DELFINA 10" Curved Breaking Knife, High-Carbon Steel W/Sheath

Great quality for the price! I have been using porcelain knifes for food prep but they're just too frail for larger and tougher cuts of meat. These glide through meat like butter and make my food prep work way faster than using other brands.

I started butchering my own New York steaks out of a Beef Loin and didn't have the right knife. The first attempt I used a filet knife and butchered my cuts. I immediately started looking on line for a Breaking Knife with good reviews. This one looked the best for the price and it has held up pretty well so far. Really helps with those thick cuts where you only want to run the knife through the loin once or twice. Showed up fairly sharp, but after a couple swipes through the sharpener this thing is prime and gets the job done better than anything else in my kitchen. If you're cutting large hunks of meat and don't want to fork out a lot of dough, this is the way to go.

This knife came sharp outta box but didn't hold edge long so that you'll need to know how to use a professional knife steel to straighten the edge to it's original keen sharpness. The knifes finish is so nice that I don't want to scratch it with stones or the electric type grinders. I'm a professional meat cutter for a national chain and can get many years from it.

This is a great and sharp breaker knife! I liked the fact that it is a perfect size for trimming down any size of meat I get from the butcher. I also like the blade protector for when it’s in the utensil drawer to keep hands and fingers safe reaching for other utensils. The blade is sharp and cuts meats fast and clean, exactly what I was looking for.

Good handle nice gift....

The blade was not as sharp as I thought it should have been. Other than that, nice grip and pretty comfortable.

This is high quality steel. The knife sharpens easily and holds an edge after cutting through bone, cartiladge and flesh. As with any steel knife, you will need to re-sharpen and/or hone your knife, but you will be pleased with the resilience of the steel. You will keep this knife for years to come. I bought this because my ceramic knife splintered into pieces when I was cutting through a beef T-bone rib steak. Trust me, you need a steel knife to do any butchering.

This breaking knife, formerly known as a scimitar, that has had its name changed to a word that starts with 'c, ' is thin and sharp. It is strudy enough for home use, but a professional meat cutter may find it lacking. Those guys sharpen there knives often and the light weight may not be a benefit. For me, I will never wear it out even if I sharpen it every time I use it which won't be often. A couple times per year for processing primal cuts and slicing large cooked meats at the table. I own a slicing knife, but it is on the other side of the country in a storage unit. For the price and my intended use, it is a very good value.

Excelente faça. Eu, como profissional do churrasco na vi nada igual. Muito top!!

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