Dealing with meat can be an exhaustive process, especially when you have to regularly work with large pieces. However, the entire experience changes once you are equipped with a well-crafted knife.
Top chefs don’t play with their knife’s quality and neither should you. We have brought you the best knives for cutting meat. Complete with a review to help you decide which one would best satisfy your needs.
How to Purchase the Best Knife for Cutting Meat
Every knife is razor-sharp when new and fresh from the packet. However, how long does the sharpness last before you have to resharpen it? This is an important quality a blade must have – the ability to retain its sharpness for long durations.
Edge retention is dependent on both the blade’s material and its production process. High-carbon steel is known for its ability to retain its sharpness. High-end manufacturers pay extra attention to increasing the edge retention of their knives.
You might have to pay extra to get a more reliable sharpness, but it is definitely worth the extra cost. You would not want to discard your favorite knife just because it won’t stop getting blunt.
Weight, Balance, and Flexibility
A well-weighted knife (in terms of balance) is the pride of any chef. Not only would you be able to work for longer, but you also get a longer range of movement as well as a predictable outcome with your cutting techniques.
Depending on your needs, you might want a tough and heavier knife or light and more flexible one. For heavy-duty cutting and chopping, a heavy and tough knife works best.
However, for more delicate carving and slicing, a more flexible knife would give you a better output.
The handle contributes significantly to your experience with any knife. In addition to a good balance, the grip makes it easy to work on meat pieces for a longer duration at once.
A firm grip would also prevent dangerous accidents from happening when cutting or slicing.
Knife Selection for Cutting Meat
Top 7 Best Knives for Cutting Meat 2021 Review on Amazon
No. 1: Victorinox Swiss Army – 47645 Fibrox Pro Slicing Knife
Proudly made in Switzerland, the Fibrox Pro has the full weight of Europe’s best blade technology behind it. While primarily a slicing/carving knife, it still works great for cutting more tender meat.
It has an incredibly long blade, measuring 12-inches in length. The blade is thin, and its edges are super sharp – this special design gives it a major advantage when slicing through flesh and vegetables. The length makes it easy to cut through large chunks of flesh in a single motion and with great accuracy. This special function is better appreciated in the uniform slices it produces.
The handle has an easy-to-grip design made of high-quality plastic. It is easy on the wrist and easy to move around. The blade creates air pockets that minimize friction while it is cutting – this contributes significantly to the ease with which it goes through the meat.
The Fibrox Pro is an incredibly versatile knife that can handle most cutting tasks. What is really impressive, however, is its affordability. It cost about half of what it is actually worth, making it a great knife.
Impressive flexibility and sharpness
No. 2: Zelite Infinity Chef Damascus Japanese AUS-10 Stainless Steel Blade
The famed wavy pattern of the Damascus steel is immediately noticed in this beautifully sculpted knife. Together with its black, well-rounded handle, this blade is a sight to behold. Made in Japan, using superior crafting techniques, Zelite Infinity’s knife is one of a kind.
It is 8-inches in length, 2.4mm thick, and weighs about 9.9 ounces. However, its perfect balance tells of how much effort was put in before arriving at these dimensions.
The handle has a firm grip in hand and rolls smoothly while in motion – making it easy to cut through meat in rapid succession without worrying about your safety or being fatigued.
The blade, on the other hand, is solid and sharp. Actually, it is more than sharp. This double-beveled steel cuts through flesh as easily as a bird flies through the summer sky. The blade is made from Japanese AUS-10 super steel with 67 layers of high carbon stainless steel – which gives it exceptional durability, resisting corrosion and dulling.
Impressive precision and sharpness
Sturdy and Properly balanced
Easy to clean
Aesthetic Damascus pattern
Poor for slicing
No. 3: Kataoka Brieto-M11PRO Steel Cleaver
As the name says, the Kataoka blade is a cleaver. This best knife for cutting meat has a silvery-white color from its handle all the way to the blade. The extended breadth of the blade makes it ideal for chopping vegetables or cutting meat into chunks.
The color itself is a reflection of the metal it is made of – Molybdenum Vanadium Steel. This unique alloy was chosen for its combined characteristic: Vanadium gives incredible strength and makes it wear and corrosion resistant, while Molybdenum hardens and toughens it. This makes it a good knife for cutting through bones.
It is 8.6 inches long and weighs 500g. The handle is much smaller in width than the blade in the typical cleaver fashion, making it easy to maneuver and endowing it with great cutting efficiency. The handle is also riddled with small, tiny holes that run its length to give it a better grip.
Remarkable chopping ability
Heavy on the wrist
No. 4: Wusthof Classic 8-inch Chef’s Knife
The Wusthof Classic 8-inch knife was made with a no-nonsense approach. Without wasting many resources on unnecessary aesthetics, the manufacturers focus on the core attributes instead. Things like handling, balance, and cutting are the priorities, which are obvious in the finished product.
Regardless, it has a clean, simple look that is elegant and classy. It is a full tang knife, with the blade extending all the way to the base of the handle. Unlike other cheaply-made full-tang knives, however, the steel does not protrude annoyingly.
It is an 8-inches long knife, weighing 8.5 ounces, made in Germany. The sleek and simple handle is shaped ergonomically to fit perfectly in your grip. The handle ends in a bolster that functions as a finger guard for added protection against cutting accidents.
The high-carbon steel ensures its durability. At the same time, its precision edge technology (PEtec) bestows it 20% additional sharpness as compared to other blades made of similar quality. It has incredible edge retention, retaining its sharpness after years of continual usage.
Premium materials with an impressive finish
Stain and corrosion resistant
Well-weighted with incredible balance.
Durable and Long-lasting
Heavy to hold
No. 5: Dalstrong Butcher’s Breaking Scimitar Knife
Nick-named “The Raptor,” this 9-inch Japanese blade is an aesthetic masterpiece. The large, heavy blade has a distinctive curvature that gives it an edge as a heavy-duty cleaver. The unique patterns characteristic of Damascus steel can be easily observed; thanks to its fine finish.
The Japanese super steel is made by enhancing ancient forging techniques with modern knowledge and tools – to create a powerful knife. It is made of high-carbon AUS-10V steel through a process that stacks 67 alternating layers of steel to ensure its durability and resistance.
The finishing is even more impressive; it is worked in freezingly cold liquid Nitrogen to improve its molecular structure along with improved strength and flexibility.
The handle is elegantly designed and optimized for a tight grip. It is made of premium quality materials that make it impervious to heat and moisture. In all, the knife is sharp, sturdy, versatile, and durable.
Sturdy and well-built
It comes with a sheath.
A bit expensive
Heavy to work with
No. 6: Wusthof Classic Two-Piece Carving Set
This is another classic from the outstanding German utensil maker – Wusthof. Unlike other knives so far reviewed, this comes with an 8-inch carving knife and a 6-inch carving fork.
The knife’s base is a black, robust synthetic propylene handle specially designed to withstand heat and resist fading. The handle’s design mimics the enclosed palm’s shape, making it easy to work with for hours. The handle ends in a notch for supporting and protecting the finger.
The blade is super sharp, cut from a single block of high-carbon steel – it is able to retain its sharpness for extended periods without having to sharpen it. The blade is meticulously curved to produce an optimum cutting edge. Lined with a hallowed edge, the knife creates air-pockets when carving meat, which reduces friction, and eases cutting.
Overall, you get a well-balanced knife that cuts easily with a fine consistency. It is ergonomic and has easy to maneuver.
Impressive balance and maneuverability
Sharp blade with lasting edge retention
Premium quality material
Includes a carving fork.
No. 7: Dalstrong “The Reaper” Butcher’s Breaking Scimitar Knife
Dubbed “The Reaper,” Dalstrong’s aesthetic knife is made especially for carving. The long, curved blade makes it easy to section and slice through large chunks of meat.
The handle has a fine, dazzling finish. Contrasted with the long blade, the handle is perfectly balanced to work through meat with a fine consistency. Made from G10 Garolite, fiberglass is known for its durability and sturdiness – the handle is suited to match its blade’s long lifespan.
Engraved hallows can be seen along the edge, which works like other quality carving knives to ease friction while cutting. The blade is 14-inches in length. As expected, it is cut from high-carbon steel, which makes it durable and allows it to retain its sharpness for much longer.
The blade is hand-sharpened to create a 14-160 angle per side – which ensures the sharpness without losing its resilience. It comes with a plastic (BPA-free) sheath for safety and to protect the blade.
Easy to work with
A bit expensive
A great cutting knife would cut down your cooking time significantly. You would also enjoy the process in itself. It is always a good investment that would yield returns in multiple folds for years when done right.