Good meat cutting knife?

Mole351

Looking for a good meat cutting knife to cut/trim my meat before cooking...but not whole knife set. Recommendations?

johnkitchens

I also need a good sharp knife. Thanks for posting. I am sure we will get some good recommendations. 

bcsnave

I like the Misono X10 Santoku but it depends on what you are trying to accomplish...you will need a good 6-8 " utility knife also..I happen to like my Wusthof

yzzi

I use a shun classic 6 inch utility knife and love it for my meat trimming purposes.

MeTed

Any knife from Wusthof is great. I have quite a few and they hold an edge a long time.

Mole351

bcsnave said:

I like the Misono X10 Santoku but it depends on what you are trying to accomplish...you will need a good 6-8 " utility knife also..I happen to like my Wusthof

Mainly cutting spare ribs down to a St. Louis cut and trimming fat caps off of pork butts...

gdenby

You might consider this. Its small enough for trimming, but long enough to cut deeply into larger pieces of meat. The steel is good. Its a razor steel, so corrosion isn't a problem, and takes a fine edge. Misono makes a similar one in its molybdenum line. Costs a little more here. Look a bit heavier duty.

I've been going back and forth, and can't make up my mind. I typically use a 5" petty knife and a 9" chef knife to prep meat, and would like something  so I don't have to stop. and select a different blade.

DMW

I like a cleaver for trimming spares to St. Louis.

Jstroke

Ok im gonna throw it out there. I have used this for 25 years trimming and deboning literally hundreds of lbs meat chicken and venison, a simple Rapala fillet knife, cheap readily available, flexible and oh so easy to keep sharp.

Maccool

I'm a big fan of Shun knives. Have had most of mine (Ken Oinion) for years and they've been exceptional. Expensive and most people can find knives almost as good for a lot less money, but I like these. At any rate, I'd go for a knife (true for any kitchen knife), with a Japanese grind rather than the fatter European grind.

Knives are very personal. Ask 100 would-be cooks/chefs and you'll get 100 different opinions on quality knives.

For the purposes you describe, I'd use my 5 inch utility knife.

Rabidgoose

I have recently started eyeing a cutco butcher knife.  I am a fan of this line of knives and see the butcher knife in my not to distant future.