Which Japanese knife for meat?

Which Japanese knife should you choose for cutting meat?

Gyuto knives (Chef's knives) can be used to cut large pieces of meat.

When choosing a kitchen knife, it is important to choose a knife made of a material that suits your needs and uses, as different blade materials have different characteristics. There are three main types of knife blades: steel, stainless steel, and ceramic. Steel is sharp and remains so for a long time, but it rusts easily and must be sharpened regularly. Stainless steel is less likely to rust and requires less frequent maintenance. Ceramic is light, making it easier to handle and clean, but the blade tends to chip when cutting hard objects.

You can consider steel if you are particularly meticulous, stainless steel if cleaning bothers you, but you appreciate sharpness, and ceramic if you want a light and easy-to-use product.

Choice by use

Another essential point is to choose the type of knife according to the food to be cut. We recommend you choose a Deba knife (Santoku knife) if you are going to cut or grate fish, a Nakiri knife or a thin blade knife if you are going to cut vegetables, and a sashimi knife (willow blade) if you are going to make sashimis. If you want a versatile knife capable of cutting fish, meat, and vegetables, we recommend a Santoku knife. If you choose a knife that matches your specificity, you will enjoy using it in the kitchen.

Choice by blade size

In addition to the material and type of knife, you can choose from many different blade sizes. As the saying goes, "big is better than small": you can have problems with knives too short, but it is unlikely that you will be unhappy with knives too long. However, knives that are too big can be heavy and more difficult to use. If you opt for a large knife, choose a knife with a blade of about 15 cm for domestic use. When choosing a kitchen knife for domestic use, you should also consider the size of your workspace. If your workspace is limited, you can choose a smaller knife with a short blade.

Learning to cut meat is almost a science that everyone can and should learn. Do you know why? The truth is that a good meat cut is the key to a tender, juicy steak. Learn about the various types of cuts, knives, and some helpful tips for doing this at an expert level.

Ways to cut meat

In general, and for all types of cuts and all types of meat (beef, chicken, fish, or pork...), it is important to make a cut perpendicular to the muscle fibers of the piece of meat. This makes it tender and easy to eat. It also helps to reduce cooking time.

Before proceeding with the cuts, it is important to remove the outside fat of the piece of meat and the thin tissue that may cover it, by inserting the tip of the knife between the tissue or layer of fat and the meat. Take care not to lose lean meat while doing this, which requires a sharp knife with a fine and curved tip. Now, in addition to the correct meat cutting technique we just discussed, you will be able to make different types of cuts that are related to the preparation and cooking method you need to use, as well as the origin of the meat.

How to cut beef?

Beef has different types of cuts depending on the part from which it is extracted.

From beef, different pieces can be obtained. These are the pieces below.

Fillet: This cut is mainly used for roasting, although it is also ideal for frying, oven cooking, or grilling. The fillet is a muscle that, due to its location (under the lumbar vertebrae, between the loin and ribs), works very little, so this meat is always very tender. In addition, it is lean meat, with very low fat. This easily separates from the muscle.

Eye of Round: These are pieces taken from the back of the carcass. The round is a bit more tender but the square is easier to crack after cooking. Both are used to prepare oven roasts.

Over Chuck: This is a piece of beef that is removed between the skin and the animal's ribs. This cut is generally used in the preparation of stews and for cooking.

Rib: This piece of meat comes from the top part of the beef rib, the meat surrounds the bone and is usually covered with a slight membrane that gives it a particular flavor.

Top Sirloin: This is a boneless piece of meat from the lower and outer part of the hind quarter. It is primarily used to roast, fry, or grill.

How to cut pork?

The pork has more tender pieces than others, as is the case for sheep. Depending on each part, you need to make different cuts.

Pork chop: This cut includes the meat that comes from the animal's back and includes the corresponding portion of the rib and the loin and fillet muscles.

Needle cut: When cutting, you should cut from the loin, including the vertebrae. With the lean loin meat, you can make fillets of different thicknesses, like cutlets (thin), or cuts like steak, in which fillets about two centimeters are portioned and the rib bone is included in the preparation and presentation.

Hind legs, front legs, and shoulders: You can use these parts whole for salting and ham making or for roasting. You can also bone and fillet them.

Bacon: It is cut in the animal's flank and can be cut into strips, cubes, or thin slices to be roasted. You can take the lard from the pork flanks or from the back of the chest, cut it into very thin slices and usually submit it to a salting process.

How to cut chicken or poultry meat?

The type of cut for poultry meat usually involves cutting or leaving the animal whole for roasting or oven cooking. The breast can be cut into half-breast, by inserting the tip of the knife that vertically separates the first half from the bone, being careful to leave as little meat as possible on the bone. Repeat the operation with the other half.

You can also cut into fillets, taking each half and cutting it butterfly at the desired thickness. The butterfly cut can be applied to chicken breast (especially chicken), as well as to lean beef and pork loins. It involves cutting up to the bottom, leaving a centimeter or less, being careful not to completely separate the piece from the cut, so that you can extend the fillet like a single piece in the thickness you want.

Different types of knives for cutting

The butcher's knife par excellence has a curved blade with a pointed end, an angular edge, and a handle with a finger guard. However, the types of steak knives you will need for cutting like a professional vary depending on the size of the piece and its hardness. 

The pre-cutting knife has a long, thin, and flexible blade, and its edge is smooth. It is suitable for cutting large pieces of meat and ham.

The boning knife has a thin, curved blade. It is used to separate the meat from the bone.

Recommendations for perfect cuts

Now, keep in mind these last recommendations in order to be able to cut your meat in the most correct, hygienic, and simple way.

Start practicing the cutting technique with meats whose muscle fibers are not as obvious or strong, like the tenderloin and sirloin. Try not to cut the steaks too thin, as they tend to dry out and lose their juiciness easily. Keep your knives well sharpened, for this you need to have a sharpening steel, a quality manual sharpener, or a professional sharpener, according to your needs. Don't forget to use safety equipment such as steel gloves and ergonomic handle knives. Choose cutting boards that are much larger than the piece of meat to be cut, so that your work is comfortable and hygienic. The knife's movement during cutting should be slow and smooth. Wash your hands thoroughly before and after cutting to avoid contamination and get rid of any possible bacteria.

Keep your knives very clean before and after cutting. This helps to prolong their sharpness, their lifespan, and to prevent contaminating pieces of meat.