Where the narrow S132N follows seams, the wide cimeter goes across the grain. The deep belly and the extra steel behind the edge let you drive a full stroke through a loin without the blade wandering, which is what produces steaks of consistent thickness.
The upswept point keeps your knuckles off the board on the pull-through and gives the tip clearance to start the next cut immediately. This is portioning work — repetitive, forceful, and unforgiving of a blade that flexes.
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.
