After a chef’s expertise, the knife is what turns a piece of meat into a Michelin-star restaurant meal.
However, a standard chef’s knife simply isn’t enough for turning a piece of meat into a work of art. For that, you need to expand your knife collection.
But what knives do you exactly need for mastering the art of cutting meat?
Keep on reading to find out!
The Best Knives For Cutting Meat
|1. Zelite Infinity Chef Knife 8 Inch |
|2. DALSTRONG Butcher’s Cimitar Knife – Gladiator Series|
|3. Victorinox Fibrox Pro Slicing Knife||4.8||Slicing|
|4. Imarku Chef’s Knife 8 Inch |
|5. Victorinox Fibrox Pro Curved Boning Knife||4.8||Boning|
1 – Zelite Infinity Chef Knife 8 Inch
- Sturdy Japanese Damascus layered blade
- Beautiful tsunami-rose glossy finish
- Super-sharp 12-degree angled edge
- G-10 handle for durability and comfort
If there’s one knife that’s a must-have, it’s the chef’s knife. Considering its importance, Zelite’s Infinity chef knife is an easy recommendation. Its 8-inches of premium Japanese steel edge is not only capable of swiftly cutting through all kind of meats, but also allows you to work your way through delicate cuts and bones.
Being a chef’s knife, it’s just as capable of chopping and slicing vegetables and herbs in multiple styles. It boasts a solid construction, with 67-layers of Japanese steel finished in a tsunami-rose pattern and a military-grade G-10 handle that can last a lifetime. In conclusion, the Zelite Infinity chef knife is a solid representation of top craftsmanship infused with extreme versatility.
2 – DALSTRONG Butcher’s Breaking Cimitar Knife – Gladiator Series
- Powerful 10-inch high carbon German steel blade
- Granton edge for clean slicing
- Sharp 14-16 degree angled edge
- Durable and Ergonomic Pakkawood handle
If you’re regularly slicing and breaking down massive slabs of meat, perhaps you need a more powerful tool like the Dalstrong Butcher’s Breaking Cimitar Knife. The knife’s curved 10-inch blade allows it to slice its way through flesh, cartilages, skin and produce clean cuts of proteins.
You can also trim off layers of fat without it sticking to the blade, thanks to the hollow divots on the blade. As for the construction, the blade is forged from high-carbon German steel with 14-16 degrees cutting angle per side. The handle is built from laminated Pakkawood that gives it plenty of strength and appeal. If separating whole portions of raw meat if your thing, Dalstrong’s Breaking Cimitar knife is just the tool for you.
3 – Victorinox Fibrox Pro Slicing Knife
- Round-tip flexible blade for precise slicing
- High-carbon stainless steel blade
- NSF certified for meeting hygiene standards
- Non-slip Fibrox pro handle
A slicing knife is an essential part of any chef’s arsenal. And the Victorinox Fibrox Pro slicing knife is deserving of that spot. Not only does its 12-inch round-tip blade makes it easy to cut paper-thin slices of meat, but also cut breads, cakes, and bulky vegetables like squashes and pumpkins smoothly.
And despite how affordable it is, the quality is on-par with some of the best slicing knives out there. Its blade is constructed from high-carbon stainless steel attached to a non-slip, ergonomic Fibrox Pro handle. Also, the knife is NSF certified and complies with all hygiene protocols. And with a company like Victorinox, you get a lifetime warranty against any kind of defects.
4 – imarku Chef’s Knife 8 Inch
- Affordability with Premium build quality
- Tough high-carbon stainless steel blade
- Ergonomic Pakkawood handle
- Versatile and long-lasting
Imarku’s chef knife is a proof that you don’t need to pay a premium price for a solid, well-constructed knife. It’s built from the same high-carbon stainless steel as many expensive knives and has a super-sharp edge for cutting portions of meat as well as dicing and slicing vegetables and fruits.
The Pakkawood handle features an ergonomic shape which makes it easy to hold for long periods without tiring your hands. Its also rust and corrosion resistant and has a very nice balance to it. Considering its affordable price and premium construction, the knife is the perfect option if you don’t want to overpay for a great, versatile chef’s knife.
5 – Victorinox Fibrox Pro Curved Boning Knife
- Curved, thin blade for clean deboning
- Ergonomic Fibrox pro handle
- NSF certified for meeting hygiene standards
- Affordable yet extremely functional
Neatly removing bones from meat is an art of itself. And to master this art, you need the right tool like the Victorinox Fibrox Pro Curved boning knife. With its flexible curved blade, you can easily remove bones from massive portions of beef and venison or use the sharp tip to debone a salmon fillet.
However, a good grip is equally important to master the art of deboning. For that, the knife has Victorinox’s exclusive Fibrox pro handle with a non-slip grip and ergonomic shape. Also, the knife is NSF certified and meets all necessary hygiene standards. Owning a deboning knife can give you access to new levels of control and finesse, and the Victorinox Fibrox Pro Deboning knife is exactly the tool for it.
6 – DALSTRONG Slicing Carving Knife Shogun Series
- Best-in-class construction and quality
- Extremely sharp 8-12 degree edges
- Damascus layered Japanese steel blade
- Full-tang G-10 handle for comfort and durability
There’s nothing that about Dalstrong’s Slicing Carving knife that doesn’t impress. Its scalpel-like edges with 8-12 degrees cutting angle allows it to cut paper-thin slices of meat, whether it’s beef brisket or chicken breast. The 12-inch blade is also just as capable of breaking down large vegetables, sliced bread, or layer cakes.
However, equally impressive is the construction and design of this knife. It’s super-sharp AUS-V10 Japanese steel core is layered with 66-layers of Damascus steel and finished off with a tsunami-rose pattern. The sturdy G-10 handle is riveted to a full-tang for optimum comfort, control, and balance. Safe to say, the knife is a complete deal with unmatched construction and outstanding aesthetics.
7 – Mercer Culinary Genesis Forged Carving Knife, 10 Inch
- High-carbon Forged 10-inch steel blade
- Taper-ground edge for outstanding sharpness
- Corrosion and rust-resistant blade
- Non-slip comfortable Santoprene handle
Mercer Culinary’s Genesis line-up consists of some of the best-in-class knives at a fraction of the cost. And the Genesis Forged Carving knife is no less. The 10-inch high-carbon forged steel blade is perfect for carving large slabs of meat with great precision and cleanliness.
Its taper-ground edge is one of the sharpest out there and can cut through the toughest proteins like butter. The blade is resistant to corrosion and rusting and the edge can easily be honed. Its sturdy Santoprene handle features a comfortable grip and resistance to extreme temperatures. For the price, you really can’t get a better forged carving knife than this one.
Choosing the right set of knives for cutting meat can be quite difficult. But even though there are many different types of knives, there are a few basic ones that every chef should own. Here’s a list of all those knives:
- Chef’s Knife: A chef’s knife is the most essential tool in the kitchen. It’s long edge and heavy heel is perfect for slicing through meat, bones, and joints. The pointed tip helps in neatly removing sinew and trimming fat from beef, poultry, or even fish. However, the chef’s knife is equally capable of slicing and dicing vegetables and fruits in multiple different styles or cutting and slicing any other ingredient in the kitchen.
- Butcher’s Knife: A butcher’s knife is the second-most important tool in the kitchen. It’s used for breaking down entire portions of raw meat such as briskets, flanks, and sirloins. Its curved blade and Granton edge help in making clean cuts through raw meat without ruining the texture.
- Slicing Knife: While a butcher’s knife helps cut raw meat, a slicing knife is used for slicing cooked meat. It has a long and flexible blade that allows you to neatly cut super-thin slices of roast, ham, turkey, and steaks. A slicing knife can also be used for slicing bread loaves and layering cakes.
- Boning Knife: Deboning meat is just as much of a skill as cutting meat. And to truly master this skill, you must have a deboning knife. A deboning knife usually has a thin and flexible blade making it ideal for deboning a range of proteins including poultry, beef, lamb, fish, and pork. It’s also very useful in removing cartilages in joints and trimming excess fat and skin.
- Carving Knife: Much like a slicing knife, a carving knife is also used for slicing and carving cooked meat like fried turkey, roasted ham, and leg of lamb. However, carving knives have a pointed tip and stiffer blade that can easily work through boned meat and carve even thinner slices.
What’s the difference between a chef’s knife and a Santoku knife?
A chef’s knife has a pointed tip that is better at rock chops and removing sinew and fat from meat. A Santoku knife has a flatter blade without a tip which is great at push cuts but isn’t as efficient at cutting meat.
Can you use a bread knife for cutting meat?
Although a bread knife can cut meat, the serrated edges on it can tear the meat apart. A bread knife with a scalloped edge is much more suitable for slicing meat.
What is a breaking knife?
A breaking knife is similar to a butcher’s knife and is used for cutting large portions of meat. It also has a curved blade which is useful in cutting through cartilages, bones, and skin.
Do you need a cleaver?
If you’re breaking down large game like beef and lamb or work with big vegetables, a cleaver can be quite useful. Since it’s quite hefty and has a long blade, it can break down huge meat chunks and large bones in seconds.
Which knife is best for cutting chicken?
A chef’s knife or a Santoku knife is ideal for slicing and cutting chicken without ruining its texture. If you have a boning knife, you can easily remove cartilages and bones from it as well.