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.
The edge on all PostKnife products, is crafted using a traditional grinding process. This 4-step process ensures exceptional sharpness and edge retention, allowing for clean, precise cuts and reducing hand fatigue during extended use. The edge is designed to perform consistently under the rigorous demands of a professional kitchen.
All PostKnife blades are stainless steel construction. The blades are highly durable, offering excellent resistance to corrosion and stains, even with regular exposure to moisture and acidic foods. All commercial PostKnife knives are dishwasher safe.
