Best Knife for Cutting Raw Meat: From a little cooking experience, we can all say that any knife isn’t right for cutting meat. Each kitchen knife has come into this world to execute a particular duty, so when it comes to looking for one that cuts raw meat, you need to look at those who are competing in the same category. When it comes to meats, you can find knives that cut raw meat and others that cut cooked meat. You can’t use a general purpose knife for both activities because there isn’t one size fits all type of knife available. You need to find just the right knife to get the best cuts of meat.
Types of Knives for Cutting Meat
There are three types of meat knives that will make your life easier. To judge which the best is depends solely on the kind of meat you’re cooking. Perhaps, you’re making chicken chunks, or cutting steak or deboning meat? So, much depends on why you need a meat knife.
Let’s look at the three types of knives for cutting meat:
Quite obviously, a boning knife is used to take the bone off the meat. The blade on this knife is very flexible and tapers nicely. At its sharp tip, you can use it to enter into crevices and make small slashes to help separate bone from meat. If you’re looking at precision work using raw meat, this is the best. You can get them in various sizes, but generally, five to six inches is best.
Another flexible knife is a good option for cutting raw meat. The handle of this knife gives a good grip. A bit larger than the boning knife at 10 to 12 inches, its grip is superb. If you’re looking to cut a thin slice of raw meat or chops, you couldn’t get a better knife than this one.
A meat cleaver comes with a long and wide blade. These can be thin and lightweight too and are used variously, for chopping veggies, slicing meat and crushing the garlic. One advantage it offers is that it doesn’t splitter or crack the bone but gives a clean cut. While choosing a meat cleaver, buy one that’s about six to eight inches long.
A chef’s knife is extremely versatile in the kitchen, what with its wide blade that tapers off. It is ideal for slicing, chopping and mincing meat. It is available in several sizes, though most popularly, it is used in sizes ranging between eight inches and 12”.
Factors to Look for When Buying a Knife for Raw Meat
The stores are full of a mindboggling variety of kitchen knives. Which do you choose and how? Don’t go by what the salesperson says because they may only want to sell the most expensive to you. There are a few parameters to go by, which are:
Try to get a feel of a knife before buying it. Pick it up and hold it for a few seconds. Look for a comfortable knife with a good handle.
Finding a knife that is well-balanced is about one of the main ways of choosing a knife. This means that the weight of the knife shouldn’t be concentrated either entirely in its handle or in the blade, but there should be a fine balance between the two. If this happens, you’ll find cutting with it difficult.
The bolster refers to the thick section of the blade that helps it move smoothly to the handle. This helps provide the knife with better balance, and gives you better control, besides adding to the tool’s general strength. It also keeps your fingers safe from slipping on to the blade while you cut meat.
Look after your knife well. Don’t put it with other dishes in the dishwasher or you’ll only shorten its lifespan. For it to work well and for longer, take good care of it. For one, choose a good quality stainless steel knife.
Before buying, ask yourself which style of cooking you are going to need a knife for. If your need is for a specialized dish, look for a whole set of them. Or you can buy extra knives as you go along. For slicing meat, go with a strong knife, say Santoku.
Reviews: Now that you have a general idea of what you should be looking for in a knife for cutting meat, head over to the store and buy it. Or check online for the best buy. Before that, you might like to check out our range of the 10 best knives for cutting meat and perhaps choose from among them:
1. Victorinox Swiss Army Cutlery Fibrox Pro Slicing Knife:
A highly popular kitchen tool, this knife primarily cuts raw meat and carves meats with its rounded tip and Swiss Granton blade. To reduce friction, it creates air pockets and also improves the separation of meat. It’s long, tapering shape and razor-sharp cutting side slices through meats smoothly. You can get small, uniform and thin slices from this stainless steel blade. Its handle is ergonomically constructed to be non-slip, even if wet, and reduces wrist and hand fatigue. It is evenly weighted for easy handling.
- It is very sharp and cuts meat well.
- The meat slices are smooth and even.
- The blade is well-balanced and a knife can easily be used by right and left-handers.
- It is light and maneuverable.
- The knife has a Swiss blade, is NSE certified and dishwasher safe.
- It’s definitely worth the investment.
- It lacks the necessary edge for cutting meat.
- It needs constant sharpening and turns blunt.
- The blade is dull and doesn’t cut as promised.
- It’s more a small sword than a kitchen tool.
2. KUMA Multi-Purpose Chef Knife:
Here’s a kitchen knife for cutting meat that’s renowned for its razor sharpness and 100% precision. With it, you can slice your meat as thick or thin as you want. It’s versatile enough to be used to chop veggies or carve meat too. Japanese in origin, it is lightweight, has an ergonomic and smooth handle, and all the comfort and control you’d want from your knife. Its 3Cr13 stainless steel blade is durable and soft and resists corrosion. Lastly, its maintenance is extremely low and simple—just wash it by hand using a soapy cloth and dry soon after.
- It is razor sharp and cuts meat very smoothly.
- The knife has good balance.
- Its edge is strong and gives good and uniform slices.
- Good bolster makes grip comfortable.
- Its lightweight materials and ergonomically designed non-slip handle give the user the maximum maneuverability and comfort.
- It is extremely versatile.
- The stainless steel blade is soft but durable too.
- A user complained that the knife was chipped in two spots within three months of use.
- Another user complained that it wasn’t razor sharp as reviews say.
3. Professional 10″ Meat Cutting Knife:
Using this knife for cutting meat could be life-changing for you. Just think of all its enviable qualities. For one, it is made of 10” stainless steel and has a razor-sharp dimpled blade for quick and easy food cutting of similar size. It is ergonomically designed to have three times riveted comfortable handle with good grip, precision, and durability. This knife is good for cutting any kind of meat, apart from veggies and fruits. This knife is also dishwasher safe and time-saving when making beef jerky.
- This knife is great but inexpensive.
- It can give you smooth and uniform slices of any thickness.
- It is comfortable to handle; doesn’t give fatigue.
- This product is worth recommending to anyone handling a lot of meat.
- it works as well as high-quality carvers
- Efficient and nicely priced
- It is perfectly weighted.
- The knife comes in a cheap cardboard sheath. Packaging could have been better.
- It doesn’t hold an edge for long.
- It rusts after the first use.
4. Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife:
Want to use a knife that separates bone from meat? A good performer in this category is the Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife. This versatile deboning knife trims meat easily with the tip of the knife piercing the meat. Its straight edge gives clean cuts smoothly. It is particularly adept at giving delicate cuts and works well with fish and poultry too. Its blade is flexible and S-shaped so that you get a good working angle. It is ergonomically designed to have a Fibrox Pro handle that does not slip, despite being wet. This knife is balanced and weighted to be comfortable while being handled easily. The Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife is six inches long and made of stainless steel. It is of Swiss quality and is recognized by the National Sanitation Foundation (NSF). It is dishwasher-safe.
- It is extremely sharp.
- At six inches, it is at the perfect length for most kitchen tasks.
- It has a comfortable handle.
- The design is so good that when placed on the table, its handle weight does not let the blade touch the table.
- Made of premium quality European stainless steel that remains sharp for long.
- It has a good grip on the handle.
- It is not flexible and needs constant sharpening.
- It develops rust spots soon.
- The metal is so thin that you cannot cut a hunk of meat.
5. WÜSTHOF Classic 8 Inch Chef’s Knife:
The product of a family-owned business in Solingen, Germany, the Wusthof knife is legendary for its premium quality materials and unique craftsmanship. It uses Precision Edge Technology (PEtec) that not only makes it 20% sharper but also lasts twice as long. Its precision-forged knife is made of high-quality carbon stainless steel accompanied by a bolster which contributes to the knife’s overall weight and balance. Its cutting edge is computer-controlled so that the blade’s final edge is consistent and precise all along till the tip. On each side of the blade, the knife has a 14° cutting edge. With this and the tapering cutting edge, the drag quotient is reduced, so when slicing food, the effort is almost negligible. This knife is entirely polished and buffed manually. The steel blade is tempered to a hardness of 58⁰ Rockwell. It is 3mm thick at the spine and weighs 267 grams. The handle is made of Polyoxymethylene, a synthetic and durable material that doesn’t fade. It is ideal for slicing, dicing and mincing meat.
- It lasts forever.
- This knife is easy to control and have a good grip. You can cut smoothly and quickly with it.
- It is a good budget knife.
- It is also good for people with small hands.
- The weight is excellent and the balance is just right.
- Requires honing often, particularly if used frequently.
- The user received a new knife with spots on the edge.
6. Shun DM0706 Classic 8-Inch Chef’s Knife:
If you’re looking for your first Japanese knife, Shun Classic is ideal because it belongs to the lineage of the Samurai sword-making tradition and it is handcrafted for beauty and precision. It’s premium quality makes it worth adding to a line of quality cutlery in a chef’s kitchen. This Classic line features European blade knives and those with modern designs. This blade retains its edge and sharpens easily. It has 32 layers of high-carbon stainless steel Damascus cladding on the blade. The pattern on the handle is beautiful. The D-shaped handle also adds to the knife’s durability and capacity for stain-resistance. It also reduces friction during cutting. It measures 12” x 2”, is dishwasher safe and is comfortable enough to avoid slippage. It is tempered to 60-61⁰ Rockwell hardness. Hand washing is recommended.
- This knife is awesome; it works like a dream.
- It is super sharp, the weight is just right and it’s well worth the money.
- It is comfortable to use, and the size is easy to handle.
- It needs maintenance.
- Very comfortable to hold and use
- Nicely priced; super-efficient
- Finding water spots on a new knife probably means it’s a used knife.
- After using it just twice, the tip of the knife broke.
- It rusts easily on the blade and handles.
7. DALSTRONG Cleaver Butcher Knife:
Cut the meat with this cleaver butcher knife smoothly and deftly. It is versatile, and you can cut veggies, fruits, and fish too with this knife. It is a product of excellent craftsmanship and the best technology, the best quality materials, and outstanding design. It is jaw-dropping in its razor sharpness and is made of imported high-carbon content ThyssenKrupp German steel. It has a hand polished edge set at 18⁰ on each side. The blade length is nine inches and it is 4.2mm thick. Renowned for its award-winning design, it has a black handle that offers the most comfort and easy maneuverability. Engineered to excel at 55⁰ Rockwell hardness and with a luxurious feel with a satin finish, this knife also does well as a gift to home cooks and professional chefs.
- It is made of durable Pakkawood laminate.
- The knife is endowed with a full tang for amazing quality and toughness.
- The knife edge is hand sharpened to 14°-16° on each side, which gives the knife total balance between the sharpness of the blade and total resilience.
- The blade is high allows the knuckles to work smoothly with chopping meat and preparing food.
- The blade is beautifully handed polished to a satin finish.
- The blade’s tapered design adds to its robustness and flexibility.
- Chromium is added to the blade for better stain resistance.
- For counterbalance and superior control, there’s a second bolster made of stainless steel.
- A user complained that the blade grew dull and wouldn’t give clean cuts.
- Another user complained that the knife was hefty and unbalanced.
8. Mercer Culinary M23510 Renaissance 8-Inch Forged Chef’s Knife:
The Mercer Culinary Forged Chef’s Knife is high on performance. It is a single-piece forged product, a classic in high carbon German cutlery stainless steel. It is designed to chop meat, veggies, fruit and slice and dice too. The Delrin handle gives the ideal grip that spells comfort and safety to the user. Its design is full tang and is riveted three times over for outstanding balance and durability. The knife has a circular spine for better ergonomics and grip. As you cut through meat, the tapered edge gives you the required sharpness that improves your stability and overall efficiency. It also has a short bolster design, due to which one can see the full edge of the blade from the bottom of the knife. It is highly durable and gives a perfect balance to the user. The blade is resistant to corrosion, rust, and discoloration. It is NSF certified.
- It is made of the best materials and design.
- It is low on maintenance.
- It is a well-balanced knife with good edge retention.
- It has a great fit and finishes.
- It’s inexpensive.
- It sharpens and hones easily.
- The knife may look great, but its performance is dull.
- Just out of the box, the blade isn’t sharp.
- It developed permanent stains after one wash.
9. Winco 8″ Heavy Duty Chinese Cleaver with Wooden Handle:
You needn’t worry about getting a good kitchen tool to cut thick chunks of meat. With the Winco 8” cleaver, this is as easy as pie. The blade length is 8.3” and the notches in the handle ensure you’re your hand doesn’t slip while working. This knife is designed to have a sharp and wide blade so that it slices and chops quickly and efficiently. You can also use it to transfer food to a bowl or pot. For the best in control and balance, the Winco 8” cleaver has a wooden handle that offers a comfortable grip, making user experience pleasurable. Its German stainless steel body makes it easy to clean, resistant to rusting and tough use. It is dishwasher safe. It is excellent for deboning meat and veggies.
- It’s a wonderful cleaver for the price.
- Its heavy handle makes it easy to grip and affords smooth cuts.
- It is heavy duty and multi-purpose.
- It has a sharp blade and sturdy handle.
- A must for every kitchen
- It isn’t durable
- After a year, the handle came loose, complained one user.
10. Global G-2 – 8 inches, 20cm Chef’s Knife:
The Global G-2 knife has several outstanding features, chief of which is its edge. Here, the edge is large and stands out. So, it can be seen easily. It rises from the tip of the knife to about 0.25 inch or more. The steel used here is Cromova 18 Stainless Steel, a blend of molybdenum, vanadium, and chromium. This blend keeps the knife sharp for longer. Chromium contributes by making the knife rust- and stain-proof. It is lightweight, reduces hand fatigue and is razor sharp, making it the preferred choice of home cooks and professional chefs. It is comfortable to use and slip-resistant due to its ergonomically designed dimpled handle. The hollow handle is filled with sand to achieve the perfect weight and balance. To reduce weight, the knife has bolsters. It is low on maintenance, making it the perfect choice in the kitchen.
- The design is great.
- It is a hygienic kitchen tool because being a one-piece tool, it is easy to wash.
- It stays sharp for a very long time.
- The blade is well-balanced.
- Lightweight, well-made and doesn’t give the feeling of being cheap.
- The grip is strong and works for the user.
- The knife stays balanced because of the sand in the handle.
- It is affordably priced.
- It is neither sharp nor durable.
- Despite good care, it develops rust.
Does this line-up of knives give you a clearer idea of which one to go with? To decide, you’d first have to decide whether you’re going to use it to cut meat alone or it will be an all-purpose knife. Once you decide this basic question, you can choose the one that answers your needs best and uses it to the hilt.
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