Dexter Russell Sani-Safe 10 in. Cimeter S132-10

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The Dexter Sani-Safe 10 in. 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.
Made in: USA

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05533

Dexter Russell Sani-Safe 12 in. Cimeter S132-12

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The Dexter Sani-Safe 12 in. 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.
Made in: USA

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05543

F. Dick ErgoGrip 10 in. Scimitar

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F. Dick ErgoGrip 10 in. 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. Plastic Handle.

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D8 2253 26

F. Dick ErgoGrip 12 in. Scimitar

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You may recognize this line of knives from SaltBae on YouTube. While most tasks can be accomplished with a 10 in. Scimitar, you definitely get a longer cutting edge, which is great for larger primal cuts over 12 pounds

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D8 2253 30

F. Dick Red Spirit ''Hektor'' 10 in. Scimitar with Kullenschliff

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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.

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D8 1725 26K

Granton 10 in. Butchers Knife, Rosewood Handle

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The Granton 10 in. Butchers Knife with Rosewood Handle is used for trimming, thinning the fat cap and portioning meats.

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N33600

Victorinox Fibrox 10 in. Granton Edge Scimitar

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Victorinox Fibrox 10 in. Granton Edge Scimitar with scallops is ideal for cutting large slabs of meat. Recommended for butchers and hunters.

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5.7323.25

Victorinox Fibrox 10 in. Scimitar

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The Victorinox Fibrox 10 in. Scimitar is used for trimming fat, portioning steaks, slicing carne asada. A real workhorse.

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5.7303.25

Victorinox Fibrox 12 in. Granton Edge Scimitar

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The Victorinox Fibrox 12 in. Granton Edge Scimitar is made for cutting large portions of meat without sticking to the blade. This knife is ideal for hunters and butchers.

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5.7323.31

Victorinox Fibrox 12 in. Scimitar

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The Victorinox Fibrox 12 in. Scimitar is made for cutting large portions of meat. This knife is ideal for hunters and butchers.

5.7303.31

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5.7303.31

Victorinox Fibrox 14 in. Scimitar

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The Victorinox Fibrox 14 in. Scimitar is ideal for cutting large slabs of meat without the meat sticking to the blade. Recommended for butchers and hunters.

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5.7303.36

Victorinox Rosewood 10 in. Granton Edge Scimitar

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The Victorinox Hardwood 10 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.

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5.7320.25

Victorinox Rosewood 10 in. Scimitar

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The Victorinox Hardwood 10 in. Scimitar is the perfect knife for breaking down top butts, sirloin strips, prime rib and pork roasts. Use the curved portion for thinning the fat cap and trimming the tail section and scrap meat. Then make nice smooth cuts as you portion out your steaks.

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5.7300.25-X3

Victorinox Rosewood 12 in. Granton Edge Scimitar

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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.

5.7320.31

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5.7320.31

Victorinox Rosewood 12 in. Scimitar

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The Victorinox Hardwood 12 in. 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.

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5.7300.31

Victorinox Rosewood 14 in. Scimitar

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The Victorinox Hardwood 14 in. Scimitar is the perfect knife for breaking down top butts, sirloin strips, prime rib and pork roasts. Use the curved portion for thinning the fat cap and trimming the tail section and scrap meat. Then make nice smooth cuts as you portion out your steaks.

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5.7300.36