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Good meat cutting knife?

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


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

    Louisville, GA - 2 Large BGE's
  • bcsnavebcsnave Posts: 1,008
    I like the Misono X10 Santoku but it depends on what you are trying to will need a good 6-8 " utility knife also..I happen to like my Wusthof

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion


    Glenbeulah, WI

  • yzziyzzi Posts: 1,843
    I use a shun classic 6 inch utility knife and love it for my meat trimming purposes.
    Dunedin, FL
  • MeTedMeTed Posts: 800
    Any knife from Wusthof is great. I have quite a few and they hold an edge a long time.
    Belleville, Michigan

    Just burnin lump in Sumpter
  • Mole351Mole351 Posts: 110
    bcsnave said:
    I like the Misono X10 Santoku but it depends on what you are trying to 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...
  • gdenbygdenby Posts: 6,239
    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.
  • DMWDMW Posts: 13,782
    I like a cleaver for trimming spares to St. Louis.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • JstrokeJstroke Posts: 2,296
    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.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • MaccoolMaccool Posts: 191
    edited September 2014
    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.

  • 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.


    Thumb MI
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