
Butcher knives
Huusk Hand Forged Viking Butcher Knife
- Carbon steel
- Sheath included
4.4 · 2,434 ratings
01Butcher knives & cleavers · 58 pieces
Cleavers, Serbian chef knives, breaking and bullnose blades: the heavy end of the range.

02What decides it
Serbian cleavers, bone choppers, breaking and bullnose knives, the heavy end of the range, ground for bone and joint.
These are the blades you buy when the thing on the board has a bone in it. A cleaver goes through a chicken back in one motion. A breaking knife takes a primal apart. A Serbian chef knife sits between the two and handles both.
Weight is the feature here, not a side effect. A heavy blade does the work by falling, which means less force from your arm and less chance of the edge skating off a joint. The trade is that none of these are fine slicers, because the grind is built to push through rather than to part, so a kitchen that owns one of these usually owns a chef knife as well. Blade lengths on this shelf run from six to twelve inches.

Butcher knives
4.4 · 2,434 ratings

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Butcher knives
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4.7 · 886 ratings

Butcher knives
4.7 · 258 ratings

Butcher knives
4.6 · 224 ratings

Meat cleavers
4.7 · 2,312 ratings

Meat cleavers
4.7 · 1,006 ratings

Meat cleavers
4.6 · 963 ratings

Meat cleavers
4.6 · 963 ratings

Meat cleavers
4.7 · 886 ratings

Meat cleavers
4.5 · 806 ratings

Meat cleavers
4.7 · 560 ratings

Meat cleavers
4.4 · 91 ratings

Serbian chef knives
4.6 · 161 ratings

Serbian chef knives
4.6 · 45 ratings

Serbian chef knives
4.6 · 45 ratings

Serbian chef knives
4.6 · 45 ratings

Serbian chef knives
4.6 · 45 ratings

Serbian chef knives
4.7 · 4 ratings

Serbian chef knives
4.7 · 4 ratings

Serbian chef knives

Breaking & bullnose knives
4.6 · 489 ratings

Breaking & bullnose knives
4.8 · 90 ratings

Breaking & bullnose knives
3 · 1 ratings
03Asked on this shelf
The three things people ask us about butcher knives and cleavers before they choose one.
That is what the weight is for. A cleaver works by falling: you lift it and let it drop through a chicken back or a rib, which asks far less of your arm than sawing does. What it will not do is fine slicing, because the grind behind the edge is built to push through rather than to part.
It sits between a cleaver and a chef knife. Heavy enough to take a joint apart, flat enough along the edge to work on a board afterwards. If you break down a chicken most weeks and do not want two knives on the counter, this is the one.
Only if bone is involved. A chef knife that keeps meeting bone chips, and a chipped edge is a sharpening job rather than a honing one. If the answer is once a year, skip this shelf and use a pair of poultry shears instead.
One button, the whole Huusk range
Every blade length, steel and piece count in the Huusk selection sits behind this button, with the current price beside it. Pick the job, check the blade against the board you own, and it ships from our retail partner.