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F. Dick ErgoGrip 10-inch Scimitar
Butchers in grocery meat departments and beef processors portion steaks with a scimitar, and this 10-inch ErgoGrip model is sized for that counter work. It trims the fat cap and tail, removes silver skin and scrap, and then cuts even steaks.The long, upswept curve lets the edge roll through a steak in one motion, so the cut face stays smooth. A polished blade sheds residue, and the ErgoGrip handle has an extra-wide thumb rest and a pronounced guard for a secure grip on long strokes.The 10-inch length is easier to steer than the 12-inch model when trimming a strip or tenderloin, and it still finishes most steaks in one stroke.The 12-inch ErgoGrip scimitar handles whole primals and wider steaks. For a rounded tip, see the 10-inch bull nose butcher knife. Both scimitars fit the F. Dick Scimitar Knife Sheath, and we are glad to test the sheath on another knife for fit if you call. Our guide to kitchen knife shapes covers scimitars. Learn More$39.65 -
F. Dick ErgoGrip 12-inch Scimitar
Cutting steaks from whole primal cuts is the job of a 12-inch scimitar, and this ErgoGrip version is used at grocery butcher counters, in slaughterhouses and on beef processing floors. It also trims fat and silver skin before portioning.Twelve inches of curved edge crosses a whole ribeye or strip loin and finishes a steak in one stroke, which keeps the cut surface smooth and the thickness even. The rounded spine and the ErgoGrip guard and thumb rest make the long blade safer to handle, and the polished surface is easy to clean.The long blade also trims the fat cap from a whole rib before portioning, so the cutter can move from trimming to steaks without changing knives. That speeds up a busy counter.The 10-inch ErgoGrip scimitar is easier to control on smaller cuts. For a rounded nose at the same length, the 12-inch bull nose butcher knife is the alternative. Protect the edge with the F. Dick Scimitar Knife Sheath. Learn More$45.50 -
F. Dick Red Spirit Hektor 10-inch Granton Edge Scimitar
Named Hektor, this 10-inch Red Spirit scimitar trims fat and sinew, breaks down large cuts and portions steaks, and it slices roasts at the table as well. A granton edge along the blade keeps slices from clinging.Scimitars are a butcher’s tool, and many are made of soft steel that is quick to hone but dulls quickly. The Red Spirit steel should hold its edge longer between honings, which makes it a dependable blade for a long session at the board. The long, upswept curve rolls through a steak in one stroke and leaves a smooth cut face.At a cookout, it doubles as a slicer for tri-tip and smoked turkey breast.For plant and counter work, the ErgoGrip 10-inch scimitar is built around a butcher’s handle. The Hektor is also part of the Red Spirit Pit Master BBQ set, and the F. Dick Scimitar Knife Sheath protects the edge. Our knife shapes guide covers scimitars. Learn More$94.90 -
Victorinox Fibrox Pro 10-inch Granton Edge Scimitar
The Victorinox 10-inch Granton edge scimitar is a strong choice for professional butchers and serious hunters. Its curved blade gives leverage for breaking down large cuts, and the Granton hollows create air pockets so slabs of meat release cleanly instead of sticking.Use it to trim fat and sinew, portion strips and ribeyes into steaks, and carve roasts and other cooked meats into clean, even slices. The curve also helps with fish, lifting large fillets in long strokes.It fits the F. Dick Scimitar Knife Sheath, which protects the edge in a knife roll or on a belt.The 10-inch length suits a home kitchen as well as a meat counter, crossing a whole tri-tip or a pork loin in one stroke.For the plain-edge blade, see the Fibrox Pro 10-inch Scimitar. The Fibrox Pro 12-inch Granton Edge Scimitar is the longer Granton scimitar, and the Hardwood 10-inch Granton Edge Scimitar has a wood handle. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$133.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Scimitar
This 12-inch Granton edge scimitar is built for professional butchers, serious hunters and anyone who handles whole animals. The long, curved blade gives leverage and reach for breaking down primal cuts, and the Granton hollows keep large portions of meat from sticking to the blade.The combination speeds up portioning and improves the quality of each cut. A single stroke crosses a full strip loin or a hindquarter muscle, and the hollows let the slice fall away so the next one starts clean. It also slices whole briskets and large roasts after cooking.Start each slice at the heel and draw toward you, keeping the blade upright. Hone between primals to keep the edge aligned.For a shorter blade, see the Fibrox Pro 10-inch Granton Edge Scimitar. The Fibrox Pro 12-inch Scimitar has no hollows, and the Hardwood 12-inch Granton Edge Scimitar has a wood handle. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$151.00
