Cutting raw meat cleanly and efficiently is one of the greatest culinary challenges. There are many different chores associated with cutting raw meat, and, in some cases, different styles of knives are needed. We look at both manufacturers and types of knives that can make your raw meat cutting and trimming easier.
Kitchen cutting chores often become frustrating when good tools such as quality knives are not available. These are knives that we consider the best choices for cutting raw meat and other kitchen cutting tasks. We have chosen several brands and styles of knives that we think are worth your consideration.
Our Knife Choices for Cutting Raw Meat
Choosing a good knife for cutting raw meat can be challenging. The most important thing to consider is the material of the blade. Some steels are more appropriate for kitchen cutting jobs than others. In addition, the shape of the blade should be right for the cutting job at hand. The fit of the handle in your hand is also important.
Each of our knife picks for cutting raw meat meets the needs of some of the most common meat cutting jobs. Remember that our picks may not fit your needs and expectations. Understanding what to look for in a quality knife for raw meat cutting is necessary. With that knowledge, you can find the best knife for your needs.
Victorinox Fibrox Pro Chef’s Knife, 8-inch
As the best knife for cutting raw meat, our choice is the Victorinox Fibrox Pro 8-inch chef's knife. If you can only afford one knife for your utensil drawer, this is the knife you should put there. You will find the Fibrox chef’s knife in both professional kitchens and home kitchens. These Victorinox knives come with the features you expect from much more expensive knives.
- Blade length – 7.9 inches
- Weight – 7.5 ounces
- Non-slip ergonomic handle
- Handle constructed of thermoplastic elastomers for long wear and comfortable grip
- Dishwasher safe
- Normal straight edge grind
These Swiss-made knives offer excellent value. The manufacturing quality and the choice of materials would normally only be found in much more expensive knives. You will find all your kitchen cutting chores much less intimidating when you have the Victorinox Fibrox Pro Chef’s knife in your hand.
Wusthof Classic 5 Inch Boning Knife
The Wusthof Classic 5-inch boing knife fills the needs of those who need to debone raw meat efficiently and cleanly. These knives feature an extremely sharp blade that handles tendons and fat and raw meat, which is the mainstay for many professional chefs. Among the other attributes of these Wusthof knives, you will find:
- A 4.4-inch handle is made of a resilient synthetic material that won’t absorb odors or other contaminants.
- Forged knife steel featuring a Rockwell hardness of 58 HRC
- The blade is 5.5-inches long and 1.2 inches wide at the widest point.
- The steel blade is forged for maximum durability and the best edge for sharpening
- Best used for deboning meat but also useful for general cutting and trimming
If you can manage to put a specialty knife in your utensil drawer, a good boning knife is a welcome addition. You will find many more uses for a boning knife beyond deboning raw meat. You will find yourself reaching for a boning knife for many more cutting chores.
Dexter-Russell 8” Stainless Heavy Duty Cleaver
When you are faced with cutting large portions of meat or chicken, nothing beats the heft and weight of a cleaver. Designed to be swung like a hammer, a good cleaver needs a well-designed and strong edge. Best used for cutting through thick portions, cartilage and bone, cleavers are the workhorse of the knife world. The Dexter-Russell 8” stainless cleaver meets these needs and our criteria as the best choice in cleavers.
- Proprietary DEXSTEEL stain-free. High-carbon steel blade
- Precision ground for durability and sharpness
- Gently curved blade for efficient cutting and chopping
- Rosewood handles make these cleavers visually appealing as well as comfortable to handle
- Brass compression rivets ensure a tight handle that won’t work loose over time
Not everyone has a use for a cleaver in their kitchen. However, once you use a cleaver, you may well find that you see the need. Cleavers can perform a wide variety of kitchen jobs not associated with cutting raw meat. However, cleavers require a strong wrist to wield effectively.
Spyderco Lightweight Kitchen Utility Knife
If you find yourself doing a lot of trimming or working on smaller cuts of meat, a high-quality utility knife such as the Spyderco Lightweight should be in your knife holder. The design of this knife, with its lighter weight, makes more delicate work in raw meat almost delightful. Spyderco offers a wealth of features that get this knife on our list.
- The MBS-26 stainless steel blade will give you years of service without worry.
- The thinner blade design and precision grind make this knife flexible enough to fillet yet strong enough to cut small bones
- The 4.48-inch drop-point blade offers balance and control for precision cutting
- A polypropylene handle is comfortable, slip-resistant, and impervious to stains and odors
- This Spyderco knife is available with a plain edge or the unique SpyderEdge grind resisting dulling on cutting boards.
A good utility knife is an asset to your kitchen if you routinely trim fat, gristle, and fat from your raw meat before cooking. Utility knife has an array of other uses in the kitchen. You won’t be disappointed with the Spyderco Lightweight Kitchen utility knife.
Choosing Your Raw Meat Kitchen Knives
There are as many types, styles, and manufacturers of kitchen knives as users of those knives. The challenge is to find the best combination of value and quality that will serve you in your kitchen. Once you experience working with a well-made kitchen knife, we believe that you will understand the value of a good knife. Poor knives not only make work more onerous, but they can also be dangerous.
Last update on 2022-08-03 / Affiliate links / Images from Amazon Product Advertising API