Butchers knife
A butchers knife is a carving knife with a classic design that butchers have used for generations: a broad blade with a strongly curved cutting edge and an upswept tip. That curved edge lets you make a clean cut through large pieces of meat in a single long, smooth stroke. You use it to divide meat, trim away fat and rind, and cut meat into portions. Butcher's knives come in various lengths.
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Due Cigni 1896, 2C1022NO Camp Chef 20 cm, walnut woodIn stock
€78.49
Due Cigni Cookout 1896, 2C1024 black POM, butcher's knife, 27 cmIn stock
€39.21
€58.49
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Due Cigni Cookout 1896, 2C1022 chef's knife 20 cmIn stock
€46.48
€61.99
F. Dick Red Spirit 81725262K Butcher's Knife HEKTOR, carving knife, 26 cmNot available
€108.95
Ontario Old Hickory 5-piece knife set, 7180Not available
€117.49
How do you choose the best butchers knife?
Choose a butcher's knife with a blade longer than the width of the piece of meat. Then you can cut in a single stroke and avoid ragged cuts. For home use and smaller cuts, 20 to 25 cm is enough. For whole loins, rib sections or half carcasses, choose 25 cm or longer. A strongly curved blade with an upswept tip is ideal for cutting long slices and trimming fat, as the tip then stays clear of the meat. A gently curved blade gives you more control when dividing meat. Most butcher's knives are rigid, so you can apply pressure without the knife bending. Professionals usually choose a non-slip plastic handle. It provides a secure grip even with wet or greasy hands and is hygienic. Coloured handles help you keep knives for raw meat, poultry and fish separate.
Victorinox butchers knife
Victorinox is one of the best-known brands among butchers and meat processors. This Swiss brand's butcher's knives feature stainless steel blades that are easy to hone. Most versions feature a non-slip Fibrox plastic handle that provides a secure grip even with wet or greasy hands. There are also versions with a wooden handle. Choose a Victorinox butcher's knife if you're looking for a reliable knife that offers good value for money.
Professional butchers knife
A professional butcher's knife is designed for intensive daily use in a butcher's shop or meat processing. It features a rigid blade that does not bend when you apply pressure, and an ergonomic handle that lets you work comfortably for hours. Professional butcher's knives often feature a hygienic plastic handle, sometimes available in different colours. This lets you keep knives for raw meat, poultry and fish separate in accordance with HACCP guidelines.
What will you be cutting?
Do you mainly want to cut thin slices rather than process large pieces of meat? Then a different carving knife for meat might suit you better. A ham knife features a long, narrow and slightly flexible blade, often with a rounded tip. You use it to cut wafer-thin slices from a whole ham, such as serrano or jamón. A slicing knife features a long, narrow and fairly straight blade with a pointed tip. You use it to cut roast meat, such as a rolled roast or turkey, into even slices. A carving set includes a meat fork, so you can hold the meat firmly while carving. View all carving knives.
Butchers knife maintenance
Butcher's knives are often made from relatively soft stainless steel. This steel is quick and easy to hone. Run the knife along a honing steel regularly as you work, and sharpen it when honing no longer helps. Most butcher's knives have a seamless plastic handle. It doesn't absorb moisture and has no pores where meat residue and bacteria can linger, so you can clean it quickly and thoroughly. Wash the knife by hand and dry it immediately.
