A Buyer’s Guide to Butcher Knife!
If you are buying a knife set or thinking of customizing your own box of knives, then don’t forget the main blade which is none other than a butcher knife. Just as each finger plays a unique role in the overall functioning of the hand, the butcher knife holds significant importance in any kitchen knife set.
Its versatile and sturdy design serves a unique purpose that no other kitchen knife can replicate. The butcher knife holds profound value in the hearts of many rural homesteaders, home cooks, professional chefs, and butchers.
In this unique piece of writing, we will discuss everything related to a butcher knife. Without any further delay, let’s begin with our article!
What is a Butcher Knife?
A butcher knife is defined as a heavy and large knife that is designed for portioning and breaking down large pieces of meat. If we compare a butcher knife with a chef knife, then doubtlessly, a butcher knife is quite heavier and bigger than an ordinary chef knife. A butcher knife can easily power through sinews, bone, cartilage, and flesh.
If we discuss its anatomy, a butcher knife features a strong 6-14” long blade. However, the size can be customized according to the specific requirements of the owner. Usually, a butcher knife with a 5-10” long blade is preferred for home cooks. A customer who works in hunts or butchery would find the larger size butcher knife more satisfactory.
What are the Uses of Butcher Knives?
No matter which material is used in the construction of a butcher knife or how long is its blade length, it is primarily designed for cutting large pieces of meat into smaller ones. The main uses of butcher knives are concluded hereunder:
● Breaking down game birds of whole poultry into various portions
● Trimming ribs
● Sectioning massive meat pieces into portions/ servings for sale
● Trimming bone and fat from large cuts like the shoulder or butt
● Dressing and trimming whole animals
● Deboning
● Dicing Pancetta
● Cutting and disjointing frozen meat, etc.
How Many Types of Butcher Knives Are There?
The butcher knives are divided into various types. Before discussing the individual types, it is important to mention that butcher knives can be in Western style and Japanese styles. The various types of Western and Japanese butcher knives along with their brief uses are listed hereunder:
Western Style Butcher Knife:
1. Meat Cleaver: It is ideal for cutting through joints and bones in order to break apart an animal carcass.
2. Carving knife: It is ideal for slicing and carving up cooked poultry and meat.
3. Boning knife: It is perfect for removing the bones from poultry, meat, and fish.
4. Filet knife: It is perfect for removing the filets from seafood. Furthermore, it is also helpful in removing the meat from the bone without wasting the meat.
Japanese Style Butcher Knife:
1. Honesuki knife: It is ideal for breaking down whole bird and poultry carcasses into cubes or appropriate portions.
2. Petty knife: It is ideal for small or precise butchery tasks. Furthermore, it is also helpful in breaking down poultry and chickens into specific sizes.
3. Deba knife: It is perfect for slicing and fileting whole fish. It is widely used in coastal areas and sashimi/sushi restaurants.
4. Hankotsu knife: It is perfect for separating the meat from bones. However, it is not an ideal knife for cutting through bone but is still considered an important knife for the majority of butchery tasks.
List of Top Butcher Knives in 2024:
If you are looking for signature butcher knives for your restaurant or knife collection, then look no further. We have compiled a list of the top butcher knives that are in demand in 2024:
● Jero USA Butcher & Skinning Knife
● Wusthof Classic Butcher Knife
● Dalstrong Butcher’s Breaking Cimitar Knife
● Mercer Culinary Granton Edge Cimeter
● Global Heavyweight Butcher’s Knife
● Victorinox Butcher Skinning & Fishing Knife, etc
Tips for Picking the Right Butcher Knife According to Your Needs:
Before you invest in a butcher knife, it is important to know the following details:
1. Size:
Butcher knives come in various sizes. Before making a selection, it is important to know your needs. If you are a chef, then it is best to opt for a butcher knife with a massive blade side. Comparatively, if you are a home cook, then a butcher knife with a 5-10” blade size is best for you. Unquestionably, butcher knives equipped with small blades are best for smaller pieces of meat, like chops or poultry.
On the other hand, a butcher knife with a larger blade is preferred for bigger hunks including pork butt, venison, or brisket.
2. Balance:
Before buying any butcher knife, it is best to hold it in your hand and check whether it offers perfect balance and fits into your hand or not. Consider your hand size and the knife’s handle for comfortable handling. Whether we talk about butcher knives or others, each knife feels different in hand due to heft or the handle. Generally, full-tang knives provide perfect balance compared to partial-tang knives.
3. Blade:
Butcher knives are characterized by thicker blades. Made up of durable stainless steel, it can cut tough pieces of meat without the fear of chipping or breaking. Some butcher knives also have Granton edges. Food doesn't stick on butcher knives that are characterized by Granton edges. The two most important factors that contribute to a good blade are edge retention and a perfectly sharp blade.
4. Handle:
Lastly, it is important to consider the knife’s handle seriously before buying any butcher knife. Different types of material including wood, steel, or even high-quality plastic are used in the making of butcher’s knife handles. Before buying, take the knife in hand and examine yourself. Is the knife’s handle providing a comfortable grip? Is it slip-resistant? Is the knife’s handle bacteria-resistant?
Before investing in a butcher knife, take your time to question and examine the knife carefully. A knife is a chef’s best friend, and no chef would choose an unreliable tool in the kitchen.