VictorinoxCutlery 10-Inch Curved Breaking Knife, Black Fibrox Handle

I have a lot of really high quality knives that cost a lot more than this. They are definitely made of "better" and harder steel that holds an edge longer than this Victorinox, but they cost WAY more - and they're not really worth it.Don't get me wrong, I like fancy knives, but this Victorinox is great. It is super easy to sharpen like a razor; much easier than japanese steel. I recently broke down 6 whole beef tenderloins, a bone-in rib roast, 2 boneless rib roasts, and sliced 10lb of top bottom round into thin slices for jerky. The edge needed a couple swipes across a honing rod a couple times throughout the session, to maintain a super keen edge. A few strokes on my strop, and it went back into the knife drawer with a hair-whittling edge.While I appreciate a fancier wood handle, this molded plastic handle is comfortable and dishwasher safe (though I handwash). The relatively thin blade has just the right amount of flex for the type of work this knife is meant for. It can be used as a filet knife, but the blade isn't quite as flexible as it needs to be for that kind of work.The turn-up at the tip of this blade is shaped perfect, and is extremely useful for cutting big pieces of meat. If you're used to using a regular chef knife for butcher type jobs, you'll be very pleased by upgrading to this. It makes the workflow much quicker because you don't need to pay nearly as much attention to the forward stroke of your slice - because the turned up tip of the blade won't dig into your work.I still intend to buy a fancy pants breaking knife, but this one is well worth the money, and will serve most anyone's needs. Personally, I'd prefer harder, "better" steel - but those are harder to sharpen, so most people would probably be better off with the "lesser" steel of this victorinox. Incidentally, I own several different victorinox knives, and what I've said about "quality" steel vs. victorninox steel, holds up across the board.

This knife is an absolute great investment as I needed for cutting up large quantities of various meats. I purchase in large sizes so I can then cut steaks and chops to save money on packaged steaks.

I honestly have no problem with these knives, there amazing to work with and I always have them sharp and truly sit doesn’t take long to get the sharpness back on the blade, You can use a hose for home cooking or for work, If you’re cutting meat and ect. I do highly recommended buying these knives.

So I was watching videos of this DIY butchering influencer (so yeah, that's a thing on Youtube and IG, btw) and he was explaining about the savings to be made by butchering cuts that require little butchering work, the best cuts to DIY butcher at home relative to their normal butchered cost at your store, advised getting a breaking knife, and then he said something that shocked me..."Don't waste money on an expensive breaking knife!"Unlike our main knives for food prep, he advised not spending more than $30-50. He went so far as to not even advise much or any sharpening of the knife. But to just get a cheap one, and get a new one when you wear it out.So I got this one (within his price suggestion). My initial reaction is that this knife is awesome. My premier trial was with a 13 pound hunk of top round (not a tender cut at all) and I had no problem slicing with super ease. Then I switched to my finer cutlery for the secondary cutting (where they end up in the baggies).But now I feel excited to explore basic home butchering of steaks and roasts and the like, and this knife helped inspire the confidence in me!

Heard about this knive via YouTube and very happy with it.

I buy large subprimal cuts of meat to save money. This is the knife you need to breakdown larger cuts of meat. Chuck rolls, top sirloin butts, ribeyes, whole packer briskets, top inside rounds, etc.The knife came sharp, out of the sleeve. Only minor complaint was the cheap plastic sleeve that it came in. I have a Cutluxe slicing knife that came beautifully boxed that would be more appropriate for a gift for someone special.

Another awesome product. I'm a second generation meat cutter and found this knife to be a great addition to my arsenal. I already had one but ordered one for a fellow cutter and he didn't like it, so I swapped for this beauty. He wanted a 10" steak knife, I bought the breaking knife without thinking about it too much. There ARE differences, which may be of interest. Here's what he didn't like for those of you who may consider this blade: The blade width is a few cm smaller and the handle slightly slimmer. These factors make for a lighter knife. To me, all positive differences. If you do this for 8 hours a day, lighter is better. You wouldn't think it, but it is for me. I'm not 25 any more.My buddy just felt like he wanted the "heavier, fuller feeling" in the knife. I may bear mentioning that he is average to smaller in build. I'm defensive lineman sized. I can power through stuff that average to smaller guys work harder at. So that is a possible factor. But to me, the knife is light, sharp and effective.

I have seen this knife recommended on several online instructional videos about breaking down larger cuts of meat. The videos show how purchasing items like whole strip loins, whole pork loins and such, then cutting them into chops, steaks and roasts at home, can save money. This knife is recommended because it is very sharp, allows for a good grip and is very reasonably priced. I loved using it and have saved money by buying and breaking down meat as described above.