An American workhorse, high-carbon steel and entirely functional, built to be used hard and sharpened often.
| Blade | 20cm |
| Steel | High-carbon stainless |
Butchery knives are the opposite of Japanese knives: softer, tougher steel that flexes rather than chips, built for working around bones and joints. A flexible boning knife and a stiff breaking knife between them handle most home butchery.
Filed under Butcher Knives and made by Dexter-Russell.
The boning knife that fills professional kitchens: flexible, grippy even when wet, and cheap enough to own several. The honest choice for breaking down meat at home.
A long curved breaking knife for portioning big cuts and trimming brisket and picanha, the blade you see in butcher's windows.
A proper weighted cleaver for jointing poultry and chopping through bone, the tool jerk and Korean cooks use to portion.