Pros: Forschner Butchering Knife
Cons: Forschner Butchering Knife
Let's start with a little orientation.
R. H. Forschner is a Swiss company which makes a lot of products -- including knives. Among those knives are high quality, high value professional knives and "Swiss Army" pocket knives. The Swiss Army knives are branded "Victorinox." Because the Swiss Army brand became so prominent, Forschner rebranded their high value professional knives as Forscher/Victorinox R. H. Forschner. Those knives come in two flavors, Fibrox and Rosewood, which are identical in every way other than handle material. Fibrox is dishwasher safe, comfortable, non-slip, plastic; and Rosewood is... well... rosewood.
If you're a knife maven, but not a butcher, you probably think of Forschner knives as a very economical way of getting decent but unspectacular performance.
The Cimeter I'm reviewing is a professional butcher's knife, not really intended for home use.
If you're a professional butcher, you already just about everything there is to know about this particular type of profile, and about R.H. Forschner series of butchering knives in general. Forschners are the butcher's gold standard, and this knife is probably the most useful size and profile. While there's nothing I can tell you, the civilians reading this review are entitled to know just how good this thing is.
Forschner's Cimeter is something of a cross between a heavy duty "chef de chef," and a slicer. It's purpose is "steaking," which requires making very straight cuts, with a minimum amount of sawing, in large pieces of red meat. That's not something most home cooks do, and consequently this isn't a good knife for most home cooks.
If you buy whole loins, trim packer cut briskets, portion mountains of spare ribs, do a lot of portioning with "bone in" primals and sub-primals, or work with big meat -- you're more than a candidate. It also does heavy duty work like cutting gourds, skinning pineapples and splitting melons.
Both versatile and a meat specialist. This would be the first knife on the list for a barbecue competition. For a lot of us, cooking -- especially during the good weather months -- is a lot like a barbecue competition.
The Fibrox handle is comfortable and easy to grip. Fibrox is the best choice for anyone whose grip has any tendency to slip, especially when wet. It's also dishwasher safe. That said, it's not a good idea to put any sort of big knife in a home dishwasher.
Getting to the [ahem] meat of the matter: The blade sharpens easily, steels well, but doesn't hold a great edge for a long time. The curved but narrow blade holds square in the cut like a wide blade, but it's narrow profile won't stick in wet meat.
The price is ridiculously low, all things considered.
I've used mine for more than a year. While I wouldn't trade one of my good slicers for it, throw out my big chef de chef or my heavy cleaver, I wouldn't give it up either. No. You can't make me.
My knife came from Mad Cow Cutlery. Mad Cow has its storefront on Amazon, which you can link to through Chef Talk if you're disposed to painlessly support CT.
I give the Cimeter much props and love. Silly for the cook who buys meat already trimmed and portioned, but if you do big meat you need it.