Blade Material High Carbon Stainless Steel
Brand Victorinox
Color Black
Stainless-steel Blade Length 10 Inches Chops and separates like a butcher knife Primarily for butchering large pieces of meat, cimeters also work well for slicing meats, roasts, turkeys and more. High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening.
$44.95
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With its roots in the butcher industry, Victorinox knives are widely preferred by butchers, with the cimeter as one of the most widely-used models. Applicable to myriad butchering tasks large and small, the cimeter is commonly used for portioning larger cuts of meat, and the sharp, curved blade allows its user to trim meat closer to the bone. Swiss Made.
With its roots in the butcher industry, Victorinox knives are used by butchers, with the cimeter as the used models. Applicable to myriad butchering tasks large and small, the cimeter is commonly used for portioning larger cuts of meat, and the sharp, curved blade allows its user to trim meat closer to the bone. Swiss Made.
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Out of stock
Dale (verified owner) –
Ordered this item, two days later, open it up and immediately disappointment, what I got instead of this was a 5″ Chef Knife, so I, as any sane person would do, ordered a replacement to this item, couple days later… got the wrong item again, another 5″ Chef Knife.. Do. Not. Order. This. Item.
HCB (verified owner) –
Good knife – lighter than I thought it would be, and that’s just fine. It is extremely sharp right out of the box. Good grip, too. My only suggestion would be to include a sheath, as it won’t fit into any of my knife blocks.
Mark S. (verified owner) –
This is my favorite knife to use for fishing. I use it mostly for salmon, and it lets me pull a fillet off the fish in about 15 seconds. I just hack through the ribs and slice it all the way out, which lets me get out of the fish cleaning house in a timely manner. When I get home I use a pair of pliers to pull the pin bones out, as this knife is not good for small work, but using this knife to get the initial filet off so quickly makes it completely worth it. On top of that, I find that removing the filets quickly from the fish, freezing them, taking them home, and then thawing and pulling the bones out with pliers when it is time to cook seems like the easiest approach to me as the bones pull out of the meat very easily after the fish has been frozen and thawed.
Lucien M. (verified owner) –
This is a nice and very sharp knife that is created with quality in mind. I love having a knife that will keep it’s edge longer than 2 uses. Oh and it’s very sharp, upon first use, I, in stupid fashion, brushed my thumb against the tip and ended up in urgent care getting 4 stitches, lol.
greggers (verified owner) –
Super sharp.
Kim oates (verified owner) –
I cut meat for 19 years, and they are great knives.
Bill Lim (verified owner) –
Good
Buck (verified owner) –
Great knife. Everything I expected.
A Anderson (verified owner) –
This is THE one! We live in a very rural area therefore we buy in bulk…..real bulk…..like 3 freezers and 3 refrigerators bulk. Get whole ribeyes, tenderloins and other big chunks of meat at Costco or other places depending on sales. Have been doing this for years. Have also been struggling with slicing meat into steaks with other knives that weren’t bad knives – they just weren’t meant for that task. We resisted buying a knife like this for a long time because they aren’t cheap, are only used for one specific purpose, and they’re HUGE. FINALLY got tired of doing a hack job on steaks, etc, ordered this knife and Lo And Behold there’s a reason knives are made for specific tasks. Lesson learned. FYI….It is big and sharp but it gets the job easily, cleanly and quickly. You live and learn so they say. Should have bought this years ago.
NORCAL_AV8OR (verified owner) –
This is a very nice knife, excellent considering the value price. It will surely make quick work of standing rib roasts (prime rib) or breaking down those roasts into thick ribeye steaks.I knew from many other reviewers that the lack of a sheath was the only drawback, but that is normal for these types of large kitchen knives. Many butchers will use magnetic straps to suspend these knives from, but I don’t have one of those and I like to keep my knives in drawers.Typically I have made sheaths for large kitchen knives from Kydex but for this knife I wanted to do something special. Considering the shape of the blade, a conventional style sheath would not work unless it was oddly shaped and loose on the knife. So I decided to make a sheath with a bikini style (like some hatchet sheaths) open top along the back half. It is a sheath befitting a fine blade such as this one.