Jerky starts with thin, even strips of lean meat, and ends with dried strips you may want to cut again. A long, thin slicing knife makes even strips easy, especially if the meat is partly frozen. A sharp edge and a steady board are the other essentials.
The six below are long slicers and one purpose-made slicing board, chosen for cutting meat evenly and cleanly. We have not used these products ourselves, and everything here is a general description from our own product knowledge, so please confirm size, material and what is included on the current listing before buying.
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What to Look For
| Feature | Why it matters |
|---|---|
| Blade length | A long blade makes one smooth pass across a whole roast |
| Thin blade | A narrow blade slides through partly frozen meat with less drag |
| Granton edge | Scallops along the blade reduce sticking to the meat |
| Handle | A grippy handle keeps control when hands are greasy |
| Evenness | Even strips dry at an even rate, so thickness control matters |
| Storage | Long blades need a sheath, a block slot or a wall strip |
Specs at a Glance
| Tool | Type | Material | Notes |
|---|---|---|---|
| Victorinox Granton Slicer | Slicer | Stainless steel | Granton edge |
| Mercer Granton Slicer | Slicer | Stainless steel | Granton edge |
| Wusthof Hollow Edge Slicer | Slicer | Stainless steel | Forged, hollow edge |
| Dalstrong Gladiator Slicer | Slicer | High-carbon German steel | Includes a sheath |
| Zwilling Four Star Slicer | Slicer | Stainless steel | Hollow edge |
| Weston Jerky Slicer | Slicing guide | Plastic and metal | Thickness guide |
The 6 Best Knives for Cutting Jerky
1. Victorinox Fibrox Pro Granton Edge Slicer
A long slicing knife with a hollow-ground, scalloped edge that reduces sticking. The long, thin blade slices raw meat for jerky with even results.
Suits: raw meat strips. Strengths: long blade with an anti-stick edge. Weaknesses: a long knife needs storage space. Skip it if you only cut small amounts.
View Victorinox Granton Slicer on Amazon
2. Mercer Culinary Millennia Granton Edge Slicer
A slicer with a granton edge and a grippy handle. It is a practical alternative if you want a long blade.
Suits: home jerky makers. Strengths: long blade and grippy handle. Weaknesses: basic finish. Skip it if you want a forged blade.
View Mercer Granton Slicer on Amazon
3. Wusthof Classic Hollow Edge Slicer
A forged German slicer with a hollow edge and a long, flexible blade. It glides through lean beef and holds a sharp edge.
Suits: precise slices. Strengths: forged build and an anti-stick edge. Weaknesses: a premium option. Skip it if you want a basic knife.
View Wusthof Hollow Edge Slicer on Amazon
4. Dalstrong Gladiator Series Slicing Knife
A long slicer with a granton edge and a sheath. The length is useful for long cuts across a large piece of meat.
Suits: big cuts. Strengths: a long blade and a sheath. Weaknesses: heavier than some. Skip it if you prefer a light knife.
View Dalstrong Gladiator Slicer on Amazon
5. Zwilling Four Star Slicing Knife
A slicing knife with a hollow-ground edge and a comfortable, seamless handle. It cuts thin, even slices of cooked or raw meat.
Suits: clean, thin slices. Strengths: a comfortable handle and a keen edge. Weaknesses: less rugged than a commercial knife. Skip it if you want a restaurant knife.
View Zwilling Four Star Slicer on Amazon
6. Weston Jerky Slicing Board
A guide-style jerky slicer that holds the meat and lets you cut to even thickness. It is a good helper for repeatable strips.
Suits: even strip thickness. Strengths: easy repeatability. Weaknesses: only for jerky. Skip it if you want a general-purpose knife.
View Weston Jerky Slicer on Amazon
Care and Setup
- Partly freeze the meat for easier, thinner slicing.
- Slice against the grain for tender jerky, or with the grain for chewy.
- Wash the blade promptly after raw meat.
- Hone before each session for a clean cut.
- Trim visible fat first, since fat spoils sooner than lean meat.
Mistakes to Avoid
- Slicing room-temperature meat that slides around.
- Using a short knife that tears the meat.
- Skipping the grain direction.
- Allowing uneven thickness, which dries unevenly.
- Letting meat warm up on the counter while you slice, which makes it floppy.
Jerky Knife FAQ
Should the meat be frozen?
Partly frozen meat is firmer and slices thinner and more evenly. Let it stiffen in the freezer for a short time, not solid.
What is the best cut for jerky?
Lean cuts such as round or flank are popular because less fat means better keeping quality.
Can I cut finished jerky with the same knife?
Yes, but a sturdy chef knife or scissors can be easier for dried strips.
Is a slicing board necessary?
No, but it helps with even thickness if you make jerky often.
How thick should jerky strips be?
Most recipes call for strips about a quarter inch thick. Thinner strips dry quickly and become brittle, while thicker ones take longer and stay chewier.
Can I slice meat with a chef knife instead?
You can, but a longer slicer makes one smooth pass and gives more even strips, which dry at the same rate.
How should I store the finished jerky?
Let it cool, then keep it in an airtight container in a cool, dry place, and follow food-safety guidance for your recipe.
The Short Version
For a classic, the Victorinox. For a practical slicer, the Mercer. For forged quality, the Wusthof. For long cuts, the Dalstrong. For a comfortable handle, the Zwilling. For even thickness, the Weston.