Strength and accuracy are hallmarks of the CUTCO Butcher Knife.
The wide belly and clip point that are hallmarks of the CUTCO Butcher Knife, allow for accuracy when segmenting and trimming larger cuts of meat, and larger items like melon, squash and pineapple.
- Ergonomic handle
Universal fit for large or small, left or right hands. Thumb and forefinger lock into place for safety and control. Fatigue-resistant design.
- Ultra sharp straight edge
CUTCO's razor-sharp, straight-edge knives can be maintained and sharpened at home.
- Full tang
Blade extends full length of the handle for extra strength and balance.
- FREE sharpening
With CUTCO's Forever Guarantee, we will sharpen, hone, buff, repair and if necessary replace your CUTCO knives and accessories for FREE. No receipt is required.
- Guaranteed Forever
Like all CUTCO products, the Butcher Knife is guaranteed forever.
Most Used Knife
This is the perfect knife to cut frozen meat or chicken. Also, to slice thin leftover cooked roasts as it does not shred the meat as you slice it. It also peels turnips with ease, which is the worst vegetable to peel. I own the full set of knives and this one is used the most.
- Made in America
- Blade material440A High-Carbon, Stainless Steel
- Handle materialHighly engineered thermo-resin material. Available in classic brown or pearl white.
- Blade Length8-1/8"
- Overall Length13-7/8"
- Weight6.6 oz. (187g)
At CUTCO, we stand behind our products with a FOREVER satisfaction guarantee. We want every CUTCO customer to be a satisfied customer FOREVER. The guarantee has several important elements.Learn more...
Grasp the handle between your thumb and forefinger, allowing your fingers to follow the curve of the handle. Place the part of the blade closest to the handle on the food to be cut. Draw the knife toward you while pressing downward with the palm of your other hand using a long, firm stroke.
Disjoint chicken, turkey and duck; prepare pork loin and spare ribs; cut short ribs from a rib roast; slice thick-husked melon, squash, pumpkin, cabbage; remove the heads of fish and scale fish; cut up whole sections of meat for greater savings; split lobster and crawfish.
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