Butcher Knife Set

[Trochu]

I've got it in my head that I'd like to buy a new knife set. So, naturally, I come to you, friends and strangers on the internet! I'm not a knife connoisseur and, other than knowing one wants them to stay sharp, don't know much about the particular nuances of them, steel type, blade bevel and angle, handle design, handle material, etc. I'll likely be using them in a shop, on hanging large animals (deer/hog/steer), or at a bench with a cutting board, once or twice a year.

I'd love to hear your recommendations and thoughts. I've been thinking of this set:
Zwilling Master Knife Set, $190.00


or this:
Jero 3 Piece Butcher Set, $162.00


Cheers

[WinFwt]

I absolutely recommend the Zwilling set.
Although I bought each knife individually over time, I've been using them, plus a few more, for about 30 years.
Put a good edge on them to start the hunting season, and a light touch with the steel will be all you need during any butcher job.
The Master set is pretty much complete as is, feels good in the hand, provides options for different cuts, and is easy to clean.

[sns2]

That Zwilling set will serve you well for breaking down animals and general purpose in the kitchen.

[MountainTi]

https://www.cabelas.ca/product/15565...sman-knife-set

You're welcome

[Bushleague]

I use a 10" Victorinox butcher knife for the bulk of it, a Mora for deboning, and occasionally a Martini fillet knife for some of the delicate tasks. Between these three knives I'm well served.

And thats what I'd recomend, a good buchers knife is a game changer so spend your money there, at least 10" IMO. Somebody gave me a Zwilling boning knife and to be honest I'm just as likely to use the Mora, there just isnt that much difference IMO.

[Bushleague]

https://www.cabelas.ca/product/18884...breaking-knife

This is the one I use, my wife bought it for me on a recomendation from a butcher that her dad knew. At first I thought "Jeeze is that thing big!" I was in love with it halfway through the first hind quarter though.

[MountainTi]

Originally Posted by Bushleague

https://www.cabelas.ca/product/18884...breaking-knife

This is the one I use, my wife bought it for me on a recomendation from a butcher that her dad knew. At first I thought "Jeeze is that thing big!" I was in love with it halfway through the first hind quarter though.

I bought one of those for steaking whole Costco striploins.

[averagejoe]

Bought them all separately instead of in a set but they are awesome. The 8" chef knife has been in use for 10-12 years and constantly washed in the dishwasher with 0 issues. I would 100% recommend them.

[huntinstuff]

I own the one you are looking at.

Excellent knife set

[Bushleague]

Originally Posted by MountainTi

I bought one of those for steaking whole Costco striploins.

With the ample curved portion near the tip, I've found it works good for all kinds of precision tasks, like "rolling" the silver skin off a roast etc. The added length lets you cut with more of a slicing or sawing motion, needing less downward pressure, which helps with keeping the thickness of your steaks even. I think using more blade helps with edge retention as well, but I dont have an exact comparitor to fully test that theory.

[obsessed1]

I use a 10" breaking knife ( cimeter knife) and a 6" semi stiff curved boning knife for 100% of my butchering. Have never needed any thing else.

[BuckCuller]

Honestly I do all my butchering with large Olfa knives.
Been doing it for years.