Meat is not easy to handle. Not just the cutting of meat but packing of meat is also important. This blog will discuss some of the best knives for cutting meat and their usage. Most of these knives are multipurpose and can cut raw meat, cooked meat, vegetables, and fruits.
Meat is a favorite among many. Whether you cook in the kitchen or in the wild, cutting raw meat is necessary to prepare and enjoy it.
Although there are different kinds of cutting tools, nothing can beat the functionality of a good knife.
Here, we have reviewed some of the best knives for cutting meat.
Meat Cutting Knife Buying Guide
If you're looking to purchase the perfect knife, be aware. Here is everything you will need to know before you start shopping for an all-new kitchen knife that you can use when cooking meat.
Different Types of Meat Knives
There's a variety of knives that you can find in the kitchen, each made for specific recipes and tasks. Here we'll outline the knives specifically designed to be used with meat.
It is a meat knife, also known as a butcher's knife, with an enormous, rectangular-shaped blade. They come in various sizes, but they're generally massive and heavy.
The knife was developed for cutting heavy-duty for butchering. It is ideal for cutting raw meats as its size and weight assist it in cutting bone.
Carving knives feature an extremely long and narrow blade edge that tapers to the sharp end, which is made to cut cleanly through the meat to create neat, evenly-portioned portions.
It's the one you'll want to use for portioning and serving any meat, regardless of whether you're cutting off a whole chicken or portioning slices from the top of a roast. They are also useful for various kitchen chores, such as cutting fruit and vegetables.
Filleting knives are like boning knife but is slightly different. It has an extended, flexible blade that can reach an ideal point and has a curved edge.
They are also designed for deboning; however, they are unsuitable for delicate meats like fish. It is easy to remove the skin of the fish with little damage.
The boning knife is a small thin knife. It is distinguished by its point that tapers upwards and forms the point with a curved blade. They also have flexible blades, having more bend than any other meat knives on the list.
A boning knife is utilized to remove bones from meats. It can also be used to trim cartilage or fat. The knife's flexibility and small size allow it to do the delicate job of removing bones without harming the meat.
The knives we talked about earlier were specifically designed to be used to prepare or serve food. But there are also non-meat knives that you can utilize! While the knives listed below do not belong in that meat category, they're flexible enough to aid in cutting meat at home.
A paring knife can be described as a tiny thin, extremely compact knife. It is used for delicate work on fruit, vegetables, and herbs. But their tiny dimensions can be beneficial when you require a smaller instrument to trim delicate meat or make precise cuts.
A chef's knife can be described as a classic kitchen knife that is a multipurpose tool. The knives feature a wide blade that has an end with a bent straight blade. They are ideal for cutting and chopping tasks in the kitchen. They also can be useful for cutting meat when you need to.
A utility knife resembles a chef's knife, but it's smaller. They are great for small vegetable and fruit preparations, but you could also use them to slice meat when needed.
How We Have Chosen The Best Options
Knowing which meat knife is right for you and your home can be hard. You might not have the time or knowledge to figure it out.
Not all meat knives are created equal. In fact, there are a lot of low-quality knives on the market that could end up doing more harm than good.
We've taken the time to do all of the research for you and have selected only the best-quality knives. Our editors have extensively researched each knife to provide the most accurate information possible.
6 Best Knives for Cutting meat
1. Jero Butcher Meat: 4 Piece Set
This Jero Butcher Set includes a 10-inch centimeter, an 8-inch breaking knife, a six-inch boning knife that is curved, as well as high-quality sharpening steel.
The blades are constructed of German high-carbon Stainless Steel to provide strength and an extended edge life.
The handles are made from impact and temperature-resistant polymers that are molded onto the end of the knife.
The longer tang of the handle adds strength and stability, decreasing the risk of falling and hurting yourself. The knife's edge is sharp and durable for processing meat.
The handle can accommodate different hand positions, making it user-friendly. The P3 Series was designed as an affordable but premium range of knives designed to be used in the meat processing industry.
The knives are designed to be able to be fitted into scabbards that were flat-employed by butchers as well as line workers. They will not disappoint you when you need to process meat.
What We Like:
- Three different knives.
- Sharpening tool.
- Handles that are resistant to temperature and impact.
2. Victorinox Fibrox Pro
Best for Deboning
The Victorinox Fibrox Pro 6" Boning Knife is packed with the features consumers look for in a knife that can cut raw meat for less than the price.
This knife can do a fantastic job of cutting through larger cuts of meat effortlessly.
The handle's ergonomic design makes it easier to use for extended durations without feeling uncomfortable. The handle is not only comfortable, but it's also extremely sturdy so that you'll have the strength you require to push through tougher cuts.
It is worth noting that the Victorinox brand is known for its high-quality products that are priced for many home cooks. This is why those who are only beginning their culinary journeys can purchase this knife for practice before moving on to higher-end knives.
While this knife might require regular sharpening, It has sharp blades that can cut through tough and thick meat in just half the amount of time. The blade is made of Swiss Stainless Steel and measures approximately 7.9 inches wide.
What We Like:
- Ergonomic design
- Extremely sharp
- Lightweight European steel
3. Bubba Electrical Fillet Knife
Best for Filleting
This electric fillet knife can be an innovative tool in many ways. This Bubba electric knife has a safety lock and trigger guards to ensure safety. This knife comes with a non-slip grip that will help keep your hands secure as you easily cut through fish.
Perfect for small to large sizes of fish. It had engineered ventilation specifically designed to make the most of the motor's output to ensure maximum torque.
These stainless-steel blades are infused with titanium nitride. This protects them from corrosion. They are also housed in an EVA plastic carrying case that is as durable as it is stunning.
One of the features that stood out to us was its flexibility and the fact that the handle became sticky when wet, which helped us get a better grip. But, the gears tend to wear down in a hurry.
What We Like:
- It's electric.
- Blades are removable for cleaning
- Carrying case included.
Click here to see the cordless BUBBA on Amazon.
4. DALSTRONG Slicing and Carving Knife
Best for Slicing or Carving
If you're tired of cutting to make large cuts, this might be the knife you need in the kitchen.
Traditionally trained bladesmiths make this sharp butcher knife at the most modern facility in the city of an enviable tradition of knifemaking dating to over 1400 years.
The premium blade of this certified NSF butcher knife has a well-curved shape at the top to give more leverage by creating air pockets on both sides.
These elements allow you to cut through chunks of meat with a single slice from various difficult materials, including cartilage, fat, or flesh, without getting stuck and needing to be cut.
The blade in this product is made from the highest carbon ThyssenKrupp German steel, which is hand-sharpened to 16-18 degrees on each side and comes with a full-tang with high-quality triple-riveted bolts.
What we like:
- Handle made of pakkawood from the United States for ease of use
- Metal that is curved for leverage
- Professional chefs use this method to prepare their meals.
- 100% money-back guarantee
5. DALSTRONG Cleaver 7"
Best for Breaking Bones and Slicing Thick Meats
This knife is engineered to perfection at 56+ Rockwell hardness and hand-polished to a satin finish. It has been carefully tapered for excellent hardness, flexibility, and minimal slicing resistance. The tall 7" blade height provides useful knuckle clearance and has been certified by National Sanitation Foundation (NSF).
These dimensions make it the perfect choice for those who appreciate quality knives that are built to last. This particular model is also designed for comfortable use, with an ergonomic handle that sits comfortably in hand. Whether a professional chef or a home cook, this knife will help you create delicious and beautiful meals.
What We Like:
- Ergonomic and ambidextrous Garolite handle.
- Multipurpose, heavy-duty.
- High-carbon German Steel.
6. Zelite Infinity Chef Knife
This Japanese stainless steel, carbon chef's knife is designed specifically to cut almost everything, including meat, raw or otherwise, that you might require cutting. Its 8" blade it is possible to make larger cuts of meat.
It is crucial to remember that this chef's knife manufactured by Zelite is more for those more skilled working in kitchens. It is due to an increased blade size and one renowned for its razor-sharpness.
Since the knife is built using hybrid steel to make blades, it's more comfortable to use and sharpens much less. Apart from sharp blades, making it more comfortable to use the knife, it also gives you a unison cutting experience with raw meats.
Zelite has truly surpassed itself with this knife for chefs since it has an attractive and simple handle style. They even offer their knives with a lifetime guarantee, which means you can contact them anytime for reimbursement or exchange.
A customer raves about Zelite. He says he's a home cook, and not a professional chef, but he "can honestly say that as a total knife geek, [he] prefers this one to any of [his] Shun, Global, Mac, and Wusthof knives... so if you're looking for a knife with a hefty feel of quality, a razor-sharp blade, and an incredibly comfortable handle" this is the knife for you.
What We Like:
- Lifetime warranty
- Extremely sharp blade
- Cutting is easy and requires only a little effort
- Simple cleaning and care
Different Knife Styles
If you're planning to purchase the top knife, it is essential to know the various elements that define an excellent knife. These are the various aspects to consider when you shop so that you choose the best knife for you.
Forged Knife Versus. Stamped Knife
If you are shopping for knives, they can be either stamped or forged.
A forged knife is one made from one piece of solid metal. The knifemaker will slice the stainless-steel blade and handle it as a single piece of metal during the making process.
The handle will be inserted around the blade, usually secured by rivets. It is possible to tell whether a knife has been forged, by examining the handle for a trace of steel or by trying to find a bolster between the handle and the blade.
The attraction of a forged knife is its durability. Because the whole knife is constructed from a single part of steel, it is expected to be well-balanced. Also, there is less chance of the blade and the handle breaking or separating.
A knife stamped is an instrument made with a stamping machine. When the process is being made, the blade's shape is cut from metal sheets using an instrument for stamping. Then, it is sharpened, tempered, and fitted with the handle.
It is easy to identify the knives by looking at the handle. The absence of rivets or steel on the handle could indicate it's a knife stamp.
They are generally less expensive than forge knives because they are a less laborious process to produce them. They're also not as good as forged knives.
Since the blade is attached to the handle, there's a higher possibility that, over time, the handle and blade could split. There is also the possibility that stamped blades tend to be smaller than those made of forged ones.
But, the common kitchen chef loves the blades due to their low cost. These knives aren't necessarily low-quality. As time passes, manufacturing processes have advanced to the point that top-quality stamped knives are available.
When shopping for a knife, the commonly used materials for handles are stainless steel, wood, and plastic. Each has its advantages and drawbacks.
A wooden handle is popular with cooks as they look beautiful on a knife. If they are properly maintained, they can last for a long time. However, wood is the one that is most susceptible to being damaged.
Wood isn't waterproof and can be prone to cracking and warping after washing. The wood is porous, which means it could retain bacteria if it is not sealed properly.
Plastic is a great material if you are looking for something light and clean. Plastic isn't a burden on knives and comes in various fun shades. It is also a durable material that can withstand a lot of wear and tear, so it's a good option for knife handles.
It is not prone to bacteria or moisture like wood. But, plastic is susceptible to being damaged with time, chipping or splitting, or breaking into pieces. It can also be slippery when the handle isn't equipped with a grip that is strong.
A stainless-steel handle can be the strongest handle material and also the cleanest. But, they can create the handle of a heavy knife in the event that they're not hollow, and with no grips, they can be very slippery when wet.
When you need the use a meat knife, you require something robust and strong enough to cut through tough material. A heavyweight can aid you in cutting using gravity to pull the knife downwards for more efficient cutting.
The precise weight of a knife will vary from one person to another according to personal preferences. However, it is generally recommended to use large knives for chopping and cutting into bone, and a lighter one to cut and portions work.
The dimensions of the knife you pick will be different based on the type of meat you're cutting, and the different knives are best suited for specific jobs. For instance, a standard meat-cutting knife, such as a chef's knife, is approximately 9-12 inches long, while a fillet knife may be smaller than 6 to 10 inches.
If you're shopping for a knife, selecting a knife according to what feels comfortable in your hands is advisable. This ensures you'll have greater control over the knife and will be more secure when using it.
Stainless steel is a type of metal that is known for its durability, strength, and resistance to corrosion and rust. Additionally, stainless steel knife blades are often easier to clean than other type of knife blades, making them a popular choice for kitchen knives.
When you see a knife with the designation of a Damascus steel blade, it indicates that the blade was constructed by the folding and layering of two kinds of steel. They are made of hardcore with soft steel on the outside for more efficient sharpening.
Carbon steel refers to steel that has been enriched with carbon. This makes the blade more durable and easy to sharpen. Carbon steel is more complex and sharp; however, it is more brittle and susceptible to corrosion.
Ceramics is an extremely hard and super light material that stays extremely sharp. People love these materials due to their strength, how light they are compared to steel, and the fact that ceramic doesn't react chemically to food. But they're so tough that they typically require professional help to be sharpened.
Some meat knives have a sharp edge with a serrated edge. They also have tiny "teeth" along the edge of the blade. This blade style is typically found on a bread knife; serrated knives are also useful for meat!
Certain knives feature an indentation row or pockets on their surface. These pockets will reduce the amount of surface the food particles touch during cutting, ensuring that the food doesn't stick to the blade. This can be helpful in the making of any thin slice of fruit, meat, or even vegetable.
The Granton blade is like a hollow-edged blade, but it is an exclusive design employed on Granton knives made in the UK. The knives are characterized by a series of indentions extending up to the knife's edge. As with a hollow-edge knife, this helps keep food particles from sticking to the blade. This is also a way of making the knife lighter.
Frequently Asked Questions Knives for Cutting Meat
Do I need a bread knife for cutting meat?
No. A bread knife can't be used to cut through the meat. Bread knives generally come with 6-inch blades that have serrated edges. When used to cut meat, they may tear or snag through the meat you're seeking to slice. Bread knives are not able to cut cleanly into the muscles of meat.
Can you use a serrated knife for bread?
It is possible to cut bread using a serrated knife. This is the thing the serrated knife is often employed for. Other foods that can be cut using the serrated knife include cucumbers, tomatoes, cakes, chocolate, and cake.
What is the Bull Nose Butcher knife used for?
An ad hoc butcher's blade cuts and trim bones-free primal. They are useful for breaking and cutting meat.
What Knives are Pitmasters Using?
Pitmasters make use of the Chef knife as well as a Boning knife. Paring knife, Slicing knife, Butcher's knife and a carving knife.
Is it normal for a knife to rust?
It's normal for a knife to become rusty. If a knife comes in contact with moisture or even water within the atmosphere, it will begin to rust, especially if it contains iron. Rust isn't harmful, but the knife will become useless if you don't take care of it.
What knife is used for cutting prime rib?
You can use a carving knife to cut the prime rib. The knives are made of metal and are extremely sharp, which makes them easy to cut through the prime rib.
What kind of knife do I need for cutting raw chicken?
It is recommended to employ a boning knife to cut the raw chicken. Boning knives have the correct shape and thickness to cut joints and sinew. Additionally, it's simple to hold and use.
What is the best cutting board for meat?
There is no definitive answer to this question because everyone has different preferences regarding cutting boards. However, some of the most popular cutting boards among meat-eaters are made of wood since they don't have crevices that can harbor bacteria. Additionally, wooden cutting boards often come with a non-slip base to keep them in place while chopping.
Plastic might be the best option for you if you're looking for a cutting board that is easy to clean and doesn't require much maintenance. However, it's important to note that plastic can harbor bacteria if not cleaned properly, so make sure you sanitize your board after each use.
You now know everything you need to know about looking for the perfect meat knife! As you will see, there are various types of meat knives, each designed for a specific task. The types of meat knives you purchase will be based on your cooking preferences and the ingredients you'll be cooking.
If you're cutting the meat raw or carving a turkey that has been cooked, you'll be able to choose the proper knife to complete the task. Have fun with your knife selection, and enjoy cooking!
1. Jero Butcher Meat: 4 Piece Set
3. Bubba Electrical Fillet Knife
4. DALSTRONG Slicing and Carving Knife