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Best knife for cutting large cuts of meat?

Thu Oct 03, 2013 8:16 pm

Mark

I ordered the Kohetsu 210, Thanks,

Now, what's your best knife for cutting large cuts of meat and chicken, from $125 to $175 ?
Is it a Deba ?

Re: Best knife for cutting large cuts of meat?

Thu Oct 03, 2013 9:20 pm

Almost too little information to know what you're after.

A true deba, ala:

http://www.chefknivestogo.com/kofuwh2de18w.html

With a hollow back and single bevel is purpose built to disassemble fish.

It excels at nothing else IMHO.

I cut large pieces of beef and pork with a gyuto and/or a long sujihiki:

http://www.chefknivestogo.com/sujihiki270mm.html

In that price range, this would be good option:

http://www.chefknivestogo.com/sujihiki270mm.html

I like this knife A LOT more, but it's carbon and above the price range quoted:

http://www.chefknivestogo.com/misono8.html

Re: Best knife for cutting large cuts of meat?

Thu Oct 03, 2013 10:56 pm

It really depends on what you're cutting. There are lots of different types of boning knives and people are picky about them. Some like them with flex, some like them large etc...

Re: Best knife for cutting large cuts of meat?

Fri Oct 04, 2013 2:07 am

A former butcher, for large cuts of meat, depending on the size
I frequently used an 18inch scimitar for big cuts, especially chucks, or primals...

However I do have a 6inch mercer boning knife that I will not part with for the life of me, the grip is what I'm picky about butchering gets pretty messy and wet, the grip on this knife doesn't get slippery which is what's important, if you're doing a lot of land animal butchering you'll need a decently long blade that has little to no flex, and a small knife for detailed joint working around.

For general slicing of say a large roast, get one of the aforementioned slicers :)

Re: Best knife for cutting large cuts of meat?

Fri Oct 04, 2013 11:04 am

Any narrow blade. A wide blade causes dragging. So: large (210mm) petty. Sujihiki, désosseur.

Re: Best knife for cutting large cuts of meat?

Tue Oct 08, 2013 6:51 pm

Scimitar and one of each Victorinox 5-6" straight and curved blades, done.
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