Holds a Master’s degree in Linguistics, loves traveling and learning new languages. Fluent in Spanish, is learning French and Czech at the moment. Enjoys exploring national cuisines every time he visits new countries.
Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Has been grilling for as long as he can remember. Author of numerous online and offline grilling masterclasses runs his own BBQ accessories shop.
Last updated: April 21, 2021
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Need a little more power when serving food? Have a table-full of guests, just waiting to chow down on that turkey? When a regular carving knife won’t cut it, it’s time to switch to something different. The best knife for cutting meat will have power and strength behind it. It will be sharp, made of premium materials, and will provide precision cutting. Whether you need a high-class knife for cooking, grilling, or slicing, we’ve got you covered.
Our guide to the best knife for cutting meat includes all the important features to look for. The size of the blade is one of the most important pieces of information you will need, as well as the type of construction. Some blades are even electric in nature, which adds to a whole new range of features including battery life and cuts per minute.
To help you decide on the best knife for cutting meat, we’ve put together this thorough guide. We start with a comparison table that lists the best features of each knife. Also, we’ve compiled more in-depth reviews to help you understand each model’s pros and cons. Finally, there is a buying guide that explains all the features in more detail, as well as includes answers to the commonly asked questions. Together, your search for the best knife for meat cutting should be coming to an end.
When it comes to cutting meat, you can’t go wrong with the Ergo Chef Prodigy Series Meat Slicing and Carving Knife. Its name really says it all – it’s perfect for both slicing and carving.
The long, thin knife blade, measured at 12 inches, is perfect for slicing through even large cuts of roast meat. It’s always impressive when a chef can serve intact pieces of meat, and now home cooks can, too. The blade is made from high carbon stainless steel, and it has a thermoplastic rubber handle, built to prevent any slipping.
On the blade, you will find small divots. These are placed so once the meat is cut, it will fall effortlessly onto the serving plate. There’s no need to stop after each side to scrape off the side of the knife.
What makes the Ergo Chef Prodigy Series Meat Slicing and Carving Knife stand out is its versatility. Not only can it cut razor-thin slices of meat, but it can also carve clean pieces of birthday cake. Now that’s impressive!
If you like the look of the Ergo Chef Prodigy Series Meat Slicing and Carving Knife but want a few more options, don’t despair. In addition to being able to purchase just the knife, you can also purchase a knife and serving fork combo. Having a few options is always welcome.
Unfortunately, the Ergo Chef Prodigy Series Meat Slicing and Carving Knife does not come with a blade guard. You will have to either purchase a separate guard or find a different way of safely storing your new knife.
We’ll admit it. Japanese knives just look cool. When using one in the kitchen, you can’t help but feel like you’re a bit more prepared in case of a ninja strike. At least such is the case with the Dalstrong Butcher’s Breaking Cimitar Knife.
The blade of this knife us made from 66 layers of folded steel. Yes, at just fractions of millimeters thick, this precision blade is incredibly strong. What’s more, the folded steel makes a beautiful pattern on the blade. This knife deserves to be a framed piece of art, when not in use carving the best piece of meat.
With the Dalstrong Butcher’s Breaking Cimitar Knife, you get a ten-inch blade that is curved slightly at the end. The sides are also angled so slightly, to ensure you can slice through the thickest cuts of meat. Along the blade, you’ll also notice shallow divots. These prevent food from sticking to the knife. It’s a small, added touch, that speaks to the quality craftsmanship.
If you aren’t completely convinced this is one of the best knives for cutting meat, then be sure to pay attention to its lifetime warranty. That’s right. The manufacturers are so confident in their product, they will guarantee it against any defects. And, if for some reason you’re not satisfied, there is a 100% money back guarantee, as well.
Now, you can’t get all of this without paying a premium price. Despite it being the most expensive knife on our list, it’s definitely worth considering.
Knives should be sharp. If your knife isn’t built to be sharp, then you should rethink your purchase. Thankfully, the OOU Pro Kitchen Knife understands the true definition of a knife. This is a nice alternative to the pricier Dalstrong Butcher’s Breaking Cimitar Knife. While it doesn’t have amazing Japanese folded steel construction, it still has a certain wow factor, thanks to its sleek all-black design.
Even the blade is covered in black oxidization, so it blends seamlessly into the black handle.
The blade itself is made from high carbon stainless steel, while the handle has a lovely ergonomic design. You can easily chop meat or vegetables with this blade.
You may be worried about the black blade, but thanks to an FDA certification, you don’t have to. While some black-coated blades can start to rust or chop off, the OOU Pro Kitchen Knife has gone through extensive testing to ensure this doesn’t happen.
The OOU Pro Kitchen Knife comes in a well-crafted gift box that you can also use to store your knife in. There is a lifetime warranty on this knife, which is quite impressive given its low cost. Usually, objects that are lower in price suffer from poor craftsmanship, but that is not the case with the OOU Pro Kitchen Knife.
The only thing to look out for is when holding the OOU Pro Kitchen Knife. While the handle is ergonomic, its construction can make it a bit slippery. Just increase your grip a bit, and don’t use when your hands are wet.
So, you’ve brought home a juicy looking piece of meat. You can’t wait to slap it on the grill, add some flavor, and devour it. The only problem is you realize there’s still a bone in the middle of your meat. While it’s perfectly fine to roast bone-in meat for grilling, you’ll probably want an alternative. This is where the Imarku 6-Inch Curved Deboning Kitchen Knife is needed.
Deboning knives are a lot different than traditional carving or chef’s knives. Their blades are smaller, thinner, and more flexible. To detach the meat from the bone, you need to get right in next to it. Otherwise, you’ll end up with a giant mess. The flexibility of a deboning knife means you can stay close to the bone while cutting.
The Imarku 6-Inch Curved Deboning Kitchen Knife has a blade length of six inches, which is as long as you will need. Too long and it becomes hard to navigate the knife. Too short and you won’t be able to reach all the parts of the meat.
The construction of the Imarku 6-Inch Curved Deboning Kitchen Knife is quite impressive. The handle is an elegant Pakkawood which leaves dark images of the grain on the surface. The blade is made from high carbon German steel, which is both strong and pliable.
The only downside to this knife is that it is not meant for chopping. The blade is far too small for this purpose. Thankfully, its affordable price means you will have enough money left over to purchase the second type of knife.
You’ve just spent some money on a new knife, and one that looks good, too. Instead of storing it away in a drawer, why not put it somewhere for all to see? Fortunately, you have that option in the Cuisinart CEK-40.
This is actually quite a unique purchase as you get the wood block storage tray, one handle, and two blades. Yes, your math is correct. The handle actually disconnects from the blade, and you can switch between the two. You get both a meat knife and a bread knife, which covers a lot of what you’ll be cooking in the kitchen.
You might have noticed that the Hamilton Beach 74250R (next on the list) is a traditional electric knife. Well, the Cuisinart CEK-40 is also electric, it’s just a much more modern version. Yes, the motored base can be use with both blades, so whether you’ve got a giant prime rib to carve up, or need to slice your homemade bread, you can count on precision cuts for both of them.
On the handle of this electric knife, you will find a one-touch button. There is also a safety lock to make sure little fingers don’t get anywhere near it. Just be sure you know if the safety lock is on or not; otherwise, this could lead to a lot of frustration, wondering why your knife suddenly doesn’t work!
While the Cuisinart CEK-40 is made to cut through all manner of meats, it might need a bit of help with denser cuts. Be prepared to use a bit of arm strength to help the electric motor.
The Hamilton Beach 74250R is not only our Budget Pick, but it is also one of the best electric knives for cutting meat on the market. That’s a really nice combination, in our opinion. If you’re been tasked with hosting Thanksgiving and Christmas again this year, then you’ll want to up your knife cutting game. Why not bring out the turkey and this electric knife, and let the white and dark meat start flying. The Hamilton Beach 74250R has a nice 7.5-inch blade, which is perfect for cutting the length for a large roast. The blade itself is not very tall, which is fine for its electric uses.
The blade is made from stainless steel, while the handle is an ergonomically molded plastic, made to fit nicely in the palm of your hand.
What really makes the Hamilton Beach 74250R worth your money is that it comes with both a stainless steel serving fork, as well as a storage case. You can pack up your tools and store them away for the next feast.
If you’re worried about cleanup with an electric knife, you don’t have to worry with the Hamilton Beach 74250R. Thankfully, the blade detaches easily so you can clean it, dry it, and reattach it for later use.
While the Hamilton Beach 74250R is powerful enough to cut through bone, it does lack a bit in the cool department. It would be nice if it were a sleek black, but sometimes utility wins over design.
Why are we impressed?
Handle detaches for easy cleanup
Can cut through bone
Slim blade creates even cuts of meat
What negatives must you be aware of?
Not as cool looking as other knives
Not powerful enough to cut through bone
Things to Consider
Every home chef needs a decent knife in their arsenal. But knives can be confusing. There are many types and sizes of knives on the market, and it can be hard to understand which one will work for you. The first part in buying your new knife for meat is to understand what makes a meat cutting knife so important.
What is so good about having a special knife for cutting meat
Chef holds rib eye roast to cutting.
When in the kitchen, there are a lot of ingredients to prepare. Vegetables, starches, and of course, meat. And just as a carpenter has more than one tool in his tool kit, you should have more than one knife in your kitchen.
A carving knife for meat should be a lot sharper than other knives. Meat is tough and sinewy and needs a bit more power behind the blade to get nice, even cuts. You’ll also want a larger knife for meat than you would for vegetables.
While you could even get away with a smaller pairing knife for vegetables, you will need something with a much larger blade to cut cleanly through a piece of meat. Otherwise, you will need to start hacking your meat away which will greatly disrupt the aesthetics of your cooking.
Features to consider while choosing a knife for cutting meat
There are many features that a good meat-cutting knife will have. This list is a comprehensive overview of what you should be looking for with your next knife.
Regular or electric?
There are two types of knives: regular and electric. Regular knives rely on the muscle of the person wielding the blade. Electric knives give a bit of help to those who might not be as strong. While electric knives were popular for a while in the 1980s, they have started to make a bit of a comeback. That’s because, despite their supposed novelty, they actually serve a purpose.
When you’re carving a large turkey or roast for multiple people, it’s handy to have a tool to help you out. You want to get that meat onto the table while it’s still hot, and don’t want to have to stand around working while everyone else is enjoying their meal.
Electric knives are also capable of cutting thinner than more people are able to. For those looking to carve a prime rib into thin slabs, an electric knife will really impress.
The blades on knives for cutting meat need to be long. Cuts of meat are large, and if you have a short blade, you might not be able to cut the whole piece. Within the category of large blade lengths, there is a lot of variety. For example, the OOU Pro Kitchen Knife is a more modest seven inches, while the Ergo Chef Prodigy Series Meat Slicing and Carving Knife is an impressive twelve inches. If you have smaller hands, or are not too comfortable with knives, you might want to opt for a smaller blade.
However, keep in mind that most knives aren’t actually meant to be held by the handle. If you look closely at professional chefs, you’re likely to see them choking up on the handle, and almost holding it by the large part of the blade. This is for better balance and control. What it all comes down to, is your comfort level of wielding a knife.
Overall length/storage case dimensions
Once you’ve invested in the best kitchen knife for cutting meat, you’ll want to have a place to store it. From chopping blocks, to magnetic strips, to storage cases, there are a lot of options to keep your knife safe. The Cuisinart CEK-40 has the most impressive storage options. It comes with a wood block storage tray for you to store your knife and the two accompanying blades. This is a very safe method of storage, and also allows you to display your knife set for others to see.
An alternative knife storage system is a protective sleeve. Both the OOU Pro Kitchen Knife and the Dalstrong Butcher’s Breaking Cimitar Knife come with either a sleeve or a box. The dimensions are relatively similar to the size of the knife itself. While less elegant, these protective sleeves are useful and also cut down on excess countertop clutter.
The construction of your meat knife is vitally important. Chances are you’ll be using your knife weekly, if not daily, so you want something that will stand up to the test of time. Knives are an investment. If you maintain them regularly, and they are made from good materials in the first place, they will last forever.
Japanese knives, such as the Dalstrong Butcher’s Breaking Cimitar Knife are gaining popularity. They are often made from quality materials, such as folded steel. They also feature impressive steel designs on the blade, adding to a certain cool factor.
Stainless steel is the go-to metal material. The handle is often plastic but can also be made from wood. Wood looks a little nicer, but heavy-duty plastic will last for much longer.
Other features to consider with the best knife for cutting meat include a warranty, and also the weight.
It’s always nice if a warranty covers one year of knife sharpening, or something similar. It can be quite common for the handle to break from the blade, so a warranty will really help in this respect.
As for weight, you actually want something lighter than heavier. Lightweight, premium knives allow for more flexibility in the blade and are easier to use. Heavier blades can be a bit bulky, and don’t always have the best construction behind them.
When you cut meat, you want a blade that will make nice, even cuts. You don’t want raggle-taggle pieces of turkey on Christmas. Instead, you want lovely, thin cuts of meat. To achieve this, a long thin blade is ideal. You might see this carving knife and think it is a bread one, but its blade will be smooth instead of serrated. On our list, the Hamilton Beach 74250R and the Ergo Chef Prodigy Series Meat Slicing and Carving Knife are the best for cutting cooked meat.
While a kitchen cleaver is ideal for cutting through frozen meat or bones, you might not have one lying around. Instead, you will want a very powerful knife. Electric knives are usually preferable for this task. Their motor is strong, and if you need a bit more effort, you can always use your muscles to aid in the task.
A sharp knife is imperative to cooking. It might sound counterintuitive, but it’s actually safer to have a sharp knife than it is to have a dull knife. Sharp knives cut better, and because you are more aware of the blade, you will be less likely to accidentally cut yourself. You should be sharpening your knife every week. This sounds like a lot, but it doesn’t take a long time to do so. You can use a steel, which is a long metal pole for regular sharpening. Then, once a month, use a sharpening stone. It might take a bit to get the right strokes going, but there are plenty of online videos to help you out.
Your search for the best knife for cutting meat stops here. Our overall Editor’s Choice is the Ergo Chef Prodigy Series Meat Slicing and Carving Knife. Its long, thin blade is perfect for carving those delicious roasts and turkeys. You’ll be impressive carving at the table, making everyone’s mouths water for the next beautifully sliced piece of meat.
If you’re looking for a Japanese-designed knife, then go for the Dalstrong Butcher’s Breaking Cimitar Knife. Made from an impressive 66 layers of folded steel, this knife is both powerful and amazing to look at. The carefully crafted side divots are further proof of the detailed craftsmanship.
Finally, if you want a knife that is, well, sharp, then be sure to check out the OOU Pro Kitchen Knife. Its sleek all-black look shows how serious this knife is. It should definitely be considered in your search for the best knife for cutting meat.