When it comes to the King of the Kitchen, it is, for sure, the knife that reigns supreme.
You really won’t get very far with many recipes if you only have a dull and blunt knife at your disposal. And this is especially the case when it comes to slicing your favorite cuts of meat.
You want a tool that is going to slice through that joint like butter. We all know that purchasing a decent piece of meat isn’t exactly cheap anymore.
The last thing you want is to waste it by turning it into a ragged and ripped pile of mush because you’ve really had to harness all your elbow grease to saw through it with a bad knife.
And a bad knife you’ll have if you only ever opt for the lower-quality cheaper option. The problem with these types of knives is that their sharpness is pretty short-lived.
Oh too soon, they become dull and essentially ineffective and useless.
So, what do you do?
You purchase one of the knives recommended down below.
I have taken the time to research and then tried and tested all the following products to ensure their quality. And only the best of the best have made it here today.
So, if you’re looking for a knife that is going to make slicing through and cutting meat easy and effortless…keep reading!
Table of Contents
- The 5 Best Knives For Cutting Meat
- Buyers Guide
- Frequently Asked Questions
- Final Thoughts
The 5 Best Knives For Cutting Meat
If you tend to find that you’re handling larger cuts of meat, you’ll adore this knife.
Gone are the days of sawing with all your might when you have this bad boy in your grasp. It’ll glide through your cut within seconds.
It is produced in a city that has long been famous for its craft in knife-making. In fact, they’ve been producing knives for almost a millennium and a half!
So, it’s safe to say that they know what they’re doing. It’ll be assembled in a state-of-the-art facility by trained bladesmiths – and you’ll notice the difference.
You’ll notice that this knife has a curved end – this is important.
This ensures that you have maximum leverage utilizing the air pockets at either side to slice the joint. This essentially means that there is no material too tough for this ultra-sharp knife.
From fat to cartilage to flesh, it’ll slice straight through in one singular attempt. I am yet to have to go in for a second slice.
- Curved – Curved edges allow for more leverage
- Pakkawood Handle – This handle is specifically designed to improve handling and maneuverability
- Highly Recommended – This knife is used by professional chefs
- Money Back Guarantee – If you are not satisfied with the standard of the knife there is a 100% money-back guarantee
- Caution Is Compulsory – It is worth noting that this product is very sharp. Almost too sharp. You’ll need to be very careful when handling.
Victorinox has been creating knives for over a century so I had high expectations for this product, and I must say – it delivered.
It’s been used by many professional chefs across the globe, and I can see why.
The NSF-certified knife is one of the best tools I’ve ever used to cut meat.
The 12-inch carbon stainless steel edge is scarily sharp, ensures precision, and glides through any cut easily and effortlessly.
This product also has air pockets on either side of the knife which only furthers the ease with which it’ll cut straight through.
It also means that you don’t end up with anything sticking to your knife, so it comes out clean.
Then the handle is something you’ll hold near and dear to your heart forever. There’s nothing I hate more than a handle that is awkward and difficult to hold.
Well, not this one. The ergonomic grip on the handle keeps you well in control of such a sharp tool. And it even works when wet!
So, no nasty accidents because you’ve slipped or dropped it.
- Lifetime Warranty – If your knife is defective, there is no cause for concern thanks to Victorinox’s lifetime warranty.
- High-Carbon 12-Inch Stainless Steel – Great quality materials to ensure a long lifespan.
- Airpockets – Reduced friction and thus an easier cutting experience.
- Non-Slip Handle – Great safety feature for a potentially dangerous kitchen tool.
- No Knife Guard – A sharp knife such as this should really come with a knife guard. I would recommend purchasing one separately.
If you’re a roast lover, and let’s be honest who isn’t, then you need to purchase the MARICO UltraSharp Knife.
It’s the best option on the market for cutting and carving up turkey, chicken, gammon…and any other option you may decide to have.
The main feature that you’ll notice is definitely its non-slip design.
This knife fits comfortably and easily into your grip almost as if it was always destined to be an extension of your hand.
It doesn’t take long to notice that cutting meat is so much smoother and simple.
Another thing I really liked about this product was the continuous triple-riveted fastenings that run across the blade. This ensures that it stays sturdy in even the most exerting of circumstances.
The knife is pretty long at 11 inches in length making it the perfect option for larger or longer slabs of meat. It won’t have any problems getting through fat or cartilage either.
And just like the two previous recommendations, it has those all-important air pockets so that there is no friction as you cut through that joint of meat as if it was butter.
- Balanced Knife – This is perfect for any refined cutting
- Ergonomic Handle – Easy to maneuver and grasp
- Triple Riveted Fastenings – Ensures a sturdy and stable knife that slices through meat effortlessly.
- No Blade Cover – The blade comes without a cover which may be problematic as this knife is very sharp.
If you’re looking for a knife with a little versatility, then you can never go wrong with a Chef’s Knife.
They pretty much do everything well which was why I was so very excited for this to be delivered.
And of course, it wouldn’t be on the list if it had left me disappointed.
Let me tell you, there wasn’t a job in the kitchen that this knife didn’t make 10 times easier for me. From cutting steaks to dicing onions, it really did it all.
And if you want a knife that will make cutting meat seem like the easiest job in the world, then this is the product for you.
It’s NSF-certified and glides through any cut of meat.
At just 8 inches, it’s a little smaller than some of the other options. But don’t be under any false impressions, though it is small it is mighty.
The carbon stainless steel material makes it durable and super sharp.
- Multipurpose – works amazingly in all aspects of the kitchen
- Complete Metal Finger Guard – Great safety feature
- Precision Edge Technology – Slices, dices, and cuts with precision.
- No Ergonomic Handle – Not much grip on the handle and can become slippery sometimes.
For passionate meat lovers, a top-quality butcher’s knife is an essential tool for your kitchen kit.
And let me tell you, it doesn’t get much better than this one. There is nothing that can withstand the sturdiness and sharpness of the Zelite Infinity.
The toughest of the tough will all feel soft as butter when you have this butcher’s knife by your side. I couldn’t believe it when I first used it.
I thought I’d really put it to the test with the hardest food components I could find and it bested them all; tough cuts, cartilage, and even bones.
This small 7-inch knife sure packs a punch in terms of its power.
And a tool as powerful as this one requires a sturdy and structured grip design for its handle. Which is exactly what you get.
- Reasonable Price – Compared to others on the market, this is a very decently priced product.
- Lifetime Guarantee – The brand is so confident that you’ll adore their product that it comes with a lifetime guarantee.
- Structured-Grip Handle – Makes controlling the knife a lot easier.
- May Need Extra Sharpening – While this knife is amazing it does tend to require additional sharpening from time to time to ensure high-quality cutting.
When it comes to shopping for products, and that goes for pretty much any product nowadays, the market is often saturated with different options.
This can make choosing which product is the best option for you a little more difficult. Especially when every single one will say that it’s the best. This can’t be true for all of them though, right?
Well, I thought I would compile a list to make things a little easier for you. I won’t be able to help you with your day-to-day shopping list, but when it comes to knives I have got you covered.
Below you’ll find a list of the main things that you want to be looking for before you pull out your purse or wallet and confirm that purchase. So, let’s get straight to it.
The handle of your knife is just as important as the blade itself.
If you are cutting meat that is tough to get through, you need something that is durable and sturdy to ensure that it is safe to use.
Imagine trying to slice through something as tough as bone for your hand to slip off the handle. That could end pretty badly.
And we don’t want to be slicing our limbs when we’re in the kitchen.
So, you’ll want to evaluate your knifes handle very carefully. Some of the very best handle types are stainless steel, pakkawood, or wood.
This is because they are strong, ergonomic and slip-resistant.
When purchasing a chopping knife, you’re looking for the handle to add a little extra weight as this will make the whole process much easier. For slicing and carving, you’re looking for good grip.
Following on from the handle, is the comfort of the grip. Really, for knives as sharp and powerful as the ones mentioned in this article, an ergonomic grip is essential.
It’ll give you so much more control over the knife and this will make for an easier, and more importantly safer expierence.
You’re looking for a knife that fits in your hand nice and comfortably. It shouldn’t feel too bulky or awkward, and gripping it should be effortless.
You’re also trying to ensure that you are picking a knife that is going to protect your fingers while you are using it.
Because the fact of the matter is that a knife this sharp does have the potential to do some real damage.
And since we all want to keep our pinky fingers, you’ll want to keep an eye out for knives with metal finger guards.
Some come with plastic ones but I wouldn’t recommend these as they are too flimsy and prone to breaking.
Initially the weight of your knife might not be something you instintively think to check, but you should.
In fact, it is actually one of the most essential factors to help choose the right knife. This is especially the case when it comes to cutting through thicker cuts such as roast and poultry.
If you are opting for a chef knife, then you need to make sure that it’s heavy.
This will make breaking through bones, fat, and cartilage a lot easier to do. And you’ll be able to do it a lot more safely.
In terms of meat cleavers, the weight can fluctuate somewhat depending on the knives length and shape.
However, some can weigh as much as 2.5 pounds.
So ensure that you are opting for a heavier knife than something that is lightweight or you’ll end up struggling to cut your meat properly and wil have to put more pressure and strain on your knife.
You may have noticed that varying knives all have pretty different shapes. Well, there is a reason for this.
And that reason is balance. It is important that your knife is proportioned based on its intended use.
So for example, a cleaver knife will need more force from behind the blade to ensure that it can chop down powerfully and slice even the toughest of materials.
Carving knives however, need to be a little more evenly proportional.
While they’ll still have some pressure behind the blade, it’ll need more balance to carefully carve your meat.
Knives can be made from a variety of different materials. You’ll notice some may be made with titanium, cobalt, or ceramics.
I would avoid these materials where possible, simpply because they are no where near as strong, sturdy, or durable and they are often more difficult to sharpen.
I would always opt for a form of stainless steel as your blade of choice.
You can also choose materials that are made up of similar components such as German steel or high carbon.
You’ll find that these last much longer than any other material and stay sharper for longer. This is always the usual choice of professional chefs and they certainly know their kitchen utensils!
Frequently Asked Questions
You should never use a bread knife to cut your meat. This is because bread knives typically have a small blade with serrated edges.
When used on meat, these edges will mangle and rip apart the meat you are trying to cut.
A carving knife will be your best friend when it comes to cutting prime rib. These knives are incredibly sharp and can cut through the meat with ease ensuring a clean cut.
A boning knife is the best option for cutting raw chicken. This is because of the thick curved blade. It can get through the meat effortlessly and is an easy knife to control.
A great chef is only as good as the tools that he uses, so if you want to slice meat with perfect precision then you’ll want to invest in a great knife.
While some of these knives may seem a little expensive, in the long run they will be much more cost efficient as they are super durable and effective.
You’ll have an addition to your kitchen kit that will last a lifetime.
Overall, I believe that the Butcher’s Breaking Knife is your very best option, however any of the five knives reviewed today are well worth the purchase.
Each one has made my cooking experience so much easier and simpler and regardless of which one you pick, I can assure you that you will not be disappointed.
So, what are you waiting for? Get yours today!