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There are many different types of butcher knives, each with its own advantages and disadvantages. The most common types of butcher knives are the cleaver, the boning knife, the slicer, and the chef’s knife.

Cleavers are good for cutting through bone and meat easily while boning knives are ideal for removing bones from meat. Slicers can be used to cut thin slices or even julienne strips of meat, while chefs’ knives are versatile tools that can also be used for slicing vegetables.

Some are sharp and thin, while others are thick and heavy. There are also different types of blades, like serrated blades that help slice through meat more easily. Whether you’re buying your first butcher knife or updating your collection, here’s a guide to the most common types and what they’re best for.

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Benefits of using a particular type of butcher knife in your kitchen

There are many benefits of using a particular type of butcher knife in your kitchen.

  1. A good butcher knife will make it much easier to cut through the meat.
  2. A sharp butcher knife will help you avoid injuring yourself while cooking.
  3. A well-made butcher knife will last longer and be less likely to rust or break.
  4. Different types of butcher knives are designed for specific tasks, so finding the right one is important if you want to cook confidently.
  5. Choosing the right butcher knife can add an extra level of flavor to your food.
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The different types of butcher knives available on the market

Wusthof Classic 8inches Hollow Edge Artisan Butcher Knife

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Wusthof Classic Butcher Knife

The Wüsthof knives have a feel that is both robust and solid in our hands. Forged from a single piece of high carbon stainless steel. The Classic Artisan Butcher Knife features a design that was developed to withstand the test of edge retention time during its lifetime.

According to Wikipedia Stamped blades are made from cold-rolled steel, then heat-treated, ground, polished, and sharpened. Stamped blades lack a bolster, but not always.

The fact that it has a full tang, which means that the blade runs the entire length of the handle, contributes to the fact that it feels quite balanced in our hands.

The length of the blade, which measures 8 inches, is ideal for slicing through chops and steaks as well as trimming medium-sized chunks of meat. In addition, the curved shape of the finger guard makes us feel much more confident about getting our hands dirty.

TUO german butcher knives

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TUO Vegetable Cleaver knife

The Vegetable Meat Cleaver from TUO Cutlery is a member of the Fiery Phoenix line, which is well-known for its high level of quality and has been chosen as one of the greatest kitchen knives in the world.

You’ll notice right away the ergonomically designed, full-tang pakka wood handle that not only looks wonderful but also provides a high level of comfort and control.

When working with meat, using wood has a number of benefits, one of which is that it naturally inhibits the growth of bacteria, making its use an attractive choice.

Blade MaterialHigh Carbon Stainless Steel
Handle MaterialPakkawood
Blade Length7 Inches

The knife has an excellent blade. This knife is capable of easily slicing through any type of protein because of its German-made tempered steel that has a hardness reach of HRC56 and hand-polished edges that are 18 degrees on each side. Even after repeated uses, the edge on this blade remains sharp and intact for a very long time.

TUO butcher knife pros and cons


  • High carbon steel.
  • German steel blade.
  • Pakkawood handle


  • Knife balance is a little bit hard.
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Victorinox Butcher Knife

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Victorinox Butcher Knife

The blade of the Victorinox Butcher Straight Granton has been stamped, which results in the blade being lighter and narrower than other stamped blades. Those who struggle to maintain their grip when using a larger, more robust knife are likely to find this feature appealing.

The blade of the Victorinox has ingenious grooves that have been edged into the sides of it, which is another useful feature of the product. You may be wondering, “Why is this useful?” As you continue to slice, the juices and fat from the meat will fill the grooves, causing the slices to be flawlessly thin and even without any tearing.

When cutting, the ergonomically contoured handle provides a sense of both comfort and security. Even when there is a lot of juice and fat from the meat involved, the textured Fibrox material that was used on the handle ensures that there is no slipping.

Victorinox Butcher knife pros and cons


  • Stamped blade.
  • Easy to sharpen.
  • Nonslip Fibrox handle


  • Requires frequent sharpening.
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XYJ Full Tang Butcher Boning Knife

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XYJ Soft leather kitchen knife sheath

The XYJ Full Tang Boning Knife is handmade in Serbia from high-quality forged steel and leather. It is a versatile butcher knife that can also be used for kitchen tasks like chopping, dicing, or slicing. The knife comes with a leather sheath for easy carry.

If you’re looking for a knife that can handle your daily kitchen tasks of slicing, dicing, and mincing by cutting vegetables and meat, then you should consider investing in a butcher knife.

Butcher knives also have a thicker blade, which helps them chop through harder materials. If you’re new to cooking or don’t have an existing set of kitchen knives, then a butcher knife is an ideal option because it’s affordable and versatile.

The kitchen cleaver butcher knife has an ergonomic full tang handle that can prevent the blade from being comfortable to grip and a non-slip effect. The knife is also lightweight and easy to maneuver, making it perfect for those who need a butcher knife that is both efficient and safe.

A boning knife is a versatile tool that can be used for many tasks, including cutting meat. This knife comes with a sheath to protect the blade and can be attached to the belt for easy carrying. The boning knife is perfect for use when you’re outdoors, as it’s tough enough to handle any situation.

XYJ butcher knife pros and cons


  • Holds an edge very well.
  • Thick blade.
  • Heavy and sharp.


  • Lose handle fitting found in some knives.
  • The handles are a little bit small.
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CUTLUXE Bullnose 10 Inch Butcher & Breaking Knife

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CUTLUXE Bullnose 10 Inch Butcher & Breaking Knife

The CUTLUXE Butcher and as well as breaking Knife is a 10-inch forged high carbon German steel full tang and razor-sharp knife with an ergonomic handle design. The artisan series knives are made with the utmost care and precision to provide the most professional butchering experience possible.

Taper construction allows this knife to easily cut through meat with ease, while its razor-sharp edge ensures you get the job done quickly and easily. Whether you’re looking for a standard butcher knife or something specifically tailored to your needs, the CUTLUXE Bullnose 10 Inch Butcher Knife is sure to meet all of your requirements.

When it comes to knives, the more length on the edge, the better. That’s why our knife has a bulbous tip that gives it extra length. Plus, the added weight on the front gives you more power and control when cutting large pieces of meat or vegetables.

When it comes to slicing food, the ability to have a sharp edge is essential. With most knives, the sharpening process dulls and roughens the blade’s edge over time, which can compromise its precision. Hand-sharpening a knife’s edge at a 14-16 degrees per side angle ensures that foods will be sliced cleanly and with maximum precision.

The CUTLUXE Butcher knife handle is made of premium pakkawood that is triple-riveted for a sure grip and stability. This ensures comfort and maneuverability while butchering. With its luxurious design, the CUTLUXE Butcher knife handle is perfect for anyone who desires the best handling experience possible.

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Jero professional butcher knives set

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Jero butcher knives set

Looking for a quality butcher knife set. The Jero TR Series Butcher Knife Set is perfect for you! This set comes with a 10″ Cimeter blade, 8″ Breaking blade, and a 6″ curved boning blade.

The soft traction grip handles make it easy to hold and give you maximum control when butchering your meats.

The German high-carbon stainless steel blades are razor sharp and will last for years. Finally, the Diammark sharpening steel ensures that your blades stay razor-sharp throughout their lifespan.

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How to choose the right butcher knife?

There are so many different types and sizes to choose from, and it can be hard to know which one is the best for your needs. Here are some tips on how to choose the right butcher knife for you:

1. Consider your intended use. A large, heavy-duty butcher knife is perfect for cutting through meaty items like racks of lamb or pork shoulder, while a smaller, more delicate knife is ideal for filleting fish or chicken.

2. First, consider what type of meat you will be using the butcher knife for. If you will primarily be using it for meats that require a heavy-duty carving blade, then a larger and more robust butcher knife is likely necessary.

Size matters

Butcher knives are usually 6-14 inches long. Smaller sizes are good for poultry or chops, while larger sizes are good for venison. The larger the butcher knife, the more versatile it will be for general kitchen tasks such as cutting up vegetables or slicing bread.

Smaller knives are good for getting around the bone, while larger knives are best for long swipes. Smaller butcher knives are portable, making them good for hunting or camping. Professional chefs prefer larger butcher knives than home cooks.

Checking knife balance

Hold butcher’s knives (and all knives) before buying. Knives have different handles and weights. Full-tang knives have a blade that runs through the handle. Full-tang knives are better balanced and preferred by those who like a heavier knife. A well-balanced knife gives you more control so you can butcher effectively.

Choosing Handle

Many knife handles are available. Wood, plastic, and steel are used. Because butchering can be slippery, we prefer textured handles. Traditional wooden handles require more maintenance because they get rough over time. Mineral oil helps preserve wooden handles after washing and drying.

Knife blade thickness

Butcher knives have thicker blades. Strong steel allows you to cut through tough meat without breaking or chipping. Consider your intended use. A wide blade is ideal for cutting meat while a narrower blade is better for precision work, like slicing ham or poultry.

Some are curved, like a boning or filleting knife, to get around the bone. Less flexible butchers can chop and break bones. Sharpness and edge retention are important for butchering, so choose high carbon stainless steel, which stays sharp.

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What knife do butchers use?

There are a variety of knives that butchers use, depending on what type of meat they are cutting. Here is a list of some of the most popular knives used by butchers:

Boning Knife

A boning knife is a narrow, short-bladed, sharp-pointed knife used to cut through the bones of an animal’s limbs or flesh.

Butcher’s Knife

This knife is the most common type and is used for slicing and dicing meat. It has a sharp blade that is heavy enough to stay steady while chopping, yet thin enough to cut through meat easily.

Poultry shear knife

A poultry shear knife is a special type of blade that is specifically designed for cutting through the feathers on a bird’s body. The blades are usually made of stainless steel and are quite sharp.


The cleaver is a large, heavy knife that is used for cutting meat into thin slices or chunks. It is often used to butcher larger animals such as pigs or cows.

Breaking knives

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What knife do butchers use?

Butchers use a variety of knives to slice and dice meat. The most common knife is the chef’s knife, which has a blade that measures between nine and twelve inches. Butchers also use a cleaver, a poultry shear, a boning knife, and a carving knife.

Why is it called a butcher knife?

The word “butcher” comes from the Old French word boucher, meaning “one who cuts meat.” A butcher’s knife is a type of kitchen knife with a long, thin blade designed for cutting meat. The blade is usually curved and sharpened on one side only.

What is the difference between a chef’s knife and a butcher knife?

A chef’s knife is typically a thinner, sharper knife that is designed for cutting delicate foods. A butcher knife, on the other hand, is a thicker and heavier knife that is used for slicing and chopping meat.

Why do butcher knives have holes?

Butcher knives typically have a series of holes in the blade that allow the user to grip the blade more easily. The holes also help distribute pressure when cutting meat, making it easier to avoid sticking and ensure even cuts.

Can a butcher knife cut through bone?

Bone is one of the hardest materials that a butcher knife can cut through. However, some butcher knives are specially designed with thicker blades and sharper edges to help them cut through bone. If the butcher knife is sharp enough and the user has good technique, it should be able to cut through bone without too much difficulty.

What angle should a butcher knife be sharpened at?

However, you intend to use your butcher knife primarily for cutting bones or other hard materials, then you should sharpen it at a 20-degree angle.