If you’re an experienced chef when it comes to cutting meat then you know that most kitchen knives only work well for a short period.
It’s not long before your knife becomes dull and difficult to use. You don’t want to be using your time in the kitchen to make uneven cuts.
To avoid this, and to help you decide the best knives for cutting meat, we’ve compiled a list of the top 11 picks that we’ve tested and reviewed.
Top 11 Knives For Cutting Meat
F.N. Sharp Damascus Steel Chef Knife
This knife is perfect for any chef that’s looking to improve their skills in the art of meat cuisine.
If you’re looking for a top-quality chef knife, look no further than the F.N. Sharp Damascus Steel Chef Knife.
Made with 67 layers of Japanese VG-10 Damascus steel, this knife has a unique Damascus feather pattern that adds style and sophistication to your kitchen.
This knife was made for convenience. Enjoy ultra-sharp cuts of meat and throw the knife in the dishwasher when you’re done worry-free.
The 26-degree double bevel edge provides a durable, sharp cutting edge, while the HRC 60 hardness ensures that the knife is resistant to chips, scratches, and other unsightly deformations.
The G10 handle won’t fade or crack and is resistant to bacteria growth, making it a safe addition to your kitchen.
Cutluxe Artisan Slicing Carving Knife
This incredible slicing carving knife is made of German high-carbon stainless steel tempered to 56+ Rockwell for superior edge retention.
Enjoy the versatility of this knife as it is ideal for any cut of meat, fish, and poultry.
The full tang provides maximum robustness while the ergonomic PakkaWood handle provides superior strength and has a clean finish to it.
The knife is hand sharpened at 14-16° per side for excellent knife-cutting performance. The Granton blade edge ensures effortless and precise slicing. You’re going to love your experience with this knife.
Whether you’re a professional chef or simply cooking for your family, this knife is sharp enough to handle all of your kitchen tasks.
Misen Chef’s Knife
The expertly-crafted AUS-10 Japanese Steel Blade offers a razor-sharp cutting edge with 2.5x more carbon. This ensures the knife will stay sharp, even after frequent chopping and slicing.
With its perfect balance of strength and delicacy, this knife is designed to handle any job – from easily cutting through chicken bones to your favorite cut of meat.
Thanks to its tapered design, each slice is consistent in thickness, offering a refined plating presentation.
I personally love the easy care. It’s dishwasher safe and has lasted for a long time. It’s also extremely safe since the bottom of the blade has a smooth and rounded curve to it.
Kanehide Bessaku Semi Stainless Honesuki
The Kanehide Honyaki Gyuto Chef Knife is the perfect tool for any home chef who’s looking to prepare a delicious piece of meat. Crafted with high-end Japanese steel, it is one of the most durable knives available today.
Its razor-sharp blade ensures precise cuts every time. The shaft is contoured for a comfortable grip and features an elegant wooden handle for added style and durability.
Perfectly balanced and designed to last, this knife is ideal for slicing meats or carving roasts.
Whether you’re a professional cook or an amateur in the kitchen, the Kanehide Honyaki Gyuto Chef Knife will help you create delicious meals with ease.
Regalia Emperor Series Chef Knife
The Regalia Emperor Knife Series ensures that every single cut you make is deliciously buttery-smooth. Boasting precision-crafted 67-layer AUS10V Japanese Damascus steel, this versatile curvilinear knife is designed to bring out your inner chef.
With its tapered angles, the Emperor Knife Series effortlessly handles large cuts of meat with absolute finesse. Its ergonomic handle ensures effortless wielding and provides excellent grip – making each and every slice a breeze.
You’ll enjoy your meat slicing with this beautifully designed piece of steel. Whether you’re carving roast beef or slicing juicy steaks, the Regalia Emperor Knife Series has you covered. Give yourself an edge in the kitchen and take one step closer to becoming a top-tier culinary master.
Smokin’ and Grillin’ Damascus Steel Chef Knife
When you’re slicing meat you want a slice that feels effortless and leaves no mess. That’s exactly what you get with the Smokin’ and Grillin’ signature knife.
The beautiful design of this Damascus steel blade coupled with the flawless laminate wood handle will have you reaching for it every time you’re in the kitchen.
The deep blade ensures there’s plenty of room between the handle and your cutting board. This is essential when cutting a piece of meat so you’re not hitting your knuckles on the cutting board.
Tojiro Japanese Chef’s Slicer
The Tojiro Japanese Chef’s Slicer far outperforms its price point. Its multi-purpose blade is ideal for any cut of meat. From the chuck roast to your flank, you’ll cut through with ease.
When you’re tight on space (as many of us are) this knife can be a breath of fresh air with its slim design. This knife is a staple for pro home cooks.
The meat enthusiast will appreciate the edge work of these blades that make sharpening very easy. Kitchen knives that are perfectly balanced like these make your meat-cutting experience significantly more enjoyable. You’ll have a blade that always performs.
Takara Santoku Knife
The high-performing Takara Santoku Knife can be an extremely versatile tool in your kitchen. The relatively smaller 7″ blade means you can get precision cuts so you can prepare your meat dish to perfection.
The bilateral cutting edge provides use for both left and right-handed chefs which can be useful when there are multiple chefs in the kitchen.
The multilayered stainless steel blade delivers accurate slices with no tugging or catching which provides a faster, sharper, and safer approach to your meat preparation.
The large walnut wood handle of this Santoku knife kit fits snugly in your palm for a secure grip, giving you full control over the task at hand.
The Kanzen Samurai series can be a workhorse in your kitchen that can handle all of your meat-slicing needs.
The well-balanced and extremely durable build to it will make any task in the kitchen feel like a breeze. The sloped bolster is my favorite feature since it provides great control. You’ll have high confidence with each slice of meat.
The premium Kanzen steel and extra carbon content outperform other knives on the market. This could be the best knife you equip in your kitchen for all your meat-cutting needs.
Hezhen Meat Cleaver
The Hezhen Meat Cleaver can elevate your cooking experience to the elite level with its high-performance kitchen blade crafted from quality materials. It brings on-the-job power and precision to prepare delicious meals with ease.
The knife is designed for maximum durability, featuring high carbon steel which offers a stronger and sharper cut. The traditional craftsmanship provides an ergonomic rosewood handle for a comfortable grip and full control over your knife for precise slicing. With its super sharp blade, you can cut through any kind of meat quickly and effortlessly.
Be it small pieces of beef, pork, or fish, this premium knife series slices through easily to carvings like a master chef. Tackle all your toughest kitchen tasks with confidence.
Dalstrong Chef & Cleaver Hybrid Knife
The Dalstrong chef and cleaver hybrid is a revolutionary combination of award-winning craftsmanship, cutting-edge technology, awe-inspiring design, and the best materials available.
Perfect for meat lovers, BBQ fans, and those searching for something different, it’s designed to deliver peak performance with unprecedented value. The scalpel-sharp edge is hand finished with an 8-12°degree angle per side using the traditional 3-step Honbazuke method, allowing for clean and perfect slices.
An ultra-sharp Japanese super steel cutting core ensures extraordinary performance, while 66 layers of high carbon stainless steel enhance strength and corrosion resistance.
Plus the ultra-premium handle is military grade for life-long durability; ergonomically designed for superior hand control and comfort.
Meat Knife Buying Guide
Choosing the perfect meat knife is an important decision to make, as it will be an invaluable tool in your kitchen. Whether you are prepping for a family meal or a special occasion, finding the right knife for your needs is key to a successful cooking experience.
By understanding more about these tools, you can be confident in choosing a knife that meets all of your special requirements.
Quality blade materials are durable, corrosion-resistant, and provide an optimal cutting edge. High carbon stainless steel blades offer durability and an outstanding hardness for slicing through dense proteins without breaking down or deforming over time.
Ceramic knives have even harder edges, but due to the material’s brittleness, are generally only used for delicate slicing. Blades made from honed Damascus steel are best suited where resistance to corrosion is needed; they offer a particularly sharp cutting edge and outstanding strength.
Depending on which types of meat you will be slicing through regularly, this consideration may help you determine your ideal meat knife.
When selecting a meat knife, look for a narrow and firm blade that is long enough to cut through large roasts. A longer blade length will also help control the blade angle to ensure accuracy in slicing cuts of meat.
Along with this, choose one with a curved tip as it allows for easy scooping up of food pieces and serves as an attractive presentation piece for dinner guests. The handle should be sturdy, yet lightweight and comfortable enough to hold onto securely.
When selecting a quality knife, remember that it is an important investment in our kitchen’s safety and efficiency; picking the one most suitable for you can make all the difference when taking care of meats in the kitchen.
Regular Or Electric Knife?
In most cases, a manual knife offers an advantage in that it gives chefs greater control over their cuts as they can feel where and how much pressure needs to be applied when slicing through thicker pieces of meat.
However, electric knives also have several benefits. They move quickly and smoothly through even tough cuts of meat and are easy to use – anyone can operate them with minimal effort.
Most of the time you’ll benefit from using a traditional manual knife, but ultimately, it depends on the type of meat being cut. For example, if you need a knife to cut into a chicken you could get away with a regular boning knife; however, it’s not uncommon for chefs to use electric knives to cut up a whole chicken.
Finding that perfect knife requires consideration of both its structure and comfort level when you hold it in your hand. You should look for a good balance between the blade’s weight and its handle ergonomics as this will help reduce fatigue over long periods of time.
It also ensures a better control guide when cutting so your hands don’t slip while working. An accurate cut with a comfortable grip leads to faster, cleaner slicing with minimal effort.
This will guarantee a much more enjoyable cooking experience for all of your family gatherings.
Having a balanced knife is essential for proper food preparation and safety. When selecting a meat knife, take into account the weight and balance of the handle and blade; if the balance is off it can lead to fatigue, strain, and decreased control during use.
In addition to feeling uncomfortable in the hand, an unbalanced knife could even cause accidents while cutting up fish, poultry, or other meats.
To guarantee proper control over a mechanical process like slicing and dicing, select a high-quality balanced kitchen knife that suits your individual needs.
The length of your knife’s blade is one of the most important factors to consider when purchasing one. A longer blade offers more leverage than a shorter blade, making it easier to slice roast beef or steaks.
A shorter blade allows for more precision with smaller cuts like pâté and chiffonade. You likely wouldn’t want a longer blade to cut through medallions or tenderloins since they’re smaller cuts.
Consider what type of meat you’ll be preparing most often. Personally, I enjoy a longer blade. I’d rather have more blade length than I need than need more blade length than I have.
A heavy blade will require more force while cutting and can lead to fatigue due to extended use, whereas a lighter blade will result in quicker and smoother cuts.
The right weight for a meat knife should perfectly balance between being easily maneuverable and having enough weight to make slicing an effortless process.
When making the final selection, it is advisable to try out different knives in order to determine which weight and size offer optimal comfort.
Serrated vs. Non-Serrated Knives
When it comes to cutting through meat, a non-serrated knife is generally better than a serrated knife.
Non-serrated edges have a sharper and thinner edge, allowing for cleaner and smoother cuts. The smooth edge of a non-serrated knife creates less friction, preventing the meat from tearing or shredding.
Personally, I have used both types of knives for cutting meat, and I find that non-serrated blades provide more precise and effortless slicing, resulting in better presentation and overall dining experience. Additionally, non-serrated knives are easier to maintain and sharpen.
What Meat Are You Cutting?
When it comes to cutting meat, it’s important to choose the right knife for the job. Different cuts of meat require different types of knives to ensure you get the most out of your meat.
For example, if you’re looking for a knife to trim brisket you’ll want a sharp knife with a flexible blade to easily carve through the meat without tearing it apart. In contrast, a knife for fileting fish requires a thin, sharp fillet knife to remove the skin and bones and cut the meat into precise portions.
When it comes to steak, a high-quality chef’s knife is the way to go. A sharp blade and sturdy handle will allow you to easily slice through the meat, while the weight of the knife will help you apply the necessary pressure to make clean cuts.
It’s also important to consider the effect that frozen meat has on choosing a knife, on the other hand, requires a heavy-duty knife with a strong blade that can easily cut through the frozen exterior without damaging the meat inside.
Should I Buy A High-Quality Knife?
Purchasing a durable, high-quality knife for cutting meat is a wise decision. Good expensive knives keep their sharp edge longer, ensuring precise cuts for each and every use.
Not only will you save on time and effort, but your experience cutting meat with a better quality knife will be significantly more enjoyable; the increased ease of slicing combined with the precision you can get from a quality blade is a no-brainer.
It may be more expensive in the beginning but over time you won’t be replacing your cheaper knives as often which can help you save in the long run. Investing in a durable, sharp knife can take home cooking to the next level.
How Do You Know The Quality Of A Meat Knife?
- Blade Material: A high-quality blade is essential for effectively cutting through meat, since blades constructed from inferior materials may not be able to withstand the rigors of repeated use. Common materials used in meat knives are stainless steel and carbon steel as they offer superior strength and edge retention compared to other alternatives.
- Sharpness: A sharp blade is required to efficiently cut through meat without tearing it apart or causing it to become tough. The sharpness of a blade is determined by the angle at which it’s sharpened, with sharper angles giving a better cut.
- Handle Design: For the best comfort, a kitchen knife should have an ergonomically designed handle that fits well in your hand while allowing you to easily maneuver it while cutting. The best handle materials are sturdy and heat-resistant, such as stainless steel or G-10 handles. These will last for many years with proper care and maintenance. Without a comfortable handle, you’ll quickly get tired after a long cooking session.
Do You Need A Specific Type of Knife To Cut Meat?
Yes, you’ll need a knife that is sharp enough to cut through tough meat. For example, a bread knife will not be able to cut through meat in an efficient manner.
However, a quality kitchen knife designed specifically for cutting and processing meat is likely to offer superior performance.
Below is a list of knives and the meat they are best suited to cut:
- Chef’s knife: A versatile knife suitable for slicing, dicing, and chopping all types of meat.
- Boning knife: Ideal for separating raw meat from bone, perfect for deboning chicken, fish, or beef.
- Fillet knife: Designed for precision, it excels at filleting and slicing delicate meats like fish or poultry.
- Cleaver: A cleaver is a heavy-duty knife with a thick blade, great for splitting large cuts of meat or chopping through bones.
- Carving knife: Long, slender blade for slicing thin, even slices of roast beef, turkey, or ham.
- Butcher knife: A sturdy, wide-bladed knife used for breaking down large cuts of raw meat.
- Slicing knife: Specifically designed for slicing cooked meats, it ensures thin and uniform slices.
- Santoku knife: A Japanese knife perfect for slicing, dicing, and mincing various types of meat.
- Steak knife: Serrated blade ideal for cutting through cooked steaks or other tender cuts of meat.
- Cimeter knife: A curved, long knife used for slicing large cuts of meat, particularly used in butchering.
Knife Maintenance Tips
- Clean After Every Use: Immediately after use, take a few minutes to clean your knife to prevent bacteria and other substances from accumulating on the blade. Wash it with hot and soapy water, and dry the blade and handle thoroughly.
- Sharpen Regularly: To keep your blade sharp, use a honing steel every few uses or regularly sharpen it using a whetstone or electric sharpener. Dull blades are more prone to tearing meat rather than cutting through it cleanly. This will maintain your knife’s high-precision cuts.
- Storing Properly: When not in use, store your knife in a block or sheath designed specifically for that purpose to protect both the blade and handles from damage. Alternatively, wrap the blade in a soft cloth before storing it away in a drawer or cupboard. Avoid throwing it in your kitchen door loosely as this can cause scratching or marking the blade.