Commercial butcher knives can be used for several different functions. In the back of the house, they are used to slice large slabs of raw meat into smaller pieces. Front of house, they are used to slice and carve roasts. There are two basic forms of these knives. One is just the standard butcher knife, and the other is called a cimeter knife. The standard type has a uniform blade width with a slightly rounded tip. Professional butcher knives come in a variety of lengths and handle types to suit your professional cutlery needs.
These kitchen knives are used primarily by the chef to prepare ingredients and to chop, cut or otherwise cleave large pieces of raw meat into smaller portions. The cimeter has a slightly curved blade with a pointed tip. They can be used like regular butcher knives but are also used to slice prepared meats into thin portions.
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