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10 Best Butcher Knife For Chicken 2025 in the United States

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Our Top Picks

#1

Winner

HOSHANHO Fillet Knife 7 Inch, Super Sharp Boning Knife in High Carbon Steel AUS-10, Professional Japanese Fish Knife for Meat Poultry Cutting

Rating
10.0
Chosen by1,222
Blade Length
Blade Shape
Handle Material

Most important from
1213 reviews

Blade Length
The knife is weighted well, offering good balance and ease of control with its 7-inch blade.
Blade Shape
The blade is stiff with minimal flexibility, reducing the risk of accidental cuts.
Handle Material
The handle is very comfortable to hold, providing a nice grip with its ergonomic design.
Weight and Balance
The knife is weighted well, offering good balance and ease of control with its 7-inch blade.
Edge Type
The non-serrated edge is highly appreciated for smooth cutting.

The HOSHANHO Fillet Knife features a 7-inch blade made from high-quality Japanese AUS-10 high carbon stainless steel. This material is known for its durability, hardness, and ability to maintain a sharp edge, which is excellent for precise cuts needed in butchering chicken. The blade is slender and sharp, designed to easily slice, bone, trim, skin, and butterfly meat, ensuring minimal waste and beautifully cut fillets. The knife’s ergonomic pakkawood handle provides a comfortable grip and reduces user fatigue during extended use, making it a practical choice for both professional chefs and home cooks.

However, the knife is not dishwasher safe, meaning it requires careful hand washing and maintenance to ensure its longevity. The knife’s weight of 10.6 ounces offers a balanced feel, though some users might find it slightly heavy for intricate tasks. Its plain edge type allows for smooth cutting, but it may require more frequent sharpening compared to serrated edges. Being multifunctional, it’s ideal not only for chicken but also for other meats and fish.

Despite its strengths, users should be aware that the blade is relatively soft, which aids in flexibility but may not be as robust for very tough cutting tasks. The HOSHANHO Fillet Knife is a high-quality, versatile tool, well-suited for users who need a reliable and sharp knife for precise meat cutting tasks.

Rating
10.0
Chosen by1,222
Blade Length
Blade Shape
Handle Material

Most important from
1213 reviews

Blade Length
The knife is weighted well, offering good balance and ease of control with its 7-inch blade.
Blade Shape
The blade is stiff with minimal flexibility, reducing the risk of accidental cuts.
Handle Material
The handle is very comfortable to hold, providing a nice grip with its ergonomic design.
Weight and Balance
The knife is weighted well, offering good balance and ease of control with its 7-inch blade.
Edge Type
The non-serrated edge is highly appreciated for smooth cutting.
#2

Cutluxe Butcher Knife – 10″ Cimeter Breaking Knife, Razor Sharp Forged High Carbon German Steel, Full Tang Carving Knife, Ergonomic Handle Design – Artisan Series

Rating
10.0
Blade Material
Weight and Balance

Most important from
6982 reviews

Blade Material
Quality craftsmanship is evident in every aspect, from the high-carbon stainless steel blade to the full tang construction.
Weight and Balance
The weight of the knife is perfection even in my small hand.

The Cutluxe Butcher Knife, part of the Artisan Series, is a well-crafted tool designed for efficient meat processing. The 10-inch blade, made from high-carbon German steel, is touted for its razor-sharp edge and excellent edge retention. This makes it ideal for breaking down, trimming, cutting, and skinning chicken with precision. The blade is also rust and stain resistant, which adds to its durability and makes maintenance easier. However, it's important to note that the knife is not dishwasher safe, meaning it requires hand washing to maintain its condition.

The knife's ergonomic handle is made of pakkawood, which is both polished for hygiene and triple-riveted for stability. This design ensures a comfortable grip and good maneuverability, which is vital for handling poultry. The weight of the knife, at 1.39 pounds, gives it a balanced feel, though some users might find it a bit heavy for extended use. The full tang construction enhances the knife's strength and balance, ensuring reliable performance during heavy-duty tasks. The knife’s hollow edge helps to reduce friction and prevent food from sticking to the blade, which is a bonus feature.

Backed by a lifetime warranty, this knife offers buyers confidence in its quality and craftsmanship. With an impressive customer rating of 4.8 out of 5 stars from over 6,700 reviews, it is highly regarded among users. While it is a top choice for those who need a reliable and durable butcher knife for chicken, its maintenance requirements and weight might be considerations for some. It’s best suited for home cooks and professional chefs who prioritize performance and don’t mind the extra care needed for a high-quality tool.

Rating
10.0
Blade Material
Weight and Balance

Most important from
6982 reviews

Blade Material
Quality craftsmanship is evident in every aspect, from the high-carbon stainless steel blade to the full tang construction.
Weight and Balance
The weight of the knife is perfection even in my small hand.

Buying Guide for the Best Butcher Knife For Chicken

Choosing the right butcher knife for chicken is essential for making your food preparation easier, safer, and more efficient. A good butcher knife will help you cut through chicken with precision and ease, ensuring that you get the best results every time. Here are some key specifications to consider when selecting a butcher knife for chicken, along with explanations to help you make an informed decision.
Blade MaterialThe blade material is crucial because it affects the knife's sharpness, durability, and ease of maintenance. Common materials include stainless steel, high-carbon steel, and ceramic. Stainless steel is resistant to rust and easy to maintain, making it a good all-around choice. High-carbon steel is extremely sharp and holds its edge well but requires more maintenance to prevent rust. Ceramic blades are very sharp and lightweight but can be brittle and prone to chipping. Choose a material based on your preference for maintenance and durability.
Blade LengthBlade length determines how much cutting surface you have and how easily you can maneuver the knife. For cutting chicken, a blade length between 6 to 8 inches is typically ideal. Shorter blades (around 6 inches) offer more control and are easier to handle, making them suitable for smaller cuts and more detailed work. Longer blades (around 8 inches) provide more cutting surface and are better for larger cuts. Consider the size of the chicken pieces you usually work with and your comfort level with handling different blade lengths.
Blade ShapeThe shape of the blade affects how the knife performs different cutting tasks. A curved blade allows for rocking motions, which can be useful for chopping and mincing. A straight blade is better for slicing and making precise cuts. For chicken, a slightly curved blade can be advantageous as it allows for both chopping through bones and slicing through meat. Think about the types of cuts you need to make and choose a blade shape that suits those tasks.
Handle MaterialThe handle material impacts the knife's comfort, grip, and durability. Common handle materials include wood, plastic, and composite. Wood handles offer a traditional feel and good grip but require more maintenance to prevent damage from moisture. Plastic handles are durable, easy to clean, and often have a textured surface for better grip. Composite handles combine the benefits of both wood and plastic, offering durability and comfort. Choose a handle material that feels comfortable in your hand and suits your maintenance preferences.
Weight and BalanceThe weight and balance of the knife affect how it feels in your hand and how easily you can control it. A well-balanced knife will feel comfortable and stable, making it easier to make precise cuts. Heavier knives can provide more power for cutting through bones, while lighter knives offer more agility for detailed work. Consider your strength and comfort level when choosing the weight and balance of the knife. It's often helpful to hold the knife in your hand to see how it feels before making a decision.
Edge TypeThe edge type of the blade determines how the knife cuts through different materials. Common edge types include straight, serrated, and granton. A straight edge is versatile and can be easily sharpened, making it suitable for most tasks. A serrated edge is good for cutting through tough or slippery surfaces but can be harder to sharpen. A granton edge has small indentations that reduce friction and prevent food from sticking to the blade, making it ideal for slicing. For chicken, a straight or granton edge is usually the best choice, as they provide clean cuts and are easy to maintain.

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