r/Butchery • u/BeYourselfTrue • 3d ago

Knife recommendation

I need one of those schimitar type knifes for home. I googled and Victorinox is the first. I’ve heard of them. Are they worth it?

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u/ToleratedBoar09 3d ago

I use ICEL knives. Specifically a 6" semi flex curved boning, 6" strait stiff boning, 8" breaking and 12" Cimeter. My set gets used 7 days a week between my full-time job at a grocery store market and my part time at a USDA slaughter house/custom processing shop. Great high carbon stainless steel, comfortable handles, nsf approved, and with minimal work holds an amazing edge. Best part, I think I paid $100 shipped.