Professional Butcher Knives

For delis, steak houses, grocery stores and other non-vegetarian businesses, butcher knives are one of the most reached-for handles in the knife block. Whether you’re a professional butcher or work in the back kitchen, you most likely have or are looking for a few butcher knife types to add to your arsenal. Parts Town carries all the tools in the meat trade, including knives with cutting-edge stainless steel blades and grippy polypropylene handles. 

What Is the Difference Between a Butcher Knife and a Breaking Knife

Breaking knives, boning and cimeter knives fall under the category of butchering knives, but with a few key distinctions. The main one being butcher knives are straighter and longer, measuring up to 14 inches, whereas breaking knives curve to a stop at around 10. These knives are similar in many ways, but longer, straighter and sturdier characteristics make butcher knives the go-to choice for cutting down larger pieces of meat. 

Why Does a Butcher Knife Have a Hole in It?

It’s a curious thing, that hole on the butcher’s knife topmost point. We know it’s not there for decoration, so what’s its purpose? When pushing through thick slabs of meat, bone, sinew and cartilage, the blade is prone to get stuck. The hole, then, provides a point of friction for your fingers to hold onto when pulling free. It’s also, conveniently, just about the right size for a hook.