Mercer Culinary BPX Breaking Butcher Knife, 10 Inch

Handy knife.....I use it when butchering my own deer.

I like this knife for cutting primals down into steaks. Much cheaper to do this yourself, and this knife makes quick work of it.

-Sharp. Ready to cut. Great work knife. Huge. Secure grip and feel firm in use. Great for everyday or commercial use at good price.

I bought this to slice up our bulk meat for processing. This is a great knife. Has a good feel in the hand and cut perfectly.

bought this unitasking knife to break down and trim large 20 lbs rib eyes from costco. (rib eye with lip, prime). turns out, i use my smaller knifes to trim and separate. this knife, though, is essential to make the long slab of meat into individual steaks. this way, i dont have jagged cuts in each steak.thought i'd use it for trimming/cleaning more, but it is what it is. I don't need it for much, but when I do, it's really helpful.

This is a really nice and super sharp knife I’d definitely recommend ordering a sheath for it.UPDATE: I’ve had this knife almost a year now, and I also bought a victorinox 6” boning knife and I must say that this Mercer knife is still sharp unlike the victorinox which dulled after just a few uses. I LOVE the Mercer knife so much that I’m replacing my 6” victorinox with an 6” Mercer plus the Mercer is a little cheaper than the victorinox. From now on I’ll only own the Mercer brand knives for my cooking needs. So if you like me we’re on the fence about the Mercer brand don’t be it’s a really great knife at a really great price point. I love this knife so much I don’t even allow anyone else to use it.

Super-sharp, right out of the box! Only used it once, so far - to break a picanha down into steaks. This knife literally sliced through the meat like the proverbial "hot knife through butter"!I'm not sure how this would hold up in a high volume environment (like a restaurant or institutional kitchen) but it's more than adequate for home use.I really like that the handle (shape and material) insures a firm, steady grip. Control is essential when dealing with such a sharp knife and it's easy with this one.Time will tell how well it holds an edge. I'll report back when I have to sharpen it.

The knife on the left is what I usually use but it was just too small for this 36lb chuck roll. We eat a carnivore diet and to keep costs down we buy whole and in bulk and break it down ourselves. This knife is sharp, big enough to handle larger butchering jobs and at a great price. *Pro tip: get a cheap sous vide (I got an Anova from Amazon) and turn cheaper cuts of meat into tender, expensive steaks and roasts.