10″ Butcher Knife
Blade Length: 10 inches (25 cm)
Overall Length: Approx. 15 – 16 inches (38 – 40 cm)
Blade Material: High-carbon stainless steel / Stainless steel
Blade Hardness (HRC): 55 – 58 Rockwell (typical for butcher knives)
Blade Thickness: 2.5 – 3.5 mm (for strength and durability)
Blade Edge: Curved, razor-sharp edge, suitable for slicing and trimming
Handle Material: Polypropylene / Wooden / Composite (ergonomic, non-slip)
Weight: 300 – 500 g (varies with brand and material)
Finish: Polished / Satin finish for corrosion resistance
Usage: Breaking down large meat cuts, trimming fat, slicing ribs, cutting through cartilage and joint


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