Sani-Safe S132-12 12" White Cimeter Steak Knife with Polypropylene Handle, Multicolor
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Selected User Reviews For Sani-Safe S132-12 12" White Cimeter Steak Knife with Polypropylene Handle, Multicolor
It was bought originally for aging steaks and cutting them up afterwards. Slices the ribeye steaks perfectly, but my focus was more on carving the outside of the steak. As far as I'm concerned, that's it until another steak is aging. My mother has used this huge knife for everything from cutting onions to carving whole birds. I thought she would be thrown off by having such a large knife, but she actually isn't. It's been incredibly helpful to her. What makes me amazed is she went with the 38 dollar knife I bought despite the expensive one she had available. There are knives she has that cost 100 dollars. Although it plays tricks on you, mother warns you that it may cut off a finger if you aren't Her knowledge of knife handling makes her a more credible judge in this matter. Please see our attached photo of a thin slice of Chinese sausage. As a result of its thinness, the blade is in my mother's opinion.
I was a butcher for many years. Dexter and Russell were in my best scabbard all the time. In those days(60+ years ago) knives were better quality than they are now, but this is still a decent knife. Sharp edges are present on the corners of the blade at the top. After I rounded these edges, I sanded them on a belt sander. In the event you press down on the blade back, you could possibly cut yourself.
After having cleaned up some water stones, the edge was pretty good (newsprint slicing sharp). If I had ordered one months ago, things would have been different.
Good steel that holds up well to most moist conditions. A well-crafted handle that doesn't slip when wet and comfortable enough to use all day long. Its handle is just half the size of the knife. This is every bit as good as a German knife, and better than a Swiss knife. Our products are made in the USA. What I consider to be.
It looks exactly like the one I used to have, except for the handle. The other handle was wood. It holds an edge like no other, and it can cut through anything with ease. This knife is awesome, and I will be able to use it for many years to come.
It's okay for tuna, but you might want to smooth the edge a bit with a very fine honing stone.
It's awesome to have knives like these. Their edge holds well, so you can use them for a wide variety of kitchen jobs. Certainly, there are more expensive knives and those that look better in the market, but in terms of function and price, these are true workhorses that surpass many of the more expensive, "prettier" knives.
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