Description
Blade: 10″ 5160 high carbon steel
Handle: 6″, walnut, maple, micarta
I don’t know about you, but I always pictured a cleaver whenever I heard the phrase “butcher’s knife.” It turns out that a proper butcher’s knife is more like this. A long, curved blade for breaking down meat. A butcher might indeed still use a cleaver, but this would be the all-around work horse, good for chopping, slicing, breaking joints, etc.
There are some nice details in these knives. The tapered full tang construction results in a more comfortable balance for the knife, and the dovetailed micarta bolsters make the whole thing a little stronger and a lot prettier.