As a home cook, I understand the importance of having the right tools in the kitchen. When it comes to cutting chicken, having a reliable and efficient knife is crucial.

With so many options available, it can be overwhelming to choose the right one. In this guide, I will share my experience and knowledge on what to consider when buying a knife for cutting chicken. I’ll also provide the top 7 knives for cutting chicken that I have personally used to give you some options.

Top 7 Knives for Cutting Chicken


Dalstrong Shogun Boning Knife

I’m in love with the Dalstrong Shogun Boning Knife! This knife is an absolute must-have for anyone who works with meat. It’s precision-engineered to make the perfect cut, with a blade shaped to sail along the contours of bones.

The premium Japanese steel is nitrogen-cooled to enhance hardness and flexibility, and its layered Damascus cladding provides exceptional strength and durability.

The ergonomic handle is comfortable to hold and provides superior hand control, and the copper mosaic pin adds a touch of sophistication to the look.

I’m particularly impressed with the blade’s scalpel-like edge and its hand-finished mirror polish with an incredibly sharp blade. Dalstrong uses a 3-step method to ensure that the edge is perfectly sharpened and the blade is perfectly balanced. Not to mention, the blade’s Tsunami Rose pattern is absolutely stunning.

My only issue with the Shogun Boning Knife is that it’s not dishwasher-safe. But, this is easily remedied by hand-washing with warm, soapy water.


  • Precision-engineered blade for perfect cuts
  • Exceptional strength and sturdiness
  • The ergonomic handle felt great for longer cooking sessions
  • The copper mosaic pin adds sophistication to the look


  • Not dishwasher-safe
  • Hand-finished can result in varied appearances

Product Highlights

  • Blade Material: Japanese AUS-10V super steel
  • Handle Material: G-10 Garolite
  • Blade Length: 6”

Regalia™ Emperor Series Boning & Fillet Knife

Attention all aspiring chefs! Looking for a knife that can take on any task with ease? Look no further than the Regalia™ Emperor Series Boning & Fillet Knife. This 6” knife is superbly designed to easily debone and trim any poultry.

I’m impressed by the 1.5mm thickness at the spine of the blade, which gives a perfect balance between semi-flexibility and strength.

The razor-sharp and thin blade smoothly glides through meat and fat, creating a neat and easy separation of tissue from bone and skin.

What I love most about this knife is the triple-riveted handle, which gives it unparalleled toughness. It also adds a touch of elegance with a Center Rosetta-style rivet.

What I don’t like about this knife is that it can be a bit too flexible for some tasks. But, if you’re looking for a knife to help you perform precise cutting, this Regalia knife is the perfect tool.


  • Beautifully designed finish
  • Razor sharp and thin blade, made cutting a breeze
  • I found it was a good balance between semi-flexibility and strength
  • The triple-riveted handle creates added stability


  • Can be too flexible for some tasks

Product Highlights

  • Blade Material: AUS10V Japanese Damascus Steel
  • Handle Material: G-10 Garolite
  • Blade Length: 6”

F.N. Sharp Damascus Steel Boning Knife

The F.N. Sharp Damascus Steel Boning Knife is a powerhouse in the kitchen. This knife is a must-have for precision prep work. This versatile boning knife makes cutting up raw meat and chicken a breeze.

Its 67 layers of Japanese VG-10 Damascus Steel provide outstanding edge retention, rust prevention, and a breathtaking Damascus feather pattern. The double bevel edge ensures a durable, yet sharp cutting edge. 

The blade is also very resistant to chips, scratches, and other unsightly deformations, so you can be sure you’re getting your money’s worth. The G10 handle won’t fade or crack and is resistant to bacteria growth.

The boning knife was very sharp. The thin blade lets me easily break cartilage from joints and remove fat without losing precious meat. Not to mention, the G10 handle is incredibly comfortable in my hand. Plus, the feather pattern Damascus steel is really beautiful.

The only downside was that the knife could be a little tricky to sharpen. Instead of using a knife sharpener, you may consider using a sharpening stone.



  • Double beveled-edge
  • Very resistant to chips and scratches
  • The handle is incredibly comfortable
  • I found the edge retention to be very strong
  • Beautiful feather pattern Damascus steel


  • Can be difficult to sharpen

Product Highlights

  • Blade Material: 67 layers of Japanese VG-10 Damascus Steel
  • Handle Material: G-10 Garolite
  • Blade Length: 5.5”

Forseti Cuisinier Handmade Chef Knife

The Forseti Cuisinier Handmade Chef Knife was an absolute delight to use in my kitchen. Weighing in at half a pound, this beast of a knife is a must-have for any chef. It’s made from Damascus steel and has a secondary bevel grind so it can easily chop through vegetables and slice through chicken and bone with ease. 

The handle is made from dark walnut and features Forseti Steel’s unique logo decorative pin. Plus, each knife comes with a wood presentation box and oil to keep it in top condition.

I love the incredible craftsmanship that went into making this knife. The Damascus pattern is truly unique, and it’s easy to tell that a lot of attention to detail went into every aspect of this knife. Not to mention, the high carbon content of the steel gives it an incredibly sharp and durable edge. Plus, over time, it will take on a beautiful patina, making it a one-of-a-kind piece that’s uniquely yours.

On the downside, this knife is high maintenance. 1095 steel is a high-carbon steel and it will rust if not dried and oiled after each use. But that’s a small price to pay for such a great kitchen tool.


  • The dark walnut is a beautiful and unique look
  • Comes with oil and a wooden presentation box
  • The craftsmanship is second to none
  • High carbon content gives it a sharp and durable edge


  • Has high maintenance to remain sharp

Product Highlights

  • Blade Material: Damascus Steel 1095/15n20
  • Handle Material: Dark Walnut
  • Blade Length: 8”

Shun Classic Blonde Chef Knife

If you’re looking for an all-purpose kitchen knife that can do it all, the Shun Classic Blonde Chef Knife is a great choice. This Japanese knife features a wide, curved blade perfect for cutting through any style of chicken. 

Constructed with Shun’s proprietary VG-MAX cutting core and clad in 68 layers of stainless Damascus, this knife has a razor-sharp edge and is corrosion and stain resistant. It also has a comfortable D-shaped, blonde Pakkawood handle that’s durable and doesn’t harbor bacteria. 

The Shun Classic Blonde Chef Knife combines beauty and performance to create the perfect kitchen knife.

I love the Shun Classic Blonde Chef Knife for its high-quality construction and beautiful aesthetic. The stainless Damascus blade is not only strong and razor-sharp but also has a gorgeous flowing pattern. 

The blonde Pakkawood handle is comfortable to use and adds a nice contrast to the blade. I also appreciate that this knife is handcrafted by highly skilled artisans, making each knife truly unique.

The only downside to this knife is that it’s not dishwasher-safe. This means you have to hand wash it after each use, which can be a bit of a chore. But, I’d rather take the extra time to hand-wash my knife than risk damaging it in the dishwasher.


  • The wide and curved blade made for precise cutting
  • High-quality construction feels very sturdy in your hand
  • Really enjoyed the handle design and comfort
  • Handcrafted by highly skilled artisans


  • The knife is not dishwasher safe

Product Highlights

  • Blade Material: Damascus steel
  • Handle Material: PakkaWood
  • Blade Length: 8”

WÜSTHOF Classic IKON Chef’s Knife

I’m cooking like a pro with the WÜSTHOF Classic IKON Chef’s Knife! This all-purpose kitchen workhorse is the perfect tool for any meal prep.

The double-bolster design provides exceptional balance and a sleek, sophisticated black handle adds beauty to the ultimate cutting experience. Forged from a single block of high-carbon stainless steel and with a Rockwell hardness of 58, this precision-edge blade is 20% sharper than the previous model with twice the edge retention.

With over 200 years of expertise and seven generations of family-owned craftsmanship, WÜSTHOF is a trusted name in quality kitchenware.

I love how comfortable this knife is in my hand. The long-lasting synthetic handle material is ergonomically designed to reduce fatigue while slicing, dicing, and chopping. I also appreciate that it’s hand-wash only, so I know it’s going to last for a long time.

My only issue with this knife is that it’s a bit heavy. I have smaller hands, so the 8-inch blade and extra heft of the double bolster make it a bit unwieldy. But with a bit of practice, I’m sure I’ll get used to it.


  • Very comfortable ergonomic handle design
  • The black handle is very sleek and sophisticated
  • Forged from high-carbon stainless steel
  • A big upgrade from their previous model
  • Over 200 years of family-owned craftsmanship


  • A bit heavy for small hands

Product Highlights

  • Blade Material: Stainless Steel
  • Handle Material: Stainless Steel
  • Blade Length: 8”

Mercer Culinary MX3 Gyuto Chef Knife

Ready to cut, dice, mince, and chop like a pro? Look no further than the Mercer Culinary MX3 Gyuto Chef Knife! This top-notch kitchen tool is crafted with two layers of laminated high-carbon steel and a stainless steel core that ensures premium durability and a razor-sharp edge. 

Its triple-riveted, ergonomic Delrin handle is resistant to wear and offers a comfortable grip, making it the perfect knife for tackling any kitchen task.

I love how versatile this knife is. I can use it for everything from slicing tomatoes to cutting through chicken and it always performs perfectly. The edge stays sharp for a long time and can be easily re-sharpened, so I know I won’t have to replace it anytime soon.

The handle is a nice balance between lightweight and durable, and it fits comfortably in my hand. 

The full tang runs the entire length of the handle for superior balance, so I can make precise cuts without worrying about the knife slipping. The black and silver design looks sleek and modern in my kitchen.

What I don’t love is that this knife is not dishwasher safe – it needs to be washed by hand after each use. This is a bit of a hassle, but it’s a small price to pay for a knife of this quality.


  • The extra layer of steel provided great durability and sharpness
  • Triple-riveted, ergonomic Delrin handle is lightweight and resistant to wear
  • The full-tang runs the entire length of the handle for superior balance and precision
  • Sleek black and silver design


  • Not dishwasher safe – must be washed by hand after each use

Product Highlights

  • Blade Material: High-carbon steel
  • Handle Material: Derlin
  • Blade Length: 8.3”

What To Consider When Buying A Knife For Cutting Chicken

Cutting chicken can be a messy and challenging task, especially if you don’t have the right knife. A dull or inappropriate knife can make the process difficult and unsafe, leading to uneven cuts and an increased risk of injury.

As someone who frequently prepares chicken dishes, I have learned the hard way that investing in a good knife is worth it.


You’ll want a knife that feels light as a feather in your hand to effortlessly glide through the chicken. Weight considerations are important because a heavy knife can easily tire your hand and cause discomfort.

When you have to cut through multiple chickens, it can be physically taxing to use a heavy knife. Ergonomic designs are essential for a comfortable and secure grip, which can be helpful when working on a large batch of chicken.

The blade thickness is also essential when considering the weight of the knife. A thin blade can be beneficial when cutting chicken because it requires less effort to slice through the meat. The blade’s thickness can also affect the knife’s overall weight, so it’s important to find a balance between the two.


Proper knife balance is crucial when cutting chicken. It’s not just about the knife’s weight, but also how it feels in your hand. A comfortable grip plays a significant role in this factor as well.

A well-balanced knife will make it easier to cut through the chicken without exerting too much effort. It’s important to note that the blade material also affects the balance of the knife. For example, a heavier blade material like stainless steel could affect the balance of the knife, making it more challenging to cut through the chicken.

A well-balanced knife will give you better control and precision when cutting through the chicken.


The handle of a knife is just as important as its blade for a comfortable and effective cutting experience. When choosing a knife for cutting chicken, the handle should be considered carefully. Here are some factors to keep in mind when selecting a knife handle:

  • An ergonomic design that fits comfortably in your hand will reduce fatigue and improve precision.
  • The handle material should be durable and resistant to wear and tear, as well as easy to clean.
  • A good grip is important, even when your hands are wet or slippery. A textured or contoured handle can help with this.
  • The handle should be the right size and shape for your hand. A handle that is too small or too large can make cutting difficult and uncomfortable.
  • The handle should be well-balanced with the blade for optimal control and cutting performance.

Take the time to choose a knife with a handle that meets your needs and preferences for a more satisfying cutting experience. It’s difficult to assess when purchasing online so it might be worth it to purchase multiple knives, choose one, and return the others.


If you want to effortlessly glide through your next culinary masterpiece, make sure your blade is as sharp as possible. A sharp knife is essential when it comes to cutting chicken and other cuts of meat as it ensures clean cuts without damaging the meat.

The blade angle is another critical factor to consider when buying a knife for cutting chicken. The angle determines how much pressure is needed to cut through the meat. A lower angle means less force is required, making the knife easier to use. However, a lower angle also means the blade is more fragile and requires more maintenance.

It’s essential to strike a balance between the angle and the maintenance required to keep the blade sharp.


Size matters and choosing the right size knife can make all the difference in your kitchen experience. A longer blade will allow you to make longer cuts with fewer strokes, while a shorter blade will give you more control over the knife. Depending on your cutting technique and the size of the chicken you are working with, you may prefer one over the other.

For a whole raw chicken a larger blade length like 8” will be much easier to operate. However, if you’re cutting a single chicken breast or thigh then opting for something smaller like a 5-6” blade will be optimal.

It’s important to find a knife that feels comfortable in your hand and allows you to work with precision and control. Ultimately, the size of the knife you choose will depend on your personal preferences and the type of cutting you plan to do.


You want a knife that can withstand the rigors of frequent use and maintain its sharpness over time. The blade material is a critical aspect of durability.

Stainless steel is a popular choice for its corrosion resistance, but it may not hold an edge as well as high-carbon steel. High-carbon steel is harder and can maintain a sharp edge for longer, but it requires more maintenance to prevent rust and corrosion.

Edge retention is another factor to consider when looking for a durable knife for cutting chicken. A knife with good edge retention will stay sharp for longer, reducing the need for frequent sharpening. Look for a knife with a high Rockwell hardness rating, which indicates how well the blade can hold an edge. A rating of 55-60 is ideal for a kitchen knife.

Finally, consider the knife’s corrosion resistance. Chicken can be acidic, and the juices can cause corrosion over time. A knife with good corrosion resistance will last longer and require less maintenance.

Brands to Consider

  • Dalstrong – Dalstrong manufactures high-carbon stainless steel Eastern-style kitchen knives with expert craftsmanship. They are a Canadian company that ships to Canada, the United States, and the United Kingdom.
  • Wüsthof – Wüsthof is a renowned knife manufacturer located in Solingen, Germany. Known as Wüsthof Dreizackwerk in German and Wüsthof Trident in English, the company has been family-owned for seven generations. Their primary focus is producing high-quality kitchen knives for household and professional purposes, catering to various price points from mid-range to high-end.
  • GLOBAL – GLOBAL is a renowned brand of Japanese kitchen knives and accessory tools. They provide exceptional quality and craftsmanship for every product.
  • Damas Knives – Damas Knives is an international manufacturer of hand-forged Damascus steel kitchen knives.

Types of Knives

Chef Knives

Chef knives are versatile and essential tools in any kitchen. They are designed with a sharp, wide blade that is perfect for slicing, dicing, and chopping various ingredients. When it comes to cutting chicken, chef knives are a great option.

Their long, curved blade allows for clean and precise cuts through the meat, making it easier to separate chicken breasts, thighs, and wings.

Additionally, the weight and balance of a chef knife provide better control and stability, ensuring that you can effortlessly maneuver through the chicken’s joints and bones.

Boning Knives

Boning knives, as the name suggests, are specifically designed for deboning meats. These knives have a narrow, rigid blade that allows for precise and intricate cuts.

When it comes to cutting chicken, a boning knife is an excellent choice for removing bones and trimming excess fat. The sharp, pointed tip of the boning knife allows for easy maneuverability around the bones and joints, ensuring that you can cleanly remove them without excessive tearing or damage to the meat.

Whether you’re deboning a whole chicken or just removing the bones from a chicken breast, a boning knife is an indispensable tool.


Cleavers are heavy, thick-bladed knives that are commonly associated with chopping through bones. While they may not be the first choice for cutting chicken, they do have their uses.

Cleavers are great for splitting the chicken into halves or quarters, especially when dealing with larger birds. The weight and thickness of the blade allow for powerful chops, making it easier to cut through the bones and cartilage.

However, cleavers are not ideal for precise cuts or deboning tasks, as their thick blades can be cumbersome and may cause excessive damage to the meat.

Knife Maintenance

To keep your knife in top condition and ensure it lasts for years to come, you’ll need to know how to properly maintain it.


The first step in knife maintenance is sharpening techniques. A dull knife is not only frustrating to use but can also be dangerous as it requires more force to cut through meat and can slip off the surface, causing injury.

To sharpen your knife, you can use a sharpening stone or a honing rod. A sharpening stone is used to grind away the metal and create a new edge, while a honing rod is used to straighten and realign the edge. You should sharpen your knife after every few uses to maintain its sharpness.


The next step in knife maintenance is cleaning methods. After every use, wash your knife with warm, soapy water and dry it thoroughly. Avoid putting your knife in the dishwasher as the high heat and harsh detergents can damage the blade.

Additionally, make sure to store your knife in a dry place to prevent rust and corrosion. Make sure you don’t just throw your knives in a loose drawer; they’re more likely to hit other items and damage the blade.

Rust prevention is crucial to maintaining your knife’s longevity. If you notice any rust on your knife, use a rust eraser or sandpaper to remove it. Apply a thin layer of oil to the blade to prevent future rust from forming.

How to Cut Up a Whole Raw Chicken

Cooking a whole chicken can be a delicious and convenient way to make a meal. However, sometimes it can be intimidating to know how to cut up a raw chicken.

Here’s a step-by-step guide you can follow:

Step 1: Prep the Chicken

Before you begin cutting, you’ll need to prepare the raw chicken. Start by washing your hands thoroughly with soap and water. Then, make sure the chicken is clean by rinsing it in cool water. Once the chicken is clean, pat it dry with a paper towel or a clean kitchen cloth.

Step 2: Remove the Neck and Giblets

Before you start cutting, locate the neck and giblets in the body cavity of the chicken. Remove the neck and giblets and set them aside. You can discard them or save them for another recipe.

Step 3: Cut the Breast

Once you’ve removed the neck and giblets, you can begin cutting. Start by slicing down the center of the breast bone with a sharp knife. Then, cut through the breast from the top of the breast bone to the bottom. Cut all the way through the skin and meat, but be careful to not cut through the bones.

Step 4: Separate the Wings

Now you’re ready to separate the wings. With your knife, cut through the skin and meat that connects the wing to the body. Then, gently pull the wing away from the body. Repeat on the other side.

Step 5: Separate the Thighs

Next, you’ll want to separate the thighs from the body. Start by cutting through the skin and meat that connects the thigh to the body. Then, use your hands to pull the thigh away from the body. Repeat on the other side.

Step 6: Separate the Drumsticks

Once the thighs are separated, you can easily separate the drumsticks. Gently twist the thigh and drumstick apart. Repeat on the other side.

Step 7: Separate the Breasts

Finally, you can separate the breasts. With your knife, cut through the skin and meat that connects the two breasts. Then, gently pull the breasts apart.

You’ve now successfully cut up a whole raw chicken! Congratulations! You can now use the chicken pieces for your favorite recipes.

How to Cut Raw Chicken Breast

  • Gather the necessary tools: a sharp knife, cutting board, and paper towels.
  • Place the chicken breast on the cutting board.
  • Use a paper towel to pat dry the chicken breast.
  • Using a sharp knife, cut the chicken breast in half lengthwise.
  • Place the two halves of the chicken breast side-by-side.
  • Make a horizontal cut down the center of the chicken breast.
  • Cut the two halves of the chicken breast into thin slices.
  • Serve or store the cut-up chicken breast as desired.

How to Cut Raw Chicken Thighs

  • Make sure to have a large cutting board, a sharp knife, and some kitchen towels on hand.
  • Place the raw chicken thighs on the cutting board.
  • With the sharp knife, cut off any excess fat or skin.
  • Cut the chicken thighs into 4-5 pieces. Make sure to cut against the grain of the meat.
  • For extra tenderness, you can butterfly the thighs by slicing them in half horizontally.
  • Use the kitchen towels to wipe away any excess juices.

Knife Types to Avoid When Cutting Chicken

When it comes to cutting chicken, you want to ensure that you have a sharp and sturdy knife that can get the job done with ease. Not every type of knife will be able to get the job done.

One type of knife to avoid is a serrated knife. While it may seem like the teeth on a serrated knife would make cutting through tougher parts of the chicken easier, it can actually lead to tearing and shredding, making for an unappetizing presentation.

Also, it’s important to avoid knives with dull edges like bread or paring knives.

In Summary

I can’t stress enough the importance of having a good quality knife when cutting chicken. It can make the difference between a frustrating and time-consuming task, or a smooth and easy process.

I still vividly remember the first time I used a high-quality chicken cutting knife. The blade glided effortlessly through the meat, and I was able to make precise cuts without any struggle. It was like a hot knife through butter.

The feeling of accomplishment was overwhelming, and the end result was a perfectly cut chicken that cooked evenly and looked beautiful on the plate. So, take the time to invest in a good quality chicken-cutting knife, and you won’t regret it.

Frequently Asked Questions

A sharp chef’s knife is the best type of knife for cutting chicken. It is a versatile knife – similar to a utility knife – that can make precision cuts, and its wide blade makes it ideal for slicing and dicing. Its sharp blade makes it easy to cut through chicken bone and cartilage.

Yes, it is recommended to cut chicken breast against the grain for the best texture and most tender pieces. Cutting against the grain means slicing the chicken in a perpendicular direction to the direction of the muscle fibers. This will help ensure that the chicken is as tender as possible.

Cutting chicken breast into smaller pieces before cooking can benefit specific recipes, as it can help the chicken cook more evenly. Additionally, cutting the chicken breast into smaller pieces can also reduce the overall cooking time. However, it is not always necessary to cut chicken breast before cooking, as this will depend on the type of recipe you are preparing.

No, it is not recommended to use the same knife for raw and cooked chicken. Raw chicken can contain bacteria that can spread to other foods or surfaces. To minimize the risk of cross-contamination, it is best to use two separate knives when handling raw and cooked chicken. Additionally, it is important to thoroughly clean the knives and any other utensils or cutting boards used when handling raw chicken before using them with cooked chicken.

When cutting boneless chicken breasts, it is recommended to use a chef’s knife or a utility knife. These knives have sharp, sturdy blades for precise and efficient cutting.