Rating of the best meat axes for 2022

Each apartment has a certain set of cutlery that is vital in everyday life. Not infrequently, they include a hatchet for deboning, chopping meat. This tool is widely used outside of the kitchen space as well.

Main characteristics

To date, hostesses use various specialized knives as an auxiliary tool for deboning carcasses. At the same time, each has its own function and purpose. The most practical table accessory for cutting a carcass is a hatchet. It is also suitable for cutting frozen products.

At various stages of processing meat products, special equipment is used. Why cleavers for cutting are differentiated by heaviness. At the final stage of cutting, a more sophisticated version is used, which is what is used in every kitchen.

Knives for cutting meat products are available in different configurations. Therefore, choosing the appropriate option, be guided by personal preferences, not forgetting the purpose of operation. All cutlery for chopping bones combine 2 parameters, non-compliance with which makes this accessory unsuitable for use. This is a massive strong handle and a huge blade.

A small protrusion is made on the edges of the knife, which connects the cutting part with the ax handle. It is desirable that the cleaver has a one-piece, metal construction, equipped with polymer, rubber or wooden inserts on the sides. On handicraft products, side plates may be absent, since their presence is not at all necessary.

Regarding the type of raw material used for the manufacture of the cutting part. The manufacturer uses a material that during operation, interaction with a hard surface and bones, is characterized by the absence of deformation on the blade, is not subject to corrosion. In most cases, the production of kitchen hatchets is carried out on lines of automated complexes. Then the inventory is polished by hand.

The service life of the product directly depends on the brand of material from which the blade is made.The most commonly used steel

• U8GA;
• U8A;
• U8;
• U7A.

To make sure that the tool is made of high quality material, the buyer can carry out an inspection. To do this, you need to hit a metal object with an ax. If the sound is thin and long - the product deserves attention.

Main and auxiliary functions

The main function of the cleaver is deboning meat products. In addition, the knife can be adapted to cut bones - just one targeted blow is enough. If you hit it several times, the mosol will break into fragments, which will adversely affect the quality of food.

According to the appearance and type of blade, kitchen utensils for chopping meat are divided into:

• samples with a small blade used for cutting the pulp;
• samples with an average width of the cutting part;
• professional cutting axes.

To dismantle a whole carcass, you need a cleaver with a large blade. The weight of some devices for cutting meat is quite impressive - sometimes it reaches 3 kg. Actually, thanks to this, it turns out to swing so that on the first attempt to break the bones and cut the meat.

Models of axes that are used in the home kitchen are much lighter. The handle of such samples is made of synthetic materials, polymers or wood.

The main criterion to which close attention should be paid is the presence of an anti-slip effect on the surface of the material. Otherwise, in the process of using the cleaver, it is really possible to get injured.

How to choose

To choose the right hatchet for cutting meat, pay attention to several important details.

• Tool center of gravity

The most acceptable option for the location of the center of mass on kitchen cleavers is the junction of the blade and handle.

• Type of steel used

In the consumer goods market, along with factory products, handicraft cleavers can be found. Therefore, look for a special brand on the blade, applied by the factory. The stamp indicates the steel grade from which the sample is made.

If possible, buy an ax with a forged blade. After such processing, the metal is of perfect quality and acquires a fibrous structure with elongated grains. That is, it combines the necessary viscosity and hardness, which guarantees a long period of use of the cleaver.

• Tool blade edge type

The sharpening of the edge of the working surface must be double-sided. In the process of using such an ax, certain difficulties arise. The basic rule is that the sharpening angle should be 35-40˚. Then the cleaver will pierce extremely deeply into the carcass, cope with both bone and muscle tissue.

• Blade Features

A branded blade, as a rule, has a one-piece design, it is massive and thick. The chopping characteristics of an ax depend on the ratio between the weight and thickness of the metal. The blade can be either rounded or straight.

Choose models with a comfortable handle so that it fits freely in the palm of your hand, because working with an ax is done with one hand. The handy shape of the handle may have indentations for the fingers. This is another plus in favor of the chosen sample, as it will prevent the cleaver from slipping out of your hands.

• Minor configuration subtleties

To make it convenient to store the hatchet, a special eyelet should be located in the body of the product, for which it is convenient to hang the tool on a hook.

• Ease of use

Most manufacturers of kitchen axes emphasize the attractive appearance of the tool.But when choosing a cleaver for cutting bones, you should look not at beauty, but at practicality in operation. Therefore, before going to the checkout, take the tool in your hand, evaluate the weight and practicality of the product, the convenience of the handle and other equally important selection criteria for the model you like. If you ignore this test, there is a high probability of getting a beautiful, but uncomfortable tool that will not bring pleasure to work with.

When choosing inventory, it is worth focusing not only on the size of the model, but also on the dimensions of the user, especially on the length of his arms. This parameter significantly affects the practicality of using a cleaver.

Cost, place of purchase

Nowadays, a wide range of samples of various price categories is presented in supermarkets and markets. When choosing a convenient model, take into account such an indicator as the frequency of use of the hatchet. If you do not often cut meat, why buy an expensive copy.

In addition, do not rush to buy a cleaver in the first store. Perhaps, if you go through several outlets, ask the price, you can buy the model you like at the most attractive price.

Rating of the best axes for cutting meat

The purpose of the kitchen hatchet is to cut the carcass. In an ordinary kitchen, it can be replaced with a universal cleaver. But professional butchers can not do without it.

A hatchet is needed for cutting bones and meat in restaurants and cafes. Only a strong man can cope with him.
A professional meat cleaver has an impressive weight, a wide blade, high metal density (monopolists use alloy steel). The handle, in most cases, is made of wood.

Budget options

Zubr IZH 20723

Hatchet is in high demand among workers of meat processing plants. The tool consists of a comfortable curved handle and a durable impact part, the cutting edge of which is perfectly sharpened.
It is used for cutting bone and meat tissues. The sample is made of high-strength raw materials: the blade is made of forged steel, the handle is made of wood. This approach makes it possible to avoid the formation of cracks, chips and other damage to the ax.

The cost is 900 rubles.

• is in high demand;
• high strength raw materials.

• not detected.

Carbon with wooden handle

Unpretentious cleaver from the famous brand Carbon, ideal for butchering carcasses. The tool is equipped with a wooden handle, its length is 153 mm. The blade is made of carbon steel SAE 1070, the thickness of the cutting part is 3 mm.

The cost is 725 rubles.

• quality tool;
• long service life.

• not detected.

Forged meat-grinding ax

The handle of the tool has a moisture-proof impregnation, made of hardwood. Working with an ax is easy and convenient, as the wide blade of the cleaver has a rounding. Such a combination with massive weight greatly facilitates the process of cutting meat products.

A cleaver with a slightly rounded working surface of the blade is designed for chopping meat and butchering carcasses. The hatchet has found wide application in forestry and subsidiary farms, meat-cutting shops, canteens, markets, supermarkets and shops.

The cost is 1700 rubles.

• versatility of use;
• waterproof impregnation.

• not detected.

Verda by ikea

Hatchet with a good sharpening angle. The cutting edge, turned at a more obtuse angle than that of a conventional knife, significantly increases the strength of the object. This criterion is very important in the case of high loads when the ax collides with bones or frozen foods. Thanks to the rubberized handle, an incredible comfort is created during use even with wet hands.

Special steel includes a mixture of iron, molybdenum and vanadium, giving strength and ease of sharpening. Proper use will not require frequent sharpening, but only a slight touch-up with musat.

The cost is 1300 rubles.

• blade breadth and strength;
• the ability to cut solid ingredients;
• comfortable grip due to the material and design of the handle;
• stainless molybdenum - vanadium steel maintains blade sharpness.

• not detected.

Tramontina

A simple butcher's ax from Tramontina with a high-quality steel wooden handle, making it the perfect helper in the kitchen. An ordinary, but rather high-quality tool that copes with cutting and butchering meat products.

The presence of knives of the Century series with the attached NSF (National Sanitation Foundation) certificate, which is recognized in the world, confirming the highest class of products.
The hatchet is endowed with a thickness of 5 mm and has a blade configuration with a "chisel" sharpening, suitable for cutting the bones of any kind of meat and fish.

The cost is 670 rubles.

• quality steel;
• quality tool.

• not detected.

Izhstal - TNP M - 2.3.2kg

This item is produced at the Izhstal enterprise, famous for the high quality of its products. The ax blade is made of strong 60 G spring iron. The technology of the process, as a result of which the shape of the working element of the ax is formed, includes forging and unusual heat treatment, which gives the blade incredible durability.

The handle is made from hardwood with a protective coating. In order to prevent the spread of corrosion, the blade undergoes special processing using a special varnish.

A meat grinder is a necessary thing in every home. It performs the function of chopping meat and cutting meat carcasses. An interesting blade shape does not require much effort to separate the pulp and cut massive bones.

Price - 1150 rubles.

• interesting blade shape;
• made from hardwood with a protective coating.

• not detected.

Gigant G-C901

The equipment with a curved blade on the type of product in question is suitable for work in industries where meat and poultry are harvested.

The reduced thickness of the blade and significant weight make it easier to cut on tendons and bones.
Axes are sold ready to use, sharpened for safety purposes.

The price is 1225 rubles.

• middle price segment;
• with curl.

• not detected.

Average price category

Giimakes

Literally translated from Azerbaijani, giymyakesh sounds like “producing minced meat” - a traditional Caucasian kitchen tool that turns pieces into small minced meat.

Axes, used in pairs for two-handed chopping, replace the usual meat grinder.With the help of guimyakesh, it is very easy to cook cutlets, pasties and other dishes.

Its characteristic feature is a curl in the form of spirals, located on the site of the tip of the blade. The device prevents grazing and touching of the cutting edge in order to avoid damage, and also so that the knife does not get stuck in the deck.

Price — 2 800 rubles.

• Ease of use;
• spicy.

• not detected.

Hatchet tourist "Butcher-2"

The model is a great addition to any activity, regardless of skill level. The first-class steel included in the composition of the product has the perfect balance necessary for a successful throw. The projectile will allow you to quickly get used to it and become a real professional.

Knife maintenance:

1. Preservative grease needs to be removed. You can use WD-40, an oil thinner and dirt for bicycle chains.
2. You need to wipe the blade dry, and then lubricate. It is not necessary to fill the device completely, it is enough to treat it with a small amount of oil.
3. Spots of rust that come out are easily polished. It is worth taking progressive steps: first, apply an abrasive for scratches, cloth and finely polish with a paste.
4. A perfectly washed knife after work will last for years, does not absorb an unpleasant odor and will not break.

The cost is 2,343 rubles.

• first-class steel;
• perfect balance.

• not detected.

Tescota Azza 17 cm

The hatchet is solid forged and made of stainless steel. An ergonomic plastic handle, a special shape of the cutting edge and a special sharpening of the blade will reduce the presence of the owners in the kitchen.Stainless steel grade 18/10 is food grade, in accordance with hygienic requirements and standards. It stands out for its strength, endurance loads and does not oxidize. A distinctive feature of the collection is functional design and elegant appearance.

The cost is 1900 rubles.

• ergonomic plastic handle;
• special shape of the cutting edge;
• special sharpening.

• not detected.

Professional with high price

Hatchet T-43 Meat, steel U10, ash

The cutting blade is U10 steel, allowing long operation between sharpening and increasing the resource. The ax handle is made of ash wood with moisture resistant impregnation and lacquer coating. The blade base is equipped with corrosion protection, and the item is manufactured in accordance with the requirements of specifications. The wooden handle is curved for comfortable use.

The cost is 16,000 rubles.

• long operation;
• corrosion protection;
• Ease of use.

• not detected.

Bavarian ax with ash handle 1250 g

Universal device for work on a personal plot and in the forest. Copes with the preparation of firewood, pruning branches and felling small trees.

Price — 6 500 rubles.

• ash ax handle, characterized by durability and strength;
• large steel sheet;
• Extended handle for ease of use.

• not detected.

Usage Tips

For the long-term performance of an ax used for butchering and chopping meat, careful and appropriate care will be required.Thus, it will be possible to ensure the necessary hygiene, while maintaining a neat appearance for a long period of operation:

1. The product is stored, maybe in a box or in a pantry in a hanging position.
2. The item should be washed and cleaned immediately, manually, processing all elements.
3. The cutting board is selected individually - it can be wood or plastic. The use of glass or silicone substrates is not recommended. It is better to entrust sharpening to a specialist.
4. With the cutting of meat products, with the presence of bones, cleavers endowed with various functionalities will cope.
5. The best option is a special hatchet suitable for frozen meat ingredients.

Knowing how to choose an ax, you can make the right purchase of a suitable option, using it both in the kitchen and on a hike.