10" Cimitar
The Cimitar, referred to by some as a Steak Knife, was designed for professional meat cutters to break down larger pieces of meat. The 10" blade is great for portioning steaks, chops, and loin. With a good edge and some skill, the 10" Cimitar can be used for more detailed work like removing silver skin.
Similar in size and shape to the 10" breaking knife, the primary difference is the width of the blade where it meets the handle. The Cimitar is roughly 2" wide compared to the Breaking knife which is 1 1/2" wide.
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.
