Feature
●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
[10-Inch Granton]
[12-Inch]
[10-Inch]
[14-Inch]
Description
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.