Japanese knives are legendary for their sharpness, making them fantastic for working with meat. The right choice depends on the specific task, such as deboning a whole chicken or slicing a cooked brisket into paper-thin pieces.
The Sujihiki (Japanese for “Flesh Slicer) is the best tool for slicing meats. They're quite long (usually 240mm, 270mm, or 300mm), and very narrow.
Nakiri: Best for precise vegetable cutting, minimizing cell damage to preserve flavor. Santoku: Versatile for cutting vegetables, meat, and fish, suitable for a wide range of kitchen tasks.
A meat slicing knife—often called a carver or brisket knife—features a long, narrow, and razor-sharp blade designed to glide through roasts, turkey, and brisket in a single, smooth stroke. The long blade eliminates the need for a sawing motion, preserving the meat's natural juices.
A sujihiki is a Japanese slicing knife designed for precise cuts of meat (both cooked an raw) as well as raw fish for a number of preparations. A sujihiki has a long, narrow blade for clean, even slices with minimal resistance.
What should NOT be cut with a Japanese knife?
The Santoku is best for general home use and easy handling, while the Gyuto is better for cooks needing greater versatility and precision. The Santoku is shorter, with a rounded tip, making it ideal for slicing, dicing, and chopping vegetables, meat, and fish.
The sharpest knives for cutting meat are Japanese high-carbon steel blades (like VG-10 or SG2 steel) and professional-grade German stainless steel. Because "cutting meat" involves different tasks, the best blade for you depends on whether you are slicing, carving, or butchering.
The name of a meat knife depends entirely on its specific job. The most common types include the Carving Knife (for slicing cooked meat), the Boning Knife (for removing bones), the Cleaver (for cutting through bone), and the Steak Knife (for dining).
A carving knife is a chef or home cook's best friend for slicing whole poultry, bone-in roasts, and thick cuts of meat.
The Limitations of a Flat-Edged Blade
For example, it is not ideal for decorative cuts. For such tasks, it is recommended to use other knives with a pointed blade. Additionally, the Nakiri knife's rectangular shape is heavier compared to the Santoku knife, which can limit its agility for fine, precise cuts.
Three foundational knives handle 90% of culinary tasks: a Chef's Knife, a Paring Knife, and a Serrated Bread Knife. Together, this trio covers everything from heavy chopping to delicate peeling.
Anthony Bourdain’s ultimate everyday recommendation was the Global G-2 8-inch Chef’s Knife. First highlighted in his 2000 memoir Kitchen Confidential, he loved it for its lightweight feel, balanced sand-filled handle, and razor-sharp edge. For professional work, he also favored Japanese Togiharu knives.
The great classic trio are Deba, Usuba and Yanagiba, which are especially useful for traditional Japanese cuisine. But, we will start with the knives that are most commonly used, and continue with more task-specific knives.
A Nakiri is a traditional Japanese vegetable knife, recognized by its straight edge and rectangular, mini-cleaver shape. It is specifically used for chopping, slicing, and dicing produce cleanly and efficiently without crushing or bruising delicate ingredients like leafy greens, soft fruits, and tomatoes.
Chef's Knife – Versatile and dependable, ideal for slicing larger cuts and trimming fat. Santoku Knife – Designed for fine slicing and precision work. Carving Knife – Perfect for serving large roasts, turkeys, or brisket. Boning Knife – Narrow and flexible, ideal for working around bones and joints.
The best carving knife is the Wusthof Classic Carving Knife, featuring a super-sharp blade with a pointed tip that deftly navigates around bones and cartilage. The best slicing knife is the Victorinox Fibrox Pro, which is sharp enough to get razor-thin slices from even the most tender cuts of meat.
Single bevel.
The best slicing knives let you cut large pieces of meat and other foods easily. Our longtime favorite, the Victorinox Swiss Army Fibrox 12" Granton Edge Slicing/Carving Knife, has a long, ultrasharp blade that makes for effortless slicing.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
Sujihiki Knife: The essential slicer for proteins and precision cuts. A Sujihiki—often called a Japanese slicing knife—is a long, narrow blade designed for making clean, effortless cuts through meat, poultry, and fish.
Gordon Ramsay relies on a few core, heavy-hitting brands in his kitchens. His absolute top recommendation and daily go-to for an all-purpose knife is the German-forged Wüsthof Classic 8-Inch Chef's Knife. For full sets, he is a major advocate for the HexClad Japanese Damascus Steel line and frequently uses the Zwilling Four Star series by Henckels.
Santoku performs best with push-cutting and slicing techniques. While the blade is great for most kitchen tasks, it isn't suited for the rocking motion familiar to Western chefs. Bunka is designed to offer more flexibility. It can handle detailed work and mid-level chopping.
For most kitchens, you only need three foundational knives to handle 95% of prep work: a Chef's Knife, a Paring Knife, and a Serrated (Bread) Knife. These three powerhouses can tackle anything from dicing onions and slicing crusty bread to peeling fruits and carving small meats.
Gyuto If you've never owned a Japanese kitchen knife before, the Gyuto meaning 'beef knife' is the most versatile choice to start your collection and obsession! One of the most commonly used knives in the kitchen, the Gyuto can cover a majority of kitchen tasks.