VictorinoxSwiss Army 5.7303.25-X4 Fibrox Cimeter Knife Black 10 in

Before going any further with quality (which is amazing), you must understand that this knife is massive. It measures in at around twenty inches (give or take a few) with 14 inches of blade with the actual cutting edge being closer to 16 inches due to the upturned tip. If you only cook in an average kitchen, go with a smaller knife (say a ten inch blade).However, you might say something like, "but I need a big knife to do some big jobs." If that is what you are thinking, try using a machete as a tool in the space that you will be using this knife (seriously, I'm not joking: I have machetes that are shorter than this knife). If the size of the machete is no hindrance, than this is a good knife for you. If you find yourself skewering objects that you aren't intending to skewer or being blocked or cramped, then get a shorter knife. This knife will require 2'x3' box of open space to really be able to take advantage of the length of the blade.If, however, you work in a commercial kitchen and regularly break down large hunks of things to a smaller size (not just critters, but vegetation too) than this is an amazing knife.Out of the box, it was sharp enough to shave the hair off of my arm and stayed that way with regular use of a honing steel for well over four months. That was with daily use doing everything from cutting melons, to prepping 10 lb and up roasts, to carving briskets and even many tasks that you would normally use a chef's knife for but I used this simply because I had it handy. The lack of a granton edge on it made for thin slices of ham and the like a bit tricky, but it was still manageable.It's tough enough to take apart winter squash without being dangerous and yet well balanced enough to slice tomatoes for sandwiches. During my job as the sole cook for a retreat center, there were weeks that I didn't even use another knife because this one is so versatile. I could move from slicing oranges to slicing a roast to finely dicing onions, to even dicing shallots with only quick cleanings in between.The only things I really haven't done with this knife are break down beef primals or big saltwater fish, but I can't imagine that this knife would do anything but laugh and ask for a real challenge. This knife will easily cut a whole chicken in half (bones and all), but big beef bones will likely stop it (but you'd use a hatchet or saw on those anyways).All in all, this is a great knife for any job. There may be better knives than this for small, precise tasks, but this knife will still do anything you ask.*One word of caution - this knife's point is about an inch higher than you think it is, so watch that you don't accidentally poke the fleshy part of your off hand while maneuvering food like I did many times before I got used to the point. Also, watch your fingers; this knife will cut through a three inch thick carrot without stopping...

Love the lenghth, weight, balance, and ease of sharpening. Easier to sharpen than my Foster bros knife.

Sometimes you need a little more than 10" to keep from running the handle into the meat using a long stroke, that is what this is for. Most people aren't going to need this knife and many will gush about out of the box edge on this one but especially the 10" and how long it lasted. That's great that they are happy but none of that really matters long term.It's a good knife and a really good buy, it is thick behind the edge like all these Victorinox knives and really won't start to shine until you get a whetstone and thin it down a bit.I'm a right handed push cutter so I like the primary bevel a little flatter on the left side and get going on this with a stone in the 300 - 400 range, you can go down to 120 but you have to be careful not to screw up your new knife.About 30 minutes of slow and careful thinning moving up to 800 - 1000 grit has it where I want it, then to maintain just a few strokes on a 2000 to the secondary cutting bevel every two or three days, then going back to thinning only when needed and you start to get resistance sliding through cuts.Learn how to do this and this and the 10" cim as well as the 8" breaking and a 6" trim knife will be all you ever need, unless you have a favorite little knife which the 6" or 8" can turn into over time.These and Dexter are in my opinion the only knives there are for working people, Dexter has a great shaped 6" curved trim and the handle is gold but I don't really care for their cim options.

I purchased this knife to cut and trim meats.This is a lower cost knife, so it doesn’t feel “fancy” like some of the other knives in my collection. No hardwood handle, Damascus steel, etc. But… it’s razor sharp, holds the sharpness well, the handle has a nice, grippy surface, and the shape of the knife is great for trimming, cutting, and filleting meat. I can easily make three, thin cutlets from a chicken breast.Note that this is a large knife. If you don’t work with very large cuts of meat, a 10” version would probably work better for you.In any event, very happy with the purchase and use it every week.

This is a quality knife that can fulfill multiple roles if you are looking for a "do-it-all" knife.I use this to trim fat from my brisket and pork butt. Its a bit to big for this trimming meats for smoking, but accomplishes the job well enough. Its sharp (if kept well) that you can trim what you want with limited effort.I use this to slice my brisket and chop ingredients for stir fry. Its not the absolute best fit for this job with the curved blade, but it accomplishes the task well enough.I wield this knife when I want to feel like a ninja. I would imagine this knife would be a bit to big for a ninja to conceal properly, but I can't imagine anyone arguing its effectiveness. When the wife is away and the kids are at day camp, you can wield this knife alone in your living room to inflate your ego.

This is a very nice knife, excellent considering the value price. It will surely make quick work of standing rib roasts (prime rib) or breaking down those roasts into thick ribeye steaks.I knew from many other reviewers that the lack of a sheath was the only drawback, but that is normal for these types of large kitchen knives. Many butchers will use magnetic straps to suspend these knives from, but I don't have one of those and I like to keep my knives in drawers.Typically I have made sheaths for large kitchen knives from Kydex but for this knife I wanted to do something special. Considering the shape of the blade, a conventional style sheath would not work unless it was oddly shaped and loose on the knife. So I decided to make a sheath with a bikini style (like some hatchet sheaths) open top along the back half. It is a sheath befitting a fine blade such as this one.