Not all knives are the same. Their unique attributes mean that where some excel, others lag behind. This very principle remains true when it comes to the handling of meat.
Cutting meat is a task that tends to require a fair amount of effort and not every knife is up to the task, nor capable. Therefore, below, we’ve shortlisted the five knives that are appropriate for cutting meat, and superiorly so.
If you like a knife, just click on a photo for more information or scroll down to the end.
The Tatara blade is composed of a high carbon steel, a material that ensures its dependable sturdiness and durability. These sought after qualities are both only furthered by the knife’s full tang ebony crafted handle.
The formation of its unique blade is a result of the most masterful craftsmanship. The end result is a truly special blade that resembles a mix between a Chinese cleaver and the much thinner Nakiri knife.
Its unbeatable shape coupled with its fundamentally robust nature place the Tatara as one of the best knives for cutting even the densest cuts of meat. Plus, the knife's heaviness means that doing so is not a difficult feat; rather, the knife does the majority of the hard work, much to any chef's delight.
An added bonus? The more the Tatara is used for meat-cutting, the better it winds up looking over time. Essentially, its aging process results in an aesthetic that tells the story of its experience in the kitchen; a truly authentic knife.
The tough German Tungston steel Harumi knife is renowned for its ability to slice in a comfortably and precise manner. Produced through ancient hand forging techniques, the steel from which it is made makes it both an extremely durable knife, as well as one that is remarkably razor sharp.
The Harumi’s ability to finely slice meat is no doubt a direct result of its winning combination of weightiness and sharpness. In fact, its ability to meticulously slice cuts of meat deem the Harumi the optimal knife of choice for chefs who aspire to impress the crowds with their presentation.
Last but not least, its ergonomic handle largely staves off the possibility of developing a heavy arm during a long session of cutting even the mightiest of meats.
Yet another hand forged beauty, the Tsumiwakashi knife is just what every skilled chef needs for nimble cutting.
Its overall shape and aesthetic are innately unique and versatile, and both its full tang handle and high carbon steel blade work to ensure that it’s nothing short of a well balanced and sturdy knife. Alongside its exceptional sharpness, the Tsumiwakashi features a narrow tip and ergonomic functional design, which enable it to cut meat with maximise precision.
Moreover, the Tsumiwakashi is just as well suited to parting meat from surrounding tendons and bones. No doubt, it’s an essential addition to every chef’s kitchen, especially when meat is involved.
As is evidenced by its very appearance, the Yakiire knife is nothing short of the perfect companion for any butcher, or more generally, meat cutting chef.
Its blade is designed to be large, robust, and pointed, all traits which make it the ideal knife for cutting even the most heavy duty pieces of meat without difficulty, and without the need for considerable exertion of pressure on the chef’s part.
Whilst the Yakiire's thick blade is a product of the high manganese steel material from which it’s crafted, it can equally be grinded to a supremely sharp standard. Hence, its resulting all-rounded nature is pleasantly surprising. A knife of many talents, it is both capable of dicing, chopping, and thinly slicing meat, as well as dependably and effortlessly cut through caracasses time and time again.
There is a clear case that every kitchen should have a place for the bold Kiyoshi Cleaver, and that’s not just because it’s far more compact in size than common cleavers. It is an aesthetically desirable hand forged knife made of high manganese clad steel which ensures longevity of its incredible sharpness.
As well as its edge resistance, the Kiyoshi Cleaver is notably strong. Subsequently, it’s strength and sharpness work together to cut through meat and bones with both ease and accuracy.
Finally, the Kiyoshi’s advantages in the kitchen go much beyond cutting. As with the Tsumiwakashi, the multifaceted Kiyoshi is effective at separating bones from meat, removing tendons, and even taking apart chicken.
Each knife has its own strengths, but key area in which the above-mentioned bunch commonly excel is in their meat cutting abilities. In spite of the fact that they each uphold entirely individual aesthetic designs, idiosyncrasies, and are made of different materials to one another, they all ultimately bring high quality robustness and sharpness to the table.
Together, their host of properties conclusively peg them as first-rate options for chefs who aspire to cook marvelous meat.