What do you do when what you have just won’t cut it? A knife is a chef’s most basic tool. Whether you’re slicing or dicing meat, you’re going to need one that’s sharp and well-constructed. If you’ve ever had to cut raw meat, then you know it isn’t easy. There’s always a chance that it’ll snag on something as you cut the meat which can prolong your prep time. Not to mention, it can tear the meat up. So, picking the right knife for the job is essential. Of course, aside from sharpness and construction, you’ll need to also consider other factors such as the type of knife, the meat you plan on cutting, and the edge of the blade. If you’re having a hard time finding the right meat knife for your kitchen, we’ve got just the list for you – the best knives for carving meat, raw or cooked, in the market.
|DALSTRONG Slicing Carving Knife - 12" Granton Edge||$97.00||BUY NOW||x x||Dalstrong Inc|
|PAUDIN Pro Kitchen Knife 8 Inch Chef's Knife||$33.99||BUY NOW||x x||PAUDIN|
|MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife||$21.99||45% OFFBUY NOW||x x||MAIRICO|
|DALSTRONG Gladiator Series Fillet & Boning Knife- 6"||$75.00||BUY NOW||x x||Dalstrong|
|Global G-29-7 inch, 18cm Meat/Fish Slicing Knife||$149.95||BUY NOW||x x||Global Knives|
|Victorinox Swiss Army Cutlery Fibrox Pro Knife Set||$139.99||15% OFFBUY NOW||x x||Victorinox|
|DALSTRONG Extra-Long 14" Bull Nose Butcher's Knife|
|$114.00||BUY NOW||x x||Dalstrong Inc.|
|TURWHO Cleaver Knife - Japanese VG-10 Damascus Steel||$65.79||30% OFFBUY NOW||x x|
|Cleaver Knife,OOU 7 inch Vegetable and Meat Chef Knife||--||BUY NOW||x x||OOU!|
|Aroma house Meat Cleaver,7 inch Vegetable and Butcher Knife||$21.95||BUY NOW||x x|
|Sunnecko Hollow Edge Santoku Knife||$72.99||BUY NOW||x x||Sunnecko|
|Enso HD 9" Slicing Knife||$149.95||BUY NOW||x x||Enso|
DALSTRONG Slicing Carving Knife – 12″ Granton Edge
This 12” Gladiator Series Slicing Knife from Dalstrong is the most versatile knife you’ll ever have in your kitchen. It’s made from high carbon ThyssenKrupp German steel which makes it incredibly durable with excellent edge retention. This also makes the blade easy to sharpen when needed. The handle is made of durable laminated pakkawood which is both comfortable and provides you with a good grip. This is a full tang blade with a tapered design for extra strength, hardness, and flexibility. It comes with a sheath that makes storing the knife away much easier. You don’t need to worry about the edge getting damaged during storage. This is a well-balanced knife that will slice through your cooked meat like a hot knife through butter. You won’t regret adding it to your kitchen.
PAUDIN Pro 8 Inch Chef’s Knife N1 German High Carbon Stainless Steel Knife
This is an 8-inch professional chef’s knife that can be used for chopping, slicing, dicing, and cutting whatever foods you have in your kitchen. Vegetables, fish, meat, bread, etc. This is an all-around kitchen knife with an extremely sharp edge. The blade is 2mm thick and made of German stainless steel (5Cr15MoV ) with a Rockwell hardness rating of 58. This is also a full tang blade which makes it very durable and strong. The handle is ergonomically shaped to provide a comfortable grip. The blade itself features a waved pattern for aesthetic purposes, making it a beautiful tool to display when not in use. One thing we can say about this PAUDIN knife, it comes with a 100% satisfaction guarantee as well as a lifetime warranty against defects.
MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife
If you’re looking for a carving knife, then the Mairico slicing knife may just be right up your alley. It’s scalpel sharp, made of premium stainless steel. The blade is very long to enable you to precisely cut through different kinds of meat with the least amount of effort, from turkey and ham to brisket and pork loins. You can even use it to make thinly sliced bulgogi or bacon. It’s also great for slicing vegetables and fruits. Despite its long length, the knife has great balance, making it easy and comfortable to use. The handle is shaped ergonomically for a secure grip. This knife is a game changer for the casual cook and an essential tool to the master griller. You even get a nice box to store the knife in when not in use.
DALSTRONG Gladiator Series Fillet & Boning Knife
It’s another one from Dalstrong’s Gladiator series. This 6-inch knife is specifically designed for de-boning, descaling, filleting, skinning, trimming, and butterflying fish and poultry. The blade is narrow and curved with a bit of flex for excellent maneuverability, allowing you to work the blade around bones and joints when needed. This is a full-tang blade made of high-carbon German steel. Along the blade, there are rock-hollow divots which help reduce friction when slicing. The handle is made of imported black pakkawood which is triple riveted for durability and comfort. And like all Dalstrong Gladiator knives, this fillet & boning knife comes with a 100% satisfaction or your money back guarantee along with a lifetime warranty against defects.
Global G-29-7 inch, 18cm Meat/Fish Slicing Knife
If you’re looking for an all-around kitchen knife, then you should definitely check out the Global G29 18cm Meat/Fish Stainless Steel Slicer. It features an extra wide blade that makes it ideal for slicing meat and fish as well as peeling fruits and cutting veggies. The blade is razor sharp and ground to a straight point for better edge retention. Unlike our other picks, this knife has a stainless steel handle molded at the bottom of the blade. The handle is hollow and filled with sand for improved balance. It also features built-in dimples to provide a non-slip grip. The knife is pretty lightweight which reduces hand fatigue, an important consideration if you need to slice and dice a lot of foods
Victorinox Swiss Army Cutlery Fibrox Pro Knife Set, 4-Piece
It’s hard to pick one knife to cut them all, so why not get a set instead? The Victorinox Swiss Army Cutlery Fibrox Pro Knife Set is the perfect compilation of knives for every occasion. It includes a bread knife, chef’s knife, a utility knife, and a paring knife. All knives are made of high carbon stainless steel with a conical ground. The blades are all ice tempered to improve edge retention. The handle of each knife features an ergonomic design. It’s made of Fibrox Pro to ensure no slippage even when your hands are wet. These are well-balanced tools that are easy to use. Plus, the quality of its workmanship can’t be beat. Victorinox backs it up with a lifetime guarantee.
DALSTRONG Extra-Long 14″ Bull Nose Butcher’s Knife
Obviously, we just can’t get enough of Dalstrong knives. This one also belongs to its Gladiator series. It’s a 14-inch Bull Nose Butcher’s Breaking Knife that makes short work of large cuts of meat in one, swift slice. The blade is quite long and features a bulbous front-end to provide you with long, clean cuts. The weighted nose of the blade helps provide you with more cutting power and control while it’s curved shape makes skinning and portioning fast and easy work. In fact, this knife makes cutting through large game a breeze. Along the blade, you’ll find rock-hollow divots to prevent food from sticking to the knife while it cuts. Like all blades in the Gladiator series, this one features a triple-riveted black pakkawood handle as well. Plus, it comes with a 100% satisfaction or money back guarantee.
TURWHO Cleaver Knife – Japanese VG-10 Damascus Stee
If you want something truly unique for your kitchen knife, then this Damascus knife frm Turwho is just what you need. This is a vegetable/cleaver knife made using Premium Japanese 67-layer Damascus Stainless Steel with a Rockwell hardness of 60+. The cutting edge is sharpened at 16 to 18 degrees and has excellent edge retention. The knife is efficient in performing most kitchen tasks such as chopping, slicing, and cutting different types of food, from fruits and vegetables to fish and meat. The G10 handle features an ergonomic design. It feels comfortable and well-balanced. Food doesn’t stick to it at all. Aside from the unique wave pattern, you’ll like the look of the mosaic pins that were used to hold the handle together.
Cleaver Knife,OOU 7 inch Vegetable and Meat Chef Knife
Speaking of unique, here’s another one knife that would look absolutely cool in your collection – the OOU Cleaver Knife. This knife features a unique design. It is made with high carbon stainless steel X50CrMoV15 and then coated with an elegant black oxide layer to improve the knife’s durability as well as make it anti-rust and anti-bacteria. The knife is a full-tang blade that has a toughness of HRC 58±2. It has high wear resistance and stain resistance which makes it a knife that will be able to bear whatever abuse you want to dish out. The handle has an ergonomic design with a non-slip grip. The OOU Knife has balanced weight distribution which makes cutting with this knife feel effortless and natural.
Aroma house Meat Cleaver,7 inch Vegetable and Butcher Knife
This Chinese Meat Cleaver from Aroma House has a lot of things going for it. One, it’s incredibly budget-friendly for a top quality knife. Two, it’s made f 5CR15MOV German steel with a hardness rating of 58 HRC. Three, it’s rust and wear resistant which makes it last a lot longer than other knives in this category. The full-tang blade transitions seamlessly to the ergonomic handle which is made of luxurious Pakkawood. It makes the handle impervious to heat, cold, and moisture, providing it with military grade strength and durability. The blade is wide to keep your fingers far away from the cutting edge. Speaking of edges, this knife features a double-sided blade edge which makes it suitable for use whether you’re right-handed or left-handed. The 17-degree cutting angle makes cutting, chopping, and dicing with this knife quick and easy.
Sunnecko 7 Inch Hollow Edge Santoku Knife
A Santoku knife is a great kitchen knife for cutting meat, slicing/chopping fruits and vegetables, mincing meat and herbs, and creating fine slices. If that’s what you want to accomplish with your knife, then you should check out this 7-inch hollow edge Santoku knife from Sunnecko. This is a full tang blade that features a Japanese VG-10 cutting core with 36-layers. It has a Rockwell Hardness of 59 to 61 and a hand-sharpened double-bevel angle of 12 to 15 degrees. Its craftsmanship is top quality. The knife has both strength and balance which makes it suitable for most kitchen tasks without causing hand fatigue. There are hollow ground indentations on the blade to reduce friction, causing the blade to glide effortlessly through any material. More importantly, if you’re not happy, you can return the knife for free.
Enso HD 9″ Japanese Hammered Damascus Stainless Steel Meat Carving Knife
The Enso HD 9″ Slicing Knife is another Damascus knife that caught our eye. It features 37-layer stainless Damascus blades with hammered (tsuchime) finish, a VG10 steel cutting core, and a Rockwell hardness rating of 61. The black canvas micarta handle does not only look cool, it feels great in your hand. The blade features a double bevel edge for right-handed and left-handed use. It cuts smoothly through meat and holds the edge really well. All Enso knives like this one are handcrafted in Seki City, Japan and come with a lifetime warranty.
How to Choose The Best Meat Knives
Not all knives are made equal. It’s a sad fact that we all have to accept. And with so many knives to choose from, finding the right one for cutting, slicing, and chopping meat can be very difficult. Your knife needs to be strong and sharp if you want to produce nice, even cuts. Remember, meat is sinewy. Some types of meat like game can be tough. Without the right knife, you’re going to end up hacking away at your meat and getting unclean cuts that won’t look good on any plate. Fortunately, we’ve got your back. We’ve written a definitive guide on all types of knives you can use for meat, what their functions are, and factors you need to consider before making your final choice.
Types of Knives
- Chef’s Knife – an all-around kitchen knife that you can use for chopping, dicing, and slicing.
- Carving Knife – for carving slices of meat
- Boning Knife – for removing bones from meat
- Filleting Knife – for filleting meat and fish
- Cleaver – for cutting through bones and joints
- Santoku Knife – for chopping, slicing, and dicing.
- Paring Knife – for peeling and de-seeding.
- Utility Knife – for cutting fruits and veggies, meat, cheese, etc. A midway size between a paring knife and a Chef’s knife.
How long should the blade be?
Typically, a good kitchen knife for cutting meat has a blade length ranging from 7 inches to 14 inches. A short blade won’t allow you to cut large pieces of meat without sawing. You’ll also need to insert the knife right up to the hilt just to handle that much meat. A long blade, on the other hand, can be too unwieldy.
When choosing the right blade length, you need to look for one that’s as long as the biggest piece of meat you plan on slicing. For example, if the largest cut of meat you plan on cutting is a 4-pound roast, then a 10-inch blade is sufficient.
What material should the knife be made of?
It’s highly likely that you plan on using your knife on a daily basis. This means that you’ll need something reliable and durable. One that won’t break easily. Knives made of high carbon steel are strong and easy to sharpen. They’re also better at edge retention. However, this material is vulnerable to rust and stains which means they require a lot of maintenance and care. In addition, they don’t “flex” as well as other blade materials.
Stainless steel is rust-resistant and does not require much maintenance at all. Blades of this type generally hold a good edge, though not as sharp as those made of carbon steel. High carbon stainless steel, on the other hand, is the best of both worlds. This type of steel has excellent edge retention, razor sharpness, corrosion resistance, and improved durability.
Damascus blades can be made of different materials. Damascus is actually a process of forging a knife by layering different types of steel and folding them using heat to create the blade. If you’re looking at a Damascus knife, it’s best to check the manufacturer’s description on what metals were used to create the blade.
What kind of handle should the knife have?
The handle of a kitchen knife is very important. It should feel comfortable in your hand, provide the knife with good balance and stability, and does not slip out of your hand even when wet. More importantly, it should provide you with a sense of control over the blade.
When choosing a knife, make sure that the handle features an ergonomic design and a non-slip grip. It should be made of a material that does not easily break such as wood or thermoplastic polymers. Generally, it’s best to test the knife in your hand to get a feel for it before making your final purchase.
How about edge design?
If you want a knife that cuts smoothly into meats like a hot knife through butter, then you need to look for one that has a long, thin, and shallow profile. In addition, you’ll want to look for a blade that features divots or “dimples.” This feature reduces the amount of friction created when you slice through meat which makes it easier for you to cut uniform slices AND ensures that the food won’t stick to the knife.
Another consideration when it comes to edge design is the angle of the bevels. A range of 14 to 20 degrees per side is usually enough. Just take note that the more acute the angle, the sharper the edge will be. In addition, a double-sided blade edge is ideal if you want a knife that can be used by both right- and left-handed individuals.