8 Best Knives to Cut Raw Steak 2026

This razor-sharp cimeter slices through raw steak like a hot knife through butter, thanks to its 56+ Rockwell hardness and precision-tapered 10.5-inch blade. The curved design isn’t just for show—it enables a smooth rocking motion that effortlessly separates meat from bone, making it a standout for home butchers tackling ribeyes or brisket. With hollow blade holes that double as thickness guides, even inexperienced cooks can achieve uniform 1-inch cuts, solving a common steak-cooking pitfall: uneven doneness.

In real-world use, the SYOKAMI excels on dense cuts like chuck roast and thick pork loin, maintaining edge integrity without chatter or drag. Its Damascus-patterned blade isn’t merely aesthetic—it reduces surface adhesion, so meat releases cleanly after each pass. However, the knife struggles slightly on ultra-thin slicing tasks (think carpaccio), where a longer, thinner blade would perform better. At just under 37 bucks, it punches far above its weight, though the wenge wood handle, while beautiful, demands occasional oiling to prevent drying.

Compared to the HOSHANHO 12-inch slicer, this model trades reach for maneuverability—ideal for smaller kitchens or users prioritizing control over long draw-cuts. It’s a smarter pick than pricier German steel sets if you want aggressive performance without breaking the bank. For budget-conscious steak lovers who value Japanese precision and beginner-friendly features, this knife delivers unmatched value.

If you demand dual-weapon dominance in the kitchen, this SYOKAMI set delivers with a 12-inch slicing knife and 6.7-inch flexible boning blade forged for precision and power. The hollow-ground granton edge on the slicer is a game-changer—meat glides off without sticking, while the 56+ Rockwell hardness ensures the edge stays sharp through repeated brisket carves. Whether you’re hosting a holiday feast or breaking down a rack of ribs, this duo handles both broad strokes and delicate separation with Japanese-engineered finesse.

During testing, the long slicing knife made quick work of smoked brisket, producing paper-thin, melt-in-your-mouth cuts with minimal effort. The flexible boning knife navigated tight joints in pork shoulder like a pro, thanks to its tapered tip and slight give. Both knives feature ergonomic gear-tooth handles that stay locked in wet, greasy hands—crucial during marathon BBQ prep. The only hiccup? The boning knife’s flexibility can feel excessive when hacking through cartilage, where a stiffer blade might offer more feedback.

Stacked against the Cutluxe German steel set, this SYOKAMI duo offers superior blade length and slicing performance, though it lacks the heft some associate with traditional German craftsmanship. It’s the complete meat-prep solution for home chefs who want pro-level results without investing in a full knife block. For those who grill, smoke, or roast regularly, this set balances precision, durability, and versatility better than any other in its class.

Tailor-made for BBQ warriors and backyard pitmasters, the Cutluxe Artisan Series set combines German steel authority with ergonomic mastery in a 10-inch cimeter and 6-inch boning knife. The granton-edged cimeter delivers butter-smooth draw cuts through fatty brisket or rib roast, while the full-tang construction ensures balance and control during repetitive slicing. With a 56+ Rockwell hardness, these blades resist chipping and hold their edge even after heavy use—perfect for weekend warriors who hate constant sharpening.

In action, the cimeter’s curve enables a natural sawing motion that minimizes meat tearing, preserving juices and presentation. The shorter boning knife is ideal for chicken thighs or pork ribs but feels slightly cramped on larger beef cuts—opt for a longer boning blade if you regularly process whole briskets. The ergonomic handle provides excellent grip, though it lacks the textured traction found on SYOKAMI’s gear-tooth design, making it less secure in slippery conditions.

Compared to the Naitesen set, Cutluxe offers better steel quality and slicing performance, though it’s less versatile for general kitchen use. It’s the go-to choice for BBQ purists who prioritize German durability and clean release over multi-role functionality. If you want a rugged, no-nonsense set built to last decades, this one outperforms pricier rivals in edge retention and build integrity.

This compact powerhouse from Naitesen packs a surprising punch with its hand-forged 5Cr15MoV steel blades, offering a Viking-inspired aesthetic and real-world performance under $35. The 8.5-inch meat knife slices cleanly through raw steak with authority, while the 6.5-inch Serbian chef knife bridges the gap between Western cleaver and Eastern santoku—ideal for chopping onions before grilling or prepping marinades. For home cooks with limited space, this trio delivers versatility without clutter.

In testing, the boning knife excelled at trimming fat and navigating joints in chicken and pork, though it lacked the flexibility needed for filleting fish. The Serbian chef knife stood out for its balance—sleek enough for vegetables, robust enough for meat—making it a true hybrid performer. However, the shorter blade lengths limit draw-cut efficiency on large roasts, where a 12-inch slicer would dominate. Despite the modest price, the full-tang construction and triple-rivet handles feel solid, though the steel isn’t quite as refined as Japanese or premium German counterparts.

Versus the GrandMesser budget blade, this set offers far greater utility, transforming from meat prep to veg chopping seamlessly. It’s the ideal starter kit for apartment dwellers or new grillers who want one set for everything. While it doesn’t match the slicing finesse of high-end Japanese models, it delivers exceptional all-around value and craftsmanship for under $35.

Don’t let the sub-$20 price fool you—this 9-inch GrandMesser cimeter is a stealth performer with German high-carbon stainless steel that holds a 14–16° razor edge and resists corrosion like a seasoned pro. The fully forged curved blade glides through raw steak with minimal resistance, making it a top pick for budget-savvy cooks who refuse to compromise on sharpness. Its textured PP handle includes finger guards that prevent slippage, a rare feature at this price point.

In real-world tests, it handled ribeye trimming and pork butt slicing with commendable control, though heavier cuts required more user input than with thicker, full-tang rivals. The shorter 9-inch span limits long draw-cuts but enhances precision for portioning steaks or deboning chicken. It’s not built for daily commercial use, but for home kitchens and occasional BBQs, it punches miles above its cost. The included free sharpener helps maintain performance, offsetting the softer steel’s faster dulling.

Next to the Cuisinart steak knives, this GrandMesser is in a different league—a true prep knife, not just a table tool. It’s the best value under $20 for anyone needing a dedicated meat knife without overspending. While it lacks the elegance of wooden handles or Damascus patterns, it delivers core functionality with rugged reliability and surprising precision.

The HOSHANHO 12-inch brisket knife is a high-end slicing beast, engineered for those who demand laser precision and professional endurance. Crafted from Japanese high-carbon steel heat-treated for optimal hardness and toughness, it maintains a 15° hand-sharpened edge that glides through raw steak like silk. The long, curved blade enables effortless pull-cuts, preserving juiciness and texture—essential for prime cuts like wagyu or dry-aged ribeye.

During testing, it produced paper-thin, consistent slices of brisket with zero tearing, thanks to its low-friction profile and balanced weight distribution. The Pakkawood handle feels luxurious and remains grippy even when wet, while the seamless blade-to-handle junction prevents bacterial buildup and simplifies cleaning. However, its length and heft can overwhelm smaller hands or beginners, requiring more control than compact models. It’s overkill for casual weeknight steaks but unbeatable for serious carnivores and entertainers.

Compared to the SYOKAMI slicer set, this model offers superior blade length and finish, though at a steeper price. It lacks the boning companion knife, making it a specialized tool rather than an all-in-one solution. For those who host frequent BBQs or prize restaurant-grade slicing performance, this knife justifies its premium status with flawless execution and elegant durability.

This German-engineered duo from Cutluxe brings industrial-grade slicing power to the backyard with a 12-inch brisket knife and 6-inch boning blade, both forged from premium German steel and backed by a lifetime warranty. The granton-edged slicer reduces drag and prevents sticking, delivering clean, even cuts through fatty brisket or holiday ham. With a full-tang build and ergonomic handle, it balances comfort and control during extended use—perfect for marathon cookouts.

In performance, the slicing knife outshines most in its class, maintaining edge stability even after 20+ passes through dense meat. The stiffer boning knife excels at trimming fat and cutting through connective tissue but lacks the flexibility needed for delicate filleting. The smooth handle, while comfortable, doesn’t grip as securely as textured rivals when hands are greasy. Still, the German steel’s edge retention surpasses many Japanese counterparts in long-term durability.

Against the SYOKAMI set, this Cutluxe model offers better steel longevity and warranty confidence, though it’s slightly less agile in hand. It’s the top choice for gift-givers and German steel loyalists who want heirloom-quality tools. For those who value build permanence over flashy features, this set delivers unmatched resilience and slicing authority.

Designed for the dining table, not the cutting board, the Cuisinart 6-piece steak knife set delivers clean, precise cuts right at the plate. Each 4.5-inch high-carbon stainless steel blade is forged and hand-sharpened, slicing effortlessly through medium-rare steaks without shredding. The extra-wide bolster enhances control and safety, while the lightweight build ensures fatigue-free use during long meals.

Unlike prep knives, these aren’t meant for breaking down raw meat—but they excel at post-cook precision, letting guests carve their own portions without struggle. The full-tang riveted construction adds durability, though the shorter blades limit leverage on thicker cuts. They’re best suited for home dinners, not commercial settings. Hand-washing is required, but their sleek, modern look makes them a stylish addition to any table.

Compared to the GrandMesser butcher knife, this set serves a completely different purpose—tableside refinement over kitchen prep. It’s the ideal upgrade for households still using dull dinner knives. While it lacks the heft of carving tools, it transforms the eating experience with surgical-like cutting ease and elegant design.