10" Butchar's Scimitar/Steak Knife
The 10” butcher’s steak knife is the most commonly used size for steaking ribeyes, striploins, and pot roasts, which tend to be the hardest on the cutter’s wrist. The top of the handle is a thumb tab, to help the user put additional arking pressure on the nose of the blade where the product being cut has the most leverage against the cutter. The steel used is 9Cr18MoV. With a Rockwell hardness of 59 hrc, it’s harder steel than most major brands use and will therefore have better edge retention. The drawback is that it should never be used to chop small bones or it will likely develop microchips inn the edge. Accidentally running into a bone while slicing is not enough force to cause this. It is also not as corrosion resistant as other stainless blade steels, and should therefore be dried after washing.
Length - 12” (10” cutting edge)
Weight - 14 oz
Steel - 9Cr18MoV
Hardness - 59 hrc
Wood - Pau Rosa
The 10” butcher’s steak knife is the most commonly used size for steaking ribeyes, striploins, and pot roasts, which tend to be the hardest on the cutter’s wrist. The top of the handle is a thumb tab, to help the user put additional arking pressure on the nose of the blade where the product being cut has the most leverage against the cutter. The steel used is 9Cr18MoV. With a Rockwell hardness of 59 hrc, it’s harder steel than most major brands use and will therefore have better edge retention. The drawback is that it should never be used to chop small bones or it will likely develop microchips inn the edge. Accidentally running into a bone while slicing is not enough force to cause this. It is also not as corrosion resistant as other stainless blade steels, and should therefore be dried after washing.
Length - 12” (10” cutting edge)
Weight - 14 oz
Steel - 9Cr18MoV
Hardness - 59 hrc
Wood - Pau Rosa
The 10” butcher’s steak knife is the most commonly used size for steaking ribeyes, striploins, and pot roasts, which tend to be the hardest on the cutter’s wrist. The top of the handle is a thumb tab, to help the user put additional arking pressure on the nose of the blade where the product being cut has the most leverage against the cutter. The steel used is 9Cr18MoV. With a Rockwell hardness of 59 hrc, it’s harder steel than most major brands use and will therefore have better edge retention. The drawback is that it should never be used to chop small bones or it will likely develop microchips inn the edge. Accidentally running into a bone while slicing is not enough force to cause this. It is also not as corrosion resistant as other stainless blade steels, and should therefore be dried after washing.
Length - 12” (10” cutting edge)
Weight - 14 oz
Steel - 9Cr18MoV
Hardness - 59 hrc
Wood - Pau Rosa