, then you will want to ensure it is made with quality materials.

Carbon knives can hold their edge longer than most other materials but you should be aware that the blade could discolor. High carbon steel is another option, which is a combination of carbon and alloy metal. It holds a sharp edge very well and will not stain or discolor.

Ceramic is a very durable, hardy choice in a butcher knife since this material is super durable. It has the second hardest edges, only next to diamonds! Avoid stainless steel butcher knives since they don’t hold a sharp edge and are weak in comparison to other materials.

​The Best Butcher Knives to Choose From

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