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MAC Professional 10.5-inch Bread and Roast Slicer
The Mac Professional 10.5-inch Bread and Roast Slicer has a scalloped serrated blade that cuts through roasts and breads without shredding. The blade’s extra length allows you to cut thin slices with little effort.This knife makes an excellent pastry knife; its gentle scallop serrations produce little crumb, and its bowed shape is great for layering cakes. This is a beautifully designed bread knife that we highly recommend for any serious baker or pastry chef.The bolster gives the same grip as the other Professional knives. Compare it with the Superior SB-105, whose scallops are reversed, and the shorter BS-90. Our guide to knife shapes explains bread knife edges. Learn More$157.95 -
Mercer Millennia 10-inch Wide Bread Knife
A crusty sourdough boule is wider than most bread knives are long. The Millennia 10-inch Wide Bread Knife reaches across a large loaf in one stroke, and its wavy edge cuts the crust with light sawing strokes, so the soft crumb inside is not crushed.The blade is taller than a standard bread knife, which helps it track straight down through a tall loaf and gives the knuckles room above the board. The same length and height make it useful for leveling cake layers, slicing a pineapple or melon through the rind, and cutting sandwiches.It is stamped from high-carbon Japanese steel and light in the hand, with a textured Santoprene and polypropylene handle and a finger guard.
Choosing a Bread KnifeThe Millennia 10-inch Wide Bread Knife with White and Black Handle is the same knife with a two-tone handle. For sandwiches, the Millennia 8-inch Offset Bread Knife keeps the knuckles clear of the board. The Knife Merchant guide to knife shapes covers bread knives. Learn More$23.35 -
F. Dick ErgoGrip 10-inch Granton Edge Breaking Knife
Designed with a beef butcher in mind, this 10-inch breaking knife takes the primal cuts out of a hanging side, and the granton hollows along its blade keep meat from clinging as it goes. Hunters dressing deer and elk use it for the same reason.A breaking knife works by long, pulling strokes, and a flat blade can drag on fat and moisture. The hollows, which F. Dick calls Kullenschliff, put air between steel and meat, so the cut stays smooth through brisket, chuck and the fat cap of a rib. The narrow, upswept profile lets the edge follow seams between muscles.The 10-inch length also gives a full stroke through a whole chuck roll without restarting the cut.Cutters working hogs or smaller game choose the 8.25-inch granton edge breaking knife. The plain-edge 10-inch ErgoGrip breaking knife suits lean cuts, and the ExpertGrip 2K 10-inch breaking knife offers a softer handle. Our kitchen knife shapes guide explains how breaking knives differ from butcher knives. Learn More$37.70 -
F. Dick 1905 7-inch Granton Edge Santoku
Santoku means “three virtues” in Japanese, for slicing, dicing and mincing, and this 1905 santoku covers that everyday work on meat and vegetables. Its granton edge, a row of hollow scallops along the blade, keeps slices of potato and cucumber from sticking.A santoku has a thin blade, a flatter edge than a chef’s knife and a rounded tip, so it works best with a straight push or a forward slice. The scallops put small pockets of air between the blade and wet or starchy food, which lets each slice fall away instead of riding up the knife. The thin profile also makes it capable of decorative cuts.Cooks who prefer a rocking cut should look at the 1905 8-inch chef’s knife. A smaller granton blade is the Premier Plus 5.5-inch granton edge santoku, and the 1778 santoku offers a much harder edge. See our knife shapes guide for santoku and chef’s knife profiles. Learn More$107.25 -
F. Dick ExpertGrip 2K 8.25-inch Breaking Knife
High-volume breaking work wears on the hand, and this 8.25-inch knife pairs F. Dick’s breaking blade with the cushioned ExpertGrip 2K handle. It breaks hogs, lamb and deer into subprimals and cleans tendon and fat from the pieces.The two-component handle has a hard core with a soft outer shell, so the grip stays secure through grease and moisture without becoming hard on the palm. Our staff call it a “double pour” handle. F. Dick molds it so there is no gap where the blade enters. The curved, narrow blade is made for the long, flowing strokes of breaking.At 8.25 inches, the blade reaches through a pork shoulder or a leg of lamb in one stroke, and the tip stays close enough to follow a seam. The soft shell also absorbs some of the shock of repeated pulling cuts.The 10-inch ExpertGrip 2K breaking knife handles beef. For a handle with a thumb rest and pronounced guard, choose the ErgoGrip 8.25-inch breaking knife, which is also offered with a granton edge. Learn More$22.10 -
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 ErgoGrip 14-inch Butcher Knife
The longest butcher knife in the ErgoGrip range, this 14-inch ErgoGrip butcher knife is for trimming fat and breaking down whole primal cuts where reach matters more than nimbleness.Fourteen inches of edge crosses the full width of a beef side or a whole brisket, so the cutter can separate it without restarting the stroke. The wide blade adds stiffness and a broad face for moving large pieces. The ErgoGrip handle has a pronounced guard and a wide thumb rest for a secure hold on a long knife.The long edge also turns large roasts and briskets into even slices without sawing.For most counter work, the 12-inch ErgoGrip large butcher knife or 12-inch butcher knife is easier to manage. Large seafood such as tuna can also be broken down with the 12-inch bull nose butcher knife. A knife this long belongs in a F. Dick Knife Scabbard with Belt when not in use. Learn More$60.45 -
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
