Ten inches is the butchery length in this family. Cutting steaks or portioning a loin is done across the grain in one stroke, and a blade that has to be re-entered halfway leaves a step in the face of the cut.
Red marks it as raw meat only. That is the separation with the shortest path to an outbreak if it fails, which is why it is the code most kitchens implement first and enforce hardest.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. The Sani-Safe line is its NSF-certified foodservice range, built around a textured polypropylene handle moulded to the tang so there is no seam for food to lodge in.
