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Butcher / Breaking

Primarily used for processing large cuts of meat, butcher and breaking knives are essential tools for professional chefs and cooking enthusiasts alike. With blades typically ranging from 8 to 12 inches in length butcher and breaking knives are often thought of interchangeably however there are definite distinctions in form that enable each to excel at different tasks. Butcher knives have long, stiff blades that come to a clubbed end which is ideal for holding a straight line while portioning steaks and trimming fats from primal cuts. Breaking knives are thinner and more flexible than butcher knives with tips that curve upwards towards the spine of the blade. Breaking knives are designed for use on primal cuts out of a hanging side of beef and are also extremely functional when breaking down whole fish. Scimitars (sometimes spelled Cimiters) are commonly categorized along with breaking and butcher knives as well. Similar to butcher knives in thickness, scimitars are wide and stiff with an upward curvature. This curved shape is beneficial in that it creates a longer slicing area which allows for a greater range per single slicing motion.

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