9 Best Knives for Cutting Raw Meat

This razor-sharp slicing machine delivers precision cuts with minimal effort, making it a standout among budget-friendly carving knives. The 11-inch blade is expertly crafted from premium stainless steel, offering the length and rigidity needed to glide through thick roasts and smoked briskets without tearing. Its professional-grade edge retention and balanced weight distribution solve the common frustration of sawing or crushing meat—delivering paper-thin slices that preserve juiciness and presentation.

In real-world testing, the MAIRICO knife excels on large, dense cuts like turkey breast, pork loin, and leg of lamb, where its long blade ensures smooth, uninterrupted strokes. The ultra-sharp edge handles fibrous meats with ease, while the ergonomic handle provides a secure, fatigue-resistant grip during extended carving sessions. However, it’s less ideal for intricate tasks like deboning or filleting, where a shorter, more flexible blade would be better suited. It’s not dishwasher-safe, so handwashing is required to maintain the blade’s integrity.

Compared to higher-end models like the HOSHANHO or Cutluxe, this knife lacks the advanced steel composition and hand-finishing, but it outperforms many in its price range. It’s a perfect entry-level slicing knife for home cooks who host holiday dinners or weekend BBQs but don’t need a full butcher’s toolkit. For those seeking a no-fuss, reliable slicer that punches above its weight, the MAIRICO offers far more value than its cost suggests.

This complete meat-processing arsenal brings professional-grade tools into the home kitchen, making it a powerhouse for serious meat lovers. The set includes an 8.5-inch cleaver for splitting bones, a 9-inch breaking knife for primal cuts, an 8-inch Serbian chef knife for general prep, and a 6.5-inch boning knife—each forged from 5Cr15MoV high-carbon steel with a 56+ Rockwell hardness. The hand-forged construction and black oxide finish not only enhance durability but also resist corrosion, solving the rust issues common in budget knives.

During testing, the cleaver powered through rib racks and lamb shanks with authority, while the breaking knife provided excellent leverage for separating shoulder joints. The boning knife handled chicken and pork with precision, and the Serbian chef knife doubled effectively for vegetables. Each blade held its edge well, thanks to water-grind sharpening, though they require hand drying to prevent moisture buildup. The full-tang wooden handles offer superb balance, but the set demands careful maintenance—dishwasher use is strictly off-limits.

Against the Cutluxe multi-knife set, the Naitesen offers more specialized tools, especially for hunters or pitmasters breaking down whole animals. It’s ideal for those who process meat regularly and want a single set to handle everything from cleaving to filleting. While pricier than single knives, it delivers superior versatility and craftsmanship, especially when compared to entry-level options.

Engineered for effortless long-stroke slicing, this 12-inch Japanese high-carbon steel knife dominates when tackling massive roasts and briskets. The hand-sharpened 15-degree edge cuts through dense meat with minimal resistance, preserving texture and moisture—ideal for BBQ enthusiasts who demand restaurant-quality presentation. Its curved blade design allows for a rocking motion, enhancing control during trimming and portioning, while the steel’s heat-treated core ensures excellent toughness and chip resistance under pressure.

In practice, the HOSHANHO knife shines on whole briskets, smoked ham, and Thanksgiving turkeys, where its length eliminates the need for multiple passes. The ergonomic pakkawood handle stays comfortable even after 20+ minutes of continuous slicing, and the non-slip texture prevents hand fatigue. It resists staining and is easy to clean—just rinse and wipe dry. However, its size makes it unwieldy for small kitchens or narrow cutting boards, and it’s overkill for everyday vegetable prep.

When compared to the MAIRICO, this model offers superior steel quality and slicing precision, though at nearly four times the price. It’s best suited for serious BBQ cooks or caterers who regularly handle large cuts. While the Cutluxe 12-inch brisket knife is similarly sized, the HOSHANHO’s Japanese steel and curved profile give it a slight edge in slicing finesse, making it a top-tier choice for performance-focused users.

Don’t let the ultra-low price fool you—this 6-inch boning knife delivers shockingly sharp performance for basic meat prep. Crafted from high-carbon stainless steel and hand-sharpened to a 15-degree edge, it glides through chicken thighs, pork tenderloin, and fish fillets with precision. The semi-stiff blade offers the right balance of control and flexibility, making it ideal for separating meat from bone without puncturing delicate flesh—a common pain point for beginners.

In real use, the Rondauno excels at trimming fat, removing silver skin, and deboning poultry. The textured ABS handle provides a secure, non-slip grip, even with greasy hands, and its lightweight build reduces fatigue during short tasks. However, it’s not built for heavy-duty jobs like breaking cartilage or dense joints. While it holds an edge reasonably well, frequent sharpening is needed with heavy use—expected at this price point.

Compared to the VITUER 6-inch boning knife, the Rondauno lacks a sheath and multi-knife versatility but matches it in sharpness and comfort. It’s perfect for budget-conscious home cooks who occasionally debone meat or prep chicken. For less than five bucks, it outperforms many generic knives, though serious butchers will want something more robust. It’s a no-brainer starter knife that punches far above its cost.

This ergonomic masterpiece combines form and function like no other, designed for pitmasters who value control and safety during intense meat prep. The 10.5-inch curved cimeter blade, forged at 56+ Rockwell hardness, slices through brisket and pork shoulder with surgical precision, while the tapered tip allows for intricate boning and fat trimming. A standout feature is the measurement hole that helps users cut uniform 1-inch steaks—eliminating guesswork and ensuring even cooking.

During testing, the wenge wood handle absorbed moisture and oils, improving grip over time, while the triple-riveted full-tang construction remained rock-solid under pressure. The anti-fatigue curvature and gear-teeth thumb rest reduced hand strain during long BBQ sessions. It handled everything from brisket trimming to turkey deboning with confidence. However, the blade’s curve requires a slight learning curve for straight slicing tasks.

Against the Cutluxe cimeter, the SYOKAMI offers superior ergonomic innovation and a more refined finish, though it’s slightly less aggressive in brute force. It’s ideal for BBQ enthusiasts who prioritize comfort and precision over raw power. With FSC-certified wood and a gift-ready box, it also stands out as a premium gifting option—delivering both performance and aesthetic appeal that rival far more expensive models.

This triumvirate of meat mastery is the ultimate toolkit for pitmasters who demand the right knife for every job. The set includes a 12-inch brisket slicer, a 10-inch cimeter breaking knife, and a 6-inch boning knife, all forged from high-carbon German steel with full-tang pakkawood handles. Together, they form a complete meat-processing workflow—from primal breakdown to final plating—solving the inefficiency of using one knife for all tasks.

In action, the brisket knife delivers long, clean slices without shredding, while the cimeter excels at portioning large cuts with its curved, Granton-edged blade that reduces friction. The boning knife is stiff enough for pork but flexible enough for fish, making it surprisingly versatile. The ergonomic handles stay comfortable during marathon BBQ sessions, and the rust-resistant steel holds an edge well. However, the set lacks a cleaver for bone work.

Compared to the Naitesen 4-piece set, the Cutluxe offers fewer tools but superior German steel craftsmanship and a more focused BBQ-centric design. It’s perfect for serious grillers who want professional performance without kitchen clutter. While the HOSHANHO slicing knife rivals the brisket knife, the Cutluxe set’s overall balance of quality, function, and design makes it a more complete solution for meat lovers.

This color-coded boning solution is a game-changer for kitchens that handle multiple proteins daily. The set includes three 6-inch curved boning knives in red, yellow, and green—perfect for separating poultry, fish, and red meat to prevent cross-contamination. Made from German 3Cr13MoV stainless steel at 56±2 HRC, the blades are razor-sharp and flexible, allowing for smooth filleting and fat trimming with minimal waste.

In real-world use, the curved edge and pointed tip made quick work of salmon fillets and chicken leg quarters, gliding around bones with precision. The PP handles are lightweight and comfortable, reducing fatigue during repetitive tasks, and the included BPA-free sheaths make storage and gifting safe and easy. While not suited for heavy cartilage or frozen meat, they perform exceptionally well on fresh, soft-tissue prep.

Compared to the Rondauno, this set offers triple the utility and added safety with color coding and sheaths—ideal for families or small restaurants. It’s best for those who process fish or poultry regularly and want hygiene and organization built in. Though the Cutluxe boning knife is slightly stiffer, the VITUER’s flexibility and multi-knife value make it the smarter pick for versatile, clean meat prep.

This compact cleaver powerhouse delivers serious bone-chopping ability in a manageable 7-inch form, making it ideal for home cooks tackling bone-in cuts. The high-carbon stainless steel blade is thick and well-balanced, allowing it to power through pork ribs, chicken quarters, and beef shanks without chipping. Its laser-tested edge stays sharp through repeated use, and the full-tang construction ensures durability and control during forceful chops.

In practice, the Mueller cleaver excels at breaking down whole chickens and portioning short ribs, where its weight does the work with minimal effort. The ergonomic handle reduces wrist strain and prevents slipping, even with wet hands. It’s easy to clean and resistant to corrosion—though handwashing is recommended. However, it’s not designed for fine slicing or filleting, and the blade can feel heavy for small hands.

Compared to the Naitesen cleaver, this model is shorter but more accessible for average kitchen spaces. It’s perfect for those who occasionally work with bone-in meats but don’t need a full butcher block set. While the SYOKAMI or Cutluxe knives outperform in slicing, the Mueller dominates in raw chopping power, offering a focused, no-nonsense tool that delivers reliability without flair.

This precision-breaking beast earns its title as the best overall with a perfect balance of power, sharpness, and ergonomics. The 10-inch Granton-edged cimeter, forged from high-carbon German steel at 56+ HRC, slices through brisket, pork butt, and ribs with minimal resistance, while the hollow-edge design reduces drag and prevents sticking. Each blade is hand-sharpened to 14–16 degrees, delivering a razor-sharp, long-lasting edge that outperforms many competitors.

In testing, the knife handled everything from trimming fat caps to portioning smoked meats with surgical accuracy. The triple-riveted pakkawood handle offers a luxurious, secure grip that stays comfortable during extended use, and the full-tang construction ensures stability under pressure. It’s easy to clean and resists staining, though it requires hand drying. It’s less effective on dense bones—save that for a cleaver.

Against the SYOKAMI cimeter, the Cutluxe offers superior edge retention and handle finish, while the HOSHANHO has a longer blade but less refined balance. It’s ideal for BBQ enthusiasts and home chefs who want one exceptional knife for breaking and trimming. With a lifetime warranty and artisan-level build, it combines German engineering and American BBQ practicality better than any other single knife in the lineup.