Which knives for cutting meat?

Stainless steel kitchen knife Stylver

Chef’s knife

For cutting meat, the chef’s knife is once again a must.
As it is multi-prupose, it allows you to carry out most of the operations necessary to work with meat: mincing, chopping, cutting, slicing, etc.

As its name suggests, it is the quintessential kitchen knife… an essential for any professional cook and the knife to have if you had to choose just one.

It will be supplemented by other knives that are more efficient in carrying out certain specific cuts.

Slincing knife Tradichef, oak wood

Slicing knife

The slicing knives (or slicers) are the ideal partners for cutting raw or cooked meat.

The pointed, long and fine blade of the slicing knife makes it easy to attack the meat and to slice it without the pieces sticking too much together.

Ham knife Thiers cuisine, olive wood

Ham knife

Thanks to its thin, long (about 30 cm) and rectangular blade with a round end, cuttine a whole cooked or raw ham into thin and regular slices is much more easy!

When equipped with alveoli, the blade creates air bubbles when cutting, allowing the meat to come off the steel more easily.

It is important to remain vigilant and to use a stable support to accurately (and safely) carve your ham.

Boning knife Thiers cuisine, juniper wood

Boning knife

Essential to all butchers and to all people who work a piece of raw meat, the boning knife allows you to remove the bones, but also the tendons, and bits of fat.
It has a very pointed and relatively short blade (usually 12 or 13 cm) in order to be very handy.

Cleaver Thiers cuisine, juniper wood

Cleaver

The cleaver (not to be confused with the oriental cleaver dedicated to herbs and vegetables) has a wide, thick and heavy rectangular blade that allows you to chop large pieces of meat, especially those containing pieces of cartilage.

It is originally, like the “butcher sheets”, used in butchery.

Handled like an axe, the cleaver should always be used with care on a cutting board.

Tradichef steak knife, oak wood

Steak knife

The steak knife is a table knife whose blade’s shape is think to well cut the meat.

Its pointed blade, combining the spirit of the slicer and the boning knife in a reduced version, makes it easy to cut cooked meat for optimal tasting.

Meat lovers will prefer the smooth blade version, which cuts the meat without tearing it, and those looking for ease of maintenance will opt for a blade with micro-serration to combine usefulness with pleasure.