Looking for one of the finest knives for your meat cutting needs? Well, you’re in the right place! Various knives are available nowadays, but since they are all made for different purposes, they work differently. This guide will explain some factors and points to consider before buying a knife for cutting meat.
The best knife to cut different types of raw meat or cooked meat is the one that is quite sharp, easy to hold, and on the bigger side. Furthermore, kitchen blades use fired, steel, or polycarbonate mixes in an assortment of styles.
Western-style kitchen blades embrace thick blades and are best suited for laborious tasks like dicing, rough chopping, and hacking at dense vegetables, while Japanese knife blades offer a trio of attributes. Models like a Santoku knife are harder, thinner, and sharper, and can keep the edge in its original shape for a long time.
Among all the knives made for cutting raw meat, some are used at professional places like butcher shops or restaurants. Others are typically only used at home, but some are used in both settings.
At ToolsPicks, we researched some of the best knives for cutting meat in different settings, some of which top chefs also recommend. So, let’s find out which knives are the best for cutting raw meat or carving cooked meat.
- Best Overall Knife: MAIRICO Ultra Sharp 8-inch Chef Knife
- Best Large Knife: MIXILIN Bone Knife
- Best Knife for Extended Use: MOSFiATA 8” Titanium-Plated Chef’s Knife with Finger Guard and Knife Sharpener
1. Best Overall Knife: MAIRICO Ultra Sharp Premium 8-inch Stainless Steel Chef Knife
Mairico Ultra Sharp Premium Knife makes it to the top of our list because of its remarkable features. Recommended by professional chefs due to its ultra-sharp and robust quality to cut and chop, this knife offers a strong grip and secure hand position. It is lightweight and easy to use for cleaner slices of meat.
Its top-notch stainless-steel blade is best for multiple cutting needs, so it’s a great knife for chopping vegetables, too. Plus, the sleek black and silver color combination looks great in your kitchen.
Many professionals have used this meat cutting knife in their kitchen for cutting meat. They enjoy it for many reasons, but most credit its lightweight material and balanced design. It’s also easy to wash and doesn’t require much effort to clean.
This kitchen knife has a lot to offer, but what gives it a competitive edge is that it makes cutting each piece of meat enjoyable. So, it’s fair to say that this slicing knife can inspire you to be in your kitchen. The brand also provides a full refund to customers who are not satisfied. The other side of the coin is that this meat cutting knife does not come with a case, which is its biggest drawback.
- Easy to use
- Well-balanced between weight and size
- Fits in your hand perfectly
- Lightweight with a sleek modern look
- No case
- Need to sharpen the blade every month or two
- Can rust if not properly cleaned
2. Best Large Knife: MIXILIN Bone Knife
Consider the MIXILIN Bone Knife one of the best knives for cutting meat thanks to its heavy-duty blade and large size. It can cut large size meat into small portions without extra effort, even if you have to cut through bone.
The anti-slip wood handle on this meat cleaver offers protection for your hands and precision cuts simultaneously. In addition, restaurant chefs love the high-quality stainless steel because it’s easy to maintain, rust-resistant, retains its edge, and stays sharp for a long period.
This heavy-duty bone chopper has an ax shape ideal for cutting and slicing meat and chopping herbs and vegetables. In our experience, its big size won’t require you to put too much effort into cutting meat. We recommend it as one of the best products for those who cut meat at home. The downside is that you don’t get the control that you do with the MAIRICO Ultra Sharp Premium. This knife is better for larger, coarser cuts.
It has an excellent design and is one of the most comfortable handles we’ve seen, so we consider it of distinct quality. MIXILIN also offers free replacement for one year if anything goes wrong.
- Cuts the bones of meat easily
- Heavy-duty and tough
- Economic and budget-friendly
- Rust resistant
- Not ideal for delicate cute
3. Best Knife for Extended Use: MOSFiATA 8” Titanium-Plated Chef’s Knife with Finger Guard and Knife Sharpener
MOSFiATA’s Titanium-Plated Chef’s Knife offers you top-notch quality stainless steel that is rust-resistant and avoids discoloration. The best thing about this knife is it is custom made using a high-tech professional stainless steel blade to provide you sharpness and durability for a long time.
The robust Micarta knife handle offers you a safe, comfortable grip regardless of your hand size or how you hold the knife, keeping your hand and wrist comfortable. Chefs consider this knife a perfect choice for people who like making snacks occasionally and those who spend a lot of time in the kitchen.
The triple-rivet design of MOSFiATA kitchen knife offers reliability, and the knife handle is firmly attached to the blade, so you get perfect cuts and beauty simultaneously.
That’s not all, the 2.3mm thick knife blade offers a smooth cutting experience, making it a good choice for all of your kitchen tasks. It comes with a finger guard and knife sharpener, and the forged knife blade makes it shine in any kitchen.
- Can be hand polished
- Easier and better slicing
- Comes in a high-quality black box
- Finger guard and knife sharpener included
- Carbon steel may give a metallic taste to the food
- The coating may flake off after some usage
You may need a knife for cutting various things, like bread, vegetables, fruits, and meat. There are various types of knives available in the marketplace for each category, so deciding to pick the best one for your kitchen is a bit daunting. That’s why ToolsPicks offers this guide to help you buy the ideal knife for your kitchen.
Here are the points to ponder before getting yourself a knife for cutting meat:
One of the important factors to consider before buying a knife is the weight of the blade. The lighter the blade, the better as it’s easy to hold while cutting. Plus, the lightweight makes sharpening the edges a lot easier and protects your hands from getting an injury.
Most chefs and regular home users could find lightweight blades more appealing and suitable for their daily kitchen chores. However, the edge should weigh around 11 to 13 ounces for a bone-cutting knife. If that is not the case, it won’t work perfectly. So, choose wisely!
Knives come in a range of prices. Generally, the more expensive the knife, the higher the quality of both the materials and construction. Most people can get by with an inexpensive knife, but if you spend a lot of time in the kitchen, we recommend a more expensive one.
A dull blade doesn’t perform well in the kitchen, so look for a knife that holds its edge. AIt should be sharp enough to slice through the bones without any problem. The most effective way to determine the sharpness of an edge is by cutting a piece of paper.
Wrist comfort matters since you may be using your slicing knife for quite a while, and the comfort of your hand will determine the precision of your cuts. Your grip should be relaxed but firm enough to hold the knife appropriately. Most handles are wood, composites, plastic, or metal. We think wooden handles are ideal since they are light and give great hold while cutting.
Most blades are steel, but not all types of steel (Damascus steel, stainless steel, etc.) are equal in quality. Most blades use a blend of tempered and carbon steel, yet in different amounts. Tempered steel resists rust and erosion, while carbon steel can take a superior edge. Search for a blade that offers high-carbon hardened steel if you need the best of the two metals.
What is the best way to use the knife?
To cut meat properly, you need to hold your knife properly. There are two methods for holding sharp knives. The first is to hold the grip part of the handle closest to the edge, then put your thumb on one side of the handle and your four fingers on the opposite side.
The second method is to hold the part of the handle nearest to the sharp edge. You can put the forefinger on one side of the edge and the thumb on the opposite side of the carving knife.
How can we use knives safely?
Before cutting meat and bones, you will need a sharp knife, cutting board, and a paper towel. Place your blade directly on what you need to cut. Carefully put your hand on the top of the edge and push down the sharp edge to cut through. To keep the blade of your butcher knife in good shape, get a manual or electric knife sharpener.
What are the advantages of chef knives?
The advantages of chef knives are that their blades are extremely sharp. They give you command over cutting and slicing. You can cut meat into any size and shape in an organized way. As we mentioned, get a knife with a sharp blade and a comfortable handle. A decent chefs knife will also be balanced, making the cutting process easier.
How to prevent it from rusting?
Putting away your meat knife after washing it with the cleanser or hot water won’t make it spotless. Gradually, the edge will experience erosion. We generally suggest applying blade oil on your knives before putting them away so the handles and cutting edges are oiled appropriately. It helps in safeguarding from light and moisture and shielding them from drying out.
To prepare delicious foods on your own, a chef needs the right tools. The right knife for cutting meat offers precision cuts and safety simultaneously. A sharp chefs knife can cut all kinds of meat, whether it’s chicken, beef, lamb, or goat. Choose your meat knife very carefully to get the clean precise cuts of meat to prepare your desired meat dishes.