Cooking is an art, and as such, it should be taken seriously. Just like professional painters have multiple brushes and brush sets, a cook requires the right “tools” as well. There are people who use a single knife for cutting everything, but they are probably not familiar with the benefits of having multiple knives. In this article, I talk about knives and take a closer look at the ones that specialize in cutting meat. In addition to that, I came up with a buying guide and a top list of the best knives for cutting meat out there.
I’ll start this article off by talking about the various types of knives out there. Then, I’ll explain some of the benefits of having a special knife only for cutting meat. I’ll then move on and talk about some of the key factors you need to keep an eye on before buying a new knife for cutting meat, followed by our top picks.
If you find this intriguing, or if you’re in the market for a new meat cutting knife, stick around, and you’ll likely learn a thing or two.
The 5 Best Knives for Cutting Meat
You’ve now learned why you should get a specialized knife; you also know what are the key factors when selecting a knife for cutting meat. It is time to have a closer look at some examples. In the following text, I’ve put together a top list of the best knife for cutting meat. In addition to that, I’ve added a short description along with a highlight of the good and the bad things about each model. So without further ado, let’s get things started:
1. Victorinox Fibrox Pro
As a keen cook, I’ve used a plethora of knives throughout my culinary journey. Of the many, the Victorinox Fibrox Pro stands out prominently, an undeniable leader in my kitchen toolkit. The same model caught my attention earlier when I was exploring the best boning knives for deer. Designed by professionals, it takes carving and slicing to a whole new dimension, redefining the entire kitchen experience.
Quality and Durability
A significant aspect of its allure lies in the knife’s construction. The 12-inch blade, hewn from top-notch carbon, assures longevity. The knife also features a Granton blade made of stainless steel, further amplifying its durability. During my personal testing, I used it extensively for a month, and it held up admirably, showcasing its robust build and quality.
Ergonomics and Comfort
The Victorinox Fibrox Pro excels in ergonomics, thanks to its black fibrox / nylon handle. Each grip feels firm and comfortable, enhancing the overall handling experience. Moreover, it adds an element of safety by effectively reducing the likelihood of any slip-ups. The knife’s construction is stamped, rendering it pleasantly lightweight – a quality I deeply appreciate during long cooking sessions.
Pros
- Alternating scallops provide fine slicing precision
- Very easy to maintain
- Lightweight, enhancing usability
- Stain-resistant blade
- Excellent grip due to ergonomic handle design
Cons
- A potential flaw I noticed is the nylon handle’s tendency to detach from the blade, echoing the complaints of some users.
For more information about Victorinox Knives, you can check my full Wusthof vs Victorinox comparison or Victorinox chef knife review.
2. DALSTRONG Boning Knife Gladiator Series
Moving on to the next knife on my list, the DALSTRONG Boning Knife from the Gladiator Series is another tool that has earned my admiration. It flaunts an award-winning design that merges practicality with aesthetic appeal.
Performance and Precision
This knife, made from a single piece of ultra-sharp, wear-resistant, and precision-forged high carbon stainless cutlery steel, is purposefully designed for an array of tasks – trimming, skinning, butterflying, deboning, and filleting meat. I recall a particular instance when I used it to effortlessly carve up a hefty cut of beef, truly appreciating its superior design.
Design and Handling
The blade’s shape is conducive to easy maneuvering, especially around bone and joints. I found the narrow blade especially adept at gliding along contours of bones, resulting in an efficient separation of bone from meat. Its tapered tip excels in reaching those challenging corners. To strike a perfect balance between sharpness and resilience, the edge is expertly crafted to 16-18 degrees per side, which I found to be optimal during my usage.
Pros
- Ergonomic design
- Excellent quality
- Great value for money
- Exceptionally sharp blade
Cons
- Despite its many merits, the knife’s handle design may not be ideal for left-handed users, as I observed during a cooking session with a left-handed friend.
The DALSTRONG Boning Knife’s handle features triple-riveted black pakkawood, assuring a secure and comfortable grip while simultaneously offering flexibility and ease of maneuvering. The polished and laminated finish lends it an attractive sheen.
To learn more about Dalstrong you can read my comparison on Dalstrong vs Wusthof knives.
3. Mercer Culinary Genesis 10-Inch Carving Knife
As we journey further into my collection of knives, we encounter the exceptional Mercer Culinary Genesis Carving Knife. This tool, best known for carving and slicing large roasts, turkey, or ham, has been a boon in my kitchen.
Construction and Durability
The Mercer Culinary Genesis, precision forged from a single piece of high carbon stainless steel, exudes durability. During my test run, I used it on a large Christmas roast and was delighted by its performance. The blade’s strength is matched by its resistance to both corrosion and rust, ensuring it’s not just a fleeting companion in your culinary adventures.
Comfort and Safety
A patented ergonomic Santoprene handle features prominently in this knife. It assures a secure, comfortable grip—even under wet conditions. This feature, while promoting efficiency, adds a layer of safety to the culinary experience. Furthermore, the handle’s approval by the National Sanitary Foundation underscores its high standards.
Pros
- Sturdy, long-lasting construction
- An ergonomic handle, validated by the National Sanitary Foundation
- Very sharp edge, ideal for precision cutting
- Exemplary balance, facilitating effortless handling
Cons
- The knife can feel a tad unwieldy, especially during prolonged use.
4. Victorinox Swiss Army Boning Knife
nife. This tool brings an impeccable blend of control and versatility, owing to its “S” shaped edge, thin blade, and increased flexibility.
Versatility and Control
The knife excels in separating poultry, fish, or meat from the bone, an expertise I observed during my preparation of a trout dinner. Its proficiency extends to slicing as well, capable of shearing through joints and cartilage with ease. Skinning, often a delicate task, is made simpler with this handy tool in your arsenal.
Ergonomics and Endorsement
With an endorsement from top chefs worldwide, this knife’s design is honed for professionals spending extensive hours wielding a blade. Its Fibrox Pro handle ensures an excellent grip and reduces wrist tension, a feature I found particularly relieving during a long day of cooking.
Pros
- Cuts through meat and bone effortlessly
- Retains sharpness over an extended period
- Super sharp edge for precise cuts
- Simple to maintain, making it a user-friendly choice
Cons
- The grip may weaken under wet conditions, demanding extra caution.
5. J. A Henckels International
Capping off my list of top-tier knives is the versatile J.A. Henckels International Knife. This tool, embodying the shape and heft typical of a chef’s knife, is designed for multipurpose use in the kitchen. It shines brightest, however, when tasked with deboning white meat.
Design and Performance
The knife’s forged blade, constructed from stainless steel, assures robustness and longevity. In a personal test, I used it to debone a chicken for a Sunday roast dinner. The experience was seamless, reaffirming the knife’s suitability for such tasks. Maintenance is a breeze, further adding to its appeal.
Comfort and Ergonomics
Its ergonomically designed handle makes for comfortable usage. The compact nature of the knife, coupled with its strong blade, precise edge, and sturdy tip, ensures excellent handling and control during use.
Pros
- Excellent for peeling and cutting fruits and vegetables
- Original, forged design increases durability
- Extremely safe to handle
- Stainless steel blade offers longevity
- The grip is ergonomic and comfortable, making it easy to handle
Cons
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- The knife’s short length may not appeal to all users, especially those accustomed to longer blades.
What types of knives are out there?
There are various types of knives, and they all have their own purpose. Knowing these things will make cooking easier for you, and you’ll enjoy it more. You won’t have to go through the extra effort needed to slice a certain type of meat if you use the appropriate knife. One of the most common knives in a set is the Chef’s knife. Usually, professional chefs have this knife stamped or forged. It is used for nearly everything around the kitchen, from chopping, slicing tofu or tomatoes, or even stakes. Next is the utility knife. It is basically a mini version of the chef’s knife, and it usually used for slicing smaller sized meat or veggies. Another important type of knife is the Santoku knife. Santoku means “three virtues’. These are slicing, dicing, and mincing. This type of knife is great for veggies and herbs.
Other types of knives in a set include the boning knife, bread knife, the claver, and the steak knife. The boning knife, as the name suggests, is used to separate the bone from the meat. The bread knife, yep, you’ve guessed it, is used for cutting bread, although it can come in handy when cutting a cake. The claver is the hulk of all knives. It allows you to cut through the bones with a chopping motion. It also might come in handy when cutting watermelon or pumpkin. The steak knife is basically a table knife and is used for cutting cooked meat mostly. In addition to that, it can be used for spreading butter.
For the purpose of this article, I’ll stick to the types of knives that are specialized for meat. With that being said, let’s have a look at why you should have a meat cutting knife.
Why do you need a special knife for cutting meat?
So, why do you need a special meat cutting knife? Well, one reason is that cutting raw meat is not very easy. As a matter of fact, it can be if you use the proper knife for it. Butchering, trimming, and preparing the meat takes a whole lot of work, and if you don’t have the proper tool, you’ll struggle. That is why having a good quality knife will make a big impact on your efforts. It’ll simplify your work, and in addition to that, it’ll be neat as well. However, there are two different types of meat cutting knives. This depends on what type of meat you are cutting, raw, or cooked meat. The best knives for cooked meat are meat carving and meat slicing knives.
The best knives for raw meat usually depend on the type of meat you are planning to prepare. For example, a boning knife is perfect if you want to remove the bone from fish or chicken. On the other hand, if you want to slice, cut, or trim the meat, the cimeter knife will do an excellent job if you look to cut the bone then you’ll need a meat cleaver. As you can see, there are a lot of different situations where different types of knives are needed. By knowing this, you’ll save a lot of time and energy and be able to enjoy cooking way more than before.
How to Find the Best Knife for Cutting Meat?
Now that we know what types of knives there are available and what are the benefits of having specialized knives, it is time to have a look at some other things. Here we’ll have a closer look at some of the key factors you need to keep an eye for when selecting a new meat cutting knife. There are loads of knife manufacturers and stores out on the market these days. Therefore this choice might not be as simple as it seems. There are a couple of key factors you’ll need to look at before making a choice, and we’re about to start things off with the basics:
Know the Basics
Ever heard of the saying “measure twice, but cut once”? Well, in our case, it’s “Measure twice, but buy once.” Knife shopping is similar to clothes shopping, and you’ll need to know your size. If you are looking to equip your kitchen with a set of knives, make sure you pick knives that are 8 inches long. These are perfect for chopping, slicing, and dicing various foods. When it comes to raw meat, you’ll need a slicer. The size you should be looking for is 4-6 inches, also look for a thinner knife, this makes it more convenient.
Handles
There are cases when you don’t pick the knife; it picks you. Kind of like picking a pet. Before buying a knife, it is essential that you pick it up, hold it for a little while and see how it feels. The trick with the handles is to find a balanced and comfortable one; this will make things way easier for you.
Maintenance
If you want your knife to last longer, you’ll need to take care of it. Many people are too lazy to do this and, in most cases, just leave the knife unwashed or put it in the dishwasher with the other dishes. It is highly important that you take good care of your knife in order to serve you well. It also helps if you choose a more durable and stainless knife.
Quality of the Knife
There are two types of knives, stamped or forged. The thing with forged knives is that they tend to be of higher quality simply because they’re crafted out of molten steel. This means that the blade is tough. In addition to that, it features a bolster and heel for added protection. Furthermore, they are less likely to bend and tend to last longer. However, this does not mean that the stamped knives are bad. Putting aside the fact that they are the opposite of forgetting knives, they are still good and can perform tasks.
Cooking Style
Last but certainly not the least factor is the cooking style. This is very important if you are considering buying a whole set of knives. Think about your style and what would suit you best. You can always add additional knives to your set that are sold separately. If you are looking to slice meat, you should consider a stronger knife. If you are really into fine slicing, the Santoku will do magic for you.
You may also see which are the best knives for slicing brisket.
Concluding my Best Knife for Cutting Meat Guide
I’ve got to the end of our article, and it’s time for a summary. I hope you’ve enjoyed this article and found it informative first and foremost. That now you know what types of knives there are on the market. What are the benefits of having a special knife for cutting meat? If you were looking to equip your kitchen with a set of knives, you now know what the things you need to take into consideration are. Such as the type of blade and probably the key factor being the cooking style and what you intend to use the knife for.
In conclusion, it all comes down to that. Simply because of the fact that there is no single best knife for cutting meat. It all depends on the type of meat you plan to use it. In addition to that, another key factor is the state of the meat. Is it cooked or raw, do you plan to skin it, trim it, slice or dice it? Whatever the case may be, there are different types of knives for different occasions. The trick is to get yourself a set of knives that you’ll have the most use for. You can start by asking yourself what is it you cook the most.
To find out more about kitchen knives have a look at my Cangshan knives review or best Schmidt Brothers knives review.
Gary Portman is the founder and main author of Knivesadvice.com. With his extensive knowledge and experience, he is committed to assisting people in choosing the perfect knife for their needs. Through his articles, Gary shares valuable insights on various aspects of knives. With his expertise, readers can make informed decisions and find a knife that is tailored to their preferences and requirements. You can find more info about Gary here.