Fibrox 10-Inch Curved Breaking Knife - Dishwasher Safe and Ergonomic Handle, Black

This knife is excellent for butchering meat. It was recommended to me by one of the butchers at Costco and they were absolutely right. It handles well with a good balance in the hand and it is very sharp. I could not be happier with this purchase.

My meal prep is pretty beef-heavy, and I recently found a great way to save money while actually getting better cuts. After watching a few videos online, I learned that buying larger primal cuts from the butcher and breaking them down yourself can significantly cut costs.For example, I bought a chuck roll and turned it into 22 steaks. Not only did I save about $3 per pound compared to pre-cut chuck steaks, but I also ended up with cuts you don’t usually see packaged at the store, like chuck eye and Denver steaks.It might sound intimidating to break down a large cut like that, but it’s surprisingly manageable once you see how it’s done. There are plenty of helpful online videos that walk you through the process step by step.Having the right knife makes a big difference, though. I’ve been using this Victorinox Fibrox 10-inch curved breaking knife, and it’s been excellent—very sharp out of the box and holds its edge well. I give it a quick hone with a steel before each use, which only takes a few seconds and keeps it performing like new. Since it doesn’t come with a cover, I paired it with a Messermeister 12-inch edge guard, and together they work perfectly.

Great knife for both cutting raw meat and slicing cooked meat for serving. The curved blade makes clean, effortless cuts, and the handle is comfortable and secure. Very sharp, easy to maintain, and performs exactly as expected from Victorinox.

I have a lot of really high quality knives that cost a lot more than this. They are definitely made of "better" and harder steel that holds an edge longer than this Victorinox, but they cost WAY more - and they're not really worth it.Don't get me wrong, I like fancy knives, but this Victorinox is great. It is super easy to sharpen like a razor; much easier than japanese steel. I recently broke down 6 whole beef tenderloins, a bone-in rib roast, 2 boneless rib roasts, and sliced 10lb of top bottom round into thin slices for jerky. The edge needed a couple swipes across a honing rod a couple times throughout the session, to maintain a super keen edge. A few strokes on my strop, and it went back into the knife drawer with a hair-whittling edge.While I appreciate a fancier wood handle, this molded plastic handle is comfortable and dishwasher safe (though I handwash). The relatively thin blade has just the right amount of flex for the type of work this knife is meant for. It can be used as a filet knife, but the blade isn't quite as flexible as it needs to be for that kind of work.The turn-up at the tip of this blade is shaped perfect, and is extremely useful for cutting big pieces of meat. If you're used to using a regular chef knife for butcher type jobs, you'll be very pleased by upgrading to this. It makes the workflow much quicker because you don't need to pay nearly as much attention to the forward stroke of your slice - because the turned up tip of the blade won't dig into your work.I still intend to buy a fancy pants breaking knife, but this one is well worth the money, and will serve most anyone's needs. Personally, I'd prefer harder, "better" steel - but those are harder to sharpen, so most people would probably be better off with the "lesser" steel of this victorinox. Incidentally, I own several different victorinox knives, and what I've said about "quality" steel vs. victorninox steel, holds up across the board.

Scalpel sharp!! Recommended by a butcher. Did not disappoint!! Cuts like a hot knife through cold butter.

The knives professional butcher's and fisherman use extremely sharp stays sharp longer than most knives high quality also

A bit disappointing to see how much this blade has gone up in price; it was in the $20's a few years ago. Even at its current price, it is worth getting. Just sad to see where things are going with the economy.This knife is great. I can and have taken apart beef quarters with nothing but this knife. It's always the one I reach for first.I lost my first one in a move but this one has lasted me 10 years and it's the one I buy for freinds and family. It will seemingly last forever with minimal maintenance, even under daily use in a commercial environment.I had a buddy who would grind his 8" breaker knife instead of a more normal sharpening. Even still, 16 years later, while looking more like a fillet knife, it will cut through meat like butter.Again, great knife. Sad about the price. Can't give it a full 5 stars now that it has at least doubled in price while remaining unchanged for the last 50+ years.

Good knife. Works well. Very satisfied.

Super scharfes Messer macht Spaß damit zu schneidenAchtung es ist scharf

Excellent knife

Lo uso hasta para cortar fruta, es muy filoso y semi-flexible. Lo único es que no puedo descuidarme porque si me podría cortar un dedo. Para la carne ha sido maravilloso, puedes usar la punta para abrir paquetes cuando viene al vacío o para entrar entre pellejos. Compro mucha carne en pieza completa y la corto yo mismo, esto lo hacía con un cuchillo de chef muy bueno, pero al ser completamente rígido me costaba trabajo no llevarme más carne que grasa o pellejos. Realmente recomiendo este cuchillo, llevo 3 meses usándolo casi diario y no he tenido que afilarlo realmente.

The Victorinox 10-inch Curved Breaking Knife is fantastic for butchering and cutting through larger cuts of meat. The curved blade makes it easy to work with, and the Swiss-made quality is undeniable—super sharp and durable. It’s comfortable to hold and does an excellent job of making precise cuts. If you’re into cooking and need a reliable knife, this one won’t disappoint.Rating: ⭐⭐⭐⭐⭐ (5/5)

Nice and sharp