8 Best Knives to Cut Raw Chicken 2026

If you’re slicing through raw chicken like clockwork, the VITUER 6-inch curved boning knife set delivers razor-sharp precision without breaking the bank. Each knife is forged from German stainless steel (3Cr13MoV) with a Rockwell hardness of 56±2 HRC, offering a clean, scalpel-like edge that glides through tendons and joints. The curved blade profile makes it a standout for filleting and trimming poultry, while the color-coded yellow, red, and green handles eliminate cross-contamination risks—perfect for kitchens managing multiple protein types.

In real-world testing, these knives excel at deboning chicken thighs, trimming fat from breasts, and separating drumsticks with minimal waste. The 6-inch blade strikes a balance between control and reach, though it can struggle slightly with thicker cuts like whole duck legs. The PP handles offer a firm grip but lack the premium feel of pakkawood or rubber—fine for short sessions, but may fatigue during prolonged prep. Still, the flexible curved edge adapts well to contours, making it far more effective than stiff chef’s knives for poultry work.

Compared to pricier single-knife options like the HOSHANHO or PAUDIN models, VITUER wins on value and versatility—three knives for under $16 means you can designate each for specific meats or keep backups ready. It’s ideal for home cooks who process poultry regularly but don’t want to invest in high-end Japanese blades. While it doesn’t match the edge retention or materials of premium picks, it outperforms most budget knives in actual kitchen performance—a rare blend of affordability and function.

The MONGSEW 3-pack curved boning knife set is a budget-savvy powerhouse that punches well above its price tag when tackling raw chicken and delicate poultry prep. Crafted from German stainless steel, each 6-inch blade holds a razor-sharp edge that slices through skin and cartilage with surgical ease. The curved design allows for smooth, sweeping cuts along bones—critical when filleting chicken breasts or removing legs cleanly—while the ergonomic PP handles offer a non-slip grip, even when wet or greasy.

During testing, these knives proved highly effective for everyday deboning and trimming, especially on smaller cuts like chicken wings and thighs. The flexible blade bends just enough to follow bone contours, reducing meat waste and improving yield. We appreciated the vibrant orange, purple, and yellow sheaths—not just for style, but for safe, organized storage and preventing blade dulling. However, the steel, while sharp initially, requires more frequent honing than high-carbon alternatives, and the blade can flex too much on dense joints like turkey drumsticks.

When stacked against the VITUER set, MONGSEW offers similar performance with slightly better grip and sheath quality, making it the best budget pick for households needing multiple knives. It’s perfect for weekend cooks and meal preppers who want reliable tools without splurging. While it lacks the refined materials of Japanese or forged knives, it delivers consistent, no-fuss performance—a smart upgrade from basic kitchen cutlery at a steal of a price.

When it comes to precision poultry work, the HOSHANHO 7-inch fillet knife is in a league of its own, blending Japanese craftsmanship with laser-like sharpness for flawless chicken deboning. Made from high-carbon Japanese stainless steel (10Cr15CoMoV) and hand-polished to a 15-degree edge, this blade cuts through raw chicken like hot butter, leaving clean, waste-free fillets every time. The slender, flexible 7-inch blade is perfect for navigating tight joints, while the pakkawood handle delivers a luxurious, fatigue-resistant grip—a game-changer during long prep sessions.

In real-world use, this knife shines in delicate tasks—removing chicken skin without tearing, separating rib cages, and butterflying breasts with surgical precision. Its flexibility allows it to hug bone contours seamlessly, minimizing meat loss, though it’s less ideal for heavy breaking or frozen cuts. The frosted blade finish not only looks premium but also reduces glare and fingerprint smudges—small touches that elevate the experience. However, its thinner profile means it’s not built for hacking through cartilage or dense connective tissue.

Compared to the VITUER and MONGSEW sets, the HOSHANHO stands out as the best overall choice for serious home cooks and semi-pros who prioritize cutting finesse over multipack value. It outperforms budget knives in edge retention, balance, and comfort, rivaling models twice its price. While it’s a single-knife investment, its superior materials and performance make it the ultimate tool for those who demand perfection in poultry prep—a precision scalpel where others are just knives.

For ultra-precise deboning, the 3.75-inch Generic Poultry Knife is a hidden gem—a compact scalpel designed specifically for tight spaces and fine poultry work. Its short, thin blade slips effortlessly between bones and meat, making it ideal for separating chicken wings, removing oyster meat, or trimming tendons that larger boning knives can’t reach. The green ergonomic handle offers a secure, non-slip grip, and the integrated bolster acts as a safety guard, preventing slips during detailed cuts—essential when working with raw, slippery chicken.

In practice, this knife excels in specialty tasks where control trumps power. It’s perfect for spatchcocking, removing rib bones, or cleaning up joints after a larger knife has done the heavy lifting. However, its limited blade length means it’s not suited for filleting whole chickens or tackling larger birds like turkey. The razor-sharp edge performs brilliantly out of the box, but being a disposable-style knife, it may not hold its edge through months of heavy use like forged steel models.

When compared to the HOSHANHO or PAUDIN, this knife isn’t a replacement but a specialized companion—like a precision tool in a mechanic’s kit. It’s best for cooks who already own a primary boning knife but want a dedicated tool for intricate poultry detailing. While it lacks the prestige of Japanese steel, its narrow focus and ergonomic design make it the best choice for surgical-level precision—a scalpel where others are machetes.

The SYOKAMI 10.5-inch Japanese cimeter is a beast of a knife built for heavy poultry breakdown and meat carving, not delicate filleting. Its long, deeply curved blade allows for powerful, sweeping cuts through whole chickens, turkeys, or roasts, while the tapered tip provides surprising precision for a knife of this size—able to navigate joints and separate legs with authority. Forged from high-carbon steel at 56+ HRC, it holds a razor edge and features Damascus-style patterning that’s as much about durability as aesthetics.

In real use, this knife dominates large-batch poultry prep, effortlessly slicing through thick breast meat and cartilage. The wenge wood handle, with triple-riveted full-tang construction, offers exceptional balance and shock absorption, reducing hand fatigue during prolonged use. The gear-tooth bolster enhances grip, crucial when dealing with slippery, raw chicken. However, its length and weight make it overkill for fine filleting or butterflying—better suited for butcher-style cutting than kitchen finesse.

Compared to the HOSHANHO or PAUDIN, the SYOKAMI is the go-to for heavy-duty tasks, not delicate work. It’s ideal for pitmasters, hunters, or families processing whole birds regularly. While it lacks the nimble precision of shorter boning knives, it delivers unmatched power and control—a cleaver and boning knife hybrid that dominates where others hesitate.

The PAUDIN 6-inch boning knife strikes a perfect balance between performance and elegance, making it the best premium pick for cooks who want German engineering with professional-grade results. Forged from high-carbon German stainless steel (5Cr15MoV) and hand-honed to a 15-degree edge, it delivers buttery-smooth cuts through raw chicken with minimal resistance. The wavy blade pattern—though not real Damascus—adds visual flair and subtle anti-stick properties, while the pakkawood handle offers a luxurious, non-slip grip that feels secure even during wet prep.

In testing, this knife handles everything from deboning thighs to filleting whole chickens with ease. The flexible yet sturdy blade follows bone contours flawlessly, reducing waste and improving yield. It maintains its edge longer than budget models, requiring less frequent sharpening. The full-tang construction ensures balance and durability, though the handle’s smooth finish can feel slick after extended use—gloves help in slippery conditions.

Against the HOSHANHO, the PAUDIN trades some flexibility for added durability, making it better for semi-heavy tasks while still excelling at precision. It’s ideal for serious home chefs or culinary enthusiasts who want a single, high-quality knife that performs like a pro tool. While pricier than packs, its craftsmanship and performance justify the cost—a refined, reliable workhorse that outclasses most in its range.

The Naitesen 3-piece hand-forged set brings old-world craftsmanship into modern kitchens, with the 6.5-inch boning knife standing out as a precision tool for raw chicken prep. Forged from 5Cr15MoV high-carbon steel at 56+ HRC, it holds a razor edge that slices through poultry with authority and control. The hand-forged process enhances grain structure, improving edge retention and durability, while the full-tang wooden handle offers a comfortable, balanced grip—ideal for extended use.

In practice, the boning knife handles deboning and trimming with confidence, though its slightly stiffer blade makes it less flexible than dedicated fillet knives. The Serbian chef knife and 8.5-inch meat knife in the set expand versatility, making this ideal for cooks who want a complete meat-prep toolkit. However, the boning knife’s thickness can make it less ideal for ultra-fine filleting, better suited for portioning and jointing.

Compared to the VITUER or MONGSEW sets, Naitesen offers superior materials and build quality, with a Viking-style aesthetic that stands out. It’s perfect for gift-giving or cooks who value forged steel and heritage design. While the flexibility isn’t top-tier, the overall durability and craftsmanship make it the best hand-forged option for meat lovers—a rugged, reliable trio that ages like fine steel.

The GrandMesser 9-inch curved cimeter is a workhorse built for heavy poultry cutting, not delicate filleting. Its German high-carbon stainless steel blade is precision-forged and honed to 14–16 degrees, delivering aggressive cutting power through thick chicken breasts, whole birds, or tough cartilage. The deeply curved blade enables long, fluid strokes, making it ideal for breaking down large cuts or portioning roasts, while the textured PP handle with finger guard ensures secure grip and safety during forceful use.

In real testing, this knife dominates heavy tasks—chopping through chicken backs, separating leg quarters, or slicing thick cuts with ease. However, its size and rigidity make it awkward for fine deboning or skinning, where a 6-inch boning knife would be more precise. The satin finish resists corrosion, but the plastic handle, while comfortable, lacks the premium feel of wood or pakkawood. It’s best for high-volume kitchens or cooks who process whole birds frequently.

Versus the SYOKAMI, GrandMesser offers similar heavy-duty performance at a lower price, though with less refined materials. It’s the best choice for cooks needing a durable, no-nonsense butcher knife for daily poultry breakdown. While not a precision tool, it delivers unmatched power and value—a reliable cleaver-style performer for the working kitchen.