Best Knives for Cutting Meat

Best Knives for Cutting Meat

If you are looking for the best knives for cutting meat, here is a list that we’ve compiled to help navigate the different uses for a variety of knives.

For Trimming/Sectioning Meat

Trimmer (utility knife): Use it to trim fat from steaks and roasts, and remove silver skin from tenderloins.

Boning Knife: Use it also to trim fat, and remove meat from bones and butterfly boneless roasts and steaks. Slicing the pork chops with a Boning Knife.

Santoku-Style Trimmer: Use it similar to a Trimmer to trim fat and cube raw meat.

Butcher Knife: Use it to cut larger cuts of meat down into convenient smaller pieces, like large beef tenderloin and sectioning ribs. Butcher Knife with Ribs.

For Carving Meat

9" Carver (carving knife): Use it to carve medium to large bone-in meat like turkey, ham and roasts. Carving a turkey with a Carving knife.

6-3/4" Petite Carver: Use it to carve smaller cuts of bone-in meat like whole chicken or turkey breast. Carving smaller cuts of chicken.

Santoku-Style 8" Carver: Similar to the 9" Carver, it is another option for carving medium to large bone-in meat.

For Slicing Meat

9" Slicer (slicing knife): Use it to slice boneless beef, ham or pork roasts. 

7-3/4" Petite Slicer: Use it to slice smaller boneless meat, like a small ham, or to make thin slices of flank steak, sirloin or London broil.

Using a Petite Slicer to slice a Ham.

Salmon Knife: Use it to remove skin from salmon and other fish, and to thinly slice. Removing the skin from Salmon.

Santoku-Style 10" Slicer: Use it to slice larger cuts of boneless meat, like brisket or tri-tip. Slicing brisket with a Santoku-Style Slicer.

This is our list of the best knives for cutting meat – what knives do you like to use?

If you’re looking for tips on how to use the knives, visit the Knife Skills section of our Learning Center. Happy trimming, carving and slicing!

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