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Few experiences compare to the satisfying sound of a sharp blade gliding effortlessly through a fresh cut of meat. But achieving that perfect slice doesn’t just depend on skill: It starts with the right tool.
Choosing the right knife for cutting meat isn’t a decision to take lightly. Think of a chef’s knife collection as an artist’s set of brushes. Sure, any knife can cut, and any brush can spread paint—but not all will deliver the precision, control, and finesse you need. Why settle for a subpar knife when preparing the perfect cut of meat?
The right blade doesn’t just make slicing easier. It ensures your meat stays in top shape, preserving texture and flavor. A great knife can transform a challenging task into a smooth, effortless experience.
Let's dive into the knife world and find the perfect tool to cut your raw and cooked meat, whether it’s a versatile chef’s knife, a precise boning blade, or a specialty slicer crafted from stainless steel.
What's the best knife for cutting meat? The short answer is a sturdy, sharp one with a comfortable handle and a blade that slices effortlessly. But there's more to consider when choosing a knife for cutting meat.
Your knife’s blade material determines its performance and ease of maintenance. Many people go for stainless steel because it offers rust resistance and an impressive knack to retain a sharp edge.
Conversely, ceramic knives are extremely sharp but can be brittle, making them less durable for heavy-duty tasks.
The best blade material balances durability, efficiency, and ease of use.
The shape and style of a blade determine how well it handles different types of meat. Straight-edged blades are ideal for clean, precise cuts that minimize tearing and preserve the meat’s texture.
Serrated blades offer additional grip when slicing through tougher cuts with crusty exteriors. Serrated blades are sometimes used on steak knives to cut through dense tissue and create bite-sized portions.
A well-designed handle ensures comfort and safety, reducing hand fatigue during extended prep sessions and preventing slipping when working with wet or greasy cuts. Materials like textured rubber, wood, or composite provide a solid grip to minimize accidents and improve cutting accuracy. Many Opinel knives are made with beech wood handles, while Opinel’s colorful handles feature hornbeam.
How you cook a turkey or steak makes up 90 percent of its flavor, but how you slice it is just as important. The right knife—used the right way—can make all the difference.
The following types of knives stand out when slicing chicken, pork, steak, or any other cut of meat:
A high-quality chef’s knife can transform your grilling and cooking experience. Its sharp blade and comfortable grip make slicing raw meat quicker, smoother, and safer.
The defining feature of a chef's knife is its belly, and how it easily rocks back and forth, which helps distinguish it from the straight-edged Santoku knife.
The pointed edge and slight bend is ideal for the rocking technique, where you keep the tip of the blade on the cutting board while moving the heel up and down in a smooth, controlled motion. Most chef’s knives range from 16 to 24 cm; anything shorter falls into the paring knife category.
The Les Forgés 1890 8" Chef Knife is a perfect example. We passionately hot-forged this knife from high-quality X50CrMoV15 high carbon stainless steel for durability and effortless sharpening. Its razor-sharp 8-inch blade maintains a keen edge, and the full tang construction ensures perfect weight distribution.
The knife also features a water-resistant handle made from heat-treated beech wood. We designed it with a 15° bevel angle on each side and a Rockwell hardness rating between 57 and 59 HRC.
Despite its name, a boning knife isn’t designed to cut through bones. This slender, precise tool navigates around bones with ease, making it essential in both professional kitchens and butcher shops.
If you’re looking for professional-level precision, the Intempora 5" Boning Knife is an excellent option. It’s designed with a short, rigid 5-inch blade that effortlessly glides through meat, making deboning, trimming fat, and separating meat from bone a seamless task.
We crafted the boning knife from high-quality stainless 12C27 Mod. steel to provide exceptional sharpness and durability. At 2.5mm thick, it offers the right balance of flexibility and control. It also includes an ergonomic handle to provide a secure grip and built-in guard for added safety.
Slicing through a perfectly cooked steak or tender roast should be easy and enjoyable. The right knife preserves every juicy bite while enhancing texture and presentation of the meal.
Here are our top picks for slicing cooked meat:
A carving knife is a chef or home cook’s best friend for slicing whole poultry, bone-in roasts, and thick cuts of meat. Although both knives can slice meat, a carving knife differs from a slicing knife in different ways.
For starters, carving knives feature slightly shorter blades than slicing knives, offering precision and control for clean, even cuts. Their design allows them to glide smoothly through meat without shredding. Most carving knives have blade lengths comparable to chef’s knives, making them versatile yet specialized tools.
What truly sets a carving knife apart is its sharp, pointed tip. This feature allows you to navigate around bones and joints with ease. The blade’s edge and spine taper evenly into an ultra-sharp tip, enabling you to pierce roasts and poultry without tearing the meat.
You can’t talk about carving blades without mentioning the Paralelle 6" Carving Knife. We designed the tool with a 6-inch X50CrMoV15 stainless blade for effortless carving and slicing. Its blade prevents food from sticking, while the rigid construction ensures great durability and amazing control. Pair this knife with our stainless Paralelle 7” Carving Fork so you can seamlessly hold what you’re carving or turn the meat as it cooks.
Choose the Paralelle 6" Carving Knife if you need to carve through a hefty roast, meaty leg of lamb, or mouth-watering poultry. It’s an essential tool for handling rotisserie chicken, bone-in roasts, thick cuts of meat, and even fruits and vegetables.
This is one knife every kitchen should have for cutting thin, uniform slices of cooked or smoked meats, vegetables, and even bread. Typically ranging from 8 to 12 inches in length, these knives feature rounded or pointed tips and are made from durable stainless steel, including high-carbon alloy varieties for long-lasting sharpness.
The Intempora 8" Slicing Knife fits this description. This versatile cutter is made from the ultra-sharp stainless 12C27 Mod. blade that glides smoothly through tender roasts, delicate fish, or fresh produce. The Intempora 8" Slicing Knife is a reliable choice for hearty family feasts and refined dinner parties, transforming your ingredients into something truly special.
This category of knives excels at everything from slicing thick steaks to trimming fat. A fillet knife is a prime example.
Not everyone can turn a whole fish into perfect fillets: It’s an art and a cost-effective way to prepare your own meals. While a chef’s knife or Santoku can get the job done, a fillet knife makes the process faster and more efficient.
What sets a fillet knife apart is its flexibility. The blade has a slight bend that allows for smooth, precise cuts between skin and meat, effortlessly separating silverskin and creating even slices. Some fillet knives are more flexible than others, but a high-quality one should always feel sturdy in your hand. You want control without the blade feeling flimsy.
A fillet knife is the ultimate tool for handling whole fish, thanks to its flexible blade, pointed tip, and long, slender shape. It's the perfect choice if you want to preserve every bit of meat, handling fish preparation from start to finish, from skinning and removing scales to slicing delicate sashimi.
Beyond its primary filleting role, this knife is also great for light butchery tasks. Chefs use it to break down poultry, trim tenderloins, and slice precise meat portions. It’s also handy for peeling and cutting fruits.
For those who take their craft seriously, the Les Forgés 1890 7" Fillet Knife is an exceptional choice for separating delicate flesh from skin and bones.
Crafted from high-quality X50CrMoV15 high carbon stainless steel, this hot-forged blade offers excellent edge retention, sharpens quickly, and maintains its performance over time, ensuring long-lasting durability.
A well-equipped kitchen starts with a versatile knife that can handle it all. You need a tool that effortlessly slices tender cuts, chops crisp vegetables, and streamlines meal prep by eliminating the need to switch between multiple blades.
A Santoku knife is a favorite in both Japanese and Western kitchens—renowned for its precision and versatility. It excels at a wide range of cutting tasks, making it an indispensable tool for any cook.
The name "Santoku bōchō" translates to “three virtues” or “three uses,” reflecting its ability to mince, dice, and slice with ease. It’s particularly well-suited for cutting fish and vegetables, thanks to its unique design that offers exceptional balance and control.
The first reason to own this versatile knife is its ability to make clean cuts. Japanese-made Santoku knives are known for their super sharp edges, whether in single or double-bevel designs.
This sharpness ensures effortless slicing while preserving the natural flavors and textures of your ingredients. This is especially important in Japanese cuisine, where freshness and presentation are key. Whether you're chopping vegetables, slicing fish, or mincing meat, a Santoku knife ensures each cut is smooth and precise, enhancing the look and taste of your dishes.
Opinel’s Les Forgés 1890 7" Santoku Knife is a great example. The knife is fully hot-forged from X50CrMoV15 high-carbon stainless steel and is the ultimate meat and vegetable cutter. It features a sharp, durable edge that’s easy to maintain, along with a dimpled blade that enhances precision and prevents food from sticking.
The knife’s full tang construction ensures excellent balance, while the heat-treated beechwood handle offers water resistance and a comfortable grip. With a 15° bevel angle on each side and a Rockwell hardness rating between 57 and 59 HRC, this knife delivers exceptional sharpness and long-lasting performance.
Choose the Les Forgés 1890 7" Santoku Knife to elevate your kitchen experience. As a bonus, we offer free tang engraving on all Les Forgés 1890 products, adding a personal touch to your kitchen tools.
In a busy kitchen environment, knives rarely stay in the drawer before they're picked up again for the next meal preparation. As one of the most essential tools in the kitchen, knives must remain reliable, sharp, and ready to perform at a moment’s notice. Proper maintenance comes down to two key factors: sharpening and storage. Let's break it down.
Every knife dulls over time with regular use. A sharp knife isn’t just more effective; it’s also safer. A precise edge will follow your natural hand movements without slipping and causing accidental cuts.
Additionally, a sharp knife ensures clean cuts to preserve the freshness of your ingredients and maintain their texture and flavor.
So, how often should you sharpen your knives? Whenever they start struggling to cut the way you want.
For example, Japanese chefs often sharpen their knives daily after their shifts, while other professional chefs do so every week. On the other hand, home cooks can sharpen their knives about once or twice a month, depending on the frequency of use.
While techniques vary, most sharpening methods follow these key steps:
Choose a sharpening tool depending on the type of knife. You may use a whetstone, honing rod, or a knife sharpener. A whetstone gives the best results.
If you’re using a whetstone, soak it in water for around 15 minutes before sharpening to reduce friction and prevent blade damage.
Hold the knife at a 15–20 degree angle against the stone.
Glide the blade across the stone in smooth, even strokes. Take your time—precision is more important than speed.
Flip and sharpen the other side the same way you did with the first.
Wash the knife and dry it well once you’re done.
Test the sharpness by slicing through a tomato or piece of paper.
The foundation of long-lasting sharpness starts with the quality of your blades. At Opinel, we craft our blades using premium materials and deep industry expertise. Our blades meet or exceed OEM standards while offering exceptional value. When you choose high-quality blades, you ensure durability and reliability for all your cutting needs.
Meat is tough on blades, and daily cutting can wear down your knives fast. That’s why you should inspect your blades regularly, sometimes even multiple times a day. Look for signs of dullness or misalignment and address them early to prevent further damage.
We clean our knives not just for hygiene but also to keep them sharp. Even high-quality stainless steel can corrode or dull without proper care. Regular cleaning removes food particles and grease that can cause deterioration and reduce cutting performance.
The best way to clean your knives is by hand-washing them with mild soap and warm water instead of throwing them in the dishwasher. While the damage isn't immediately visible, the machine's harsh detergents, intense heat, and jostling movements can damage the blade's handle and edge over time.
Additionally, don't soak your blades for too long; cleaning them after use can prevent staining, rust, and handle damage. You can use a dishcloth to remove food particles, avoiding abrasive scrubbers that can scratch your blade. Don't forget to wipe the blade after washing to prevent corrosion and water spots.
It’s easy to toss knives into a drawer with other utensils. But this messy act can dull the blades and increase the risk of accidental cuts. Properly stored knives are sharp, safe, and easy to grab when you need them.
Efficient knife storage is about balancing safety and convenience. The goal is to enhance kitchen workflow, prevent blade damage, and keep your hands safe.
Here are some reliable storage options:
These snug-fitting sheaths cover your blades to prevent contact with other utensils when you place them in the drawer. Made from materials like leather, plastic, and silicone, edge guards cover exposed blades to prevent dulling and accidental cuts. The best part is edge guards come in different sizes and styles to fit different knives, whether you have a thick-blade butcher knife or a thin-blade bread knife.
All of our Les Forgés kitchen knives come with their own edge guard, made in France and from recyclable materials.
Remember to clean your edge guards regularly to prevent bacteria buildup, and ensure they are completely dry to eliminate moisture that could cause rust or corrosion. Additionally, inspect them for cracks, thinning, fraying, a loose fit, or any other damage that might lead to accidents.
These are specialized storage units for holding and organizing kitchen knives. A knife block is typically made of wood, plastic, or glass and features individual slots to accommodate various knife types and sizes.
There’s room for your narrow blade, curved blade, wide blade, and any other knife you have in your collection. Some knives even have space for sharpening rods. Opinel carries beech wood storage blocks in 5 or 9 pcs.
This storage insert fits inside a kitchen drawer to provide individual slots for each knife. It’s better than its traditional countertop alternative as it keeps your blades neatly tucked away. Individual slots prevent knives from rubbing against each other, and you get better accessibility with no visual clutter.
Drawer blocks come in different materials, including wood, bamboo, and plastic, with some featuring extra compartments for scissors, sharpening rods, and other kitchen essentials. Make sure to wipe your block regularly to prevent debris from building up. Additionally, avoid overloading the block. Forcing too many knives can damage your slots and make it difficult to access your blades.
A leather knife roll is a portable storage solution for chefs and cooks to safely transport and store their knives. It’s made from durable leather and features individual slots for different knives and kitchen tools. All these are then rolled up and secured with straps or buckles. Professional chefs love this compact storage for its functionality, rustic appeal, and ability to organize their tools on the go.
Opinel will soon carry a luxury 9 slot synthetic leather knife roll, made in France and from recyclable material.
This innovative storage solution uses a strong magnet to securely hold knives and other metal kitchen tools. You can mount it on a wall, backsplash, or inside cabinet doors to keep your tools easily accessible and free up drawer and counter space.
Unlike enclosed storage, a magnetic strip prevents knives from rubbing against each other and eliminates moisture buildup to reduce the risk of bacteria growth.
Unlike traditional blocks with designated slots, magnetic blocks feature a flat or curved magnetic surface where knives securely attach. They're typically made from wood, stainless steel, or acrylic and come in different sizes and designs to suit your kitchen needs. The absence of slots means fewer places for debris to accumulate, making the blocks more hygienic and easy to clean. Magnetic blocks also occupy less space than bulkier traditional blocks, which makes them a perfect choice for minimalist cooks and smaller kitchens.
Note that ceramic and other non-magnetic knives won't attach to magnetic blocks. Additionally, go for a larger block with stronger magnets if you have many blades.
Consider your cooking habits, available space, and personal preferences when choosing a knife storage option. If you have limited space, magnetic strips and drawer knife blocks can organize your knives without cluttering your countertops. On the other hand, traveling chefs will appreciate the portability of a leather knife roll, while those who prefer a sleek display could go for a magnetic block.
The right storage solution should keep your tools within reach, protect them from damage, and improve your kitchen’s functionality and style.
When it comes to meat cutting, there’s no room for compromise. A good knife should give you complete control, allowing you to make clean, professional cuts with confidence.
Whether you’re trimming fat, deboning poultry, or slicing through thick cuts, having the right tool makes all the difference. At Opinel, we offer a range of expertly crafted knives designed for various meat-cutting tasks, blending timeless craftsmanship with exceptional performance. Explore our collection of durable knives to elevate your cooking experience.
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