A Complete Handbook on Professional Meat Processing Knives


Are you experiencing bad cutting with your old blunt knife? Then it is high time to buy professional meat processing knives. Though it’s called a professional knife you can use it for both home and commercial purposes. These knives are the top-listed whether it comes for the job of professional chef or butcher. 

We all know that cutting meat is a challenging task when it comes to accurate processing. So choosing professional knives is the only option. 

These knives process the meat so precisely than any other regular kitchen knife. Moreover, they ensure proper safety along with top-notch cutting quality. 

Professional Meat Processing Knives

There are several questions that you may ask yourself before working with these sorts of knives. In this case, we have listed below all those answers along with the authentic direction. 

What Are the Professional Meat Processing Knives? 

Professional meat processing knives are considered to be the most important knives in the kitchen for their ergonomic design and outstanding cutting quality. Unlike your regular kitchen knife, they are non-serrated and come with curved blades. 

These blades allow slicing the raw meat in whatever shape and size you want. Furthermore, after cutting you can observe professional touches on those processed meats. 

Commercial grade butcher knife sets usually come with lengthy blades up to 8 to 12 inches, which provide precise and desirable single cuts through a large slice of meat. 

Now let’s talk about the handle. This portion of the knife is designed both elegantly and scientifically. The handle mainly comes with a slip-resistant feature, which ensures the firm holding without hurting your palm. 

Moreover, the material is antibacterial so that bacteria cannot grow under the handle surface. The designer has thought about a healthy life. 

Why Should You Use Professional Butcher Knives? 

Imagine that you are cutting a large meat piece with your regular old kitchen knife. You will somehow manage to have meat pieces but not the accurate in your desired size. 

Besides you need to put too much pressure on your hand, just to get a good cut. In that case, we would recommend you to check out professional butcher knife set Amazon and find a suitable one to get your job done like a pro. 

There are plenty of options for butcher knife uses. Let’s check out the facts of why you need to have the best professional butcher knife set. 

  • Help to trim the excess fat from the meat pieces. 
  • Easily cut through cartilage and bone.
  • Provide flat slices through flesh.
  • Easily chop larger meat into the smallest pieces.
  • They can break almost everything into smaller parts. 
  • No need to sharp frequently
  • Take care of your palm. 
  • Lightweight yet durable.
  • Ensure the firm holding capability. 

Types of Meat Processing Knife Set 

You can find plenty of options for professional meat processing knives. Some of them are worthy to have in your kitchen tool list and some of them are still struggling to prove their quality. 

So before purchasing these sorts of knives you need to have a clear idea about their types and which type you need to have in your kitchen. 

Butcher Knives 

These types of knives come with a sleek design and durable handle. Moreover, the blade has a slight curve to cut through the meat more smoothly. 

You can also find some kinds of butcher knives with Granton edges feature. This feature allows perfect slices through the meat piece without shredding or tearing the knife. 

Professional butcher knives are mainly used for trimming fat and breaking down cuts of meat. These knives are easily available in restaurants and butcher shops. 

German Butcher Knives are the first choice for both chef and butcher. German knives are nothing but the blade is made of stainless Molybdenum steel that allows the knife to give more flexible cuts. 

Boning Knives 

Boning knives are also included in this meat processing knife set. They come within three categories like flexible, semi-flexible, and stiff featured. The blade is thinner and sharp in size. And the handle is comparatively wider than the blade. 

There are a variety of options for sizes and styles. These types of knives are mainly used for separating the meat from bones and reducing the wastage of meat. The sharp and thin blade allows trimming all the meat in fine pieces. Besides that, the handle comes with durable material that ensures a comfortable holding. 

Slicing Knives  

These sorts of knives are mainly designed for slicing cooked meat. The narrow blade is perfectly built for slicing through a larger piece of meat. 

Moreover, these knives have a rounded tip and long blade which helps to handle it more comfortably. Nowadays, most of the slicing knives come with a Granton edge feature and it prevents tearing while cutting meat.  

Carving Knives 

Craving knives are designed for slicing cooked meat mainly. They are comparatively thinner than other chef knives. 

Moreover, the long blades enable them to carve and provide more précised slices.  

Cimeter Knives

These knives are another kind of butcher knives, which are only used for cutting and prepping the meat. 

They come with long and curved blades that allow trimming fat from bone and ribs. Furthermore, they are also used for breaking down a large cut of beef. 

Breaking Knives

Breaking knives are another sort of butcher knife that is mainly designed for cutting a larger portion of meat in smaller pieces. Plus, they are good for chopping meats in the smallest pieces. 

These knives are featured with curved blades, which provide additional leverage when you need to cut through the toughest skin, small bones, and cartilage. Besides, they perform outstanding while it comes to the trimming fat from cutting meat pieces. 

Steak Knives

Steak knives are built with a sharp serrated edge and most of the time with wooden handles. They are amazing for cutting steaks and other meats. 

There are mainly three types of steak knives- 

  • Straight
  • Hollow
  • Serrated

It easily cut off the meat fiber and bones as well. These types of knives are very popular for household chores, especially in the United States. 

It is also beneficial for chopping and tenderloin. They will last for years and the sharpness will remain the same even after frequent washing in the dishwasher. 

Steak knives are not only good for meat steak but also amazing for fish steak. 

Skinning Knives

When you need to do skinning from a goat, or pig you will need a skinning knife. Through this knife, you can easily cut off the skin from the surface of the meat. They can also be used to remove cheek meat. 

These sorts of knives are used to remove the skin from small animals. They perform amazingly to get rid of the skin without tearing the meat. 

The blade comes with a curvy shape which ensures the smooth motion for cutting. The blades are also wide and about 6 to 7 inches long. This long blade feature helps to separate the meat from the skin without any hassle. 

You need to keep in mind that skinning knives are not built for multipurpose. It means you cannot use it for other tasks except separating the skin from the meat. 


They are typically following the same pattern as traditional butcher knives. However, they are light-weight and thinner than the butcher knives. 

The most eye-catchy part of these types of knives is their unique design. They come with larger shapes and sizes along with a tough edge. This tough edge makes it withstand and allows cutting bones, the cartilage of any certain density. 

Cleaver knives are mainly built with durable material. So that it can easily cut out bones. Joints and frozen meat as well. You need to know one more thing that there are two different types of cleaver knife: one is meat cleaver and the other one is vegetable cleaver. So all you need to do is to choose the suitable one for you. 

As this article is about Professional meat processing knives, we will keep our discussion within the meat cleaver. Additionally, meat cleavers are intended for hacking through tough bones and curtilage joints.  

A Brief Anatomy for Professional Meat Processing Knives

Here, we will try to provide a concise yet described factors of a professional meat knife. 


There is no doubt that the most important part of any knife is its blade. No matter how fancy design the knife has or how expensive it is, the main job is cutting. 

The blades are designed according to the cutting purposes. For example, curved blades are the best for chopping and skinning. In contrast, thinner blades are for trimming the fat. There are basic five portions of a knife blade. 


This is the back part of the blade. More precisely this is the opposite of the cutting edge. Generally, this unsharpened part is one of the thickest and heaviest parts of a knife blade. 

The main job of this portion is to provide strength to all over the blade. It also determines how strong the knife is. The stronger knives tend to have a heavier spine. 

If you hold it while chopping it will provide more pressure on your meat pieces to get fine chops. 


This is the front part of the knife where the cutting edge and spine meet. Its shape and design are mainly based on their cutting purposes. 

For example, a skinning knife has the sharpest point, and a chopping and trimming knife has the usual point. 

There are multiple options of points like a drop point, spear point, trailing point, and needlepoint. 


The tip is the first third portion of the blade. It is built in thinner shape and for including points. It allows having fine cuts and slices. 

Besides, it serves as an anchor while mincing. In met cutting tip plays an important role to have precise and accurate size. It depends on the level of sharpness the tip holds. 


Cutting Edge is the most crucial part of the knife. It is also known as the belly of the blade. This is where you put pressure to cut any object. 

In the case of meat processing, you must have a blade with a proper cutting edge. Most of the edges are almost the same in different sorts of meat processing knife set. So there is no particular condition for edge except the sharpness. 


This is the exact opposite side of the point. It is a wide and strong portion of the blade. 

When we need to put extra pressure on cutting objects, we use heel. It can be rounded or squared in shape. 


This is the part that remains closer to you. It means you hold this portion to cut. So it is necessary to have a comfortable handle that won’t hurt your palm after long cutting. 

This part is mainly made of wood, rubber, or plastic. But for meat cutting, I will always recommend you to have a wood handle. There are two separate parts of the handle. 


Butt is located on the back end and is the rear part of the handle. Usually, we don’t hold the butt of the knife. However, this is important to provide proper shape and balance to the knife. 


Tang is the part which we hold in a knife. It should not be too wide or too thin rather should be comfortably fit in hand. 

How to Choose The Right Professional Meat Processing Knives Set? 

To choose the best professional meat processing knives, you need to keep in mind some crucial points. It will help you to find the right knife set that can easily get your job done. 


The blade should be made of durable and long-lasting material along with rust-proof protection. And also need to make sure that the sharpness of the blade remains for a long period. 

And the material of the handle is another major fact to the concern of. If the material is slippery or too hard then it will make the cutting job more uncomfortable. So you need to care about the material for both blades and handle.

Generally, high carbon stainless-steel blades are the best material to maintain the top-notch knife quality. They are durable and corrosion-resistant. As a result, it provides a strong and long-lasting built to the knife.  


What if you need to sharpen your knife every time before using it? For me, this is the most annoying job ever. So it is very important to have a blade that provides a sharp cut for a long time. 

In this case, the stainless steel blade is the safest option. They will allow you to cut through the tough pieces of meat without sharpening, breaking, and chipping. 

Furthermore, high carbon stainless-steel material is known for holding the sharpness for a long time and also low maintenance material. Its high sharpness will add a professional touch on your meat cutting job. 


The blade shape is as important as the blade material. You need to choose the right blade shape according to your cutting purposes. As the shape of the blade affects the precision, you need to choose the right one. 

In the case of cutting bones and trimming fat, selecting the knife with the right shape is one of the essential jobs. 

For example, for cutting bones you have to go for a wider blade. On the other hand for trimming fat or skinning, you need to have a sharp and thin blade shape. 

Handle Grip 

Experts always claim that the handle of the blade is as important as the blade. If you are looking for professional touch on your cutting job then definitely check and double-check the handle. 

To check out the suitable knife with the right handle, you need to keep in mind about material, comfort and build. 

The material should be non-slippery to hold it firmly. As you are going to put a certain amount of pressure on your handle, the material must be durable. 

For the highest durability and strongest built, I would always suggest using a wooden handle. If it becomes costly for you, then you can go for the strong rubber-made handle as well. 


Undoubtedly cutting raw meat is the most difficult task and also a bit risky. In this situation, you need a well-balanced cutting tool. Otherwise, it may cause an accident. 

As a balanced knife provides properly controlled pressure over the entire knife, it is necessary to check out the knife before buying. 

Some knives feature a full tang, which is well-balanced to hold. Additionally, long tang helps for holding a heavy knife as well. 

How to Use Professional Butcher Knives?


First of all, you have to hold the knife firmly and most importantly in an appropriate manner. The correct way of holding a knife is to hold it in a “pinch grip” way. 

It is like pinching the blade base with the help of the pointer finger and thumb. Then firmly hold the entire handle by curling your pointer finger. You need to do it to balance it in your hand. 


Before starting cutting, you need to know which part of the blade is used for which task. For example, the tip is good for getting into the meat and skin.

Then the curve part helps to separate the meat from the skin. Besides, it is also designed for getting around the bone. You can easily separate the meat from bones with this curved part of the blade. 


For chopping purposes, you can easily use the cutting edge of the knife. It will create the needed pressure on the meat piece and chop finely. 

If you need the smallest chopped pieces, then put pressure on the spine. 


To get precise and clean slices you need to use the full-length blade. All you have to do is, get through cutting the knife completely into the meat pieces. Make sure that the knife is sharp enough to slice every piece in a single cut. 


Trimming fat from the raw meat pieces is another tough job. For trimming, you need to utilize the tip portion of the blade. All you need to do is pressurize the tip part in between the meat and fat.


According to experts, skinning is one of the hardest jobs in butchery. For skinning, nothing can be better than using the point of the blade in a straight line. This method will easily separate your meat from the skin. 

Maintenance Tips

  • Always store your knife in a dust-free drawer. I
  • Use a knife cover. 
  • Do not use soap to clean your knife
  • Never leave your knife for air dry. It may cause corrosion
  • Never let the knife soak in a cleanser or water.
  • After cleaning your knife, try to make it dry as soon as possible
  • To dry it, you can use a soft kitchen towel. So that it won’t leave any unwanted scratch
  • You can use lemon to remove black spots of the blade. 
  • For regular cleaning, vinegar is the most ideal cleanser for any meat processing knife set. 
  • Another cleaning hack is to use potato starch. It increases the rust-resistance of the stainless-steel.
  • Use cork to rub and clean. If you use any wired scrubber, then it will leave scratch marks on the blade. Moreover, it reduces the sharpness as well. 

Summing Up Professional Meat Processing Knives 

Depending on the intensity of the meat piece, knives can be chosen from various models. But modern knives come with a variety of modern features. 

All of them may not be useful to you. So check all those mentioned instructions to make your cutting job more professional. 

Therefore, we hope that the given guideline will be sufficient enough to direct you promptly towards knife use. 

Working with Professional meat processing knives is no longer a headache. All you need to do is have a suitable set of Professional butcher knives.  

And don’t forget to check the quality of the blades. If they don’t perform well, then you can go for a professional butcher knife set Amazon. Most of the professional meat processing knives in Amazon come with amazing features and performances. 

They have simple designs and easy to operate. Also, keep your fingers safe while cutting with these sharp meat knives.

Good luck and have a good day!

How often should you sharpen kitchen knives?

How Often to Sharpen Knives

Do you love your chef knives? How often do you sharpen or hone them? Most people often wonder exactly how often they should sharpen their knives.

For your regular home use, your chef’s knives don’t have to be

sharpened more than a couple of times a tear. Nevertheless, it is important to hone the edge using steel once or twice a week.

How Often to Sharpen Knives

There are certain factors that determine how often you should sharpen your knives. These include:

But still, there are more things to know about the world of chef knives like the frequency of sharpening and honing. You will also discover a lot of surprising differences between low-quality knives and the high-end chef’s knives like the ones manufactured by WÜSTHOF.

It’s also important to get familiar with all the options for the best sharpening tools and what is ideal for your kitchen and budget.

How long does a chef knife remain sharp?

Certain factors that determine how long your knife remains sharp include how often you use it and the type of food you cut.

After all, you don’t have to sharpen your knife more than a few times a year if you just use it to cut onions and garlic a few times every week.

On the other hand, you will need to sharpen your knife a couple of time every month if you use knife on a regular basis to cut meat and poultry.

It’s also worth noting that there is a huge difference between sharpening and honing.

Sharpening implies grinding the metal blade down, which involves removing tiny bits of the metal. This shouldn’t damage the knife but should simply restore the V-shaped edge of your knife.

On the other hand, honing is done with sharpening steel which simply removes small tines of metal to ensure that the V-shape is aligned at a perfect angle.

In simple words, honing cannot make a dull knife sharp. However, it will remove the tines to make your knife sharper and in good shape.

How often should I hone my knife?

The main goal of honing is to align the tines of a knife that is already sharpened. This is something that should be done a couple of time whenever you are using your knife.

Unless you are using a carbon steel knife, you should not hone your knife with every use. This implies that we should typically hone or chef knives at home once or twice every week.

Most people make 2 big mistakes when honing a knife. They include:

  • Trying to sharpen a dull knife using a sharpening steel
  • Over-honing your knife

You should only hone your knife if it is already sharp. You can gently rub your finger against the blade to find out if your knife is sharp or not.

Alternatively, check out how your knife will easily slice through a sheet of paper. If your knife effortlessly slices through a piece of paper, then it is sharp. If the paper buckles or bends when trying to slice through, it is the right time to sharpen it before honing it.

If your knife is already sharp, it will only require a few swipes of on the sharpening steel to hone it.  

How often should I sharpen my knife with a whetstone?

A whetstone, also known as a water stone, is a type of sharpening stone. In spite of the name, a whetstone is used dry while a water stone is soaked in water or oil before you start sharpening.

Water and oil helps to hold the grit of the stone in place to allow the knife to be sharpened faster.

Most professional chefs sharpen the knife with a whetstone a couple of time every month. Honing on steel is usually done with honing steel on a daily basis. But for home use only, use a whetstone once a year and steel up to two times a month to ensure your knife is consistently sharp.

Which is the best method to sharpen your knife?

If you ask professional chefs about the best knife sharpening method, you’d probably get more than 10 answers. To begin, let’s see the most common knife sharpening methods:

  • Handheld sharpeners
  • Whetstone
  • Oil stone
  • Electric sharpener
  • Water stone
  • Diamond stone

In general, the heavier grits are best used on dull knives. The heavier grit will remove more metal than finer grits, and thus a heavier grit is not ideal if you sharpen your knives regularly.

Always wash your knife after sharpening

You should always wash your knife after sharpening. This helps to remove oil, grime, sweat from your hands, and food debris. It is also recommendable to wash your knife after honing.

How often should you sharpen your WÜSTHOF Knifes?

WÜSTHOF knives are a high-end brand of kitchenware. They have excellent quality in comparison to other knife brands in the market. According to the manufacturer, you should not over-sharpen your knives.

Every time you sharpen a knife, it will remove a small amount of steel from the blade. Over-sharpening will eventually make your knife to lose its original shape of the blade.

They also recommend the use of steel with a higher Rockwell degree than the knife you sharpen.

You should also use the same brand sharpener as the brand of your knife.

Can I sharpen my cheap knife?

The hardness of the steel is the biggest difference between a quality chef’s knife and a cheap chef’s knife.

Knifes that are made of soft steel have 2 main problems:

  • They lose their sharpness faster
  • Their metal shavings tends to break more easily and can clog you sharpening tool

Even if you have a cheap knife, sharpening is crucial. This is mainly because a dull knife is even more dangerous than a sharp knife.

However, you should sharpen your cheap knife more frequently and remember to always use a soft-bristle brush to scrub your sharpening tools. You can use oil in your sharpening stone as it helps to get rif of the tiny metal shavings.

Can you sharpen a knife too much?

You are probably sharpening your knife too much if you are feeling bothered. Remember that sharpening removes some material from your knife which can shorten its lifespan in the long run. Excessive removal is a problem if you are sharpening your knife too much or applying unnecessary pressure when sharpening.

It is always important to sharpen your knife when the need arises irrespective of its quality.

How many times should I sharpen my knife?

The numbers of time to sharpen your knife depends on the quality, steel type, and how you use your knife. A good kitchen knife should last sharp for months or longer. On average, you should sharpen your knife every 3 to for months, but you should wait longer until it becomes dull.

With proper use and storage, you can hone your knife every 2 to 3 months.


You now have an answer if you have been wondering how Often to Sharpen Knives. There are different sharpening and honing methods that are determined by the quality of your knife. The main purpose of sharpening and honing your knife is to ensure that it remains in good shape and allows you to perform kitchen tasks with ease. Sharpening your knife too often can be detrimental to its lifespan. Thus, you should only sharpen your knife when the need arises.

Best Chef Knife Under 100 Dollar in 2020

best chef knife under 100

Almost 50 people have requested us to write about the best chef knife under 100 dollars. We know that a good kitchen knife is an investment for any kitchen; whether it's a kitchen of an average joe or a superstar chef. 

Well, there are many factors to consider for the best knife purchase! The most important one is the budget. And, believe us there are tremendous chef knives under 100 dollars and have the capabilities to blow your mind. Each of them has different features and they can provide you the precise cut in the kitchen like a skilled chef. 

So, without wasting more time let's get started.






Mad Shark Santoku Style Chef’s Knife 

  • Easy to handle

  • Well-Balanced

  • Rivet System

  • Full Tang

  • Great grip

  • German Stainless Steel blade


Imarku SC-10-01

  • German Engineered

  • 8 inches blade

  • Multi-functional 

  • 3 mm blade thickness 

  • Carbon and Chrome mixed Stainless Steel blade


CUSIBOX Ceramic CB-CK003

  • Safe Ceramic blade

  • Approved by the FDA

  • Excellent Design 

  • Sturdy and High-quality Zirconium Oxide blade



  • 8 inches blade

  • Cleaning cloth included

  • Ergonomic design handle

  • Finger guard


Victorinox Fibrox Pro 5.2003.15

  • Well-designed handle

  • Original Swiss Made knife

  • 6 inches blade

  • Easy- to use with excellent manoeuvring



  • Ergonomic Triple Rivet handle

  • Polished by hand blade

  • 8 inches blade


Pohaku PH-CK01

  • German Stainless Steel blade 

  • Laser tested

  • Comfortable to use

  • 7-ounce weight

  • Pakka Wood handle

1. Mad Shark Santoku Style Chef's knife 

Key Features:

  • Full tang
  • German Stainless Steel blade
  • Easy to handle
  • Well-Balanced
  • Rivet System
  • Great Grip


Blade Size- 8 inches
Weight- 0.54 pounds
Rockwell Hardness- ~ 56-58
Material- Stainless Steel blade
best chef knife under 100

The Verdict: 

If you are looking for an excellent knife on a tight budget, then you shouldn't miss out on this best chef knife under 100! It is made with a German stainless steel blade which will grant you some great features that make it easy for you to do all the chopping and cutting. 

Food doesn't stick on this 5.9 inches blade while chopping/ cutting. All the thanks go to its oval and hollow divots and the hollow design. Besides that, the full tang offers an excellent grip with razor-sharp blade sharpness!  

Another plus point about this knife is, the knife handle is not only made up of military-grade high-polymer, but the blade is held in its place with the help of the rivet system also. 

So, get ready to prepare your favorite dish with the help of this amazing knife!

In Summary: 

Even though some people may point out that this knife is made in China, it will offer you some great features for a knife. The design is inspired by the Japanese Santoku. 

2. Imarku SC-10-01

Key Features:

  • German Engineered
  • 8 inches blade
  • Multi-functional 
  • 3 mm blade thickness 
  • Carbon and Chrome mixed Stainless Steel blade


Blade size: 8 inches
Weight: 0.8 pounds
Rockwell Hardness: ~ 56-58
Material: Carbon and Chrome mixed Stainless Steel blade
best chef knife under $100

The Verdict:

If you recently found out your love for cooking, as a beginner, this knife can be a great addition to your kitchen! 

Get ready to do all the slicing and dicing with the magnificent 8 inches, German-engineered blade. The blade is 3mm thick and has a 56-58 Rockwell hardness. Also, it is made up of a mixture of carbon steel and chrome, with razor sharpness. 

You can avail of this best chef knife under 100 dollars. It is a great purchase because it is multi-functional. So, whether you are cooking fish, chicken, or vegetables, it will make all the cutting and chopping easy! 

The comfort of using the knife is so good, thanks to Pakka. The brand offers the best ergonomic design so that your hand doesn’t get tired from holding the knife when cooking your favorite dish! 

We must say, the carbon and chrome mixed stainless steel blade offers excellent sharpness and is anti-corrosive and tarnish, with a glossy look!

In Summary: 

Even though there are some complaints of blade prone to breakage, its other advantages easily outweigh this disadvantage. This sturdy and durable knife will definitely help you to aim for higher as a chef! 

3. CUSIBOX Ceramic CB-CK003

Key Features:

  • Safe Ceramic blade
  • Approved by the FDA
  • Excellent Design 
  • Sturdy and High-quality Zirconium Oxide blade


Blade Size: 6 inches
Weight: 0.23 pounds
Rockwell Hardness: Not available
Material: Ceramic (Zirconium oxide)
best chef knife under 100

The Verdict: 

Generally, people prefer stainless steel over other materials when it comes to selecting the best knife. On the other hand, ceramic knives aren't as popular as other materials for various reasons. So, how did this ceramic knife make its way to this list? 

We have listed it on the best chef knife under 100 groups as it has so many reasons to fall in love with it! 

Firstly, it offers a great design. You will get a plastic fitting sheath for the knife blade. Now, we do know that one of the most common criticisms is that ceramic blades break easily. Well, you will not face this situation with this chef knife! 

The knife blade is manufactured from high-quality zirconium oxide, using high-tech and best engineering methods. The 6 inches blade will give you a smooth cutting experience. Besides that, it is lightweight and easy to use! 

And, this makes the knife as good as any stainless steel knives out there!

In Summary: 

Unlike the old ceramic knives, it offers nothing but a great adventure when cooking delicious meals. Thanks to the latest technologies and engineering methods, this ceramic knife will offer you both sharpness and safety without any doubt! However, you still need to take proper care when using it! 


Key Features

  • 8 inches blade
  • Cleaning cloth included
  • Ergonomic design handle
  • Finger guard


Blade Size: 6 inches
Weight- 0.23 pounds
Rockwell Hardness- 57
Material: Stainless steel blade
best chef knife under $100

The Verdict: 

Who is looking for a high-quality knife under $100? Are you one of them? Well, don't sweep without checking out this article. 
The 8-inch blade offers the perfect blend of sharpness and a great design. The blade is thin and contains a curved design. Slicing and dicing is now a cup of tea for you. 
And, worth mentioning that it's made from high carbon German stainless steel, with a 57 Rockwell hardness. 
Moreover, for a comfortable cooking experience, it comes with an ergonomic handle. made from Pakka wood. 
Compared to most of the chef knives out there, it's comparatively light in weight. Thus cutting and slicing are easy tasks with it! 
Plus, you will get an odor remover, a cleaning cloth to maintain the knife. However, the finger guard will protect your fingers when cutting or dicing food with this best chef knife under 100. 
And, we got so surprised while receiving the knife. It comes packaged in a beautiful gift box!

A great option for you if...

If you want to buy a knife that offers you the best features with an affordable price tag, then do check this knife out! 
Its versatility is another advantage that makes it an excellent choice for any kitchen, whether its amateur or professional. However, don't forget to take proper care, otherwise, it may develop rust or get dull with time.

5. Victorinox Fibrox Pro 5.2003.15

Key Feature

  • Well-designed handle
  • Original Swiss Made knife
  • 6 inches blade
  • Easy- to use with excellent maneuvering


Blade Size: 6 inches
Weight- 0.20 pounds [3.2 ounce] 
Rockwell Hardness: ~ 55-56
Material: High Carbon Stainless Steel
best chef knife under 100

In Verdict: 

Do you want a smooth cooking experience at your kitchen within 100 dollars? Well, Victorinox has made it possible. 
Thanks to its sharp 6-inch stainless steel blade, get ready for a smooth cooking experience. The blade is laser tested, and it will help you to cut with precision. 
Whether it's skinning a pineapple, or cutting chicken or slicing veggies, this lightweight knife will help you to accomplish all the tasks without any hassle!
The anti-slipping pro-handle is ergonomic and made from TPE (ThermoPlastic Elastomer). Thus, it allows easy handling, along with a firm grip (even when it's wet) when cutting food. 
You can also clean this high-quality Swiss-made knife in your dishwasher without any trouble. 

An excellent choice if... 

There are so many advantages when using this best chef knife under 100! It's easy to clean, durable, and sturdy. If you want the best for your kitchen and make your cooking easy, then check it out on Amazon right now!!

6. SKY LIGHT C-6628

Key Features:

  • Ergonomic Triple Rivet handle
  • Polished by hand blade
  • 8 inches blade


Blade Size: 8 inches
Weight- 0.53 pounds [8.6 ounce] 
Rockwell Hardness: 58
Material: High Carbon Stainless Steel
best chef knife under $100

The verdict: 

This knife will offer you with a great design and the best features that'll make your cooking experience easy, without any doubt! 

Not only it has an excellent balance when chopping, slicing, or dicing; the ergonomic triple-riveted handle will also offer you a firm grip! 

After looking at its 8-inch blade, we have found, it comes with a Rockwell hardness of 58. The most fun part is, the blade is polished by hand. Can you believe it? Within just 100 dollars, it is quite unbelievable. 

The 15-degree double-leveled knife blade provides corrosion resistance, sturdiness, and a good deal of flexibility as well. 

Other plus points? This knife is FDA-certified, and it offers a lifetime warranty! We can bet you 

Do consider getting it if... 

If you want a knife blade bigger than the usual 6 inches, then this best chef knife under 100 is a great choice! Not only will it offer you with an ergonomic design, but a knife that will last for a long time! 

Key Features:

  • German Stainless Steel blade 
  • Laser tested
  • Comfortable to use
  • 7-ounce weight
  • Pakka Wood handle


Blade Size: 8 inches
Weight- 0.53 pounds [8.6 ounce] 
Rockwell Hardness: Not Available
Material: Stainless Steel
best chef knife under 100

The Verdict: 

The features offered by this knife is nothing but a surprise. Also, it is available at an affordable price. So, what has it got to offer you? Let's find out! 

This multipurpose knife appears with an ergonomic design that makes the kitchen tool comfortable and handy.

The sharp blade of this best chef knife under 100 is made of German stainless steel. Thus, you will get an excellent corrosion-resistant capability and smooth cutting experience. 

There aren't many drawbacks; however, some customers did complain about minor blemishes on the knife.

Do consider getting it if... 

Among the 8-inch blade knives in the market, this knife is definitely a great choice! And, we must say, it's recommended for any newbie who loves to cook!

Buying Guide of Best Chef Knife Under 100

It may seem easy to select any knife from a huge selection, but actually, it isn't! If you want the value knife for the money you are spending, you will need to take a look at certain factors. 

Proper Grip

The knife must have a firm grip. It's difficult to cut anything without a proper grip on the knife handle. If your knife keeps slipping from your hand then you may have a serious injury in finger or palm. 

A better grip will allow you to handle the knife properly. It will allow you to make precise cuts and slices. Knife handles such as wood, Pakkawood, and metal offer an outstanding grip. 


There is a fair share of both heavy and lightweight knives in the market. Most people opt for lightweight knives for their kitchen as it is comfortable and handy. 

You can also maneuver lightweight knives with more ease when cutting food. However, some do prefer heavy knives. Because some believe that heavier knives will allow to cut with more precision than the lightweight ones. Basically, it's up to you to decide which one you are comfortable using in the kitchen. 


Although this article has covered mostly 6 and 8 inches knives, there are more choices in the market. Those who prefer agility opts for 6-inch blades. 

On the other hand, those who prefer cutting more volume will always opt for blades over 8 inches. If you want to get the best of both, go for an 8-inch knife blade! 

However, at the end, when it comes to selecting the right size, it depends on your food selection.

The Right Rockwell Hardness

We use Rockwell hardness to describe the hardness of the knife blade. For a chef's knife, a Rockwell hardness of 60 is the best! 

Most knives come with a specific Rockwell hardness. As a beginner, you can go for a Rockwell Hardness of 56 and upwards for your kitchen. However, if you want the best performance, go for 60! There’s another thing you need to remember, sometimes the salesman may not know the Rockwell hardness. If it is the case, then it’s better to consider other factors when purchasing a knife. 


It is one of the main factors you should always check when purchasing a knife. It’s best if you check it by slicing any object such as a paper. 

The sharper the knife, the easier it will be for you to cut paper with it. Dull knives make it difficult to cut and make cooking a real hassle. 

Also, you need to apply more pressure cutting anything with a dull knife, which can also cause an injury if it accidentally slips when applying more pressure when cutting. 

Stainless steel is one of the best options as its blade is sharp compared to blades made from other materials. Besides, carbon stainless steel blades offer the best sharpness! 

The Material of the Knife 

One of the most popular materials in the market is stainless steel. If you want a sturdy knife, it’s best to go for materials that combine stainless steel with other metals. 

Stainless steel knives tend to be durable in nature. Most chefs go for carbon steel knives as it offers the appropriate hardness and excellent retention of edge.  

Easy to Use

Hold the knife and check how much comfortable it is. If it feels awkward when holding it, it probably isn’t the right one for your kitchen! 

Most of the time, people find it comfortable holding and use lightweight knives. 

If it feels uncomfortable holding, it will give you a tough time in the kitchen. 

Corrosion Resistant

It’s important that the knife is corrosion resistant. This type of knife can resist rust formation that is caused by humidity, salt, or other external factors. 

Two of the best knife materials that are corrosion resistant are stainless steel and high carbon stainless steel.

FAQs on the Best Chef Knife Under 100

Question 1: Why do many people prefer using chef knives in their kitchen?

Answer: A chef’s knife is a versatile knife that offers multi-purpose use in the kitchen. You can use it to mince, slice, and dice any food with ease. It depends on your preferences.

Question 2: What factors should I consider when selecting a chef’s knife?

Answer: One of the most important factors is to check the sharpness. It should make a neat slice with ease. Other factors to consider are length, knife material, and the weight of the knife. 

Question 3: Which is the best size for a chef knife? 

Answer: Knives come in various sizes and the same is true for a chef knife. Most of the time, 12-inch blade knives are commonly used by professional chefs, as a beginner, you can always go for an 8-inch blade. One reason to go for an 8-inch blade is that it’s versatile. You can easily handle and use it. 

Question 4: What’s the shelf life of a chef knife? 

Answer: If you take care of your chef knife and purchase a high-quality one, it will last for a very long time like 20-30 years! Always make sure to keep your chef knife clean that is the secret of a knife's long life. 

Question 5: How do I sharpen a chef knife?

Answer: To sharpen your chef knife, you can use a honing steel. It’s a sharpening rod attached to a handle. You need to place the knife blade near the steel base and slide it to sharpen the blade. 

Question6: Should I get a single chef knife or a set of knives? 

Answer: It’s your choice! However, knives set come with knives that you may never need to use. On the other hand, a chef knife is a great option, it’s best for multi-purpose use in the kitchen. 

Question 7: How to maintain a kitchen knife?

Answer: Always clean it after using it. Never put your kitchen knife in a dishwasher. Don’t soak your kitchen knife in water. 

Question 8: How to prevent rusting on a chef knife?

Answer: Always clean and air dry your knife after using them. Also, never leave your knife standing in water as it can damage and rust the knife in the long run. 

Question 9: Which material is the best for a kitchen knife?

Answer: If you are looking for durability and rust-resistance, then stainless steel and high carbon steel are your best options! 

Question 10: Are ceramic knives durable? 

Answer: Yes. High-quality ceramic knives use the latest technology and they are more durable than stainless steel knives! 

Wrapping Up the Best Chef Knife Under 100

Each knife comes with specific advantages and disadvantages. There’s no single “best” knife, rather the best ones to choose from. 

In a nutshell, it depends upon you to select the best chef knife under 100 dollars for your kitchen. 

Moreover, our considered various factors will help you to figure out the perfect one. Such as the Rockwell hardness, material, and weight.

It’s best to check out whether the one that you choose meets your preference or not! 

Please share your experience if you are using any chef knife under a tight budget

See you at the next one!