12" SCIMITAR MEAT KNIFE BY DOLOMITEN INOX

exceeds expectations=================I bought it purely to slice and chop whole chicken and mutton. if a Machete and a cleaver had a baby then it might look like it. it has the right length and weight to do the job for you.I bought it only for chopping whole chicken and mutton and after many months of use it has retained it quality and performance. you can use it to chop or press it down from spine and handle without effort through bones and meat. I clean it after every use and I am using it for past few months and pictures are after 3 to 4 months of use.Handle : the Grip is nice and comfortable to hand. the surface and shape of bolster and the butt in J shape helps in preventing the slipping.Balance: the knife is good forward balance.weight: the weight of the knife is just right for slicing and chopping. it has good weight for confident chopping actions without effort. the edge of the blade and weight does the work for youSharpness.edge retention: its razor sharp and I never tried to run my finger through it. a slight touch did cause a cut so I advise caution.material: for its price the quality of steel and the handle is great.overall I am very happy with this buy. there are many more expensive and awesome blades out there but for a use only in family kitchen it does more than enough. I am sure it can hold its own against more expensive and exclusive professional knives and can act as a stop gap but I will leave that for the professional butchers and chefs to decide.

Brilliant knife, excellent for breaking down of a carcass, very comfortable in the hand and well balanced

Brilliant piece of kit, hoes through meat like butter

Seems sharp & robust but the stainless steel had stains on it & where hard to clean off, not good for a supposedly new knife

I use this 12" scimitar meat knife for cutting ribeye joints and sirloin joints down into steaks, and for that job the blade shape makes a lot of sense.The length is useful because it lets you make longer, cleaner cuts through larger pieces of meat rather than having to use lots of short sawing motions. That matters when portioning steaks because a smoother cut gives a better-looking finish and helps keep the thickness more even. The curved scimitar shape also feels natural for this type of work, especially when trimming or following the shape of a joint.The handle is one of the better parts of the knife. It has a soft rubber-style material that feels comfortable in the hand and gives a secure grip. That makes a difference when you are cutting a whole joint into multiple steaks, because the knife does not feel harsh or tiring to hold. It helps reduce hand fatigue compared with harder, cheaper-feeling handles.It is definitely more of a meat prep knife than a general kitchen knife. The 12" blade gives good reach, but it also means you need enough space to use it properly and safely. For small kitchen jobs it would be too much knife, but for breaking down ribeye or sirloin joints it feels much more suitable than a standard chef’s knife.Overall, I’m happy with it. It is a practical knife for anyone cutting larger joints into steaks, especially for BBQ prep or bulk meat portioning.

Well for starters it's better than I thought for the price. This knife is a small version of the the butchers " Bull Nosed Knife" ideal for kitchens of all size. Holds the edge well sharpened with a wet stone. Have used it daily since bought no problems. Good feel to handle cutting. Would recommend value for money 👍👍👍

A1

I bought a full set of Dolomoten knifes last Christmas for my wife and she was so impressed with them, this year I bought her another 3 or four knives separately along with another magnetic knife holder - all from this supplier. The knives are well balanced and very sharp and I would recommend these to anybody. For the price, these are the best knives we've ever had and they're still going strong 12mths later. I do look after them, ie. hand wash only and give them a light sharpening regularly - and they look the business mounted on the kitchen wall... my wife is the chef in this house and she loves them!

Per tagliare la carne é perfetto

Coltello perfetto. Grazie

mio marito è molto soddisfatto

Lama spessa è mediamente pesante, acciaio di qualità.. Il manico è un po' "minimale" ma per il prezzo pagato è più che buono.. Lo consiglio anche ai professionisti se hanno bisogno di un coltello da macellaio da battaglia ma che faccia il suo dovere

Ottima da usare quando serve un coltello che faccia sul serio, attimo tagliente, forse un manico in legno dava la quinta stella in plastica è un po' povero.