DALSTRONG Giant Butcher's Breaking Knife - 12.5" - Gladiator Series - "The Devastator" - Massive 4mm Thick - German HC Steel - Sheath Included - NSF Certified
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Your question is appreciated, thank you. We recommend that you get our new Gladiator Series Obliterator Cleaver instead if you are going to use it on a whole pig and will be cutting bones with it. In order to protect animals from getting hurt, the Devastator cannot cut bones.
Brian, thank you so much for your question. In this Dalstrong Gladiator Series 12, we have a group of 12 characters. It is possible to use the giant butcher's breaking knife to cut dry materials like bread, grapes, and omelets A steak that has been aged. The trimming process can be done, but we do not recommend it. My suggestion is to use a boning knife when trimming.
My question to Emesto would be greatly appreciated. Thank you. For any butcher, hunter, or butchery business, our Gladiator Series Butcher Breaking Knife is a must have. This is the 12th installment in the Gladiator Series. One of the most interesting and intimidating knives you will ever see is the 5" "Devastator" butcher's knife. It's designed to cause utter devastation on large cuts of meat and bones. Featuring a distinctive protruding belly that makes it easy to debon, chop, rock and break down beef, poultry, pork and other animals, the Devastator's blade geometry does not disappoint. With one smashing stroke, you can split squash, pumpkins and watermelons in no time. Despite his massive size, this giant kitchen warrior isn't intimidated by any challenge. We encourage you to seek out our assistance if you have any concerns. Thanks for visiting, and have a wonderful
Your question is appreciated, thank you. If you are planning on killing animals, this knife is good, but it would not be a good choice for cutting bones. You might consider getting a thicker, heavier cleaver, such as the Ravager or Obliterator from the Gladiator Series instead, if you wish to cut bone.
Selected User Reviews For DALSTRONG Giant Butcher's Breaking Knife - 12.5" - Gladiator Series - "The Devastator" - Massive 4mm Thick - German HC Steel - Sheath Included - NSF Certified
Dalstrong's devastator is just that, it's devastating to anything that gets in its way. This knife is very large and heavy, and I underestimated its size. Having such a sharp point right out of the box, this knife basically falls through meat. It's perfect for slicing tenderloin. When it comes in contact with bone, I'm not sure for how long it will stay sharp, but I don't do a lot of butchering so I shouldn't have any issues with that. There are 1 billion of them, they say. I was expecting a lighter weight but it feels heavier, too heavy for my weak wrists.
My purchase of this knife has to do with the amount of BBQ I do and how often I use a smoker. There was a note in the description that said it would rip through bone and meat. I needed a knife that would cut through The care book in which it states on page 15 that it is not to be used on bones, but a cleaver should be used instead, disappointed me terribly. There is nothing wrong with the package, and the product appears to be of good quality, but it lacks the main reason I wanted it, the ability to penetrate As a result, I am considering returning the item.
Details were very well taken care of. It is not for the novice, nor for a Chef or experienced chef. They must be familiar with knife safety in order to use this blade. The fat cap on the 20 lb bag has been removed. Using 3 strokes, chop the pork butt and then chiffonade the 2 lbs. As if this blade was a novelty, here is basil just to prove it. It was a bad move!.
My favorite knife. This one is awesome, because the heft behind it is great for breaking apart large cuts, while the edge allows me to make finer cuts if necessary. I'm happy to have it as a part of my knife collection.
My only complaint about cleavers that I've noticed is they don't keep an edge as well as I would like. is so sharp, it cuts through everything easily, but since I have cleavers for bones I'm not going to test it. There are times when the very large size is useful, for instance when you are cutting steaks out of a huge sirloin or cutting rings out of a shoulder roast (around the bone, not through). The brand really appeals to me and I plan on getting the next knife from the same series.
This blade may very well be just what you need if you want a blade that can slice through space and time. You will be encouraged to talk about it when your family and friends see it for the first time. This beast is easy to handle, big, well balanced, and sharp right out of the box, and while I may only use it for brisket,,, but who am I kidding, I will slice sandwiches with this beast. Thanks for your hard work,.
Almost all tasks are done in a short time with that technique. The knife I'm using is really great. Because it does not have the full bolster I can grasp this very large knife with just my thumb and with perfect balance. It is perfect for cutting anything large, from large onions to large The following are some of my large "chef" knives (I have 6", 7", 8", 9", chef knives at the moment.
It is definitely worth the effort. They cut very well. They are sharp, easy to manage, and easy to work with.
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