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Old Hickory Butcher Knife 7" Carbon Steel Blade - 7025

Customer Reviews 4.652 Read 23 reviewsWrite a Review
Part Number: OH77
Manufacturer: Old Hickory Kitchen Knives
Retail Price: $14.50
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Old Hickory Butcher Knife 7" Carbon Steel Blade
Professional Butcher knife with 7" blade American Handcrafted. This knife has high carbon steel blades and genuine hickory wood handles. The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish.
First introduced in 1924, the Old Hickory knives are the most venerable product line still in active production. The Old Hickory knives feature a hardwood handle secured with brass compression rivets to high carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.
Blade Material 1095 Carbon Steel
Overall Length 11.75 in (30 cm)
Blade Length 7 in (18 cm)
Blade Thickness 0.1 in (0.25 cm)
Blade Color Silver
Grind Full Flat Bevel
Edge Type Plain
Hardness 53-58 HRC
Handle Color Brown
Country of Origin United States of America

UPC Code: 071721070252

1095 Carbon Steel
1095 Carbon Steel
An excellent hard use steel, 1095 is a primary choice for camping and larger fixed blade knives for its extreme toughness and ability to hold an edge. Corrosion resistance is very limited with this steel (it will rust) and most blades come with a coating to prevent premature rusting.
Made in USA
Made in USA
This product is USA born and raised.
Wood Handles
Wood Handles
Provides a traditional, natural look and feel to a modern tool. Wood absorbs shock well and is popular in axe handles.
4.652 (23 reviews)
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5 out of 5
Aug 16, 2016
Pros: Material Quality, Durability, Sharpenability, Design
Cons: None
great budget bushcraft knife
The 7" blade is thinner than I was used to for a field knife, but its worked great for everything but battonning. It doesn't split wood as well as thicker bladed knives, but does get it done. Anyhow, it has turned out to be a suprisingly tough and useful field knife. I rehandled it because the original scales aren't epoxied on, just held with relativly weak cutlery rivots. I watched a few youtube videos on how to do it, and then just did it. It came out great, and I now feel more connected to the knife and am proud of my work. It fits fine in a Ka Bar leather sheath. I guess the mountain men who trapped and explored the west with this knife in the 1800s had it right all along.
4 out of 5
Nov 30, 2015
Pros: None
Cons: None
Great knife you just need to make sure that it's oiled because it will rust
4 out of 5
Dimitar H
Cork, Ae
Nov 12, 2015
Pros: Construction, Durability, Material Quality, Sharpenability, Design, None
Cons: Sharpness, Overall Quality
Old Hickory Butcher Knife
Nice design but very bad finish. Dull edge from the pack.
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