The Best Butchers Knives – My Choices

The Best Butchers Knives. My Choices…

The best butcher knives brands and knife sharpening steel choices I use as a butcher.knife-logo

When it comes to the best butcher knives, I have always used these 3 brands…

Victorinox butchers knives; Dexter Russell butchers knives and Wenger Swibo butcher knives

There are many varieties of butcher knives and each butcher has their preference. Some like slightly longer, slightly wider, slightly stiffer or flexible, curved blade or straight blade, smooth grip or rough grip. Even colour is a choice.

Plastic handles are regarded as sanitary safer as when a wooden handle knife gets older, scratched and worn they are prone to harbour bacteria easier than a plastic handle knife. Actually in Australia, the health authorities prefer butchers not to use wooden handle knives but they don’t in force it. They just friendly recommend it to us when they came for a visit now and then.victorinox-logo

 Throughout my years of butchering these are the best knife brands I have come to trust and rely on. All 3 brands are great and I am unable to tell you which are my favourite. They all have great attributes and I have all 3 boning/trimming knives in my arsenal all at the same time but only 1 steak slicing knife. That one currently is a Victorinox Steak knife. I generally go through 2 or 3 boning knives per year, depending on how much work I do, but my steak knife lasts for years as they have quite a wide blade that takes time to grind down before it needs replacing.

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Two of the knives I use have curved blades and 1 has a straight blade. I use all of them for boning and trimming. I’ve found the curved blades easier to sharpen on a stone but the main reason I like them as they seemed to be gentler on my wrist as I cut and bone with them throughout the day. My straight blade knife I use more for trimming than boning as I’ve found the straight blade is better for trimming fat away from the lean meat.

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The steak slicing knife I use is a straight blade with what’s called a Club End. That’s the wider point at the knife tip and the Club End makes it effective for trimming fat caps off meat and also helps keep a straight cut when portioning steaks. Some knives have ground out hollows along the blade and they create air pockets to stop the blade from dragging and sticking when slicing. Simple but scientific. I only have 1 Victorinox Steak Knife at a time as they last a long time if handled and sharpened carefully. I did try a long curved sharp pointed steak knife once. We called it the Ali Baba knife as it was like one of those big curved swords that he used in those types of movies. I didn’t like it as I felt it didn’t suit my cutting style so I ended up giving it away. The sharp pointy tip seemed quite dangerous to me as well.

Now just because they are butchering knives it doesn’t mean you can’t use them in the kitchen. They can be the best kitchen knives as well. They are not only for cutting meat but also great for cutting veggies, fruits and bread. My wife has her own set in the kitchen.

Right, now to my choices…

Victorinox Butcher Knife – Boning and Trimming

Victorinox – Forschner 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle Curved Bladevictorinox-boning-knife

  • For slicing through bone and cartilage
  • For slicing around ribs and chops
  • Slip-resistant handle
  • Lightweight and comfortable
  • Stamped construction

Curved boning knife provides a better working angle when cutting close to and around the bone

High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer

Blade stamped from cold-rolled steel; bolster less edge for use of entire blade and ease of sharpening

Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved

Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland.

Dexter Russell Butcher Knife – Boning and Trimming

Dexter-Russell (S131F-6PCP) – 6″ Boning Knife – Sani-Safe Seriesdexter-russell-boning-knife

  •  Curved, flexible blade
  • Grip-Tex handle for user safety
  • Handle sealed around blade to make knife easy to keep clean
  • Made of high-carbon steel
  • Blade Length: 6″

The Dexter-Russell 6-inch Boning Knife – Sani-Safe Series (S131F-6PCP) provides the utmost in deboning capability. The long pointed curved blade has a smooth upward-curved knife with a sharp end for entering and slicing up meat, poultry and fish with the intention of making smooth cuts and removing bones cleanly. The Grip-Tex handle seals out any bacteria providing a hygienic product with an easy grip. The blade is one of the strongest around with a hand-sharpened and honed blade that is still flexible enough to really get into the meat and bones. Expertly made in USA.

Wenger Swibo Butcher Knife – Boning and Trimming

Wenger Swibo 5-1/10-Inch Boning Knife, Narrow Flexible Straight Bladewenger-swibe-boning-knife

  • 5-1/10-inch boning knife with narrow flexible blade cuts easily through and around less-tough bones and cartilage, like in fish and poultry
  • Developed for butchers and chefs, Swibo line now available for home cooks; stamped blade has a 55-58 Rockwell hardness
  • Manufactured with exclusive custom-blended steel for high-quality, tempered blade resistant to wear and corrosion
  • Comfortable, ergonomic handle is hygienically and permanently sealed to blade; designed with non-slip texture and incorporated bolster for secure grip
  • Dishwasher safe, but washing by hand is recommended; bright yellow color makes it easy to see knife in a sink full of water

For more than 100 years Wenger has specialized in the field of professional kitchen knives and Genuine Swiss Army Knives. Expertly made in Switzerland.

Wenger Swibo  are also famous for their Wenger Swiss Army Knives with a very popular reputation.

Victorinox Butcher Knife – Steak and Portioning

Victorinox Butcher, 12″ Straight, Granton, Steak Knife, Black Fibrox Pro Handlevictorinox-steak-knife

  •  Compact and sturdy
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; ice tempered to sustain sharpness longer
  • For slicing steaks
  • Hollowed groves for ease of slicing
  • Slip-resistant handle
  • Lightweight and comfortable

Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved

Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland.

When you have finished using your knives this is the best place to store them to protect from scratching and chipping the blades and also keep them in a safe place from accidental cutting if stored in the kitchen cutlery draw. Click my post here to see what I use to store and sharpen my knives. 

Well, these are my best butcher knives that I use in my butchering day. I highly recommend them and suggest if you want to cut meat or use in your kitchen, get yourself any of my tried and tested knife brands. They are sharp and strong and if handled carefully will stay sharp for a long time.

Let me know what you think when you buy them….

Thanks and enjoy your meat cutting… John

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6 comments

  1. Jay Mulban says:

    Hey John, you’ve touched on one of my favorite topics. Meat! I enjoy preparing and cooking meat on most days. I used to use a meat cleaver when I was preparing a big meat joint for the masses but found it to be harder to work with because it wasn’t flexible. I invested in a set of chef standard curved blades which save me a lot of time and effort.

    I’ve not come across Victorinox, Dexter Russell, Wenger Swibo knives but then again I’m not a knife professional. The next time I need to replace my knifes I will go with your recommendations.

    If I needed a set of knifes to frequently prepare a combination of lamb joints, beef joints and turkey legs what would recommend out of the 3 brands?