Ontario Knife 7111 Old Hickory Butcher Knife, 10-Inch Blade
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- Made in USA
- Ontario Knives proudly makes their cutlery in the USA
- Quality material and craftsmanship
- Designed for the toughest situations
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Used by professional butchers in slaughter houses and chefs in restaurant food preparation. Easily sharpened blades made with high carbon steel, fully heat-treated and tempered for razor-sharp cutting edges, and extra long for agricultural/industrial cutting and chopping. Hardwood handle branded 'Old Hickory', and secured with brass compression rivets.
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Legal DisclaimerThis product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
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I put a patina on my knife by soaking the blade in vinegar until it turned black. After that, I polished it with baking soda and rubbed linseed oil into the handle for several coatings. It hasn't rusted a bit, even after multiple camping trips. Keep it dry and hand wash it, and it will remain perfect.
Because I owned a deli for several years and made thousands and thousands of pounds of sausage for retail and wholesale accounts.....it doesn't pay to have poor quality cutlery.....good way to loose a finger or something worse. Always pay to buy quality cutlery that can keep an edge. This inexpensive 7111 Butcher Knife uses decent steel, and has enough carbon in it for a good edge, and must be kept clean w/ a light coating of suet or petroleum jelly so it doesn't tarnish.
It's not like one of those silly pay way to much for knives some slick salesman tries to sell you by telling you is the finest knife in the world.....that's just pure unadulterated baloney.
So, for the money, this is a good deal and will give the user many years of good service. I've used mine for quite awhile and used it every which way you can use a knife like this including cleaning my fingernails with out loosing any......now that a real knife!
I did take some sandpaper to the handle for a little nicer feel in the hand, and everyone who says these knives rust really easy is correct. You cannot ever take them for granted like a stainless steel knife. Leave it on a wet counter top or in the kitchen sink over night and you will have some work to do to get it back in shape. Think of it as the knife equivalent of a cast iron pan. If that appeals to you, then the knife will appeal to you. If it doesn't. you will want something else.
I admit, I was concerned about the rusting issue that other's have mentioned, but it's not been an issue for me. I use it and wipe it off and throw it back in the drawer. I've oiled it a few times, but most of the time I just clean it off and put it away. It's got a bit of a patina on it, but nothing more. I think if you put this thing in the dishwasher and let it sit over night than you'd probably end up with a rusty blade, but this knife isn't for the type of guy that puts his knives in the dishwasher! It's also not for the guy that has a $1000 set of German blades on his kitchen island. This is just a solid piece of knife that does what you need it to do.