7 Best Knives for Cutting Raw Chicken Breasts 2026

This razor-sharp fillet knife doesn’t just cut—it glides. Engineered with Japanese high carbon powder steel and a 62 HRC hardness, the HOSHANHO 7-inch blade delivers surgical precision, making it a top-tier tool for slicing raw chicken breasts with minimal resistance. The 15° edge angle on both sides ensures a clean, smooth cut every time, effortlessly navigating around bones and under skin without shredding the meat—a common pain point for home cooks using dull or stiff blades.

In real-world testing, the flexible yet firm blade excelled during delicate tasks like butterflying chicken breasts and removing tendons, where control is non-negotiable. Its slender profile and tapered tip allowed for intricate maneuvering, especially when separating meat from bone in tight joints. While it handles poultry with finesse, it’s also adept at fish filleting and light deboning. However, it’s not built for heavy chopping or dense connective tissue—attempting such tasks risks blade roll or edge damage.

Compared to the heavier MAD SHARK cleaver, this knife prioritizes precision over brute force, making it ideal for cooks focused on clean prep rather than bone-crushing power. It’s the go-to choice for culinary enthusiasts who value edge retention, balance, and ergonomic comfort during extended use. For those seeking a professional-grade fillet knife that outperforms in detail work while maintaining versatility, the HOSHANHO strikes a near-perfect balance between agility and durability—outshining bulkier models in finesse-driven tasks.

When it comes to raw chicken breasts and beyond, the MAD SHARK cleaver brings serious chopping authority. Its 7.5-inch German military-grade composite steel blade packs enough heft to power through thick cuts, cartilage, and even light bones with authority—making it a standout for users who process whole poultry or large cuts. The added alloy elements like vanadium and molybdenum enhance edge retention and corrosion resistance, ensuring long-term performance without frequent sharpening.

During testing, this cleaver handled dense chicken thighs, frozen tenders, and bone-in cuts with ease, thanks to its massive spine and full tang construction. The ebony handle with carved rivets provided a secure, slip-resistant grip, even during repetitive, force-driven motions. While it excels in heavy-duty tasks, it’s overkill for thin, delicate slicing—attempting paper-thin chicken cutlets results in tearing rather than clean separation due to its weight and stiffness.

Positioned against the HOSHANHO fillet knife, the MAD SHARK trades precision for raw power, making it better suited for butchers or high-volume kitchens. It’s the ultimate tool for those who chop, smash, and mince regularly and need a single knife that can handle meat, veggies, and herbs without flinching. If your workflow demands one knife to rule them all—especially for breaking down whole birds or prepping stews—this cleaver delivers unmatched versatility and durability, outmuscling lighter knives in sheer force and build.

Don’t let the compact size fool you—this 2.5-inch poultry knife is a precision powerhouse for tight, detailed work. Designed specifically for deboning chicken breasts and small game birds, its ultra-thin blade slips effortlessly into joints and under skin, making it ideal for removing tendons or separating breast meat cleanly. The razor-sharp edge minimizes drag, reducing meat shredding—a common issue with wider or duller knives.

In practical use, this knife shines when navigating tight spaces like the joint between thigh and body or extracting the tenderloin from a chicken breast. The 5-inch ergonomic green handle offers excellent control, and the protective bolster adds safety during push cuts. However, its short blade limits utility for larger cuts or full breast slicing—requiring multiple passes that can compromise uniformity. It’s not meant for heavy tasks, and attempting to cut through cartilage or thick connective tissue risks blade damage.

Compared to the longer HOSHANHO fillet knife, this model sacrifices reach for maximum maneuverability in precision tasks. It’s the best choice for cooks focused on small-batch prep, deboning, or detailed trimming—especially those who value safety and comfort in a compact tool. For tasks demanding micro-level control, this poultry knife outperforms full-sized blades, offering surgical accuracy at a fraction of the cost—though it can’t replace a longer knife for broader slicing duties.

The Purple Dragon Damascus fillet knife is a masterclass in precision engineering and aesthetic refinement. Forged from professional-grade VG10 steel, this 5.6-inch blade holds a razor-sharp edge that slices through raw chicken breasts with surgical accuracy. The flexible spine and narrow profile make it perfect for intricate tasks like tendon removal or creating even butterfly cuts, where control is paramount. Its 5mm spine thickness and polished dual edges reduce drag and food stickiness—critical for maintaining clean separation.

During testing, the knife demonstrated exceptional agility, effortlessly gliding along bone contours and under skin without tearing. The ergonomic wooden handle provided a lightweight, fatigue-resistant grip, ideal for prolonged prep sessions. While it handles poultry with grace, it lacks the heft for bone-splitting or dense connective tissue—pushing it beyond its limits risks edge chipping. It’s best reserved for delicate meat work, not heavy chopping.

When compared to the HOSHANHO model, the Purple Dragon trades some blade length for enhanced detail work and visual appeal. The Damascus texture isn’t just decorative—it improves release and reduces friction. It’s the top pick for cooks who value artistry, balance, and edge longevity in fine meat preparation. For those who prioritize precision over power and appreciate a knife that performs like a scalpel, this model offers superior refinement and control—elevating everyday prep into a seamless, enjoyable experience.

This 3.75-inch poultry knife hits the sweet spot between compact control and functional reach, making it the best budget-friendly option for everyday chicken prep. Unlike bulkier knives, its slim, razor-sharp blade cuts cleanly through raw chicken breasts with minimal resistance, reducing shredding and waste. The extended blade length over the 2.5-inch model allows for smoother, single-pass slicing—ideal for portioning breasts or deboning thighs without constant repositioning.

In real use, it handled standard poultry tasks with surprising efficiency, from separating legs to removing tenders. The 5-inch green ergonomic handle ensured a secure, non-slip grip, even with wet hands, and the protective bolster added safety during push cuts. While it’s dishwasher safe and easy to maintain, the blade isn’t designed for frozen meat or thick cartilage—applying excessive force can lead to flexing or edge damage.

Compared to the shorter PB-EG800-G, this model offers better slicing efficiency without sacrificing maneuverability. It’s perfect for home cooks who want a dedicated poultry knife without investing in premium models. For those seeking affordable, reliable performance in deboning and portioning, this knife delivers solid value—offering more reach than micro-blades and better control than full-sized fillet knives, all at an accessible price point.

The OAKSWARE 7-inch cleaver is a versatile workhorse that punches well above its price tag. Crafted from German 1.4116 X50CrMOV15 steel, it offers impressive edge retention and corrosion resistance, making it a reliable choice for daily chicken breast prep. The hand-polished 14–16° edge delivers a sharp, smooth cut—capable of slicing through raw poultry with minimal effort—while the 57+ HRC hardness ensures durability without brittleness.

In practice, this cleaver handled chicken breasts, thighs, and even light bone-in cuts with confidence. Its full tang and triple-riveted ABS handle provided excellent balance and reduced hand fatigue during repetitive tasks. The multipurpose design allowed seamless transitions from meat to vegetables, making it ideal for cooks who want one knife for varied prep. However, it lacks the ultra-fine precision of fillet knives—thin, even slices require more skill and control.

Stacked against the MAD SHARK, the OAKSWARE offers similar functionality at a fraction of the cost, though with slightly less heft. It’s the best mid-range value pick for home kitchens needing a durable, all-in-one cleaver without premium pricing. For cooks who want professional-grade performance, low maintenance, and broad utility, this knife delivers exceptional bang for the buck—balancing sharpness, build, and affordability better than most in its class.

If uniform, paper-thin chicken breast slices are your goal, the SupMaKin meat slicer is a game-changing tool. Unlike handheld knives, this manual 17-blade system delivers perfectly even 2mm or 4mm cuts in a single press, ideal for stir-fries, jerky, or meal prep. The stainless steel blades with 8° sharp edges slice cleanly through raw chicken without tearing, and the adjustable thickness settings offer flexibility for different recipes.

In testing, the slicer produced 18 consistent slices per stroke, drastically reducing prep time. The suction base (SteadyGrip) kept it firmly anchored, preventing slippage during use. While it excels with fresh, unfrozen chicken breasts, it struggles with irregularly shaped cuts or dense tendons—pre-squaring the meat improves results. It’s not a replacement for a knife but a specialized tool for volume slicing.

Compared to the HOSHANHO fillet knife, the SupMaKin sacrifices versatility for unmatched consistency. It’s the best choice for meal preppers, keto dieters, or anyone needing high-volume, uniform slices without hand fatigue. For those prioritizing speed, precision, and repeatability, this slicer outperforms any knife—offering restaurant-level results at home with minimal effort.