Outstanding Feature Flatter back with limited scimitar curve
Great For: Large wild pigs and roos. Equally great for home slicing long fillets of beef and tons of veggie to prep
Made in the USA: Dexter Russell is known as the biggest cutlery maker in the United States, competing against giant brands from Sweden, Germany and Japan for quality. This one right here is their classical hickory wooden model made for professional kitchens. The high-quality carbon steel is stain-free, thanks to its micro-pore depletion process. Its knife blade is also individually honed making it a very sharp knife right out of the box. The 30cm knife is good but if you prefer a shorter one, opt for the (8 inches), which in our opinion gives the exact same quality.
Outstanding Feature: Highly flexible with Ergonomic Handles
Great For: Breaking down a whole tuna or salmon i.e. boning meat and trimming
Genuine Swiss Army Butcher Knife: Back in 2005 Swibo formerly owned by Wenger was acquired by Victorinox, a fellow Swiss Knifemaker. Victorinox felt that the move was necessary to eliminate product duplication in the market. It was crucial too as it ensures the Swiss brand is kept in Swiss hands. Despite the acquisition, both brands would continue to market themselves as a separate entity. Wenger would market their knives as Genuine Swiss Army Knife while Victorinox as the Iconic Swiss Army Knife - both building on to the same heritage of the Swiss Army Knife. Remember earlier we mentioned that a butcher’s knife is typically made with a curved blade (but not all)? Victorinox Swibo is one of them. The makeup of Swibo knives doesn’t follow the customary western butcher knife design. Instead of looking like a scimitar, it has more of a Japanese influence, where it has a fixed blade build. You won’t get immense swings for separating tasks on meat, which is why it's made small. Its never meant for such tasks. Rather, this type of butcher knife was made to perform a much more delicate cutting and more so for meat cutters who prefer flat support for greater control. It is also easily recognisable because of its bright yellow signature handle which is hygienic. Speaking of hygiene, this knife can easily be chucked into boiling water for sterilisation too.
Global Meat Cleaver - 16cm G-12
Outstanding Feature: Traditional square head and lightweight
Great For: Hammering beef shins and pork neck bone. Great to skin pork roast with ease.
Heavy Hitter: Occasionally you find someone says metal handles causes problems, but engineers behind Global knives have found a way to develop cleavers that are ergonomically comfortable, has fantastic grip and a full-tang construction that measures up to industry standards. In addition to its wood-free design solution, its workmanship is exacting. Every single G-12 cleaver blade that’s ever made is hand-ground at a 15-degree angle. It is also agile due to its reduction in size. If you ask us, it helps smaller hands and is very much catered for users who have arthritis. If anything it helps them keep the chopping size and weight down. Its more power than finesse, more bevel than robust, definitely outstanding for all bone. In addition to hacking through tough meat bone, it can be used to split larger and thicker vegetables such as melons and squash.
Outstanding Feature: High Impact Blade
Great For: Hammering beef shins and pork neck bone. Great to skin pork roast with ease.
German Engineered: Wusthof never cease to fail. Using a standard quality of a meat cleaver, Wusthof brings out the artistry side to a mundane chopping task. The full-tang handle comes with three rivets, ensuring excess foods stays in place and making it easier to prevent them from getting stuck in hidden gaps or pockets. Instead of being hand-ground, the blades are laser cut producing micrometre precision allowing it to retain sharpness for up to 30% longer. The blade is also made from high carbon steel allowing it to thrive through many fowl days.
Dexter Russell Sani Safe - 25cm
Outstanding Feature: Affordable price
Great For: Trimming several cuts of meat and is an excellent seafood knife too
Smooth Operator: Its high carbon stainless steel blade is welded directly into the polypropylene handles, leaving no gap and free of contamination when performing one task to another. With this knife, you’ll find that the handle has a comfortable ergo grip making it easy to use without wearing our your fingers, biceps, rotator cuffs and forearms. At an affordable price, we like that it can retain a sharp edge after multiple uses.
Victorinox Fibrox Skinning Knife - 12cm
Outstanding Feature: Lasting and durable handles
Great For: Cutting whole chicken, skinning sheep and dismantling larger saltwater fish
Small Wonder: Attention folks! If you want to save on your groceries and get good cuts of meat, this skinning knife is like your magic wand. Although its purpose is to skin meat, it works well and is rather efficient for cutting a whole chicken at home. It's a great knife to have if you raise your own birds and do your own butchering too. The blade is also another feature to commend on. Its edge is razor sharp and can cut through 25 fish (and that’s cutting through bone, and still doesn’t need sharpening. And it's not a surprise to why it’s able to withstand that many tasks through bone. It is because it has Rockwell hardness of 55-56 HRC. Now that’s excellent edge retention.
F.Dick ErgoGrip Flexible Boning Knife - 15cm
Outstanding Feature: Large and durable handles
Great For: Boning meat to get the best flavours from the bone.
Meat Boning Maestro: This boning knife is absolutely legendary for its edge capabilities. With its ErgoGrip technology, you can perform precise cutting while still being able to perform them at a fast-changing pace without pain or fatigue to the hand. This knife is a special tool for professionals but that doesn't mean home cooks can't have a field day with this sharp tool. Did you know that meats get a lot of their flavours from fat, bone, and blood that has good contact with its bone? Yes, that's right. It is one of the big reasons we would use a boning knife. It is effective for when we plan to dress cooked and uncooked meats - because we don't want to miss out on some of the tastiest morsels.Victorinox Fibrox Salmon Knife - 30cm
Outstanding Feature: Large and durable handles
Great For: Slicing salmon and large slices of poultry meat.
The Sharp All Rounder: Typically, filleting knives are designed to cut fish and remove bones. On that note, a wide array of fish knives with different types of edges exists. The most common types are the large serrated knives and the ones used to cut tuna. This is Victorinox's 30cm straight fillet knife that is surprisingly light despite its long profile. Some people may find it a little too long to comfortably maneuver around meat joints, but the sharp edge is good enough to get the job done. Looking at its blade, it is slightly tapered, which is considered a plus point as it allows for quick and effortless filleting tasks; especially if you want to get a clean and smooth cut behind the spine and under the skin of the meat. This ensures that no edible parts are wasted. But this knife doesn't just stop at filleting all types of fish. It's also great for cutting poultry fillets, making thin slices of carpaccio meat or for deveining foie gras and meats.Victorinox Fibrox Boning Knife - 15cm
Outstanding Feature: Ergonomic safety handle
Great For: Cutting whole meat chunks into serving pieces
Swift Edge: Boning knives are essential when you plan to buy whole meat chunks and cut it into serving pieces at home. Generally, a boning knife tapers to a sharp point and has a very narrow blade, very much like this one. Typically boning knives measure from 12cm to 17 cm in length and is not very thick - unlike other kitchen knives. This Victorinox Fibrox Boning knife measures 15cm in length and its not thick because the blade is designed to be flexible to cater for precision boning, especially when you need to make deep cuts and holes. A unique feature of Victorinox's Fibrox range is its ergonomic safety handle. Its rounded shape helps balance comfort, weight and maneuverability. It is also pleasingly easy to clean, is dishwasher safe and can be sterilized up to 150 degrees Celcius. Customer Review: I had my old knife for about 20 years and I used it for everything in the kitchen even when we went away it would go with me but unfortunately on New years day it didn't come home with me, and I couldn't live without it so bought another one it's not quite the same as the old one but close enough I think they are marvellous and have a good grip handle & good size blade. Janice H.Which butcher's knife would you prefer to have on your knife rack? If you are looking for more than just a butcher's knife, head to our Knives category to find some of the most wanted kitchen knife brands both home cooks and professional chefs love. From knife block sets to pairing knives that are either carefully handcrafted to perfection, to knives that are made using modern technology. Every type you need for different tasks.
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