A breaking knife has a pronounced upward curve toward the tip, which lets the whole edge engage as you draw it through a large cut. This one is 8 inches of stiff DEXSTEEL on the SofGrip handle — a butchery blade, not a kitchen one.
It does the heavy separation work in a butchery: breaking sides into primals, cutting through thick muscle groups, portioning large sections before the finer knives take over. The curve is what keeps the edge in contact through a long pulling stroke.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818, and its butchery patterns have been standard in American meat processing for generations.
