If pressed on which knife is best for cutting meat, most people would agree that the chef's knife is the overall best. Chefs' knives are seen as the best knives for cutting meat mainly because they are designed to be versatile, and you can generally trust them to do a decent job, no matter the meat.
Strictly speaking, however, there is really no best knife for cutting meat: usually, even the most experienced chefs and butchers select the best knife for cutting their meat based on what kind of meat it is, the size of the chunks, and whether or not it has bones.
So, what is the best knife for cutting meat?
This guide will walk you through the different kinds of meat-related knives, how to choose between them, and help you decide based on your specific meat-cutting demands.
5 Best Knives for Cutting MEAT (For Different Kinds of Meat)
Again, when considering what the best knife for cutting meat is, it is important to recognize that meat isn’t a one-size-fits-all product. Here is a list of the best knives for cutting meat based on the size and the type of meat in question, and whether or not it has bones.
1. Chef’s Knife – The Best All-Purpose Meat Knife
Chef's knives are the MVP when it comes to cutting meat because they excel at almost every meat-cutting task: from trimming to slicing to portioning and much more. Chef's knives are also a favorite for cutting meat because they do a great job cutting both raw and cooked meat.
With a typical blade length of 8–10 inches, a Chef's knife gives you the versatility you need for cutting meat, vegetables, and more. It’s especially great for chicken breasts, steaks, brisket, and roasts.
2. Butcher Knife-Best for Breaking Down Big Cuts
A butcher knife is built for tackling hefty cuts of meat, dismantling carcasses, and removing fat. Its curved, thick, heavy-duty blade easily separates meat from bone with powerful chops. It’s great for rib racks, pork shoulders, and whole chickens.
3. Carving Knife- Best For Roasts and Large Meats
A carving knife, also known as a slicing knife, is the best for effortlessly and cleanly slicing through cooked meat. It typically comes with a long, narrow blade that is specially designed to ensure precision cuts for meats like roasts, turkey, ham, and brisket. For best results, use a carving fork to stabilize the meat while slicing.
4. Boning Knife – Best For Precision Meat Cutting
The boning knife is best for precision cutting when it comes to meat. It features a slender yet supple blade, allowing you to remove bones without damaging surrounding meat. Its flexibility lets you follow contours around joints and bones, while its precision reduces meat waste by staying close to the bone. It’s ideal for chicken, fish, and pork.
5. Cleaver Knives– Best for Bones and Tough Meat Cuts
A cleaver knife works best when you are dealing with bone-in meats or whole animals. Its thick, heavy, flat blade is great for rib cages, joints, and whole poultry. As a bonus, it can also be used to crush garlic or scoop chopped meat.
What Is the Overall Best Knife for Cutting Meat?
If I had to choose just one knife, the ultimate multitasker, it would be a high-quality chef’s knife. Specifically:
1. The Kyoku 8" Gyuto Chef Knife – Daimyo Series
The Kyoku 8" Gyuto Chef Knife from the Daimyo Series is crafted from Japanese 440C stainless steel with 59–60 HRC hardness for elite durability and edge retention.
It's 13–15° edge slices effortlessly through raw or cooked meats without tearing, while the balanced 8" blade and ergonomic rosewood handle provide a comfortable, controlled grip.
It comes with a protective sheath and lifetime warranty, making it perfect for trimming steak, butterflying chicken breasts, or carving cooked lamb with style and precision.
Another Great Option: Kyoku Samurai Series Chef Knife
Want Something a bit more artisanal in feel?
Give the Kyoku 8” Gyuto Samurai Series a try. This model is crafted from Japanese high-carbon steel rated at a Rockwell hardness of 56–58. Compared to the Daimyo variant, it’s lighter and features a Pakkawood handle paired with an exquisitely ornate mosaic pin.
The knife slips through meat with no friction; it’s ideal for home cooks who prize both style and efficiency.
Generally, What Kind of Knife Is Best for Cutting Meat?
So, before plunging into particular types, let us discuss the characteristics of a good knife to work with meat:
1. A Razor-Sharp Edge
Meat is fibrous and soft. A sharp edge guarantees clean cutting that is tear and saw-free. Seek a blade that is at 13-15 sharpness to cut easily with precision.
2. Durable Steel
Your knife will remain sharp, rustproof, and corrosion-free in stainless steel. High-quality ones are Japanese 440C stainless steel or carbon steel.
3. Balanced Weight
You do not want your wrist to strain. A well-balanced meat-cutting knife provides better control, especially when slicing through thick cuts or carving roasts.
4. An Ergonomic Handle
The relaxed grip gives one longer prep sessions devoid of fatigue. High-end knives use wood, Pakkawood, and contoured designs.
5. Adequate Blade Length
To get a smoother single-motion cut, longer blades (8–12 inches) are used in cases where the cut is large, such as brisket or turkey.
How to Keep Your Meat-Cutting Knives Sharp
Even an outstanding meat-cutting knife will eventually become dull. To keep it performing like new, do the following:
- While sharpening with a whetstone, keep the edge set at roughly 13–15 degrees.
- Use the honing rod on a regular basis.
- Wash and wipe dry by hand right after each use.
- Store the knife in a sheath or mounted on a magnetic bar.
- Get your knife sharpened by a professional once or twice a year.
If you can, also learn how to sharpen a knife with a honing rod
Final Thoughts: Choosing the Best Knife for Cutting Meat
So, what are the best knives for cutting meat? The answer depends on your specific needs:
- Use a butcher knife for breaking down primal cuts.
- Use a carving knife for serving cooked meat.
- Use a boning knife for removing bones with precision.
- Use a cleaver for dealing with bones and dense cuts.
However, in the event that you have to get a single-purpose knife, then the Kyoku 8" Gyuto Chef Knife is the best knife to cut meat with. It is flexible, fierce, long-lasting, and most importantly, it is a lovely piece of a blade.
Are you Ready to Upgrade Your Kitchen?
Do not be like everybody. Enjoy your cutting experience to a new level with high-quality meat-cutting knives by Kyoku. Take a look through all of the Daimyo and Samurai Series. Go to KyokuKnives to slice smarter and cook better.
