The Best Butcher Knives

XYJ Full Tang Butcher Knife

Cut to the Point

This uniquely engineered blade is incredibly easy to swing and stands up to general wear and tear impeccably.

Best Overall

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Preparing large slabs of meat takes a steady hand, patience, and an impeccably sharp knife, and this XYJ Full Tang Butcher Knife is up to the task. Full tang knives are known for their top-of-the-line balance and handling when chopping away at tougher cuts. In particular, this knife owes its razor-sharp edge to a manual sharpening process that leaves you with a longer-lasting blade that requires less maintenance. The full tang construction means that the grip is actually an extension of the same piece of high carbon steel, making broken handles a thing of the past and allowing you to focus on preparing a well-balanced meal.

Pros:

• Purchase includes a leather sheath
• Non-slip grip for ultimate control
• It easily cuts through bone

Cons:

• The knife is not rust-proof

Mueller Meat Cleaver

Meat Your Match

If your stew recipe calls for some tough cuts of meat or a ton of veggies, this cleaver is just the right size to make messy prep work manageable for vegans and carnivores alike.

Most Rugged

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If you’ve got a large household or small restaurant, being able to cut through produce and poultry at speed is essential for happy families and successful businesses alike. Mueller’s Meat Cleaver is just the right size for dealing with regular-sized cuts at backyards barbeques or churning out volume for extra guests. The first thing you’ll notice about this knife is its heftiness. While the blade isn’t enormous in the realm of professional cleavers, if you’re used to a chef’s style butcher knife, it will be an adjustment. However, once you’ve grown accustomed to the weight, the brute force of this knife will give you ultimate control in breaking bone, micing vegetables, or cracking open large fruits with ease.

Pros:

• Accessible for hanging hooks or pegs
• Stainless steel design is corrosion-resistant
• High-quality Austrian-based company

Cons:

• The metal top of the handle can get slippery

Juvale Meat Cleaver

Slicing Made Simple

This knife's curved body and grooved handle make cooking for large groups a little less hectic.

Easiest to Clean

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Juvale’s Meat Cleaver is an excellent option for solo kitchens and homesteads alike because of its affordable price point, pre-sharpened edge, and surprising durability. To start, this blade is a single piece encased in a triple-riveted wooden handle with a curved end for a more secure grasp. At 8″ long, it’s slightly shorter than your standard butcher blade, sometimes earning it the endearing title of “mini cleaver.” But don’t let the moniker fool you — this cleaver is twice as wide as a standard chef’s knife, allowing you to rest the tip on the cutting board and speed through chopped vegetables in record time.  Once you’re done, this dishwasher-safe option can be tossed in with the rest of your utensils for a quick clean.

Pros:

• Heavier weight than comparable cleavers
• Fantastic value for the price
• Cuts through chicken bones without any extra sharpening

Cons:

• The wooden handle’s finish could be more high-end

Victorinox Fibrox Pro Knife

Carve with Confidence

This knife's razor-sharp edge and ergonomic handle exemplify this knife's quality and attention to detail.

Easiest to Sharpen

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If your prep work feels never-ending and your hardware is slowing you down, reinvigorate your cooking with the Victorinox Fibrox Pro Knife. The chef style of butcher knife is a favorite across Michelin restaurants and average households because of its lightweight build, wide surface area, and impeccably whetted blade. The Fibrox is about the same length as a cleaver but doesn’t have the sheer force to sever bone or cut through frozen meat. Instead, this knife style is best suited for medium-sized meals with ingredients found at delis instead of specialized butcheries. While this particular knife’s weight is slightly on the lower end, the weight of the Victorinox name is not. This standard straight edge can be made good as new with little sharpening experience — not that you’ll need it for a very long time.

Pros:

• Machine-washable
• Made in Switzerland
• The softer steel is easier to sharpen

Cons:

• The handle lacks any grooved texture

Friedr Dick Exclusive Series Chef’s Knife

A Cut Above

If you want to cut through meat like butter, this knife's precise measurements and unmatched functionality is sure to do the trick.

Best Luxury

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When you’re ready to toss aside your outdated cutlery and bring in the big guns, Friedr Dick’s Exclusive Series should be the first stop on your browsing journey. Unlike middle-of-the-road chef knives that cut corners to focus on the blade, Friedr Dick provides both a high chrome stainless steel body and a thick integrated handle that’s nearly impossible to break. You won’t need to worry about dislodged rivets either because the Exclusive Series has done away with them in favor of more secure metal rings instead. Overall, this German-made chef’s knife is a statement piece that’s not intended to be replaced for years if treated properly. By handwashing, lubricating, and sharpening on a regular schedule, Friedr Dick will deliver controlled chops and miraculous minces for just about every ingredient out there.

Pros:

• Half-bolster design for full use of the blade
• Available in 6″, 8″, or 10″
• The tapered tip is particularly adept at mincing

Cons:

• Expensive for the average cook

Frequently Asked Questions

What are the different types of butcher knives?

“Butcher knife” is a catch-all term for larger knives used primarily for processing larger cuts of meat. While there isn’t one specific “butcher” knife, butchers utilize a fairly standard arsenal of blades worldwide. The cleaver is the most recognizable (and largest) of the butcher blades and specializes in breaking bone. The French or Chef’s knife is a jack of all trades used for cubing, slicing, or any other preparation further down the line from the cleaver. Scimitars utilize a large, upturned tip to create oversized slices while breaking knives excel at deboning and prepping fish.

How do I properly sharpen my butcher knife?

Sharpening and maintaining a knife is a fairly easy process that requires only two tools: honing steel and a whetstone. When your knife has become too dull, break out your whetstone, flip to the coarse side, and deliberately drag both sides across the surface at a slight angle. Once you feel that you’ve primed the knife sufficiently, flip to the fine gradient for the finishing touch. Unless this is your first sharpening, you should spend around 5 minutes grinding on each side for desired results. The honing steel works to eliminate any curves or imperfections that may develop over time without wearing the blade. By running the knife up the honing steel weekly, you can significantly extend the life of your butcher knives.