Best type of knife for slicing uncooked meats?
I want to know what is the best type of knife for slicing uncooked meats.
I am not looking for a brand recommendation, i just want to know what type/style of knife is best suited to cutting uncooked meats into strips or cubes or whatever.
Different meats could cause people to choose different knives.
While you can cut meat with just about anything I tend to like traditional butcher's knives or a cimeter.
It really depends what kind of meat you are trying to slice. If you have boneless meat, then I think any large thin blade knives will work very well. A slicing knife, a gyuto, a long Chef's knife, a carving knife...etc. The only except is what Delucachessemonger said. A yanagiba will work great. It is very long, but it is not thin. However, due to its unique design, this thickness does not hinder meat slicing.
Now, if you are trying to slice meat off and around bones, then I would pick something with a bit of curve and a bit thicker.
Agree with Chem. I'll emphasize that if you're cutting boneless meat, a longer blade is generally helpful, since a slicing motion tends to work best. With a slicing motion, an 8-12 inch blade is more efficient and makes cleaner cuts. Hence most slicers, carving knives, sujihikis and yanagibas tend to be long knives.
That said, sharpness is even more important than the shape of the blade when slicing meat.
For meat with bones, I don't think a curve is strictly necessary. But that can depend on your cutting technique. Either way though, you'd want something maneuverable with sturdy edge geometry. A Western boning knife, a hankotsu, or a honesuki would all be fine choices.
Assuming that you are not trying to do super-thin, even slices, but just cubes or stir-fry-style strips, as your post seems to indicate, I don't think you'll find it hard to succeed well with all the knives recommended here.
Also, don't overlook the technique of first putting a meat about 20 minutes in the freezer: in that time it will not freeze solidly enough for crystals to begin altering the meat character, but it firms up a 3/4" beef steak just perfectly for easy cutting with most any good knife. Same for boneless chicken and pork, etc.