Mercer Culinary BPX, 12-Inch, Granton Edge Cimiter

I bought this knowing I would hardly ever use it. Once or twice a year I buy a subprimal cut of meat and dry age it at home, then I use this knife to cut it into individual thick steaks. It works great, for this occasional and relatively light duty use. It’s very sharp, I made a sheath for storage so nobody would cut themselves with it, and you might want to consider some sort of blade protection if you get this knife. Edge retention seems good, long enough to cut large pieces of meat like whole briskets, Boston butts, and subprimal cuts of New York or Ribeye. Handle is moderately comfortable-good enough for occasional work.

If you are economically responsible like myself (cheap) you might cut your own meat. I buy chuck roasts or a whole chuck and cut steaks out of them. A breaking knife is used to cut the individual muscles out, but is not good for making a cut across the grain for a steak. Enter this knife. This Granton Edge Cimiter easily cuts across the grain for cutting steaks out of a roast. Mercer Culinary BPX is a good quality knife for home use. Just take care of them by hand washing and drying. They can get rust on the edge which is not unusual for a really sharp knife. Recommended.

Just what we need for our carnivore lifestyle

Perfect butchers knife so far. Easy to hold and has a good grip. Will update after I’ve used it a bunch.

Nice large breaking knife for large cuts of meat. Super sharp out of the package and holding an edge well so far. Great quality for the price.

It cuts better as time goes on, does not come with cover so that gets 4 stars, not super comfortable to use. Handel is not ergonomic.

Fantastic knife for the price, very sharp and sturdy

I saw this knife and read the reviews, then I looked at the reviews. I couldn't resist. Now, I use this knife to carve large hunks of meat into more manageable portions for cooking and grilling. It's came very sharp, and one, long slice through the hunk of meat generally does the trick. I use it on large pieces of beef chuck, pork shoulder, picnic and butt, to cut steaks off a whole ribeye, etc. I think the real secret of the knife is that the blade is tall and very thin and not too flexible. The scrimitar shape of the blade is also a large part of its effectiveness--With the proper hand and arm motion during the cut, the blade will just cut down through the whole hunk of meat having cut through to the cutting surface by the end of the slice, leaving two nicely sliced through pieces of meat.