For most people, the best butcher knife set is the Cutluxe 3-piece butcher set: a breaking cimeter, a boning knife and a 12-inch slicer, which is the core a butcher actually uses, with nothing added to pad the box. If you want a pro-grade set with the grippiest handles, the Victorinox Fibrox Competition BBQ set is the upgrade.
Be careful with the search results, though. A lot of what’s sold as a “butcher knife set” is either a kitchen block with a cleaver thrown in, or a roll of hand-forged “Viking” and “Serbian” knives that look dramatic and do very little a butcher would recognize. Every set below is built around real meat-processing knives.
My Top 6 Butcher Knife Set Picks
Three knives, three jobs: break it down, take the bone out, slice it once it’s cooked. That’s the whole of home butchering for most people, and I like that Cutluxe didn’t pad the set with filler.
This is the set I’d want if I butchered and barbecued every weekend. Every handle is Fibrox, which is the grippiest thing you can hold with greasy hands, and the roll keeps it all together on the way to a cook-off.
If you process whole deer, hogs or quarters of beef in your own kitchen, this is the closest thing to a butcher shop knife roll I’d recommend. Two boning knives, a breaking knife, a butcher knife, a cimeter and a steel: no filler at all.
Dexter-Russell has been making knives for meat plants for generations, and this trio looks like it came straight off a processing line. I picked it for people who want plain, tough, sanitary knives and don’t care about looks.
Hunters need a few things kitchen sets never include: a skinning knife, a bone saw and a rib spreader. I like this kit because it covers the whole job from hanging deer to freezer bags in one hard case.
Old Hickory knives have been in American kitchens and smokehouses for a very long time. Carbon steel takes a wicked edge and sharpens in minutes; it also rusts if you ignore it. I’d buy this set for traditionalists who don’t mind that trade.
Butcher Knife Sets Compared
| Set | Pieces | Main knives | Handles | Best for |
|---|---|---|---|---|
| Cutluxe Butcher Set | 3 | 10″ breaking cimeter, 6″ boning, 12″ slicer | Pakkawood | Home butchering and barbecue |
| Victorinox Competition BBQ | 7 (incl. roll) | 8″ breaking, 6″ semi-stiff boning, 10″ Granton slicer, 8″ chef’s | Fibrox | Frequent butchering, cook-offs |
| MEAT! Your Maker | 6 | Two 6″ boning, 8″ breaking, 10″ butcher, 10″ cimeter | Non-slip | Whole animals at home |
| Dexter-Russell Combo | 3 | 6″ curved boning, 6″ wide trimming, 10″ steak knife | Sani-Safe | Plain, sanitary workhorses |
| Outdoor Edge Game-Pro | 11 | Caping, boning, skinning knives, bone saw, shears | Not stated | Deer and big game |
| Old Hickory 705 | 5 | 7″ butcher, 6″ boning, 8″ slicer, two parers | Wood | Carbon steel fans |
1. Cutluxe Butcher Knife Set (3-Piece): Best Overall
Who it’s for: home cooks and backyard pitmasters who buy primals or big roasts and want the three knives that do nearly all the work.
When I look at a butcher set, I ask one question first: would a butcher actually use these knives? Here the answer is yes. The 10-inch breaking cimeter cuts primals into roasts and steaks, the 6-inch boning knife takes out bones and trims fat, and the 12-inch slicer handles brisket and roasts after cooking. That covers the raw side and the cooked side, which is more than most sets twice this size manage.
Cutluxe makes all three from high-carbon German steel with full-tang Pakkawood handles, so they feel like a matched set rather than three random knives in a box. The slicer is essentially the barbecue knife Cutluxe is known for, and if brisket is your main reason for buying, my guide to the best brisket knife compares it with dedicated slicers.
My reservation is the one I always raise with Pakkawood: it’s comfortable and good looking, but smoother than textured plastic when your hands are covered in fat. Dry your hands often. This version has no honing steel; Cutluxe sells a 4-piece version that adds one, and you’ll want a steel either way.
Key specs
- 12-inch brisket slicing knife
- 10-inch breaking cimeter knife
- 6-inch boning knife
- High-carbon German steel, rust resistant; full tang Pakkawood handles
Pros
- The three knives home butchering really needs, and nothing else
- Covers raw breakdown and cooked slicing
- Matched, good-looking set that makes a strong gift
Cons
- Pakkawood handles get slick when greasy
- No honing steel in this version
- No skinning knife or saw for whole game
My verdict: the set I’d recommend to almost anyone getting into home butchering or barbecue. Hunters processing whole animals should look further down this list.
2. Victorinox Fibrox Competition BBQ Set (7-Piece): Best Premium
Who it’s for: serious home butchers and competition barbecue cooks who want professional knives with the best grip.
Victorinox Fibrox knives are a common sight in meat departments and barbecue kitchens, and this set is basically a curated selection of them in a roll. You get an 8-inch breaking knife, a 6-inch semi-stiff boning knife, a 10-inch Granton slicer, an 8-inch chef’s knife, a paring knife and a 9-inch honing steel. That’s a complete workflow: break, bone, trim, slice, sharpen.
The handles are why I rank it so high. Every knife has the Fibrox Pro handle, which stays secure even when wet or greasy. In a set used for raw meat, I’d trade fancy steel for that grip every time. The semi-stiff boning knife is the same style I recommend for venison in my boning knife for deer guide, which tells you how versatile it is.
My reservations: it’s expensive for stamped knives, and you’re paying partly for the convenience of buying them together. Buying the same Fibrox knives one by one can work out cheaper if you don’t need all of them. The roll is also more for travel than for protecting edges in a drawer.
Key specs
- 8-inch breaking knife, 6-inch semi-stiff boning knife, 10-inch Granton slicer
- 8-inch chef’s knife, 3.25-inch spear point paring knife, 9-inch regular cut steel
- Black polyester tri-fold roll (holds up to 8 knives)
- Fibrox Pro non-slip handles; Swiss made; lifetime warranty against manufacturer defects
Pros
- Best grip of any set here, even greasy
- Complete break, bone, slice and hone workflow
- Knives butchers and pitmasters already trust
Cons
- Pricey for stamped knives
- No cleaver or saw for bone
- You may not need the chef’s and paring knives
My verdict: the set to buy if you butcher or cook barbecue often and want it done once and right. Occasional users get most of the benefit from the Cutluxe.
3. MEAT! Your Maker 6-Piece Butcher Knife Set: Best Complete Butcher Kit
Who it’s for: people who process whole animals (deer, hogs, lambs, beef quarters) at home and want a butcher’s full lineup of blades.
MEAT! Your Maker is better known for grinders, slicers and sausage stuffers, and this set is clearly designed by people who think about processing meat from start to finish. Look at what’s in it: a curved boning knife and a straight one, an 8-inch breaking knife, a 10-inch Granton butcher knife, a 10-inch cimeter and a 10-inch sharpening steel. There isn’t a single paring knife or steak knife padding the count.
Why two boning knives? Because they do different things. The curved one follows ribs and rounds joints; the straight one is better for long, flat seams and getting into tight cuts. And the long cimeter is the knife for cutting steaks from a loin in one clean stroke, which a 6 or 8-inch blade can’t do.
The handles are full tang and non-slip, according to MEAT!, and the blades are corrosion-resistant stainless steel, which I prefer for messy processing days. My reservation: there’s no case or roll mentioned, so plan your own storage, and the company’s claim that the blades “never go dull” is marketing. Every blade dulls; that’s why the steel is in the box.
Key specs
- 6-inch curved boning knife and 6-inch straight boning knife
- 8-inch breaking knife, 10-inch Granton butcher knife, 10-inch cimeter
- 10-inch sharpening steel
- Stainless steel blades, full tang construction, non-slip handles
Pros
- Every knife is a real butchering knife
- Long cimeter for steaks and big primals
- Two boning shapes for different seams
Cons
- No storage case listed
- Overkill if you only cut up roasts
- Smaller knife brand than Victorinox or Dexter-Russell
My verdict: the kit I’d buy for processing whole animals in a home kitchen. For roasts and barbecue, the Cutluxe is plenty.
4. Dexter-Russell 3-Piece Butcher Combo Set: Best Commercial-Style Trio
Who it’s for: practical cooks who want tough, easy-to-clean meat knives and don’t care what they look like.
Few American knife makers go back as far as Dexter-Russell, and its Sani-Safe handles are what you’ll find in a lot of commercial meat rooms: textured, molded plastic that’s easy to scrub and sanitize. This trio gives you a 6-inch curved flexible boning knife, a 6-inch wide trimming knife and a 10-inch steak knife, all with hollow-ground edges.
A word on that “steak knife”: in butcher terms it’s a long blade for cutting steaks from a loin, not something you set the table with. Together with the wide trimmer and the flexible boning knife, it makes a useful set for portioning and cleaning up meat.
My reservations: there’s no breaking knife or slicer, so it’s more of a portioning and trimming trio than a complete butcher set, and the white plastic handles are about as plain as knives get.
Key specs
- 6-inch curved flexible boning knife
- 6-inch wide trimming knife
- 10-inch steak knife
- Hollow-ground edges; Sani-Safe handles
Pros
- Sanitary, grippy commercial handles
- Tough, easy-to-sharpen working knives
- From a maker with a long meat-industry track record
Cons
- No breaking knife or slicer
- Very plain looks
My verdict: a no-nonsense trio for people who cut and trim a lot of meat. If you also need to break down primals, the Cutluxe or MEAT! sets cover more.
5. Outdoor Edge Game-Pro 11-Piece Butcher Set: Best for Hunters
Who it’s for: deer and elk hunters who skin, quarter and debone their own game.
Processing your own game is a different job from butchering store-bought meat. You have hide to remove, a pelvis and ribs to open, and quarters to separate before the boning even starts. Kitchen butcher sets don’t cover that; this one does. Outdoor Edge lists caping and boning knives, a skinning knife, a bone saw, game shears, a sharpener and a rib spreader, all in a hard-side case.
The bone saw is the piece I’d point to. It’s the right tool for splitting a pelvis or cutting through the brisket bone, jobs that would wreck a knife edge. The hard case keeps everything together between seasons, which is more useful than it sounds when you only use the kit a few times a year.
My reservations: the knives are compact field blades, so for long breakdown cuts at the kitchen table you’ll still want a breaking knife or one of the sets above. Outdoor Edge also gives very little detail about blade steel for this kit, which is why I’d treat it as a processing kit, not a set of kitchen knives.
Key specs
- Caping knife, boning knife, skinning knife
- Bone saw, game shears, rib spreader, sharpener
- Hard-side storage case; 11 pieces in total
Pros
- Covers skinning, quartering and boning in one kit
- Bone saw and shears for jobs knives shouldn’t do
- Organized hard case
Cons
- Short field blades, no long breaking knife
- Few published details on the steel
My verdict: the set I’d hand to a hunter who wants to process their own deer. For kitchen butchering, choose one of the first three.
6. Ontario Old Hickory 5-Piece Knife Set: Best Carbon Steel
Who it’s for: traditionalists and smokehouse cooks who like carbon steel and are happy to wipe a knife dry.
Old Hickory, made by the Ontario Knife Company, is about as classic as American kitchen knives get, with plain hardwood handles and carbon steel blades. The 705 set includes a 7-inch butcher knife, a 6-inch boning knife and an 8-inch slicing knife, plus two paring knives. That’s a sensible small butcher’s kit with a couple of extras.
The appeal is the steel. Carbon steel sharpens fast and takes a very keen edge, so a few passes on a stone or rod brings these back to life. The catch is rust: carbon steel stains and darkens with use, and it will rust if you leave it wet. Wipe it dry after every use and oil it now and then. If you’re unsure which suits you, I compare the two in my carbon vs stainless steel guide.
My reservations: the wooden handles are smooth rather than textured, so they’re less secure with greasy hands, and the knives need more care than anything else on this list. I wouldn’t put them anywhere near a dishwasher.
Key specs
- 7-inch butcher knife, 6-inch boning knife, 8-inch slicing knife
- 4-inch and 3.25-inch paring knives
- Carbon steel blades, hardwood handles (Old Hickory 705 set)
Pros
- Carbon steel is quick and easy to sharpen
- Classic look with a long history
- Includes butcher, boning and slicing knives
Cons
- Rusts and stains without care
- Smooth wood handles slip when greasy
- Paring knives are filler for butchering
My verdict: a characterful set for people who enjoy looking after carbon steel. If you want low maintenance, buy any of the stainless sets above.
What a Real Butcher Knife Set Should Include
A butcher set earns its name by what’s inside, not by its piece count. These are the knives and tools I look for, in order of importance.
A breaking knife or cimeter
Every butcher set needs a long, curved knife for cutting big pieces into smaller ones. A breaking knife (usually 8 to 10 inches) portions roasts and steaks; a cimeter is a longer, wider version for cutting steaks from a loin in a single stroke. If a “butcher set” has neither, it isn’t one.
A boning knife
The boning knife is the second must-have, because it removes bones without wasting meat. Semi-stiff is the best all-round choice: flexible enough for poultry and silverskin, firm enough for beef and pork. Sets with two boning knives (curved and straight) suit people who process whole animals.
A slicer, if you cook big roasts or barbecue
Add a long slicer if you cook brisket, roasts or turkey, because raw breakdown knives aren’t built for clean cooked slices. A 10 to 12 inch Granton slicer is the usual choice.
A skinning knife and saw, for hunters only
Skip skinning knives and saws unless you process game with the hide on. For hunters they’re essential; for anyone buying meat from a store, they’re dead weight.
A honing steel
Choose a set with a honing steel, or buy one. Butchering knives rub against bone and cartilage constantly, and a few strokes every so often keeps the edge working between proper sharpenings.
Textured handles and stainless blades
For most buyers, textured synthetic handles and stainless blades are the safest combination. Raw meat makes everything slippery, and stainless steel shrugs off the wet, messy conditions of a processing day. Carbon steel and wood handles are lovely, but they ask for more care.
Butcher Set or Single Knives?
A set isn’t always the better buy. If you already own a decent chef’s knife and slicer, two single knives (a breaking knife and a boning knife) plus a honing steel give you most of a butcher set for less money, and you can pick each one exactly. My guide to the best knife for cutting meat goes through those singles job by job.
Sets make more sense when you’re starting from nothing, buying a gift, or want a matched roll or case to carry to the barn, the cabin or a cook-off.
FAQ
What knives are in a butcher knife set?
A proper butcher knife set includes a breaking knife or cimeter, at least one boning knife and a honing steel. Larger sets add a slicer, a butcher knife, a trimming knife, and for hunters a skinning knife, bone saw and game shears. Paring and steak knives are extras, not butcher knives.
What is a cimeter knife used for?
A cimeter is a long (usually 10 to 12 inch), curved butcher knife used to cut steaks and roasts from large primal cuts. Its length lets you finish a cut in one stroke, which gives cleaner, more even steaks than sawing with a shorter blade.
What’s the difference between a breaking knife and a butcher knife?
The two are close relatives. A breaking knife has a curved blade with an upswept tip for working around fat and joints while breaking large cuts down. “Butcher knife” is a looser term, often used for a heavier, straighter blade with a wide belly, or for any large meat-cutting knife.
Are hand-forged “Viking” and “Serbian” butcher knife sets good?
Not for real butchering, in my opinion. Those wide, hammered cleaver-chef hybrids look impressive, but a butcher needs narrow, curved blades for following seams and bones. They can work as heavy kitchen choppers; just don’t buy one expecting a butcher set. If chopping through bone is what you need, a proper cleaver does it better; I cover those in my best meat cleaver guide.
Is a butcher block knife set the same thing?
No. A butcher block set is a set of regular kitchen knives stored in a wooden block, named after the block, not the knives. For that kind of set, see my guide to the best knife sets instead.
How should I store a butcher knife set?
Keep the knives separated so the edges don’t knock together. A knife roll or hard case works well for sets you carry; at home, a magnetic strip or individual edge guards are better than loose knives in a drawer. Always dry the blades fully first.
Final Verdict
For most people, the Cutluxe 3-piece butcher set is the one to buy: a breaking cimeter, a boning knife and a slicer, which is everything home butchering and barbecue really needs. If you want professional knives with the best grip, the Victorinox Fibrox Competition BBQ set is worth the extra, and anyone processing whole animals at home should look at the MEAT! Your Maker 6-piece kit.
Only need a single knife for the fat and silverskin? Start with my guide to the best knife for trimming meat.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.