10" German Steel Cimeter Knife - Professional Butcher Knife for Meat Cutting, Slicing & Trimming - Ideal for Chefs, Butchers & Home Cooking

Store level meat cutter since 2009, Engraving as a hobby since 2015 ;-)I purchased a set of these knives to use at work, I wanted a different colored handle than the black handle Victorinox's the company gives us to use. This way I can see a perpetrator sneaking my knives to use across the room. Since I know how to use a sharpening stone I can get my knives sharp, where the sharpening machine just eats the work knives up and leaves a rough edge.These knives are not high quality by any means, their are not polished and you can see the grinding marks in the steel. This also makes cleaning them a pain compared to a highly polished blade, but for less that $20 for the set it was worth trying them out.Well it is going on nearly a year since I purchased them, so figure at least 3 times a week I am using them for several hours a day. I typically can go about a month between a good sharpening on the stone, which is much longer than the other knives they give for free. The steel though it is not finished well is very strong! The 'Chicken Buster Bone Crusher 9001' that I engraved I use for you guessed it, mostly busting through chicken bones for curry. But it has found a second duty of hammering through stubborn Ribeye beef bone slivers that we are not suppose to trim on the saw anymore. The spine of the knife has quite a few bumps and bruises but it's held up remarkably well to the abuse.Really good strong steel, poorly finished, but a great value for the price they cost. They take a bit more effort to resharpen but they last through a lot of cutting before they require another stone sharpening.My wife and I were home in Texas visiting family over the 2013 Christmas holidays. It was decided that I would be grilling steaks on Christmas Day. My best knife was thousands of miles away in Scotland. Needing a knife and with only days to prepare I turned to Amazon. You see, I buy whole boneless USDA Choice, and USDA Prime ribeye when buying beef and cut the steaks to the thickness I prefer. I select by weight, usually choosing one around 17 lbs. These are thick hunks of beef that are best cut when ice cold in order to keep the proper shape of each steak cut. This requires a long knife that has a sharp blade, that holds an edge, and strong back so it does not bend. The blade must cut with ease, without squashing the tissue and without tearing. The grip must be comfortable and non-slip. Current beef prices are high, but at any price you don't want to mess this up. A smooth, straight cut is mandatory. The blade must cut with ease, without squashing the tissue. The grip must be comfortable and non-slip. I read all the reviews on this knife. I shopped for others but settled on this one. Needing the knife ASAP I clicked next day delivery. Sure enough it arrived the next day. I was skeptical of previous reviews about the blade being razor sharp right out of the box. Well, listen folks, that aint no lie ! I cut a whole USDA Prime ribeye into some very nice steaks without a hitch. This knife exceeded my expectations. This blade is strong, and after making cuts on 16 steaks of various thickness it was still sharp and in no need for a touch up. The grip was comfortable, so I didn't have to worry about wrist fatigue. The knife back could have been smoothed a little more ? Maybe ? Maybe not. But that is not a factor for me. I'm not putting my hand on top of the blade anyway. I will buy more for friends. This is an excellent find ! Oh, and how did the steaks turn out ? They were perfect ! Oh so tasty and tender as a mother's love !Not going into all the praises I could give this knife as well as the six inch curved boning knife. I'll just say this. We butchered a 375 pound hog this weekend. To bleed it out one needs to cut the throat. This knife was completely thru with the job in less than 10 seconds. Also further along in the meat processing it came time to remove the head from the carcass by slicing thru the back bone. This knife also completed that task without much effort. As we continued the process, I'd go to look for my little 6" Update and it was always in use. These had become the go to knives. During the processing we talked about how sharp these things were and the best we could come up with is the ole' "like a hot knife thru butter." These are FANTASTIC! OK time for bacon!This knife can be a great addition to any Chef, knife block or kitchen. Initially I had reservations due to the very low price tag. I am happy to say that I would buy this knife again if I ever needed to which seems unlikely based on this knifes quality. The blade is sturdy and very sharp with just a little flex if you need it. I have owned this for about six months and haven't had to sharpen it yet. Cut the back out of a chicken? No Problem. Cut a rack of ribs in half to fit the smoker? No Problem. Trim up a steak? Do I need to say it? Overall this knife deserves its five star rating.One thing to note and watch out for is that the back of the knife has very precise 90 degree corners and is not rounded off. This caused me a little trouble when cutting with my index finger on the back of the blade. I got a couple little cuts on my finger before I gave it a couple of passes with a sharpening stone. (or dulling stone in this instance) After that I haven't had any issues.I am writing this review as I just found and purchased the Update International 10 inch Cooks knife which I believe will be another excellent addition to my kitchen for just about the same low price.I use this knife for filleting as many salmon as I can catch ! This is by far ...... the BEST filleting knife I have ever had regardless of cost ! Just buy it ! I've used this bloody knife over and over, it sharpens properly, it cuts perfect, it stays sharp and is just plain good. The handle could be slightly better, but it's still totally OK. Best damn salmon fillet knife out there.Based on the price, this is an absolute great value butchering knife for all of your meat cutting needs. Out of the package, it was not super sharp, but a few minutes on the sharpening stones brought out its true potential. Will it hold the blade for long? Time will tell.It is a large knife, so smaller, more detailed butchering may be difficult, but for those big cuts of meat you can go to town. You could use this knife for other purposes in the kitchen, but I wouldn't. It has a pretty specific use.I've added a couple of pictures comparing it to my Global chef knife to give you an idea of size.Happy butchering!Utilisation en boucherie la poignée est confortable, après afutage la lame rend la performance, et bien meilleur marché que le traditionnel Victor inox reste a voir avec le temps . Après presque un mois , en boucherie je suis très content, voir satisfais, félicitations au concepteur de cette marqueThis knife is awesome for the price it can't be beat the quality is superb I know the spine is a bit sharp I just ran a whetstone across it just in case I don't think it would actually cut you but better safe than sorry.This knife though makes quick work on whatever you put in front of it whether you're splitting a chicken in half cutting pieces or breaking down a carcass it's fantasic.The handle is well formed and once in your hands the blade feels like an extension of your own arm.It comes with a work sharp edge not a razors edge it's easy to sharpen and holds an edge well. Professionally this should last you for a long while. At home this should last you for decades it's that good.Es más corto que el Titan forge cimeter knive, a pesar de ser de 10 pulgadas ambos, es un buen cuchillo pero el Titan es más liviano y más largo