Scimitars / Cimeters

F. Dick ErgoGrip 10 in. Scimitar is ideal for portioning steaks most often used by butchers in grocery stores and by professional beef processors. The shape allows you to easily trim the fat cap and tail, remove silver skin and scrap meat, then smoothly cut and portion the steaks. The butcher's Scimitar from our ErgoGrip series are uncompromising in ergonomics and sharpness.  Are you looking for a reliable, robust Scimitar for everyday use? Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. For this long butcher's scimitar we use exclusively high-quality knife alloys (X55CrMo14) and material compositions for the blade and the handle. The Scimitar's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. With sharp knives at all times, you can save material and time, increase productivity and reduce accidents thanks to fatigue-free, energy-saving work. Learn More

F. Dick ErgoGrip 12 in. Large Scimitar is ideal for portioning steaks most often used by butchers in grocery stores and by professional beef processors. The shape allows you to easily trim the fat cap and tail, remove silver skin and scrap meat, then smoothly cut and portion the steaks. The butcher's Scimitar from our ErgoGrip series are uncompromising in ergonomics and sharpness.  Are you looking for a reliable, robust Scimitar for everyday use? Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. For this long butcher's scimitar we use exclusively high-quality knife alloys (X55CrMo14) and material compositions for the blade and the handle. The Scimitar's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. With sharp knives at all times, you can save material and time, increase productivity and reduce accidents thanks to fatigue-free, energy-saving work. Learn More

The F. Dick Red Spirit 10 in. Scimitar or "Hektor" is not your average scimitar as it is made of a high carbon stainless steel that should have better edge retention than similar scimitars on the market. Scimitars are often used by butchers who like soft steel than can be quickly honed with a rod. This "Hektor" scimitar by Friedrich Dick should not require such frequent honing due to the harder steel, making this a reliable blade. Made in Germany. Learn More

Precision Portioning: The Professional's Choice for Masterful Butchery When high-volume meat processing demands both speed and surgical precision, the Victorinox 12-inch Scimitar (Cimeter) stands alone. Designed for the professional butcher and the serious pitmaster, this Swiss-made masterpiece is the definitive tool for portioning large sub-primals into retail-ready steaks. The aggressive curve of the 12-inch blade is not just for aesthetics; it provides a longer cutting edge that allows for single-stroke slicing, reducing the 'sawing' motion that can tear delicate proteins and mar the presentation of your cuts. Crafted from Victorinox's world-renowned martensitic stainless steel, the blade offers a perfect balance between edge retention and ease of sharpening. At a Rockwell Hardness of 55/56, it is resilient enough to handle the rigors of the butcher block while maintaining a razor-sharp 50/50 bevel. Whether you are removing the fat cap from a brisket, stripping silver skin from a tenderloin, or cubing scrap for premium stew meat, the blade's weight and balance do the heavy lifting for you. The handle is a testament to traditional craftsmanship, featuring Modified Maple Wood (commonly referred to in the trade as Rosewood for its rich hue and durability). This hardwood is naturally slip-resistant and ergonomically shaped to reduce wrist fatigue during extended use. Unlike synthetic handles, the maple handle develops a unique character over time while providing the warmth and tactile feedback that professional chefs and butchers prefer. This is more than a knife; it is an extension of the artisan's hand, built to withstand decades of service in the most demanding culinary environments. Learn More

Elevate your meat processing with the Victorinox Fibrox Pro 12-inch Scimitar, specifically designed for the rigorous demands of professional butchers and avid hunters. This robust knife features an imposing, curved stainless steel blade that makes quick work of breaking down large animal carcasses and expertly portioning significant cuts of meat. Its design prioritizes leverage and control, delivering consistent, powerful cuts essential for efficiency and safety in high-volume tasks. Learn More

Elevate your high-volume meat processing with the Victorinox Fibrox Pro 14-inch Scimitar, a top recommendation for professional butchers and serious hunters. Engineered for superior performance, its impressive 14-inch curved blade provides exceptional leverage and reach for breaking down the largest primal cuts. The advanced blade geometry minimizes friction, ensuring that large slabs of meat release cleanly without sticking, significantly boosting efficiency and delivering pristine results every time. Learn More

The Victorinox Hardwood 12 in. Granton Edge Scimitar is ideal for portioning steaks. The shape allows you to easily trim the fat cap and tail, remove silver skin and scrap meat, then smoothly cut and portion the steaks. The dimples that run along the cutting edge of this knife are designed to reduce surface tension and prevent sticking. This ensures clean cuts and helps each slice to fall away from the blade with ease. We also carry the traditional Victorinox 12 in Scimitar without Grantons here. Learn More

Elevate your meat processing with the Victorinox Fibrox Pro 10-inch Granton Edge Scimitar, highly recommended for professional butchers and serious hunters. Engineered for superior performance, its robust, curved stainless steel blade provides exceptional leverage for breaking down large primal cuts. The integrated Granton scallops create essential air pockets, ensuring that large slabs of meat release cleanly without sticking, significantly boosting efficiency and delivering pristine, effortless results every time. Learn More

Elevate your large-scale meat processing with the Victorinox Fibrox Pro 12-inch Granton Edge Scimitar, specifically engineered for professional butchers, serious hunters, and anyone handling whole animals. This robust knife features an impressive, curved stainless steel blade that provides exceptional leverage and reach for breaking down primal cuts. The integrated Granton scallops create essential air pockets, ensuring that large portions of meat release cleanly without sticking, significantly boosting efficiency and delivering pristine, effortless results every time. Learn More