This Butcher’s Knife from R.H. Forschner Victorinox uses the same simple and reliable construction as the rest of the Victorinox line, with laser-cut high carbon stainless steel blade and tang and a rugged handle of black Fibrox. Chosen by professional chefs as well as homemakers, the Butcher’s Knife offers heavy duty slicing and an edge that lasts.
If you work with large cuts of meat, as hunters or farmers often do, you’ll need a large knife to handle the heavier work. The 12-inch blade of this butcher’s knife is large enough to quarter and divide a large carcass. The budget-conscious chef may have need of it when working with cost-cutting portions. Buying large cuts and dividing them yourself saves money, and a butcher’s knife makes clean and accurate work possible at home.
Shaped for a good grip with formed bolsters at either side of the hand, this knife handles well and won’t slip even if the handle is wet. Use a butcher’s cleaver for chopping large bones, but expect this knife to chop through small ones without damage. Instead of struggling to divide large poultry with a knife that’s too short, the 12-inch Victorinox gives you extra length and leverage and is actually safer to use.
Victorinox knives like the plain-edged butcher’s knife have the extra advantage of being easily sharpened. For everyday touch-up, a sharpening steel is all that’s required; for reworking a damaged edge, an ordinary whetstone will do. For best care of the stain-free knife, don’t put it through the dishwasher. Wash and dry the knife by hand and don’t let food dry on the blade.