If you've ever bought a meat cutting knife, you know they only last for a few months before becoming dull and giving out. The reality is most knives are not built to last.
To help you avoid the many low-quality choices, we've tested and researched the best knives for cutting meat and whittled down the list to our top 10 picks.
Top 10 Knives For Cutting Meat in 2020
Victorinox Swiss Army Granton Edge Blade Meat Knife
Victorinox has a rich, 100-year history of making knives. The Swiss Army Granton Edge is a solid representation of this history and is well-used by top professional chefs worldwide.
This NSF-certified knife has a 12-inch high-carbon stainless steel sharpened for precision slicing and easy carving. Another feature that makes using the knife easier are the air pockets lining both sides.
The pockets reduce friction and make the blade slice through the meat easily. The handle is an ergonomic grip-like type that works even when wet.
- Lifetime warranty against defects
- High-carbon 12-inch stainless steel
- Air pockets minimize friction when cutting meat
- Non-slip ergonomic structure
- Doesn't have a knife guard
Dalstrong Butcher's Breaking Cimitar Knife
If you're tired of sawing to finish large cuts, this may be the right knife to use in the kitchen. This sharp butcher knife is for slicing through many different tough materials such as fat, cartilage, and flesh.
The high-quality blade of this NSF-certified butcher knife is well-curved at the end to make more leverage with air pockets along both sides.
These two different factors combine to help you breakthrough pieces of meat in one sharp slice without getting stuck at the end and having to saw.
The blade of this product is forged from top high-carbon German steel and is full tang with quality triple-riveted fastenings.
- Imported black pakkawood handle
- Curved metal for added leverage
- Used by professional chefs
- 100% money-back guarantee
- Handle may be slippery
The manufacturer touts the MAIRICO UltraSharp as the best knife for cutting meat like roasts. The product has a comfortable non-slip design balanced to make cutting through different meats a smoother process in the kitchen.
The blade is continuous with triple-riveted fastenings to ensure the knife remains sturdy even under heavy use. This blade is 11 inches long in size, making this the best knife for cutting through large slabs of meat.
It has a straight edge that stays sharp and air pockets for frictionless meat cutting.
- Full-tang with triple rivet fastening
- Total refund satisfaction guarantee
- Ergonomically designed handle
- Balanced for refined cutting
- No blade cover
WUSTHOF Classic 8-Inch Slicing Knife
One of the best knives you can have is a solid chef's knife to slice meat in the kitchen. It's the right chef's knife for different jobs like cutting steaks and poultry and slicing, dicing, mincing, and chopping food.
The WUSTHOF Classic chef's knife is NSF-certified and is the best knife for cutting meat of any variety. The blade is made from a single block of high-carbon stainless steel and has several nice features for an 8-inch size slicing multi-purpose knife, including a sturdy bolster.
The handle of the chef's knife is designed using synthetic materials to prevent fading and discoloration.
- Designed using Precision Edge Technology
- Multi-purpose for everyday use
- Full-tang chef's knife
- Complete metal finger guard
- Handle may be slippery
Jerky Professional 12" Meat Cutting Knife
The Jerky Professional is the most affordable all-purpose chef's knife for cutting meat on the list. This is a durable, long blade steel slicing knife good for cutting through thick cuts of meats like brisket, pork, or legs of lamb.
The knife has a solid metal shape that is 12 inches long in size. This is a dishwasher-safe knife, so you'll find maintenance more straightforward and better than some of the more expensive knives on this list.
The handle is ergonomically designed to provide a comfortable grip during regular use in the kitchen. The knife edges are created with air pockets for frictionless cutting of food.
- More affordable than some slicing knives
- Ergonomically designed
- Hollow ground for frictionless cutting
- Thick 12-inch stainless steel
- No sheath or cover
Zelite Infinity Cleaver Knife
If you are cutting meat regularly, you want to make sure you find a cleaver in your cooking tool kit.
The Zelite Infinity is another best knife for cutting through hard food components like bone, cartilage, and tough cuts of meat.
This sharp knife comes with a convenient 7-inch blade size and has a structured grip design for quickly chopping through raw meat.
The total weight is 14.01 ounces making it the right knife to slice through tough meats without getting stuck. It comes with a complete guarantee for added confidence.
- Knife handles designed for comfort
- Lifetime guarantee
- Good price point for a meat cleaver
- Quality full-tang design
- May need extra sharpening
TUO Cutlery Slicing Carving Knife
The TUO is a good slicing knife for meat carving and also for everyday use. This can be used in place of utility knives for various tasks such as slicing and dicing food in place of a bread knife.
The knife is made from German type steel, earning a plus point in durability. You'll find the knife to have hollow areas on both sides of the blade to reduce friction when cutting through tough meats and other meat-like textures.
This may be the best knife for cutting meat, such as poultry to beef to pork as well as vegetables. The handle is made from aesthetically unique pakkawood.
- Non-stick blade
- Ergonomic pakkawood handle
- Satisfaction guarantee
- Rust and corrosion-resistant
- Won't cut through bones easily
Kessaku Slicing Carving Knife
The 12-inch in size Kessaku knife is used best for cutting up thick meats such as roasts, briskets, hams, and lamb legs. For people who love cooking meat every day, you'll find this as an excellent choice to add to your kitchen utility knives.
This BPA-free knife is made from Japanese etched carbon material with a handle crafted from pakkawood. It can withstand heat, cold, and moisture, and is rustproof. It comes in a gift box with an affordable price tag compared to many carving kitchen knives.
- Heat and cold resistant handle
- Rustproof design
- Precision-forged blade for enhanced sharpness
- Affordable compared to some knife products
- No knife sheath or cover
Victorinox Fibrox Pro Curved Breaking Knife
This is another Swiss-made knife that is a great tool for cutting meat, such as roasts and hams.
The Victorinox Fibrox Pro is made from high carbon elements and is NSF-certified. It has several excellent knife features. The blade is ice tempered to ensure long-lasting sharpness.
This makes it suitable for everyday use when you need a multi-purpose utility cooking knife to slice meat. It has an easy ergonomic design, making handling more comfortable and safer.
One downside is this doesn't come with a sheath but, it does have a lifetime warranty against defects.
- Lifetime guarantee against defects
- High carbon metal
- Suitable for everyday use by home cooks
- Slip-proof knife handle
- No knife cover
Victorinox Flexible Blade Boning & Carving Knife
To help round out your great knife set to slice meat, you need a solid boning knife such as the Victorinox flexible knife.
This NSF-certified top boning knife is well-designed for easy trimming and removing raw meat from the bone without difficulty.
The blade is shaped from durable stainless steel with a Fibrox handle to prevent the boning knife from sliding when used in different ways.
This quality kitchen boning knife has a curved edge to make better leverage at different angles, so you don't get stuck when deboning and trimming large meats. The boning knife comes with a lifetime warranty against defects and the like for added confidence.
- Meets National Sanitation Foundation (NSF) standards
- Ergonomic Fibrox slip-resistant handle
- Flexible and sharp for accurate cuts
- Weighted and balanced for precision handling
- No included sheath or knife guard
5 Important Considerations Before You Buy
1. Meat Cutting Knife Handle
Some of the best handle types for meat knives are stainless steel, wood, pakkawood, and bone because it must be strong, slip-resistant, and ergonomic.
For chopping knives, the handle must add weight to help chop through the meat. For carving and slicing knives, you want to make sure you can comfortably grip the handle and that it doesn't slide.
Type of Knife Handles:
- Stainless Steel
- Carbon Steel
2. Grip Comfort
An ergonomic handle is one of the most important things to look out for, especially if you use your knives frequently for meat cutting. The best knife for cutting meat will have a grip that you can comfortably fit your hand around and can protect your fingers when using it.
You should look for a metal finger guard instead of a plastic one because the latter may break more easily. In looking for the best knife, you should also think about what the handle is made of. Plastic, wood, and silicone are generally more comfortable chef's knives elements as they are more forgiving than steel.
Weight plays an essential factor when cleaving meat and slicing through thicker cuts such as poultry and roast.
If you are buying a chef knife, knowing that you will be using it to break through bones or cuts of meat with a lot of cartilage or fat, it's crucial to opt for a heavier knife.
The average weight to look for in a meat cleaver will depend on the blade shape and length. Some meat cleavers can weigh up to 2.5 pounds.
4. Knife Balance
The best knife for cutting meat should be proportionally based on what the specific purpose is. So, for cleavers, there should be more force behind the knife blade for chopping down.
For carving knives, there should still be some pressure behind the blade, but the knife should be more evenly proportioned.
Knives used for more delicate cuts of meat such as fish, the blade and handle should be evenly balanced throughout (1).
5. Blade Material
The best knife blades are usually made from stainless steel or similar components such as high carbon or German steel.
This is one of the most durable metals and is easier to maintain and keep sharp. Other materials used in making the best knife are titanium, ceramics, and cobalt.
When looking for a chef's knife, we recommend using a stainless steel blade as it provides the best quality to price ratio and will last for a longer time than many other materials.
“It has long been taught and remains a widely held view that stainless steel blades cannot hold an edge as well as a high carbon material blade.”
-John Verhoeven, Professor at Iowa State University
Different Types of Meat Knives
The types of meat knives that are most commonly used in cooking are carving and slicing meat knives. However, professional butchers or heavy meat eaters may regularly use:
- Chef's knife - easy chopping, slicing, and mincing
- Cimeter - cutting and trimming steaks
- Cleaver - chopping through chunky meat, bones, and cartilage
- Deba Knife - slicing through fish and softer meats
- Carving Knife - carving and slicing meat on a cutting board
- Boning Knife - separating meat from the bone
- Breaking Knife - breaking through bones, skin, and cartilage
- Flank Knife - trimming and creating flank steaks
- Gyuto Knife - Japanese knife used to cut beef
- Paring Knife - easy cutting through small and delicate slices of meat
- Slicing Knife - slicing through cooked meat like smoked ham, turkey, and large fish
- Utility Knife - slicing through cold cuts, steak, and similar types of meat
Differences Between Slicing & Carving Meat Knives
The difference between a slicing knife and a carving knife is that a slicing knife has a long narrow blade that ends in a sharp point. A carving knife has a long thin edge that ends in an even-sized and rounded tip.
Slicing knives are generally used to cut delicate cuts of meat into thin slices, such as prime rib and boneless legs of lamb. Carving knives are better used for cutting around bone and cartilage.
How to Tell the Quality of a Meat Knife?
You can tell the quality of the meat knife by checking out a few small details. One example is if a knife is being labeled as Damascus steel, but the folds look the same in every knife, it's probably fake. Real Damascus steel looks different between blades due to no two folds being the same. It probably won't pass the test of time, too.
You can also look at the finger guard. On cheaper knives, the finger guard is usually made by extending the handle to form the guard. But with more expensive chef's knives, the guard is made from the metal of the blade. This generally takes more time to develop and uses more metal, which is usually more expensive than the handle.
It doesn't matter how much money you spend on knives; if you don't maintain them properly, they will wear down the same as the cheap knives you want to avoid (2). To properly maintain razor-sharp blades, there are a few key steps you want to take:
Keeping a razor-sharp edge is one of the most critical steps to maintain your knives (3).
This will make it easier to cut through the meat and lessens the chances of damaging your knife over time.
There are a variety of methods that you can use to sharpen your knife, including a whetstone, diamond sharpener, or a traditional kitchen knife sharpener (4).
Recommended Article: How to Sharpen a Japanese Knife?
Cleaning Your Meat Knife Properly
You should avoid soaking your meat knife in water or putting it in the dishwasher. Depending on what the knife is made from, this can lead to rusting over time. It's also best to avoid washing your knives with soap if their carbon-based steel. Meanwhile, a stainless steel blade is fine to use soap on.
Clean your knives and immediately wipe them off instead of letting them air dry. This will prevent them from oxidizing and keep them slicing meat for many years.
“Handwashing is the best way to clean your knives. Dishwashers can be especially hard on knife handles, causing them to discolor, crack or separate from the blade.”
-Dave Arnold, Former Instructor At The L’Academie de Cuisine Culinary School
Are Santoku knives good for cutting meat?
Generally, yes. Granton blade Santoku knives are good for cutting meat that is boneless such as chicken, beef, pork, or fish. These Granton blade chef's knives are designed to cut quickly and efficiently. They are meant for cutting through things with speed in a kitchen environment by a professional chef.
Can I use a bread knife to cut meat?
No. A bread knife cannot be used to cut meat. Bread knives usually have 6-inch long blades with serrated edges, and when applied to cut meat, these can mangle and tear through what you are trying to cut. Bread knives do not make clean slices through the muscle fibers of the meat.
The Best Knife For Cutting Meat Is ...
Based on our extensive research, the best knife for cutting meat is the Victorinox Swiss Army Granton Edge Blade. This is a solidly built home kitchen knife made by one of the leading knife manufacturers on the market.
The knife is designed with easy precision to eliminate slicing resistance and to enhance your meat slicing experience. You can also use this with confidence as the lifetime warranty protects your knife against defects.
Overall, this is a good knife to add to your kitchen utensils next to the carving fork, and other carving set pieces.
Victorinox Swiss Army
Our #1 Recommendation
- Lifetime warranty against defects
- High-carbon stainless steel blade
- Air pockets minimize friction when cutting meat
- Non-slip ergonomic handle