editor’s choice
dalstrong knife review

Dalstrong Centurion Curved Boning Knife

The Dalstrong Centurion Boning Knife is a stunning instrument with superb balance and a visually stunning Damascus design. I found it to be a dream to use, especially for working with large cuts like brisket. The knife has a great edge and easily comes back to sharpness with a few passes on the strop. Overall, the Dalstrong Centurion Boning Knife is a high-quality option that exceeds expectations and is definitely worth buying for its performance and craftsmanship.

Are you in the market for a kitchen knife to help you trim through meat? As a pro home cook with over a decade of experience in the kitchen, I’ve gone through my share of knives that work and some that just don’t.

In this guide, I’ll take you through the best knives for cutting tough meat like brisket. You’ll find out what makes these types of knives so special, and what to consider when purchasing a knife so you’re prepared before you make your next purchase.

Here are the top 5 knives for trimming meat and brisket:

Top 5 Knives For Trimming Meat


Dalstrong Centurion Curved Boning Knife

The blade on the Dalstrong Centurion boning knife is well-balanced, semi-flexible, and razor-sharp. The honbazuke method of sharpening ensures a blade that is incredibly sharp and capable of slicing through any meat with a precision that rivals that of a scalpel.

The handle is made of military-grade G10 which is nearly impervious to heat, cold, and moisture and has an ergonomic shape for maximum comfort and grip. The red and copper rings and mosaic center rivet add just the right amount of visual distinction.

The knife is stain resistant and easy to clean. In addition, it comes with a matching leather sheath which saves space.

The price is a bit on the high side, but I believe it is worth it. The performance and quality of the knife make it a great value. I highly recommend this as a boning knife to anyone looking for a reliable, high-performance, and durable tool in their kitchen.


  • Durable and sharp Swedish steel
  • Ergonomic handle for comfort and control
  • Impervious to heat, cold, and moisture


  • The sheath has no belt loop
  • Slightly dangerous design

Product Highlights

  • Blade Material: High-carbon stainless steel
  • Handle Material: Fiber-resin military grade G10
  • Blade Length: 6”

F.N. Sharp Damascus Steel Boning Knife

I recently purchased the F.N. Sharp Damascus Steel Boning Knife and I am thoroughly impressed. The Japanese Damascus Steel offers an incredibly sharp edge that retains its edge even with heavy use.

The full tang construction and hardness make the knife incredibly durable and resistant to chips, scratches, and other deformations. The G10 handle is one of my favorites and provides a comfortable grip that won’t fade or crack and is resistant to bacteria growth.

I’ve used this knife to bone pork shoulders, trim large briskets, and even carve rinds and bark off of fruit. It’s a very versatile knife that cuts with precision and ease. The double bevel edge makes it very durable and sharp, and it’s not too heavy or bulky, which made it easy for me to use and maneuver in the kitchen.

I especially love the unique Damascus feather pattern. It helps create a nice decor in the kitchen and also makes you feel more confident while using the blade. It’s a great knife for anyone looking for a superior knife to trim meat at a great price.


  • Easy for precise and detailed prep work
  • Resistant to bacteria growth
  • Great strength and durability, and good long-term investment


  • Stiffer than I thought it would be

Product Highlights

  • Blade Material: VG-10 Damascus Steel
  • Handle Material: G10 epoxy resin handle
  • Blade Length: 5.5”

Tamahagane San Kyoto Slicing Knife

The stainless steel blade is incredibly sharp and durable and the SAN edge ensures a perfect balance between sharpness and strength. The black Mikarta handle is comfortable to hold and fits in the hand perfectly.

I have used this knife to slice through boneless protein and the results are amazing. The knife performs precise and clean cuts and makes the job much easier.

I am also very impressed with the quality and craftsmanship of this knife. It is beautifully designed with a long and narrow blade; which is a style that I haven’t used before but I thoroughly enjoyed how it felt in my hand.

Overall, I am very happy with this knife and would recommend it to anyone in need of a reliable and high-quality knife. The Tamahagane San Kyoto Sujihiki Slicing Knife is an excellent choice for anyone looking for an incredibly sharp and durable knife.


  • Super sharp and durable
  • Balanced sharpness and strength
  • Comfortable handle


  • Very expensive, but worth the price tag

Product Highlights

  • Blade Material: 63-ply stainless steel
  • Handle Material: Resin laminated with linen
  • Blade Length: 10.5”

Shun Kanso Boning & Fillet Knife

I was very impressed with the Shun Kanso Boning & Fillet Knife. Its performance has been as expected. The curved blade is constructed with high-carbon stainless steel and reinforced with vanadium, making it strong, corrosion-resistant, and extremely sharp.

This fillet and boning knife combination is ideal for trimming through meat and fish, quickly removing bones and skin for delicious cutlets and the perfect fish fillet.

The full-tang handle is made with beautiful and durable contoured tagayasan wood, providing a secure grip, excellent control, and precision balance.

I am amazed by the quality and craftsmanship of this knife. It is sharp out of the box and has been able to handle every job I’ve thrown its way. I love how the handle feels comfortable in my hand, allowing for precise cuts and control.

This knife is an amazing value at a reasonable price. If you’re looking for something that you can trust to get the job done then this is a great option for you. I’ve had no worries with this blade to date.


  • Amazing blade control
  • Can handle large cuts of meat
  • Extremely durable handle


  • Handcrafted which can produce various results

Product Highlights

  • Blade Material: High-carbon stainless steel
  • Handle Material: Tagayasan wood
  • Blade Length: 6.5”

Smokin’ and Grillin’ with AB Signature Damascus Steel Meat Slicing Knife

I was pleasantly surprised by this meat-slicing knife and really enjoyed my experience using it in the kitchen. The Damascus steel used for the straight blade is so beautiful. The handle is made with a laminated wood that is comfortable in the hand.

Personally, I prefer a resin handle but this was one of the better wooden handles I’ve used. It also helps that the blade is crafted with a full tang design which makes me feel confident that the knife has great longevity.

I was also impressed with how well this knife cut through both meats and vegetables. It was sharp enough that I was able to get a nice clean cut with just a few strokes. The edge held up well too, even after a few uses on my briskets.

The presentation box and bottle of premium knife oil were a nice touch. It made the knife look even more special, and I’m sure it will be a conversation starter at my next dinner party.

The next time I purchase from them I am going to invest in the custom engraving and gift it to someone. I enjoy having this option since it provides a personal touch.

Overall, I’m very pleased with this product and my experience. I would highly recommend it to anyone looking for a quality trimming knife.


  • Razor-sharp slicing-edge
  • Show-stopping aesthetics
  • Lifetime warranty


  • Variations in color and metal pattern
  • Can rust easily if not cared for

Product Highlights

  • Blade Material: Damascus Steel
  • Handle Material: Laminated Wood
  • Blade Length: 10”

Why Do You Need A Specific Knife For Trimming Meat?

Cooking meat is a great way to feed your family, but trimming it can be difficult. A good carving knife will help you get the job done right while keeping you safe in the kitchen.

It’s important that you use the correct knives for trimming tougher cuts of meat like brisket, as they come with unique features designed specifically for this purpose.

When it comes to safety in the kitchen, having a sharp blade is key. This ensures that fat removal and other tasks are carried out quickly and efficiently without any danger of slipping or cutting yourself.

Also, make sure your grip on the handle of your knife is secure; holding it correctly will reduce fatigue and improve accuracy when working with soft raw meats such as pork and beef.

Finally, consider investing in a blade length that fits comfortably into your hand and gives you enough space to maneuver around large cuts of meat easily.

Choosing the best knife for trimming meat requires careful consideration regarding surrounding safety, fat removal capabilities, blade sharpness, correct grip technique, and blade length – all of which play an important role in helping you create delicious meals safely!

What To Consider When Purchasing A Meat Trimming Knife?

When it comes to purchasing a meat-trimming knife, it’s important to consider the blade material, knife shape, blade length, and sharpness. These four factors play an essential role in deciding which carving knife is best for the job, so be sure to weigh them carefully before making your decision.

Blade Material

When it comes to choosing the best knife for trimming meat and brisket, the blade material is key.

One of my top recommendations would be a stainless steel blade with high edge retention and sharpness capabilities.

Stainless steel blades offer superior strength and durability as well as resistance against corrosion, making them ideal for frequent use in the kitchen.

Additionally, they are easy to sharpen and maintain their sharpness over time.

With a good quality stainless steel blade, you can expect exceptional sharpness when slicing through tough meats such as beef brisket or pork cuts.

Knife Shape

Once you have chosen your blade material, the shape of the knife is also important to consider.

Depending on how much meat needs trimming, a larger size may be more beneficial than a smaller one.

A wider and heavier blade can offer greater control when trimming through thicker cuts of beef or pork, while still providing enough maneuverability for finer details such as fat trimming.

You should also consider getting a knife with a serrated blade. The teeth on the blade can help cut into larger cuts of meat such as brisket.

Knife Length

A longer blade will allow you to make longer, even cuts, which is especially useful for slicing brisket. However, it’s important to keep in mind that a longer blade can be difficult to handle. If you’re not confident in your ability to accurately control a longer blade, then you may want to opt for a shorter blade. 

On the other hand, a shorter blade will be easier to maneuver and will still allow you to make precise cuts. The key is to find the right balance between blade length and maneuverability.

Also, if you plan to occasionally use your knife for cutting vegetables or fruits in addition to meats, then having a longer blade length with a curved tip will provide better precision and accuracy.


When selecting a meat-trimming knife, look for one that is sharp enough to easily and quickly slice through the meat without tearing or shredding it. A sharp knife will especially help you work with raw meat more efficiently, saving you time and energy.

Using An Electric Knife To Slice Brisket

When it comes to cutting meat and brisket, electric knives offer a great advantage over traditional manual knives, and you don’t need to be a professional chef to use one. Not only are they more efficient for trimming fat and removing excess material from the cut of beef or pork, but they also help maintain sharpness during extended use.

As with any knife, proper blade maintenance and sharpening techniques must be employed to ensure that your electric knife stays in top shape for years of use.

One key aspect to consider when using an electric knife is the type of cutting board you’re working on – select one made from materials like bamboo or plastic that won’t dull the blade’s edge after repeated slicing. Additionally, take care not to press too hard while maneuvering the tool as this can cause premature wear and tear on its components.

To get the most out of each slice–particularly when dealing with tougher cuts of meat–it may be necessary to make multiple passes before achieving desired results.

In order to obtain consistent results while slicing through a brisket, try angling the blade slightly towards yourself so that it naturally follows the grain of the muscle fibers inside. This will result in thinner slices than if you were to push away from your body at a straight angle; plus, it helps minimize strain on both hands and arms by reducing resistance against tough exterior areas like fat deposits and sinews.

Best Electric Knife for Trimming Meat

Our Pick

Elite Gourmet Cordless Electric Knife

The Elite Gourmet Electric Knife is lightweight and easy to maneuver with a powerful motor for precise cuts. The cordless design is great for freedom of movement and the removable recharging cable allows for easy access. I found the stainless steel blades are sharp and durable, which made slicing through meats a breeze.

What Knife Do You Use For Trimming Meat?

When it comes to trimming meat, having the right knife is essential. I recently had a client who wanted to use his pocketknife for this job – he was in for a surprise when he found out that wasn’t going to work! To truly get the best results from your trimmed meat and brisket, you need a dedicated kitchen knife with certain characteristics.

The first thing you should look at is the type of blade. A good choice for trimming would be a traditional boning knife. This has provided me with the best results over the years. When selecting your knife, make sure the blade isn’t too long as it can be difficult to maneuver around smaller pieces of meat like ribs or chicken breasts.

Butcher knives are also good options to trim meat because they have a narrow blade long that allows for precise and controlled cuts. Additionally, its sharpness and weight make it easier to remove excess fat, skin, and connective tissue from the meat.

In Summary

Having the correct knife for trimming meat is essential for a successful cooking experience. It’s important to consider the type of blade material, knife shape, blade length, and sharpness when selecting the best knife for the job. 

For example, a stainless steel blade with a wider and heavier shape is ideal for thicker cuts of beef or pork while a shorter blade with a curved tip is better suited for finer details such as fat trimming. 

Additionally, electric knives are a great option for their efficiency and sharpness while slicing through a beef brisket. Taking the time to select the right knife for trimming meat is an important step in creating delicious meals safely.

Frequently Asked Questions

A boning knife is the ideal type of knife for trimming brisket due to its sharp, thin, and flexible design. The sharpness of the boning knife allows for precise and clean cuts when trimming the fat and sinew from the brisket. 

The best knife for trimming dry-aged beef is a sharp, flexible boning knife. This type of knife is designed to easily trim away fat and membrane from the meat. It is important to use a sharp knife when trimming dry-aged beef, as this will help ensure a clean cut and prevent the tearing of the meat. A good quality boning knife should be able to easily slice through the tough fat and sinews without causing too much damage to the surrounding meat.

No, you should not use a serrated knife edge to trim a brisket. The serrated edge can cause tears in the brisket that will make it difficult to cook evenly. Instead, use a sharp, non-serrated knife to trim your brisket for the best results.

Yes, a Japanese knife is good for trimming meat. The traditional craftsmanship and design of Japanese knives make them highly versatile and efficient for various culinary tasks, including meat trimming.

A boning knife is the best knife for trimming raw meat.