If you love meat, then you probably know how important it is to have the right knife in your kitchen. Whether you need strips of turkey, steak, or a knife to cut bones from meat, the right knife makes all the difference. Imagine you want to cut your favorite steak or chicken with the best knife for trimming meat. And it’s not perfect.
I have tested many type of knives by many features to offer you the good knife in each category: chef knife, butcher, knives for bones, and meat knives. Our review include the DALSTRONG as the awesome knife for cutting meat and Dexter Russel as the best price for meat or a boning knife.
Best Knife for Trimming Meat
DALSTRONG – 12″ Chef’s Knife & Slicer
- Thin slices maker
- A hand-polished sharp edge
- Premium winning design
- 56+ Rockwell hardness
- Limited Lifetime Warranty
Best Price for Meat Cutting Knife
Dexter-Russell – S145-10PCP 8″ Chef Knife
- Most used knife in the kitchen
- Designed specifically for trimming
- American 200-year quality
- Ready for any conditions
- Stainless Steel
- The best knife for trimming meat in 2021 reviews
- Dalstrong – 12″ meat knife, The Kitchen Gladius — best ever blade
- Dexter-Russell 8″ Chef Knife — best price on Amazon
- What do I have to consider when buying blades for trimming raw meat?
- Boning Knife balance
- Knife Comfortable Handle and grip
- Knife bolster for Boning knife
- Blade and Edge
- Forged carbon knife or punched knife — which options better?
- Stamped knife
- Forged knife
- Honorable mentions
The best knife for trimming meat in 2021 reviews
Dalstrong – 12″ meat knife, The Kitchen Gladius — best ever blade
This is one of the best boning knives I’ve used before. It is very good for cutting slices of meat or chicken. Every cooking lover should have this knife in their kitchen. First of all, it sits comfortably in hand and does not slide. Secondly, it is very sharp, so be careful when using it. You can even cut bones with it, and it does not slip and always remains sharp.
In one version it is one of the premium knives at a comfortable price. Yes, it is not the cheapest, but still, it does not cost a lot of money.
Every kitchen will be empty without this boning knife for cutting meat, fish, grill, barbecue, roast, venison, and turkey, without a doubt! Professional Chefs recommend using this fillet knife.
Dexter-Russell 8″ Chef Knife — best price on Amazon
This is an interesting and not too expensive knife that will help you in cutting meat or chicken into thin slices. I tried this one too. It is attractive, even though it is relatively inexpensive. It cuts finely and accurately, thanks to the excellent steel it is made of.
I also like the way it sits in my hand. It has a plastic handle. Even when it gets oily because of fat or meat, the knife does not slip and sits tightly in my hand. This fact is very important for me. Also, the handle has ledges to prevent the hand from sliding on the sharp blade.
The wide blade allows cutting not only raw meat or fish but vegetables and fruits as well. This is its advantage – this knife is multifunctional. And it perfectly copes with any task in the kitchen on cutting, chopping, dicing, trimming, and another job with the sharp knife.
What do I have to consider when buying blades for trimming raw meat?
Do you need a chef knife or a butcher’s knife? What is a boning knife?
If you’re already a meat fan, you probably have an arsenal of knives at your disposal. But for those of you still on your way to the BBQ world, here are some tips to help you prepare.
The first thing you need to consider when choosing the perfect knife for cutting meat: How it feels in your hand. Your personal best boning knife is well balanced and you feel comfortable and safe using it. It needs to be strong enough to cut the meat easily, but light enough to be handy and precise. If you haven’t used many knives before, you may need to try a few to really understand what you like best.
Boning Knife balance
How balanced it depends on you, or rather on which knife you choose and which knife you are comfortable with. A well-balanced knife can be of different proportions and it takes some experience. Try several knives before you answer yourself – which knife’s balance suits you better. The main thing you should pay attention to the weight should not be completed on the handle or completely on the blade, because either of them can make cutting difficult and uncomfortable if you have no experience in using it.
Knife Comfortable Handle and grip
If you choose a handle, you will likely see it is made of wood and plastic. What’s better is really your personal preference, but you should look for one with a good grip, one that won’t slip, and of course, that is comfortable. Some knives have multiple finger grooves and ergonomic handles for better handling.
Also, pay attention to the tip; The depth of the blade handle can have a major impact on the durability of the entire knife and its handle. A full grip spike is stronger and safer than a short one.
And a top tip. Take a knife in your hand and try to cuts of meat from bone with it. Feel how it sits in your hand. It should be something like the Jedi feel when he picked up his lightsaber for the first time.
A good knife must have a special handle design. It should provide a comfortable grip and be anti-slip at the same time. Notches and relief notches on butcher knives are not welcomed, as they can cause discomfort when gripping the handle tightly and rubbing the palm. A convenient butcher knife has a rounded handle, but its surface must be rough.
Knife bolster for Boning knife
The bolster is the thick part of the blade that helps it fix the handle smoothly and serves as both a reinforcement and a counterweight to the blade. This will help maintain balance, better control of it, and increase overall strength. It also acts as a guard to keep your fingers from sliding over the blade while cutting.
Blade and Edge
It does not have a curved blade, as some professionals usually recommend. And that’s okay. I purposely chose this knife, without the curved blade, so that its functionality would be more extensive than just slicing meat.
Sharpening is easy. Just use a sharpening steel or a stone and hone it regularly. The sharp edge of the knife allows you to cut ultra-thin pieces of meat, as well as not to damage its appearance when cutting.
Important: Do not sharpen the knife with an electric grinder or other machines! For safety reasons, you want to avoid sparks and electricity around the knife.
Forged carbon knife or punched knife — which options better?
A good knife should be made of carbon steel. Since it is used for cuts of meat, a forged knife is better than a stamped one. Perfect for a knife for trimming meat.
A die-cut knife is cheaper to make, so you will have to pay less, but it will put weight and balance at a disadvantage. While there are many low-quality die-cut knives out there, some good ones made my best knives under the $50 list.
An industrial stamped knife is literally made by stamping a blade out of a sheet of stainless steel. They are much cheaper to make, resulting in a cheaper knife that loses strength and quality. They’re also more flexible, don’t have a sharp edge like a well-forged blade. Often they lack good reinforcement. Their manufacturing process can lead to larger impurities in the final product, making them undesirable.
A forged knife is made from a single piece of steel. In contrast, punching knives are made of sheet steel. Hence, you get a stronger and more balanced knife that will retain the advantage longer.
A forged knife is essentially a single piece of hot forged metal cut into the shape of a precise knife. As a result, they are more durable because, thanks to the forging process at high temperatures, they are made from a single piece of metal and are harder. They keep their cutting edge much longer, they are more balanced in hand and cut more precisely than punch knives.
Both DALSTRONG and Dexter-Russell are super meat-cutting knives. And I would choose both for my kitchen without a doubt. They each have their own special features, but I like using both of them. But if you are looking for an inexpensive but quality knife, then choose the Dexter-Russell, it will serve you not only for cutting raw meat or fish but in other cases. And if you are not strapped for cash, then DALSTRONG 12″ Chef’s Knife & Slicer is the perfect knife for cutting meat.
And it just so happens that both of my choices are American brands, apparently, it’s because I’m from here. But let me add a few words in favor of German, Swiss and Japanese knives. They are incredibly cool knives for working with meat that has stood the test of time. In that regard, I can recommend them to you:
- German Knife – Mercer Culinary M20206 Genesis 6-Inch Flexible Boning Knife.
- Swiss Knife – Victorinox 47602 Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Flexible Blade.
- Japanese Knife – TUO Boning Knife 6 inch – Flexible Fillet Knives Profession Kitchen knives fillet fish chicken bones.
This was all you needed to know about the best knives for cutting meat. If you have any questions, write in comments or personally to me.
Hey. I’m the author of this blog. Ever since I was a kid, I’ve seen my dad slickly stabbing. Later he taught me how to throw knives and axes at a target. Then I fell in love with knives, especially about them. This blog is in honour of my dad.