The Best Knives For Cutting Meat: The Best Slicing And Carving Knives On The Market Today

By Ryan Leavitt •  Updated: 10/09/20 •  17 min read

I’ve always loved cooking, and the kitchen always felt like a second home.

And one day, while I was prepping some meat for dinner, I realized that my knife just wasn’t doing the trick.

That’s when I decided I needed a high-quality knife for cutting meat, but when I went online to check out my options, I realized there were so many to choose from.

This made buying a product pretty difficult, which is why I’ve compiled reviews of the best knives for cutting meat that you can get today.

Having something like this would have made my search easier and would’ve helped significantly in narrowing down my options.

So if you’ve been looking for a trusty knife that you can use when cutting meat, you’ve come to the right place.

Read on to learn more.

Best Knives for Cutting Meat (Updated List)

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Why Do I Need A Meat Cutting Knife?

Have you ever found yourself slicing meat and having a really hard time?

This might not be because of your technique, but it might actually have to do with your knife.

While chef knives are great all-around kitchen tools, cutting up meat and preparing it can be pretty tough because of its design.

In professional kitchens, you’ll probably see that chefs have a specific knife for cutting meat.

This is because having a butcher’s knife allows you to easily cut, slice, and chop meat, and it can make your time in the kitchen much easier.

Having a product specifically for cutting meat can greatly speed up your prep process in the kitchen.

And while they can be expensive, they are an investment that’s well worth it.

What Types Of Knives Can I Use To Cut Meat?

There are a couple of knives out there that you can use for cutting meat, and we take a look at them in this section.

1. Carving

This is a log one, usually, around 11”-12” long that is used to slice and carve meat on a cutting board.

2. Butcher

A butcher’s knife is large.

And it is designed to cut up large chunks of meat.

This is an ideal pick for butchers and those who’ll be working around a lot of raw meat

3. Scimitar

This is a long one with a curved edge.

It is usually used to cut and trim steaks.

4. Boning

This is a product that can be found in a lot of professional kitchens.

It is primarily used for separating meat from the bone.

It’s a long, thin, and flexible blade that you can use with a lot of precision.

It’s important to note that this is different from a fillet knife, so it might not be ideal if you’re trying to get in between skin and bone.

5. Chef Knife

This is the go-to choice in the kitchen.

It’s fairly large but not too large that it’s hard to control.

It isn’t the best option for cutting up a lot of meat, especially if you’re working with large chunks.

However, if you have no other choice, or you can’t get to your meat knife for some reason, then a chef knife will work fine.

6. Gyuto

The Gyuto is the Japanese equivalent of a chef knife.

It’s a bit smaller and thinner, which allows you to make more precise cuts.

In a Japanese kitchen, it’s primarily used for cutting up beef and fish, which makes it an excellent meat cutting knife.

Reviews Of The Best Knives For Cutting Meat

1. Victorinox Swiss Army 47645 (Best Overall)

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Kicking things off, we have a product from Victorinox, which is a trusted brand by a lot of chefs all around the world.

This is a brand that has been making knives for over a century, so rest assured that you can trust their quality.

This blade is great for cutting meat and carving as it is long, has a sturdy blade, and allows you to have a very comfortable grip.

Another good thing about this one is the fact that it can be used for a bunch of different things.

Aside from cutting meat, this one is great for slicing cakes and sandwiches as well.

And if you can even use this to cut fruits and vegetables, though the long blade might give you a harder time than usual.

It has a Granton edge, which prevents food from sticking on the blade, which really comes in handy when cutting large chunks of meat.

Our scores:



2. TUO Fiery Phoenix (2nd Runner-up)

This one has a pointed tip and wooden handle that can make huge differences in the kitchen.

The handle is made out of Pakkawood, which gives it a very ergonomic feel and a rustic look.

A great pick for chefs looking for a carving blade with functionality and style.

It is a flexible one with a blade made of German stainless steel, which means that you can easily carve through just about any meat you can imagine.

It may be a bit too long for other kitchen tasks, but it isn’t designed for that anyway.

This blade is designed to be able to carve meat with ease, and it does that very well.

It has a Granton blade, which ensures that no meat sticks to it when you’re slicing, and we all know the struggle of having meat stick to the blade while you’re cutting.

Our scores:



3. Rada Cutlery (Budget Choice)

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If you’ve been looking for something that won’t cost you too much money, this is a great pick.

This blade sits comfortably below the $15 mark, but don’t let the price fool you, this is still a high-quality choice.

This is a large model with a blader that measures roughly 9”, perfect for slicing hams, roasts, briskets, and more.

It’s made of T420 high-carbon stainless steel, which isn’t the most premium blade material, but it’s perfectly fine for a product in this price range.

The handle of this one is made of black resin, which gives this one a very classic look.

And on top of that, it also allows you to put it straight in the dishwasher after use, which could save you a lot of time in the kitchen.

This is all in all a great choice for home cooks.

It’s cheap, does the job fairly well, and is also very easy to maintain.

And if you’re willing to sacrifice a bit of quality for a functional and inexpensive choice, then there’s no reason you shouldn’t consider this model.

Our scores:



4. Jerky (Best for Home Kitchens)

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If you’re looking to slice a bunch of different processed meats in the kitchen, this is a great pick for you.

Right out of the box, it’s incredibly sharp, so it can handle any cutting task you throw at it with ease.

It has a 12” long blade, which is ideal for meats, and it has a non-stick Granton edge that makes sure your meat won’t stick to the blade.

Customers from all over have been satisfied with this one, and a lot of people out there have been using it to slice meat products that they have been selling.

However, it should be noted that a couple of customers out there reported that it dulls easily, which could be a manufacturing error.

But that can be easily fixed with a couple of runs through a whetstone and regular treatment with a honing steel.

This blade is made out of food-grade steel, which means it won’t rust and will cut through your meat with ease.

It’s also fairly versatile.

Despite its look, it makes for a great all-around blade that can cut through fruits and vegetables with ease, but there might be a slight learning curve when it comes to getting used to this one.

It also is relatively affordable, staying below the $30 mark, which is great, considering how a lot of high-quality knives can cost upwards of $150.

Our scores:



5. MAIRICO (Best for Sharpness)

This is a product advertised to be great for slicing roasts, meats, vegetables, and fruits.

And rest assured that it does just that with its incredibly sharp blade.

The blade has an 11” blade, which is the preferred size of a lot of professionals out there, and it’s easy to see why.

The size allows you to slice through large chunks of meat with a lot of precision and accuracy, but it’s still large enough to handle heavier cutting jobs.

The blade’s size will also allow you to cut through vegetables and fruits, which can make this one the only one you need to cook an entire meal in the kitchen.

This blade has a great balance to it, which is a testament to MAIRICO’s close attention to detail and quality.

With a little bit of practice, this one can also up your cutting game by a significant amount.

It’s so sharp, that you can cut meat so thinly that it’s almost transparent.

This blade did almost everything right, which is exactly why it ended up on our list.

Our scores:



6. ICEL (Best for Versatility)

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This is a product that comes in two sizes, 12” and 14”.

This alone gives you a lot of options when it comes to cutting.

Those with larger hands and cooks who will find themselves cutting larger ingredients might prefer the 14” model.

But if you have smaller hands, or you’re looking for more versatility we highly recommend the 12” model.

Regardless of the size you choose, though, you are going to end up with a very sharp, very functional meat knife that is a dream to use in the kitchen.

It has a high-carbon stainless steel blade with a conical ground, which gives it a wider breakpoint.

While it can be put in the dishwasher, ICEL recommends that you handwash it.

After all, it’s a high-quality product, so it’s best to be extra careful when it comes to maintenance.

Our scores:



7. Dalstrong Gladiator (Best for Professionals)

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Last up, we have arguably the best on the list.

It comes from the DALSTRONG brand, which is known by professionals as being one of the top brands for kitchen knives out there.

This model comes out of the box incredibly sharp, with a non-stick blade, full tang construction, and a cimeter curve that makes carving large cuts of meat easily.

The design of this one allows you to cut through large cuts of meat without having to saw through the meat.

It has a Pakkawood handle and a high carbon stainless steel blade, which really makes it a premium pick.

This is a great option for those willing to spend a little extra cash on a premium product.

Our scores:



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5Cr15MoV Steel Review: Is It Good For Knife Making?
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A Buying Guide For Knives For Meat Cutting

best knives for cutting meat

1. Type

Before anything, you need to determine what kind of knife you want to be using.

There are a lot of knives out there designed for cutting meat, and they all have their own set of benefits.

So before going out and shopping, make sure to ask yourself what exactly you’ll be cutting with it and how much meat you’ll be cutting.

That way, making the decision as to what type to get will be much easier.

2. Blade

You would ideally want a blade made out of high-carbon stainless steel, which is arguably the best material for knives on the market today.

This material will be very durable, retain its edge for a long time, and can also be sharpened to an extremely precise edge.

Since you’re cutting meat, you’ll also want the blade to made of a non-stick material so that you don’t have to clean ingredients off constantly.

3. Construction

Carving knives can be on the more expensive side of things, so you want to make sure that you’re getting what you paid for.

Both stamped and forged blades can make for very good knives, though keep in mind that forged blades have a slight edge against the competition.

You would definitely want to get a full tang model, meaning the blade runs throughout the entirety of it.

A full tang construction makes for a very comfortable and well-balanced knife that is easier to use.

4. Feel

Lastly, you have to make sure it feels good in your hand.

And the only way to do this is by trying it out yourself.

If you get the chance, it could be a great help in determining whether a product is right for you if you can try it out.

This doesn’t necessarily mean cutting ingredients up with it (though that would be great, too), but it means simply holding it in your hand and going through the cutting motion.

Ask yourself how it feels when you’re holding it.

Is it well-balanced?

Is it comfortable?

How does the handle feel?

All these things are very important considerations when shopping for a high-quality knife.

Slicing VS Carving Meat Knives

There’s a pretty long-standing debate as to which knife is better to carve meats, but it is a debate that will never have a winner.

Both of these knives offer a lot when it comes to cutting meat, and we’ll get into these benefits in this section.

Slicing knives are better suited for cutting and slicing smaller ingredients.

So this means it would be good for smaller cuts of meat, and even fruits and vegetables.

A carving knife, however, will be larger and heavier than a slicing knife.

This is because it’s designed to cut through dense materials like a large chunk of meat.

It should be noted though, that neither of these knives is designed to cut through bone, and if you try doing that you risk damaging your knife a lot.

How Do You Clean A Knife With Raw Meat?

To ensure that you’re being sanitary, you have to wash your knife after every use, especially if you used it cut meat.

And if you have a high-quality knife, chances are that you can’t just throw it in the dishwasher.

To clean and disinfect a product with raw meat, first, you need to wash it with warm soapy water.

Once you have done that, you should soak it in one tablespoon of liquid chlorine in a gallon of water.

Wash it again there, then rinse it thoroughly.

This is especially important when chopping and slicing raw chicken, so don’t forget to do it.

This is to make sure that everything is sanitary and also to maintain your knife properly.


1. What Is The Best Choice For Cutting Chicken?

For cutting chicken, we highly recommend you use a Santoku.

This is a very sharp and easily controlled knife that would make cutting chicken very easy.

2. Can A Paring Knife Cut Meat?

Yes, it can.

But since it’s a small one, it is more used for peeling fruits and vegetables, but it can also be used to cut a large chunk of meat into very thin slices.

3. What Is The Best Carving Knife?

Our pick is the DALSTRONG Gladiator Series 10” cimeter.

It isn’t a traditional carving knife in any sense, but it does the job really well, has a great design, and is made of premium products.

It is one of the more expensive knives out there, but it’s well worth the investment.

4. What Knives Do Professional Butcher’s Use?

Butcher’s can be seen using a large variety of knives with cleavers and carving knives.

However, nowadays, you’re more likely to find a butcher using a long, curved knife called a cimeter.

5. What Does A Boning Knife Look Like?

A boning knife is long, thin, and flexible with a sharp point and narrow blade.

This will allow you to separate meat from the bone with ease.

6. What Can I Use to Cut Through Bone?

There is nothing out there designed to cut bones.

That’s why butchers usually use a type of cleaver for that.

7. Can You Use A Santoku To Cut Meat?

Yes, you can, especially when you’re dealing with smaller cuts.

However, if you plan on butchering a large chunk of meat, a Santoku might be too small and won’t have the right durability for it.

8. Why Do Butcher’s Knives Have A Hole?

Large butcher’s knives have holes so they can be hung.

This is because a cleaver or other large knives can’t fit in a drawer like other knives, so the best way to store it is to hang it.

9. Do You Need A Boning Knife?

It isn’t essential in the kitchen, but it can help you a lot in the long run.

It will make it much easier for you to separate meat from the bone and make more precise meat cuts.

10. What Are The 3 Essential Kitchen Knives?

Ask just about any chef, and they will say that the only three knives you’ll need in the kitchen are paring, serrated, and a chef knife.


And that caps off our list of the best knives for cutting meat.

When it comes to meat slicers and/or carvers, one brand has recently been voted as one of the best for home cooks: Victorinox Fibrox Pro.

Laser stamped from lightweight European-made steel and outfitted with elliptical indentations along the long edge, this is very easy to use. And at less than $50 apiece, it’s a complete gem!

But this Swiss blade is not the only low-cost option that boasts of incredibly high quality. Two brands often overlooked are TUO and Rada.

TUO’s 12-inch Granton carver was forged using high carbon steel from Germany, ensuring good balance and durability. It’s also beautiful, thanks to its nicely designed Pakkawood handle.

In comparison, Rada’s ham slicer is no-nonsense with a thin, straight blade that is given a concave grind at the bevel and black (or stainless steel) resin handle. This is also unbelievably cheap!

Further reading:

How to Slice Meat Thinly (DIY) • Just One Cookbook

How to Slice Meat Thinly for Lightning-Fast Meals


Ryan Leavitt

Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.

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