What comes to mind when you hear the term “butcher knife?” We’re guessing that, like us, you picture a big, rectangular cartoon cleaver. Dalstrong, however, is here to shake up your preconceptions. Their Cimitar Butcher Knife looks more like a ninja sword than a kitchen tool.
This gorgeous knife clearly takes naming cues from the similarly curved scimitar sword. Not only that, but like a sword, it’s made for long chopping motions to cut through thick slabs of meat and bone. Let’s explore what makes it all possible.
Dalstrong Cimitar Butcher Knife Review: The Defining Features
The Dalstrong Cimitar butcher knife is hardened to 56 on the Rockwell Hardness scale. This is lower than most kitchen knives (they’re usually between 58 and 62), but a softer blade has its own perks. It’s less brittle compared to a harder edge, and can take more punishment by allowing a little deformation without chipping.
The Cimitar uses German ThyssenKrupp high-carbon stainless steel. This metal is designed to be tough and resistant to the formation of micro-cracks. This, combined with the lower hardness, is critical when you’re chopping tough materials like bone or thick squash.
The Cimitar’s handle is made of Pakkawood, a compressed, epoxy-impregnated wood. This material is far more moisture-resistant than ordinary wood, and should last a long time. Just be careful when cutting particularly juicy meat— blood can make the handle a bit slippery.
At 10 inches, this is obviously a large knife. The weight and length of the blade makes it easier to cut tough materials. The curved shape is meant to add leverage to your slicing motion as well. Placed along the length of the blade are also “rock-hollow divots,” which should reduce adhesion between the metal and meat.
The handle of the Cimitar is full-tang— a critical feature for knives that must stand up to big chopping motions. Plus the shaping is ambidextrous— even if you’re a leftie, you have nothing to fear.
Dalstrong has also included a sheath. You may not be able to strap it to your hip, but it should protect your blade from damage.
Use and Care
Like any kitchen blade, this one should be hand-washed. It doesn’t hurt to pat them dry with a towel, but they should be allowed to air-dry completely too. Once it’s dry, store your Cimitar in its sheath to protect the blade.
You should expect to hone or sharpen your butcher knife regularly. Honing will straighten out a microscopically “folded” edge, and should be done often. Sharpening removes small amounts of metal to restore sharpness to the edge. The blade should only need occasional sharpening unless you really use it a lot.