Victorinox Cimeters

thetrim

Does anyone have experience with these knives?  I'm looking at the 12in which is going for $54 on amazon and the 10 inch which is only $34.
https://smile.amazon.com/gp/product/B0019WXOW4/ref=pe_808750_228140050_em_1p_0_ti
https://smile.amazon.com/gp/product/B0019WSLHC/ref=pe_808750_228140050_em_1p_1_ti

Looking for something for cutting steaks, roasts, etc when the 12 inch Franklin serrated night night be the best option.

Plus, who doesn't need another big a$$ knife in the drawer?

onedbguru

I have a Victorinox 8" fillet knife I like alot!  Great for trimming and rind removal from pork belly.  They seem to hold their edge quite well. 

pgprescott

They are great. Love them.  I have two. Not sure the sizes 8 &10 I think. 

RRP

Sure do! Nice wicked tool to have at my disposal!

RRP

And for traveling purposes like to eggfests I recommend this knife sheath to keep it protected. Note the belt loop if you really want to strut around the egg fest looking bad-ass! 

FATC1TY

I love mine for cutting down sub primals and large cuts. Hell I've even used it to slice things before. 

I got mine for reslly good price from cutlery and more. Cheaper than amazon at the time. 

blasting

So when would you use this knife vs. a butcher's knife?  Thanks.

westernbbq

That looks like a great design.  I only have experience with Victorinox Watches...very happy with this one

CtTOPGUN

 Nice looking knives with great reputation for the $$$. Currently I use an Old Hickory 10" butcher which is high carbon steel. Very inexpensive and tough as nails. Being carbon steel you must take care of it pretty well and it will never look all pretty and shiny. But I love it's heft and I can keep it sharp very easily.

Botch

Even with an electric knife I sometimes have trouble getting through the bottom bark of a briskie, especially if it went a bit too long.  I've been eyeing one of these style knives for awhile, as long as it's kept sharp it'd probably fix my problem.  Hmmm.  

Austin Egghead

We have that one, very useful tool.  You won't regret the purchase.  Comes sharp and holds an edge well.  

SGH

blasting said:

So when would you use this knife vs. a butcher's knife?  Thanks.

@blasting
I know the question was not addressed to me, but if I may be so bold I would like to offer my thoughts on the subject.  
 They can be and are used interchangeably. However with that said, everyone has a different or preferred cutting style. Most folks who use a "pulling" stroke usually prefers a standard bull nose style butcher knife. Those that use or prefer a "pushing" stroke usually prefers the cimeters/scimitars. Also most folks prefer the cimeter/scimitar for plunge cutting as well. 
There is also a style of ripping/cutting meat called "floating". Here the cimeter/scimitar with its curved tapered blade easily bests the traditional blunt bull nose butcher knife. 
Also it's a question of feel and balance in the hand. A bull nose butcher knife is very "front heavy", a cimeter/scimitar is balanced. It's the being "front heavy" that makes the bull nose great for pull cutting. It's the balanced feel that makes the cimeter/scimitar a better "all around" breaking knife. 
In my opinion, no more than they cost, a person interested in cutting meat should have both styles. However if for some reason I could only have one, I personally find the cimeter/scimitar a more useful, all around knife. I own and use a 8", 10", 12" and 14" scimitar on a very regular basis. The big bull nose rarely comes out of the drawer. 

thetrim

SGH said:

blasting said:

So when would you use this knife vs. a butcher's knife?  Thanks.

@blasting
I know the question was not addressed to me, but if I may be so bold I would like to offer my thoughts on the subject.  
 They can be and are used interchangeably. However with that said, everyone has a different or preferred cutting style. Most folks who use a "pulling" stroke usually prefer a standard bull nose style butcher knife. Those that use or prefer a "pushing" stroke usually prefer the cimeters/scimitars. Also most folks prefer the cimeter/scimitar for plunge cutting as well. 
There is also a style of ripping/cutting meat called "floating". Here the cimeter/scimitar with its curved tapered blade  easily bests the traditional blunt bull nose butcher knife. 
Also it's a question of feel and balance in the hand. A bull nose butcher knife is very "front heavy", a cimeter/scimitar is balanced. It's the being "front heavy" that makes the bull nose great for pull cutting. It's the balanced feel that makes the cimeter/scimitar a better "all around" breaking knife. 
In my opinion, no more than they cost, a person interested in cutting meat should have both styles. However if for some reason I could only have one, I personally find the cimeter/scimitar a more useful, all around knife. 

Thanks forbchiming in scottie.    We had a thread going a couple years ago addressing this issue and I couldn't find it.   I thought you spoke highly of the victorinox brand.  I was surprised that the extra two inches is gonna cost you $20, and my post was to find out if our crew here thought it would be.   

FarmerTom

I have no where near the knife knowledge of most folks on here so I really can't add much.  But I would suggest looking at knife sets.  I'm not sure about the one you want, but when I was looking for a granton slicer, I found I could buy an entire set for very little more than one individual knife.  FWIW

pgprescott

Everyone knows if you need to know which way or how to stroke something or anything pertaining to anuses, @SGH is your man! Lol! 

FATC1TY

thetrim said:

SGH said:

blasting said:

So when would you use this knife vs. a butcher's knife?  Thanks.

@blasting
I know the question was not addressed to me, but if I may be so bold I would like to offer my thoughts on the subject.  
 They can be and are used interchangeably. However with that said, everyone has a different or preferred cutting style. Most folks who use a "pulling" stroke usually prefer a standard bull nose style butcher knife. Those that use or prefer a "pushing" stroke usually prefer the cimeters/scimitars. Also most folks prefer the cimeter/scimitar for plunge cutting as well. 
There is also a style of ripping/cutting meat called "floating". Here the cimeter/scimitar with its curved tapered blade  easily bests the traditional blunt bull nose butcher knife. 
Also it's a question of feel and balance in the hand. A bull nose butcher knife is very "front heavy", a cimeter/scimitar is balanced. It's the being "front heavy" that makes the bull nose great for pull cutting. It's the balanced feel that makes the cimeter/scimitar a better "all around" breaking knife. 
In my opinion, no more than they cost, a person interested in cutting meat should have both styles. However if for some reason I could only have one, I personally find the cimeter/scimitar a more useful, all around knife. 

Thanks forbchiming in scottie.    We had a thread going a couple years ago addressing this issue and I couldn't find it.   I thought you spoke highly of the victorinox brand.  I was surprised that the extra two inches is gonna cost you $20, and my post was to find out if our crew here thought it would be.   

I tell my wife a couple inches cost more. 

FATC1TY

I'll also attest. I'm more of a push cut than a pull and my knife just glides through the Costco cuts I get. I cut everything down. Bone included on chickens with this knife. NSF handle. Dishwasher- can tighten up edge with a hone and is sharp.

i like the 10 inch myself for most work- it's much larger than expected. That's what she said. 

JohnInCarolina

RRP said:

And for traveling purposes like to eggfests I recommend this knife sheath to keep it protected. Note the belt loop if you really want to strut around the egg fest looking bad-ass! 

Never change Ron!

Carolina Q

JohnInCarolina said:

RRP said:

And for traveling purposes like to eggfests I recommend this knife sheath to keep it protected. Note the belt loop if you really want to strut around the egg fest looking bad-ass! 

Never change Ron!

And I keep hoping he will!