The 11 Best Knives For Cutting Meat

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

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.

Blade Material

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.

Knife Shape

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.

Comfort

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.

Balance

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.

Blade Length

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.

Weight

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?

1. 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.
2. 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.
3. 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

1. 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.
2. 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.
3. 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.