Ranking of the best meat axes for 2020

Each apartment has a certain set of dining utensils that are vital in everyday use. Not infrequently, these include a hatchet for deboning and chopping meat. This tool is widely used outside the kitchen space as well.

Main characteristics

To date, hostesses use various specialized knives as an auxiliary tool for deboning carcasses. Moreover, 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 their heaviness. At the final stage of cutting, a more sophisticated version is used, and it is used in every kitchen.

Knives for cutting meat products are available in different configurations. Therefore, when choosing a suitable option, focus on personal preferences, not forgetting about the purpose of operation. All tableware for chopping bones combine 2 parameters, failure to comply with which makes this accessory unusable. It is a massive strong handle and a huge blade.

A small protrusion is made on the knife along the edges, which connects the cutting part with the hatchet. It is desirable that the cleaver has a solid, metal structure, equipped with polymer, rubber or wood inserts on the sides. On handicraft products, side plates may not be present, since their presence is not at all necessary.

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

The service life of the product directly depends on the grade of the material from which the blade is made. Steel is used more often than others:

• U8GA;
• U8A;
• U8;
• U7A.

In order to ensure that the instrument is made of high quality material, the purchaser may conduct an inspection. To do this, hit a metal object with a hatchet. If the sound is thin and prolonged, the product deserves attention.

Main and auxiliary functions

The main function of the cleaver is deboning of meat products.In addition, the knife can be adapted for cutting bones - just one targeted blow is enough. If you beat it several times, the mosol will be crushed into fragments, which will negatively affect the quality of food.

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

• small blade specimens used for cutting the pulp;
• samples with an average cutting width;
• professional chopping hatchets.

To disassemble 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 as to smash bones and chop meat from the first attempt.

The ax models used in the home kitchen are much lighter. The hatchet of such specimens is made of synthetic materials, polymers or wood.

The main criterion that should be paid close attention to is the presence of an anti-slip effect on the surface of the material. Otherwise, in the process of using the cleaver, you can actually get injured.

How to choose

To choose the right meat hatchet, 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 the handle.

• Type of steel used

In the consumer market of goods, along with factory products, you can find handicraft cutters. Therefore, look for a special brand applied by the plant on the blade. The mark indicates the grade of steel from which the sample is made.

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

• Tool blade edge type

Sharpening the edge of the working surface should be two-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 stick extremely deeply into the carcass, it will cope with both bone and muscle tissue.

• Blade features

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

Choose models with a comfortable grip so that it fits freely in the palm of your hand, because the hatchet is carried out with one hand. The handy shape of the handle can have finger recesses. This is another plus in favor of the selected sample, as it will prevent the cleaver from slipping out of the hands.

• Minor configuration details

To make the hatchet convenient to store, a special eyelet should be located in the product body, for which the tool can be conveniently suspended on a hook.

• The convenience of use

Most of the hatchet manufacturers focus on the attractive look of the tool. But when choosing a cleaver for chopping bones, one should look not at beauty, but at practicality in operation. Therefore, before you go to the checkout, take the tool in your hand, evaluate the weight and practicality of the product, the comfort of the handle and other equally important criteria for selecting the model you like. If you ignore this test, there is a good chance that you will end up with a nice but awkward tool that will not be enjoyable to work with.

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

Cost, place of purchase

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

In addition, do not rush to purchase 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 carcass cutting. In a regular kitchen, it can be replaced with a versatile cleaver. But professional butchers cannot do without it.

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

Budget options

Bison IZH 20723

The hatchet is in high demand among workers at meat processing plants. The tool consists of a comfortable curved handle and a strong striking part, the cutting edge of which is perfectly sharpened.
Used for cutting bone and meat tissue. The sample is made of high-strength raw materials: a blade of forged steel, a wooden ax. This approach makes it possible to avoid the formation of cracks, chips and other damage to the ax.

Cost - 900 rubles.

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

• not found.

Carbon with wooden handle

Unassuming cleaver from the renowned Carbon brand, ideal for butchering carcasses. The tool is equipped with a wooden handle and is 153 mm long. The blade is made of SAE 1070 carbon steel, the cutting thickness is 3 mm.

Cost - 725 rubles.

• quality tool;
• long service life.

• not found.

Forged ax

The handle of the tool has a moisture-proof impregnation, made of hardwood. It is easy and convenient to work with an ax, since the wide blade of the cleaver is rounded. This combination with massive weight greatly facilitates the process of cutting meat products.

The cleaver with a slightly rounded working surface of the blade is designed for chopping meat and carcasses. The hatchet is widely used in forestry and subsidiary plots, meat-cutting shops, canteens, markets, supermarkets and shops.

Cost - 1700 rubles.

• universality of use;
• moisture-proof impregnation.

• not found.

Verda by ikea

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

The special steel contains a mixture of iron, molybdenum and vanadium, giving strength and ease of sharpening. Correct use does not require frequent sharpening, but only a slight touch-up with musat.

Cost - 1300 rubles.

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

• not found.

Tramontina

A simple butcher from Tramontina with a wooden handle made of high-quality steel, making it the ideal assistant in the kitchen. A common, but fairly high-quality tool that copes with cutting and cutting meat products.

Availability 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 5 mm thick and has a "chisel" blade configuration suitable for chopping bones of any kind of meat and fish.

Cost - 670 rubles.

• high quality steel;
• quality tool.

• not found.

Izhstal - TNP M - 2,3.2kg

This item is produced at the Izhstal enterprise, famous for the high quality of its products. The clumsy blade is made from strong spring iron of 60 G grade. The process technology, 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 of hardwood with a protective coating. In order to prevent the spread of corrosion, the blade is specially treated with a special varnish.

A meat grinder is a must in every home. It performs the function of chopping meat and cutting meat carcasses. The interesting blade shape does not require much effort to separate the pulp and chop up massive bones.

Price - 1150 rubles.

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

• not found.

Gigant G - C901

Equipping with a curved blade on the type of product under consideration is suitable for work in industries where meat and poultry are procured.

The reduced blade thickness and significant weight make it easier to trim on tendons and bones.
The axes are sold ready-to-use, sharpened for safety reasons.

Price - 1225 rubles.

• middle price segment;
• with a curl.

• not found.

Average price category

Guimyakesh

Literally translated from Azerbaijani, giimyakesh sounds like "minced meat" - a traditional Caucasian kitchen tool that turns pieces into minced meat.

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

Its characteristic feature is a spiral-shaped curl located in the place of the blade tip. The device prevents grazing and touching the cutting edge in order to avoid damage, and also to prevent the knife from getting stuck in the deck.

Price - 2 800 rubles.

• the convenience of use;
• acute.

• not found.

Tourist hatchet "Butcher-2"

The model is a great addition to any exercise, regardless of skill level. The premium steel included in the product provides the perfect balance for a successful throw. The shell will allow you to quickly get used to and become a real professional.

Knife maintenance:

1. Conservation grease needs to be removed. You can use WD - 40, oil thinner and bicycle chain dirt.
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. Crawled out rust spots are easily polished. It is worth taking progressive steps: first, apply an abrasive agent for scratches, cloth and polish finely with a paste.
4. A knife perfectly washed after work will last for years, does not absorb an unpleasant odor and will not break.

Cost - 2,343 rubles.

• first-class steel;
• perfect balance.

• not found.

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. 18/10 grade stainless steel is food grade, in accordance with hygiene requirements and standards. It stands out for its strength, endurance of loads and does not oxidize. The collection is characterized by functional design and elegant appearance.

Cost - 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 available in steel grade U10, allowing long operation between sharpening and an increase in resource. The hatchet is made of ash with moisture-resistant impregnation and paintwork. The blade base is equipped with corrosion protection, and the item is manufactured in accordance with TU requirements. The wooden handle has a bend for comfortable use.

Cost - 16,000 rubles.

• long operation;
• corrosion protection;
• the convenience of use.

• not found.

Bavarian ax with an ash ax 1250 g

A universal device for working on a personal plot and in the forest. Copes with logging, pruning and felling small trees.

Price - 6,500 rubles.

• ash handle, distinguished by its durability and strength;
• large steel sheet;
• elongated handle for easy task completion.

• not found.

Usage tips

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

1. The product is stored, maybe in a drawer or in a pantry in a hanging position.
2. The item should be washed and cleaned immediately, manually, handling 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. Cutting meat products, with the presence of bones, cleavers, endowed with various functions, can 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.