Out of the many food-related events circulating each year, National Butchers Week is one of those integral to the industry. The week from 13-19th of March in honour of the esteemed meat providers is all about celebrating the innovation that takes place in butcher niche of the food industry. Not only does this refer to the finest cuts of meats or technique to present them, but it’s also the tools to use them as well, especially the highest quality of knives. Made of the most effective steel, here’s a selection of the sharp utensils that are a cut above the rest.
Varying in shape though consistently sporting a rectangular blade, the cleaver is one of the first that comes to mind when thinking of butcher utensils. Its main use being chopping through soft/thin bones, cleavers have a mighty, tough edge that are made to withstand repeated strikes into thick surfaces. Higher grade, professional cleavers’ blades made with vacuum hardened steel. Multiply-sharpened & polished blades alongside a firm & strong design in handling ensures slicing with an effective force alongside true safety.
2. Midori Knives
A Japanese luxury of refined elegance. Masterfully crafted form 67 layers of Japanese VG-10 Damascus steel, this fully forged knife is folded over this exact number of times, the same process used for creating samurai swords. High quality providers such as Richardson complete these marvellous utensils with a Micarta handle finish, making it feel unique & refined compared to others of its kind.
The Santoku knife pictured below is a in particular is a fine choice for slicing, dicing & mincing. This take on the Japan-originated blade is well balanced & designed to give you fantastic slicing performance in style.
Referred to its naming of these ceramic knives as “the point at which something is most powerful or successful, the Zenith Ceramic knives are known for the lightweight precision with their ergonomically designed comfort. Being able to precisely cut through a large range of steaks, fillets & other meats, these ceramic knives are exceptionally safer due to their grips, even being secure to handle when wet.
Whether it’s to slice or dice your fillets or simply to simply eat up your cooked steak in elegance, it feels great to know these knives are always around, for comfortable cooking or eating if needed.
4. Wusthof Trident Knives
A selection of knives that are ideal for those who are looking for something special to cook at home with and/or for chefs who require some extraordinary sharpness in their kitchen. When saying “extraordinary sharpness”, we mean it. The Trident knives are made with a high-carbon & stain-resistant steel that’s created especially for the high demands that come with a professional kitchen.
Take the Trident Classic Carving knife pictured below for example. It’s 22.5cm blade have a long-lasting sharpness that’s been created with Precision Edge Technology, making slicing up that delicious roast as easy as cutting through butter.
5. Sabatier Knives
Cutting edge steel, sharpness & retention is what Sabatier is all about. Easy to sharpen & dishwasher safe, this range of 5-29cm bladed knives are manufactured with the finest chrome molybdenum, vanadium, high carbon, stainless steel. In short, it means these are incredibly versatile & slow to blunt. They have riveted handles to be extra durable, boosted by their metal bolsters to give you that extra sense of balance & strength that make you feel like you’re holding the finest of luxuries.
With this fine grade of steel being so slow to blunt, larger varieties of the range, like the 25cm Cooks Knife, are essential. If you’re regularly cutting through large & thick cuts of meat, it’s straight edge will give you good-looking slices for longer with lasting quality. 
