Breaking Knife
A heavy, long-bladed knife used for breaking down large cuts of meat, portioning, and general butchery work.
A breaking knife is the workhorse of the butcher shop — a heavy, long-bladed knife designed for breaking down large cuts of meat, portioning primals into sub-primals, and general butchery tasks. The standard breaking knife is 8-10 inches long with a broad, sturdy blade.
Characteristics: - Length: Typically 8-10 inches, sometimes up to 12 inches for heavy-duty work - Blade: Broad and thick, designed for strength and durability - Edge: Curved belly for rocking motions, straight spine for leverage - Handle: Full tang construction for durability and balance - Steel: High-carbon steel for edge retention and ease of sharpening
Uses: - Breaking down large cuts (whole chickens, pork shoulders, beef sub-primals) - Portioning steaks and roasts - Trimming fat and connective tissue - General fabrication work
Technique: The breaking knife excels at long, smooth cutting motions. Its length allows you to cut through thick cuts in a single stroke. The weight provides momentum for tougher cuts, while the broad blade offers stability.
Care: Breaking knives should be kept razor-sharp — a dull knife is dangerous and ineffective. Use a honing steel before each use to maintain the edge. Sharpen regularly with a whetstone.
Store in a knife block or on a magnetic strip — never loose in a drawer where the edge can be damaged.
Professional vs Consumer: Professional breaking knives are typically forged from a single piece of steel with full tang construction. Consumer versions may be stamped steel, which is lighter but less durable. For home use, a quality 10-inch forged knife will serve for decades with proper care.
My Take: The breaking knife is the most important tool in a butcher's arsenal. If you're setting up a home station, this is the knife to invest in. A quality breaking knife will last a lifetime and handle 90% of butchering tasks.