The right knife is important. You don’t use a bread knife to slice an onion. You don’t cut dinner rolls with a paring knife. So what’s the right knife for trimming meat?
Cut to the chase: I like the WALLOP Boning Knife.
Often times, people will buy an entire set of knives and only use 3 or 4 of them. Not only is it a waste of money, you don’t get the fun of building your own set, one that exactly fits your needs.
Today we’re going to look at the best knives for trimming meat. The most important thing in a knife for trimming meat is a knife that is sharp enough to do the job. Here are 3 knives I recommend for trimming meat. Add one to your set and get ready for an easy time trimming your next steak, chicken breast or pork rib.
Zelite Infinity Chef Knife 8 inch Royal Series
This is an absolutely gorgeous chef’s knife. It is engraved with a beautiful design that will wow anybody who sees them. It comes with a beautiful red and black display box and has a red sheath to ensure your blades do not get damaged when it is not in use.
High carbon steel = SHARP!
It is made from the top of the line Japanese Takefu VG-10 Steel with 67 layers high carbon stainless steel. What this means to the user is that the knife is highly durable and extremely sharp. The knife is stain and rust resistant.
Comfort handle for meat trimming
The blade is 8 inches, and the handle is a military grade G10 black handle forged for extra strength and durability. It has three metal mosaic rivets and is ergonomically designed for easy and consistent use.
The razor edge blade with a mirror polished cutting angle gives chef’s maximum control with effortless slicing. It works on all types of meat and is even sharp enough to cut fresh produce without the risk of bruising it.
Zelite offers a 100 percent satisfaction money back guarantee, and also offers a lifetime warranty against manufacturer defects.
Should you get this knife?
The knife is beautiful, it offers a great cut, it has perfect weight balance, and it will probably outlast the person who buys it. However, it is very expensive (as most great knives are). If you are looking for quality over anything else, then I would recommend getting this knife.
This is yet another beautiful knife with the cutting power you’d expect from a top of the line chef’s knife. This is a boning knife, specifically for made flexible to getting close to the bone without sacrificing too much meat. The sharp tip is perfect for getting in between joints. You want a curved blade like this to minimize surface resistance so you can get at all the fat.
Superior materials and processes
Made with premium high-carbon German steel, this boning knife is given a precise vacuum-heat treatment and nitrogen cryogenic tempering for ultimate flexibility and lasting performance.
The traditional black Pukkawood handle is made for perfect grip, and it balances the blade out very well. It is ergonomically designed to be comfortable even when faced with a particularly tricking steak trimming project.
An heirloom quality knife
This knife will be in your family for generations to come if you give it the proper maintenance, and WALLOP is willing to back that claim up. They have a 100% satisfaction guarantee. Don’t like it (though I’m pretty sure you will), they will take it back and give you a full refund.
Should you get this knife?
If you like beautiful blades, you should absolutely get this boning knife. And not just because it looks amazing. When you have the right tools for the job, cooking becomes a breeze. (Sort of why I make these recommendations!) This knife will make the next time you trim meat extremely enjoyable. Almost as enjoyable as eating your steak. Almost.
Akinly Chef’s Knife 8 inch Japanese VG 10 Super Steel
This 8-inch multi purpose knife is great for any and everything, but it shines its brightest when cutting meats. Made from VG-10 stainless steel with 67 layers of high carbon stainless steel, this knife is going to last you at least a couple of decades.
It comes with a nice display box and has a black and brown pakkawood handle giving you excellent grip on the knife. Because the blade is so extremely sharp and durable, you will be able to trim meat with the greatest of ease, without having to worry about ruining your steak or worse, slipping and cutting yourself.
Should you get this knife?
This knife is definitely worth looking at. Although it is not the best knife on the list, it is by far the most cost effective knife on this list. If you are looking for a great knife, without spending too much, this is the knife you want.
Wrap – Up
By this point you probably have noticed, every knife I have listed is made of Japanese VG 10, that is because that is the most durable and the sharpest steel I have ever used. Some worry that a sharp knife is dangerous. But the opposite is true, especially when trimming meat. If your knife is dull at all, you will try to force it through the fat, tendons and joints. Forcing a knife means you will slip and that makes cutting yourself much more likely.
I find that using a boning knife to trim steaks and whole chickens, even pork ribs works best for me, so today I recommend the Dalstrong knife. But any of the knives on this list will serve you well for a very long time.