I've been a strict carnivore, by which I mean that I eat only animals and no plant foods (fruits, vegetables, grains, legumes, nuts, spices, etc.), for 28 months. My wife is also a strict carnivore. The majority of our diet is steak. I buy whole slabs of meat and cut them into steaks myself, such as buying a ~20 pound ribeye. I cut lots of meat into steaks, typically several steaks per day.
When I started, I was poorly equipped, using whatever cheap kitchen knives I could find. Then I upgraded slightly, to using my Swiss army knives, Boker pocket knife, Busse and Scrapyard knives. They worked better, but were not at all ideal for the job. Then I got a cheap Wusthof 6 inch chef knife for cutting steaks. It was a huge improvement, but still far from great. When freshly sharpened, it would take perhaps a minute to cut a steak off a slab with it, and when dulled (and it dulls quickly) it would take perhaps 2 minutes of trimming and cutting through the fat, gristle, cartilage, silver skin, etc. to cut a steak off a slab.
One day I was watching a Youtube video of a couple professional butchers discussing in detail how they break down and process a whole cow into steaks for stores. They mentioned the tools they used, one of which was the Victorinox 10 inch Breaking Knife. The video showed them using the knife, and—wow!—they made cutting steaks with that knife look so easy. I added that knife to my wish list, and my awesome wife got it for me for Christmas.
I've been using it every day, as a dedicated steak cutter, and I've cut perhaps 40 steaks with it over the last couple weeks. It arrived reasonably sharp, about as sharp as a Swiss Army Knife. After cutting 40ish steaks with it, there are no signs yet of any dulling—which is much better than the Wusthof. This is a fairly cheap knife, under $50 I think, and you can tell when you use it. It has a cheap feeling plastic handle—but the handle keeps its grippiness fantastically, even when my hand is coated with blood and grease. It's no-frills. But it cuts like a laser! The blade shape and size are absolutely perfect for the task. The blade geometry and edge geometry are also flawless for the task. I can cut a steak with it in under 5 seconds. Perfect, smooth, even cuts all the way through. Tough bits of fat, gristle, silver skin, etc. don't slow this knife down at all. It slices through them like nothing. It can handle a large, full sized steak with no problem. No hand strain.
For anyone looking for a knife for similar kinds of use, I recommend it, so far.
I love this knife!
When I started, I was poorly equipped, using whatever cheap kitchen knives I could find. Then I upgraded slightly, to using my Swiss army knives, Boker pocket knife, Busse and Scrapyard knives. They worked better, but were not at all ideal for the job. Then I got a cheap Wusthof 6 inch chef knife for cutting steaks. It was a huge improvement, but still far from great. When freshly sharpened, it would take perhaps a minute to cut a steak off a slab with it, and when dulled (and it dulls quickly) it would take perhaps 2 minutes of trimming and cutting through the fat, gristle, cartilage, silver skin, etc. to cut a steak off a slab.
One day I was watching a Youtube video of a couple professional butchers discussing in detail how they break down and process a whole cow into steaks for stores. They mentioned the tools they used, one of which was the Victorinox 10 inch Breaking Knife. The video showed them using the knife, and—wow!—they made cutting steaks with that knife look so easy. I added that knife to my wish list, and my awesome wife got it for me for Christmas.
I've been using it every day, as a dedicated steak cutter, and I've cut perhaps 40 steaks with it over the last couple weeks. It arrived reasonably sharp, about as sharp as a Swiss Army Knife. After cutting 40ish steaks with it, there are no signs yet of any dulling—which is much better than the Wusthof. This is a fairly cheap knife, under $50 I think, and you can tell when you use it. It has a cheap feeling plastic handle—but the handle keeps its grippiness fantastically, even when my hand is coated with blood and grease. It's no-frills. But it cuts like a laser! The blade shape and size are absolutely perfect for the task. The blade geometry and edge geometry are also flawless for the task. I can cut a steak with it in under 5 seconds. Perfect, smooth, even cuts all the way through. Tough bits of fat, gristle, silver skin, etc. don't slow this knife down at all. It slices through them like nothing. It can handle a large, full sized steak with no problem. No hand strain.
For anyone looking for a knife for similar kinds of use, I recommend it, so far.
I love this knife!
