For cutting whole primals into individual steaks, you need a specialized blade that provides long, clean, single-pass strokes. The ideal choice is a 10-inch breaking knife (or "cimeter"). Its curved edge allows you to rock through dense meat efficiently, while a thin, sharp edge prevents tearing.
Gordon Ramsay primarily uses and recommends German-style, heavy-duty chef's knives for chopping and versatile prep. Throughout his career and television shows, his favorite go-to brands have been Wüsthof and Henckels.
The best knife for cutting steak depends on whether you are slicing a cooked steak at the dinner table or portioning raw meat in the kitchen.
The term "butcher knife" is a general category, but the specific tool depends on the task. Standard butcher knives feature a curved blade for trimming and slicing. If you need a heavy, rectangular tool used to chop through bone, you are looking for a meat cleaver.
A classic 8-to-10 inch chef's knife is an excellent all-rounder for cutting meat, perfect for trimming fat, cubing, and breaking down smaller proteins like chicken breasts. For specialized tasks, a curved boning knife is ideal for deboning, while a long slicing knife or cimiter handles large cooked roasts.
The Victorinox Fibrox Handle Butchers Steak Knife with a wide tip and a 20cm blade is designed to make quick work of slicing through thick cuts of steak and other meats.
The best tool for cutting steaks from a beef loin (such as a ribeye or strip loin) is a 10-inch Breaking Knife (or a Scimitar). Its long, heavy, curved blade allows you to slice cleanly through large cuts in a single, smooth pull without sawing.
The "3-3-3 rule" is a popular and foolproof method for cooking a 1-inch thick steak to a perfect medium-rare. It prevents burning the outside while ensuring the inside stays juicy.
Our top picks
Many of us have a sturdy knife block somewhere in our kitchen, stuffed with a set of blades. Personally, I reach for the same trusty four knives over and over: the chef's knife, the santoku knife, the paring knife, and the petty knife.
Anthony Bourdain famously recommended the Global G-2 8-Inch Chef’s Knife. He celebrated it in his memoir Kitchen Confidential for its lightweight design, razor-sharp edge, and ergonomic sand-filled handle, making it a perfect, affordable workhorse for both beginners and professionals.
Imperial pocket knife from the Duke's collection
John Wayne's personally-owned and -used vintage circa 1973 Imperial 'Diamond Edge' (858 DE) two-blade pocket knife, measuring 4″ closed and 7″ open.
Bobby Flay most frequently uses Shun knives, specifically the Shun Classic Western Chef's Knife. He loves these Japanese-crafted blades for their lightweight balance and versatility. For smaller, all-around prep, he has also been known to reach for the Shun Classic Hollow-Ground Santoku.
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.
To build a versatile and functional kitchen, every chef and home cook needs a foundational trio: an 8-inch Chef’s Knife, a 3.5-inch Paring Knife, and a 9-inch Serrated Bread Knife. Together, these three multi-purpose blades handle 99% of kitchen prep, from heavy dicing to delicate slicing.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
The "best" knife brand depends entirely on your intended use. For everyday tasks, outdoor adventures, or culinary arts, the top-tier makers prioritize distinct steel types, handle ergonomics, and specific edge geometry.
Yes, Henckels steak knives are generally considered excellent for everyday dining. They offer an ideal balance of durability, sharpness, and value. However, the brand features different tiers that affect their overall quality and price.
The choice depends on your preference, but non-serrated (smooth) knives are widely considered superior for high-quality, tender steaks. They slice cleanly through meat fibers, preserving the juices on the plate. Serrated knives are better for tougher, fibrous meats or if you frequently cut on hard ceramic plates.
A "poor man's ribeye" is the chuck eye steak.
Texas Roadhouse achieves their steaks' signature tenderness through a combination of in-house butchery, controlled aging, and high-heat searing.
“Filet mignon often has the highest price tag because it's incredibly tender,” Abdoo says, “but it doesn't have the same marbling as ribeye or [a] New York strip, so it can be less exciting for people who really want that deep, beefy flavor.”
Make 4 round fillet-like patties with the ground meat. Season well with House Seasoning. Cook bacon but remove from pan before bacon turns hard and crispy. Wrap fillets with bacon and secure with toothpicks.
Professional butcher knives are specialized, heavy-duty blades built for breaking down carcasses, portioning raw meat, and removing bone and sinew. Key types include breaking knives, cimeters (scimitars), and heavy meat cleavers. They are characterized by high-carbon stainless or carbon steel blades designed for excellent edge retention and ergonomic, slip-resistant handles.
Neither steel is objectively "better" overall; they simply excel at different things. The choice depends on your priorities: German steel is better for heavy-duty durability and low maintenance, while Japanese steel is better for razor-sharp precision and edge retention.