You have no items in your shopping cart.
Best Sellers
-
Victorinox Fibrox Pro 10-inch Granton Edge Slicer
The Victorinox Fibrox Pro 10-inch Granton edge slicer is an excellent choice for slicing meat, fish and poultry. Its round tip and Granton hollows give thin slices that release from the blade instead of clinging to it.The hollows trap a thin layer of air between the steel and the food, which matters on moist, fatty cuts such as brisket and smoked salmon. Each slice falls away, so the next stroke starts clean.Draw the knife toward you in one long stroke and let the blade’s length do the work. The textured handle stays secure when it is wet.The round tip keeps the knife safe on a carving station in front of guests.For the wood-handled version, see the Hardwood 10-inch Granton Edge Slicer. The Fibrox Pro 10-inch Round Tip Slicer is the plain-edged round tip slicer, and the 12-inch Granton slicer gives more reach. The table in the Details compares the slicers. Learn More$67.00 -
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 -
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 -
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 -
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 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
