Which knife is best for trimming fat off raw meat?

A butcher knife is specifically designed for tasks like trimming fat off raw meat. Its wide, sturdy blade allows for precision and strength when cutting through tougher areas and separating meat from fat. This type of knife often has a slight curve, which helps in making smoother, more controlled cuts along the contours of the meat.

Using a butcher knife is advantageous because it provides better leverage and control, making it easier to navigate around joints or thicker layers of fat. This helps ensure that you are removing unwanted fat without compromising the quality of the meat itself.

Other knives, such as a fillet knife, are optimized for removing skin or filleting fish, which requires a more delicate touch. A chef's knife is versatile and can perform many tasks, but it is not specialized for the specific challenges that come with trimming fat. A paring knife, while excellent for detailed work and small produce, lacks the required blade length and strength for efficiently tackling larger cuts of meat.