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Granton 12 in. Butchers Knife
The Granton 12 in. Butchers Knife is ideal for butchers and hunters, and is used for cutting large slabs of meat. Learn More -
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 8-inch Granton Edge Butcher Knife
The Victorinox 8-inch Granton edge butcher knife is designed for efficient slicing with little effort. Its scalloped Granton edge creates small air pockets that reduce friction, so meat releases cleanly from the blade and each slice is smoother and more consistent.The wide blade and large club end give good control, making it easy to keep slices straight and even when you break down or portion meat. The 8-inch size handles chops, steaks and stew meat without crowding the board.For the cleanest cuts, start at the heel and draw the knife through in one stroke. The hollows do the most good on fatty cuts such as pork shoulder and short ribs.Hone between jobs to keep the edge cutting cleanly; the steel comes back quickly on a fine cut rod.For the plain edge, see the Fibrox Pro 8-inch Butcher and Fishing Knife. The 10-inch and 12-inch are the longer Granton versions. Browse all Victorinox butcher knives. Learn More$92.00 -
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 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Granton Edge Boning Knife
This is the Victorinox curved, stiff, wide boning knife with a row of Granton hollows ground into each side of the blade. The hollows trap a thin layer of air as the knife moves through meat, so fat and lean slip off instead of clinging. That makes a difference on large, fatty cuts such as pork shoulder and brisket, where a plain blade drags on every stroke.The stiff blade holds a clean line while you work, which keeps cuts even, and the 6-inch length is easy to steer around joints and along the rib cage. The curve lets each stroke sweep along the bone rather than stabbing at it.Granton hollows are most useful to cutters who work with this knife all day. If you would rather have the same blade without them, we also carry the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. For a firm blade with a little give, the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife is the one to compare.The Details compare every Victorinox boning blade, from stiff to super flex. Learn More$40.00 -
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 -
MAC Chef Series 8-inch Chef’s Knife with Dimples
The TH-80 is the Chef Series counterpart to the Professional MTH-80. Both are 8-inch knives with dimples. The TH-80 has no bolster, so it is the lighter of the two and the blade runs straight back into the handle, which suits cooks who choke up on the blade or work long prep lists.Where It Fits in a Day of PrepThe thin Chef Series blade passes through onions and carrots with little wedging, and the dimples help release sliced potatoes, cucumbers and soft cheese. The profile has enough curve to rock through herbs. It is light enough to use for hours, though the absence of a bolster means less weight to drive the edge through dense squash.The same blade comes in a 10-inch length for larger volumes of prep, and the BK-80 is the undimpled version. Our kitchen knife shapes guide compares chef’s knife shapes and sizes. Learn More$109.95 -
F. Dick ErgoGrip 8.25-inch Granton Edge Breaking Knife
Fatty and moist cuts cling to a flat blade, and the hollow-ground ovals on this 8.25-inch breaking knife break that contact so the meat falls away. F. Dick calls the pattern Kullenschliff; in the United States it is known as a granton edge.The hollows create small air pockets between blade and meat. That reduces drag on a pork belly or a fat cap and keeps thin slices from sticking. The blade itself is the standard ErgoGrip breaking profile, narrow and curved upward to a point for long, smooth cuts through subprimals.Hogs, lamb and deer are well suited to the 8.25-inch length. A cutter can reach through a shoulder in one stroke and still control the tip along a seam. The hollows also help when slicing thin pieces of fatty pork.For beef, the 10-inch granton edge breaking knife adds length. The plain-edge 8.25-inch ErgoGrip breaking knife is simpler to hone and works well on lean cuts. The comparison table lists the ExpertGrip 2K versions as well. Learn More$33.15
