When it comes to cutting raw chicken, the right knife makes all the difference. Using the wrong tool will not only increase the time and effort it takes, but you can also be at risk of injury or making inconsistent cuts.
The ideal knife for breaking down a whole chicken will have the weight and heft to break it apart, but will not be too heavy or bulky to hold for long periods. It also has the blade thickness and curve to cut around joints, sinew, and fat.
Chef’s Knife
The chef’s knife is a versatile kitchen tool that is often used to cut up raw chicken. It’s also a great tool for general prep work such as cutting vegetables, herbs, and fruits.
It comes in both a pointed and scalloped edge style, enabling you to slice ingredients more smoothly. The scalloped edges offer more rounded serrations than pointed ones, giving you more control over the blade when cutting.
Another great thing about the chef’s knife is that it can be used for a variety of tasks, from cutting up vegetables to filleting fish. You can even use it to chop up herbs and garlic to spice up your meals.
The best knife to cut raw chicken is a boning knife, as it has the proper curve and thickness for cutting around joints and sinew. It’s also not too big or heavy to hold, so it’s ideal for precision cuts.
Santoku Knife
If you’re looking for a knife that can handle many kitchen tasks, you may want to consider a santoku knife. They’re a great choice for slicing and dicing fruits, vegetables, meat, and fish.
A santoku is much lighter than a chef’s knife and usually comes with dimples along its surface that keep food from sticking to the blade. This design ensures that the knife is easier to clean and maintain and provides better balance and comfort in your hand.
A santoku can be a useful option for chopping raw chicken, but you should be sure to purchase one with a sharp edge and a balanced weight for the best control. You’ll also need a whetstone to help with edge retention.
Gyuto Knife
A Gyuto knife is a great choice if you want to cut raw chicken. It’s similar to a chef’s knife, but it has a more sleek appearance with a Japanese blade.
Its curved blade is excellent for rock-chopping, while the point can also be used to make precision cuts. It can also be used to shave meat or cut herbs.
The blade is incredibly sharp, and this is one of the best Gyuto knives on the market. It’s also made from high-quality steel to ensure durability.
It comes with an 8.25-inch blade, which is long enough for most cutting tasks. It’s also made from Damascus style layers for extra strength and durability. It’s perfect for chopping and cutting vegetables, as well as raw chicken.
Boning Knife
If you’re going to be processing raw chicken, you will need a knife that can cut through bone and give you the right leverage. You also want a full tang blade that won’t break easily.
A boning knife can also be used to remove the skin and fat from meat before cooking it, such as racks of lamb and pork tenderloin. Depending on the type of blade, it can be used for slicing duties as well.
Most of them are flexible and can bend along contours to cut around bones without leaving flesh behind. This makes them great for filleting fish, cutting tough cuts like beef or pork, and trimming excess fat off softer proteins. Some have a finger guard built into the handle so that fingers don’t slip onto the cutting edge.