10" Breaking Knife
Breaking knives were designed for professional meat cutters to break down larger quarters of meat. The 10" blade makes longer cuts easier to do in one pass. Butchers often use a 10" breaking knife and a 6" boning knife to do all of their meat cutting. In professional kitchens the breaking knife is used in much the same way to deconstruct larger cuts of meat, as well as some portioning. The semiflexibilty of the blade is preferred by some chefs for fileting larger fish.
