If you process whole animals or trim large primal cuts regularly, you know how unforgiving the work is on your gear. A proper breaking knife isn’t just sharp—it needs to be strong, curved, and designed to follow through muscle and fat cleanly. Most don’t deliver on all fronts. The Grizzly Series 12" Scimitar Slicer does.
Here’s why this knife works so well for professional butchers and serious meat work.
1. Curved blade built for momentum
The long, arched shape isn’t for show. It gives you the ability to make smooth, continuous cuts through muscle and sinew without sawing or hacking. That curve lets the blade do the work, especially when breaking down ribs or separating roasts.
2. Reach that matters
At 12 inches, this slicer gives you the leverage you need to work efficiently through large cuts. It’s the kind of length that makes sectioning easier and cleaner, especially when you're trimming briskets, loins, or subprimals.
3. Forged for durability
The Grizzly Scimitar is forged from high-carbon steel. That means it holds a sharp edge longer, cuts cleaner, and doesn’t get beat up mid-task. If you’re on your feet working a table all day, edge retention matters.
4. A handle that keeps its grip
Butchering is messy work. You want a handle that stays secure even when your hands aren’t perfectly dry. The Grizzly’s ergonomic grip helps you stay precise without slipping, no matter the cut.
5. Made for breaking—not just slicing
This isn’t a chef’s knife trying to play butcher. It’s designed specifically for breaking down meat with power and control. If you’re looking for a tool that makes tough cuts easier, this is the one.
For smaller prep or trimming
If you’re not working with full sides of beef but want control during trimming or roast prep, pairing the Scimitar with something like the Grizzly 7" Fillet Knife gives you the finesse for detailed cuts.
Bottom line
The right breaking knife doesn’t slow you down—it keeps up. The Grizzly Scimitar Slicer is built to move through muscle, fat, and bone-side cuts with precision and flow. If you work with meat often, this isn’t just a nice-to-have. It’s the upgrade your prep station deserves.
