TOP 12 Best Knife To Cut Meat Of 2023: What Will Take The Crown?

1. Granton Blade Victorinox Pro Slicing Knife

This knife contains characteristics that make it simpler to cut meat, such as air chambers in the Granton blade, which reduce friction during cutting. 

The Granton blade also prevents food from sticking to it, and the nonslip, thermoplastic rubber handle keeps it dry even when wet.

Users may also feel at ease using this knife to cut meals other than meat. Users will be able to wash it by hand or in the dishwasher because it has a robust yet thin and amazingly lightweight blade. Sharpen this knife every three months to protect it from becoming dull.

Pros

• Air-pocketing blade

• Thermoplastic rubber grip that is nonslip

• Lightweight

• Can be hand-washed or put in the dishwasher.

Cons

• Sharpening is required every three months.

 

2. Carving Knife Professional 10-Inch

Don't be fooled by the low price of this treasure. It's of good grade and slices meat like butter. The jerky-making pros who invented it call it the jerky-slicing knife.

The balanced shape of the carving knife encourages easy, consistent cuts for each batch of jerky, as well as evenly cut slices of other types of meat.

The knife features a comfortable grip and is made of solid food-grade steel, making it suitable for cutting things other than meat. 

The best part is that it is dishwasher safe. If hand-washing, make sure to wash and dry it all at once because it might rust if kept wet for too long.

Pros

• A well-balanced design

• Ergonomic, comfortable-fitting handle

• Dishwasher-safe

Cons

• If not dried immediately, it is prone to rust.

• Some people have complained about the low quality.

 

3. Cimitar Knife Breaking Dalstrong Butcher

Professional cooks and diners alike will enjoy the Dalstrong Butcher Breaking Cimitar Knife. Despite its high price, this one-of-a-kind razor-sharp knife is designed for breaking, sectioning, and portioning thick or thin slices of meat. 

This 8-inch-long hollow-edge blade is made of high-tang, high-carbon German steel and is tempered and stain-resistant. The blade edge has also been hand-sharpened on both sides with 14- and 16-degree angles for precision and simplicity of usage.

This 8-ounce knife has an NSF-certified, highly impermeable, triple-riveted, military-grade fiberglass resin handle that will last for years (formerly the National Sanitation Foundation). It is also available in a variety of sizes, depending on the user's cutting requirements.

Pros

• Superior materials

• The blade is tempered and stain-resistant.

• sharpened by hand to 14 and 16 degrees

• NSF certification

• There are several sizes available.

Cons

• Heavier than similar alternatives

• Pricey

• Some users have reported corrosion.

 

4. Carving Knife Mairico Ultra Sharp Stainless Steel

A professional tool is required for the expert cook or professional chef for cutting huge roasts or steaks or even carving a turkey. As a result, the Mairico Ultra Sharp Stainless Steel Carving Knife is our top option for professional use. 

This 11-inch Granton blade is crafted of German stainless steel for durability and has a full tang and triple fastening for easy cutting.

This knife's ergonomically constructed nonslip grip and balanced weight make it ideal for regular and professional use.

Pros

• Full-tang, razor-sharp blade

• Nonslip handle with ergonomic design

• Weight distribution that is balanced

Cons

• Heavier than similar alternatives

• There is no blade cover provided for storage.

 

5. Carving Knife Mercer Culinary Genesis

This knife, made of precision-forged German steel, combines exceptional strength and durability. Allow this NSF-certified carving knife with a safety-grip Santoprene handle to begin precision meat carving. 

Its long-lasting sharpness and high-quality design may assist anyone to improve their carving game. The nonslip grip is comfortable and ergonomic, keeping the handle secure even when wet. 

Furthermore, this knife will resist yellowing, corrosion, and stains over time, ensuring a pristine appearance in one's kitchen collection.

This knife will not deteriorate when exposed to either extreme temperature. It is extremely durable and has been tested and held to NSF safety, performance, and quality standards.

Pros

• Long-lasting blade

• Resistance to high temperatures

• Damage and discoloration resistance

• The grip that is nonslip

• NSF approved

Cons

• Heavier than similar alternatives

 

6. 8-Inch Shun Sora Japanese Chef's Knife

Japanese-style knives are reported to be lighter and feature thinner blades than other types of knives, allowing for more movement and finer slicing of meals. The Shun Sora Chef's Knife is handmade in Japan using unique steel.

The handle of this chef's knife has a traditional Japanese style, and the blade is nonserrated and hand-sharpened. 

Shun knives are heat treated, which makes the blades tougher and more durable. This knife must be hand-washed to avoid serious damage; it cannot be placed in the dishwasher.

Pros

• Traditional Japanese style

• The blade has been heat-treated.

• Construction is extremely light and thin.

Cons

• Shorter than similar alternatives

• Dishwasher not recommended

 

7. Stainless Steel Meat Cleaver Knife Juvale

Most knives can easily cut through meat, but harder materials, such as bone and cartilage, are a bit more difficult to cut through while cooking a meal. A huge cleaver, or breaker, might come in handy here.

With its full-tang stainless steel blade, the dishwasher-safe Juvale Stainless Steel Meat Cleaver Knife might be just the thing for tough cutting and portioning. This knife features an 8-inch plain-edge blade and a 6-inch wooden handle, making it one of the longest on this list. 

This heavy-duty pick also has a hanging hole for convenient storage on a peg or hook.

Though it can handle a variety of challenging duties like chopping meat, this knife is the heaviest top selection we've seen at 1.9 pounds.

Pros

• Blade with full tang

• A hole that hangs

• Ideal for slicing meat, bones, and cartilage.

• Dishwasher-safe

• Affordable

Cons

• There is no nonslip grip.

• Some consumers complain about the handle's durability.

Certain parameters should be considered when buying the best kitchen knife for chopping meat. The weight of the knife, for example, should correspond to the user's cooking habits. 

Some people like a heavier knife, while others prefer a lighter choice, and the size and/or length of a knife should be comfortable to operate with. 

When holding the knife, the blade should feel well-balanced and secure, and the handle should be comfortable to grip and not slippery.

Weight

A meat-cutting knife should be heavy enough to make the user feel at ease. Some people like a heavier knife because gravity helps with cutting, allowing the knife to glide through the meat. 

Others choose a lighter alternative since lighter knives are simpler to manage and drive through each piece of meat, regardless of size.

To elaborate, even though two knives weigh the same, they may feel different in the hand of different users. The greatest results will be obtained by using a knife that feels comfortable to the user.

Size

The ideal size knife for the user will be determined by the size of the user's hand, the tasks for which the knife will be used, and personal choice. 

Whatever the blade size, the knife should be comfortable for the user to maneuver as needed, keeping the tasks to be done in mind.

A smaller paring knife, about 6 inches long, is great for working with little things like peeling an apple or slicing a garlic clove. 

An 8-inch knife is more adaptable for cooking and preparation duties around the house, although a 10-inch or longer blade can be beneficial for bigger objects like pumpkins or watermelons.

Blade

Different knife blades are intended to cut through various sorts of foods. The fundamentals of these are as follows:

Straight-edged Blades: The majority of knives in any kitchen have plain-edged blades. These are intended to be simple, cutting a clean slice through either hard or soft meals without tearing them.

Blades with Serrated Edges: Serrated blades feature saw-like edges. They are jagged and the size of the teeth along the edge of the blade might vary. These blades are ideal for cutting thick or hard items, such as crusty bread or some thick-skinned fruits and vegetables.

Blades with Hollow Edges: Indentations directly above the edge of hollow-edge blades. The indentations are intended to generate micro air bubbles, allowing for a cleaner cut and preventing the food from adhering to the blade. This is commonly seen on domestic carving knives and is beneficial when attempting to cut small slices of meat.

Granton Razors: They ara a well-known knife manufacturer in Sheffield, England, but it may also refer to a certain style of the blade edge. Rows of scallops on both sides of these blades produce small air gaps between the food being sliced and the blade. 

This air lets the food readily release from the blade, preventing ripping and tearing, which is essential while cutting meats, fish, cheese, and other similar things.

Handle

Wood, plastic, stainless steel, and other materials can be used to make knife handles. Each material has advantages and disadvantages that should be examined before acquiring any knife.

Wood: Though hardwood handles are often seen to be the most elegant, they are also the most difficult to maintain. They, for example, require hand washing (they are not water-resistant) and mineral-oil treatments on occasion.

Plastic: Although plastic handles are easier to maintain than wood handles, they are nevertheless prone to splitting or becoming brittle over time owing to UV damage. 

Plastics can also get slippery in the hand while being used, which can be hazardous while cutting meats or other foods.

Stainless steel handles are the most hygienic and durable form of handle, however, they can become slippery when wet. As a result, there may be extra indentations or ridges along the handle to provide more places to grasp. 

Furthermore, stainless steel blades may be quite heavy from blade to handle, which some knife producers have addressed by creating hollow handles.

What knives are used by expert butchers?

Professional butchers utilize a variety of knives made of high-quality materials in their work. High-carbon stainless steel is ideal for cutting meat, and a full tang (the blade runs the whole length of the handle) makes the knife seem balanced as it slices through the flesh.

Cimeter knives, butcher knives, cleavers, boning knives, and breaking knives are popular, with each type having unique properties to assist butchers in achieving their perfect cuts of meat.

What knife do you use to carve a beef tenderloin?

An extremely sharp fillet knife or a boning knife is ideal for cutting beef tenderloin. A tiny paring knife can also be used, however, the blades are rather short and may have difficulties cutting through.

How often should you sharpen a meat-cutting knife?

Most home chefs believe that having your knives professionally sharpened once every 3 to 6 months is adequate.

In the end, we appreciate that you picked our website among dozens of others to read reviews of the best knife to cut meat. Hopefully, this article has assisted you in selecting the most suitable product.