Hammered butcher knife on a wooden board next to its leather sheath

Hammered Butcher Knife – Forged High-Carbon Steel, Walnut Handle, Leather Sheath

€99,00 €159,00
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Hammered butcher knife on a wooden board next to its leather sheath
  • Hammered butcher knife on a wooden board next to its leather sheath
  • Unboxing the butcher knife and its leather sheath
  • Butcher knife with walnut handle and brown leather sheath
  • Close-up of the hammered high-carbon steel blade
  • Hammered finish on the blade that stops food sticking
  • Walnut wood handle with polished rivets
  • Butcher knife lying on a rustic wooden table
  • Knife stored in its brown leather sheath
  • Hammered knife cutting next to fresh lettuce
  • Customer photo of the knife with sliced meat
  • Hammered butcher knife on a wooden board next to its leather sheath
  • Unboxing the butcher knife and its leather sheath
  • Butcher knife with walnut handle and brown leather sheath
  • Close-up of the hammered high-carbon steel blade
  • Hammered finish on the blade that stops food sticking
  • Walnut wood handle with polished rivets
  • Butcher knife lying on a rustic wooden table
  • Knife stored in its brown leather sheath
  • Hammered knife cutting next to fresh lettuce
  • Customer photo of the knife with sliced meat
Hammered Butcher Knife – Forged High-Carbon Steel, Walnut Handle, Leather Sheath

Hammered Butcher Knife – Forged High-Carbon Steel, Walnut Handle, Leather Sheath

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€99,00 €159,00
Details

Forged 440C steel · Full tang · Walnut handle · Leather sheath

One Strong Knife for Meat, Fish and Game

Some jobs are too much for an ordinary kitchen knife: breaking down a roast, trimming brisket, filleting fish or preparing game. This butcher knife is forged from a single 4 mm thick piece of high-carbon steel, finished with a hammered blade, a walnut handle and a leather sheath to carry it safely.

Hammered butcher knife on a wooden board next to its leather sheath

Sound familiar?

When your kitchen knife is not up to the job

It sticks in the meat

Thin, smooth blades drag and stick when you cut through large pieces of meat or fish.

Your fingers are too close

Pushing hard on a slippery handle without a guard is how cuts happen.

It bends or wobbles

A thin blade with a short tang flexes on tough jobs like skinning or boning.

Close-up of the hammered high-carbon steel blade

The blade

Ruthlessly sharp and built to last

The blade is forged from one 4 mm thick piece of 440C high-carbon chromium stainless steel and hardened to about 58 HRC, so it keeps its edge through serious work.

It slices through meat and fish with ease and is well balanced in the hand, strong and simply fun to use, especially on those juicy BBQ cuts that need a delicate touch.

Hammered finish on the blade that stops food sticking

Hammered finish

Food slides off instead of sticking

The hand-hammered dimples on the blade create small air pockets, so the knife glides straight through without the meat clinging to the steel.

  • Hammer-forged finish: less sticking, smoother cuts.
  • Finger guard bolster: the curved bolster protects your fingers during harder, more aggressive cuts.
  • Full tang: the steel runs all the way through the handle for strength and balance.
Walnut wood handle with polished rivets

The handle

Classic walnut, secure grip

The handle is made of strong, classic walnut hardwood with securely polished rivets: practical and good looking at the same time.

It sits comfortably in the hand and gives you control when slicing, trimming and dicing.

What you can use it for

One knife, many jobs

Hammered knife cutting next to fresh lettuce

Slicing

Roasts, steaks and BBQ pieces.

Butcher knife next to sliced meat on a cutting board

Boning and trimming

Trim fat and work around bones on meat and poultry.

Butcher knife lying on a rustic wooden table

Skinning and carving

Prepare small and big game, in the kitchen or outdoors.

Fish

Clean, controlled cuts when preparing fish.

Knife stored in its brown leather sheath

Leather sheath

Carry it safely, store it safely

The knife comes with a leather sheath that covers the blade, so you can take it camping, fishing or hunting, or keep it in a drawer without dulling the edge.

Why this one

Forged butcher knife vs an ordinary kitchen knife

This butcher knife Ordinary kitchen knife
Thick 4 mm forged blade ✓ ✗
Full tang through the handle ✓ some
Finger guard bolster ✓ ✗
Hammered anti-stick finish ✓ ✗
Leather sheath to carry it ✓ ✗
Kitchen and outdoor use ✓ kitchen only

Customer photos

In real kitchens

Customer holding the butcher knife
Customer photo of the hammered blade up close
Customer photo of the knife with sliced meat

Care

How to look after it

1. Wash by hand

Rinse and wash the blade by hand after use.

2. Dry straight away

Dry the knife fully before putting it away, which helps protect the high-carbon steel.

3. Store in the sheath

Keep it in the leather sheath to protect the edge and your fingers.

Questions people ask

What can I use it for?

Slicing, boning, skinning and carving meat and fish, in the kitchen, at the BBQ or outdoors.

How big is it?

About 29.5 cm (11.5 in) in total, with an 18 cm (7 in) blade, 6 cm (2.25 in) wide and 4 mm thick.

Is it heavy?

It weighs about 383 g (13.5 oz), which gives it a solid, well balanced feel.

Specifications

  • Blade material: 440C high-carbon chromium stainless steel, forged from one 4 mm piece
  • Hardness: about 58 HRC
  • Tip angle: 40°
  • Handle: walnut hardwood with polished rivets
  • Full tang: yes
  • Total length: 29.5 cm (11.5 in)
  • Blade length: 18 cm (7 in)
  • Handle length: 13.5 cm (5.25 in)
  • Blade width: 6 cm (2.25 in)
  • Blade thickness: 4 mm
  • Weight: 383 g (13.5 oz)

What's in the box

  • 1 × hammered butcher knife
  • 1 × leather sheath

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