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Best Knife for Cutting Chicken (Whole Birds to Breasts)
What is the best knife for cutting chicken? A 6-inch boning knife. Our pick is the Dalstrong Gladiator Series 6" Boning Knife ($69). Its narrow blade slips around joints and along bones, and the German X50CrMoV15 steel (54–56 HRC, 16–18° edge) is tough enough for cartilage. Pair it with Dalstrong Professional Kitchen Scissors ($79) to cut out the backbone, and you can break down a whole bird in about 10 minutes.
Which knife you need depends on the job: breaking down a whole chicken, deboning thighs, or slicing cooked breasts. Here's how to match them. Prices are from dalstrong.com as of November 3, 2026.
Which knife for which chicken job
| Job | Best tool |
|---|---|
| Breaking down a whole chicken | Boning knife |
| Removing the backbone (spatchcock) | Kitchen scissors |
| Deboning thighs | Boning knife |
| Splitting through bone, chopping wings | A chef-cleaver hybrid or cleaver |
| Cutting raw breasts into strips or cubes | Chef's knife |
| Slicing cooked chicken or carving a roast bird | Chef's knife or carving knife |
Our picks
Best overall: Gladiator Series 6" Boning Knife
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Tough enough to bump bone without chipping, and easy to bring back on a hone between birds.
Best upgrade: Shogun Series 6" Boning Knife
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Harder steel and a finer edge for clean, precise cuts. Use the tip around joints rather than forcing it through bone.
Best for the backbone: Professional Kitchen Scissors
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged of 420J2 stainless steel. Cut along both sides of the backbone to spatchcock a chicken, trim wing tips, or snip fat.
Best for chopping through bone: Gladiator Series 8" Crixus
Chef's Knife & Cleaver Hybrid 8", The Crixus, Gladiator Series, NSF Certified ($99). A chef's knife and cleaver hybrid. Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its heavier blade handles wing joints and split breasts, then goes straight back to vegetables.
How to break down a whole chicken
- Legs. Pull a leg away from the body and slice the skin between them. Bend the leg back until the hip joint pops, then cut through the joint with the tip of the boning knife.
- Thighs and drumsticks. Find the line of fat on the inside of the leg; cut along it through the joint.
- Wings. Pull each wing out and cut through the shoulder joint.
- Breasts. Cut along one side of the breastbone, keeping the blade against the ribs, and peel the breast away as you go.
- Save the frame for stock.
Step-by-step photos: how to butcher a chicken, how to debone chicken thighs and how to cut chicken wings.
Raw chicken safety
- Use a separate plastic or wood board for raw poultry, and wash it with hot, soapy water right after.
- Wash your knife and hands before touching anything else. Don't let raw chicken juice sit on the blade.
- Don't rinse raw chicken in the sink; it splashes bacteria around. See the USDA FSIS on washing raw poultry.
Keep your boning knife sharp: a few passes on a ceramic honing rod ($79) before each bird helps.
FAQ
What is the best knife for cutting chicken?
A 6-inch boning knife, like the Dalstrong Gladiator Series 6" Boning Knife ($69) in German X50CrMoV15 steel at 54–56 HRC. Add kitchen scissors ($79) for removing the backbone.
Can I cut chicken with a chef's knife?
Yes, for cutting raw breasts into strips and slicing cooked chicken. A boning knife is better for breaking down a whole bird and working around joints.
What knife do butchers use for chicken?
Butchers mostly use a boning knife, plus shears for the backbone and a heavier knife or cleaver for splitting through bone.
Should I use a separate knife for raw chicken?
You don't need a separate knife, but wash it and your board with hot, soapy water right after cutting raw chicken, before using them on anything else.
