DELFINA Curved Breaking Knife 10 inch W/Sheath & SoftGrip Handle, Butcher Breaking Knife For Meat Cutting, High Carbon Japanese Steel

Wow!!!! I have really found a perfect knife for my kitchen. Cuts like a dream and extremely sharp. Perfect for filet's. It's a hands off this is mine kind of knife.

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.

Doesn't hold sharp more than an hour of so of use which is mildly annoying but it is helping me develop a mental 45 min timer for honing

Saw these type of knives in videos for cutting up meats, but they can be super expensive. I gave this one a try and I am very happy with the quality. Super sharp, it goes through meats like butter. Can't beat the price!

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.

It’s not a bad knife but it was oddly dull, but I took it on a stone and got it sharp. The handle is comfortable and I like the size. Would buy again, just wish I didn’t have to sharpen a new knife.

I’m no butcher but I bough some rib roasts on sale and wanted to separate the ribs and cut some steaks. This is the recommend style of knife for that. it worked really good and it’s nice and sharp right out of the box. I use it to butterfly steaks too. It’s been nice to have around

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.