Best Butcher Knives

Sharp and Sturdy

This 10-inch breaking knife keeps a sharp edge and cuts through tough gristle and game with ease.

The long design makes it great for steaks and chops. Also great for skinning and de-boning wild game. Curved design is built for maximum dexterity. Single-piece design is folded from high-quality steel. The hollow divots keep it light and easy to move.

Fibrox 10" Curved Cimeter knife.

Not ideal for newcomers, as there's not a finger-stopper for the sharp blade.

Best Bang for the Buck

Victorinox

Customer Favorite

This mid-level butcher knife makes chopping easy and debones prime rib with ease.

Great for cutting roasts, slicing steaks, butchering your holiday ham or turkey, and other large-scale objects. The high-carbon steel blade keeps its edge well, while the ice-tempered design is built to last. Bolsterless build keeps the entire length of the blade sharp.

Not ideal for small chickens or standard chopping.

Mercer Culinary

12" BPX Cimeter

Large and Lightweight

This footlong blade is built from some of the most beloved steel on the planet and gives your set a massive upgrade.

The divots around the blade help keep it light and aerodynamic. The curved design helps keep each cut smooth with proper form. The handle is built for comfort, with a finger guard as extra protection. Best for prime rib and turkey.

7-inch Scimitar Chef Breaking Knife

While it's great for experienced butchers, it might be flimsy for newcomers.

GrandMesser

Bargain Pick

This knife offers high-end durability and precise cuts thanks to its sharp blade and triple-riveted handle.

Has a high-temperature tolerance and provides precision cuts when chopping and dicing fruits and vegetables. It contains 15% chromium, so you don't have to worry about rusting, and the satin-finished blade offers long-lasting sharpness.

8-inch Scimitar Breaking Knife

It's not as sharp as other butcher knives.

TUO

Most Versatile

It's a high-quality knife with an elegant design and a sharp blade.

Multi-purpose knife made with high-quality German steel, ideal for cutting cartilage, fat, and meat but also for dicing vegetables and fruits. Manually ground to 18 degrees on each side for improved leverage and stability, and the ergonomic handle has a comfortable grip for reduced fatigue.