A butcher’s knife is a heavy-duty specialist knife designed for cutting large pieces of meat, splitting carcasses, and portioning primal cuts. It typically has a broad, rigid blade around 20 to 30 centimetres long with enough heft to power through joints and sinew, and a secure handle that stays grippy when wet or fatty. Unlike a chef’s knife, it prioritises strength and edge durability over finesse. Butchers keep it razor-sharp with steels and stones, since a keen edge is safer and yields cleaner cuts with less waste. Proper storage, hand washing, and regular honing extend its working life.