Favourite knife for dicing meat

[Turbo]

Hi guys, as the title states, what’s your favourite knife for dicing raw meat? I usually use my gyuto which works but isn’t great or quick, but recently gave a medium Chinese cleaver a go and it was awesome though alittle messy (been watching to many slasher films).

What do y’all prefer?

 

[Benuser]

I would think a narrow blade is the most appropriate as it doesn't cause the dragging you see with wider blades. But a gyuto should be OK, if it offers a good food release. I prefer forward slicing, others drawing. I would avoid an overly polished edge. Some jumping in the progression is welcome. What kind of board did you use?

 

[Turbo]

I use a end grain board with my gyuto and a plastic for the cleaver.

When I used to half freezer my steaks I would dice them without issue. My problem now is I like to do a 15 second high temp sear and I generally season the steak an our before I start chopping so no chance to firm it up in the freezer. Aggressive but controlled chopping with a sharp, heavy blade gets the texture I like.

 

[yummycrackers]

Perhaps an unpopular opinion, but I prefer a 180mm yanagi, which I use for most of my raw meat/fish prep. I find the slender blade and single bevel work particularly well for this application.