Butcher's Breaking Cimitar Knife 10" | Shogun Series | ELITE | Dalstrong ©

Material Details

• Blade Material: Japanese AUS-10V Super Steel core (produced by Aichi Steel Corp) with 66-layer Tsunami Rose™ Damascus cladding
• Special Treatments: D3™ Diamond Detailing Sharpening Process (8-12° edge), Dalstrong LionShield™ Treatment, Tsunami Rose™ blade finish
• Handle Material: G10 military-spec fiberglass composite OR Carbon Fiber textured G10
• Sheath Material: Dalstrong PerfectFit™ thermoplastic sheath

Blade Specifications

• HRC: 62+ (Rockwell Hardness Scale)
• Edge Angle: 8-12° ultra-fine double bevel (scalpel-sharp)
• Blade Finish: Tsunami Rose™ Damascus with 66 folded layers OR Hammered blade finish
• Construction: Vacuum-treated Damascus steel cladding

Construction Details

• Tang: Full tang construction
• Rivets: Mosaic rivet with triple-rivet reinforcement
• Bolster: Sloped hybrid bolster for pinch grip optimization
• End Cap: Stainless steel counterweight
• Special Features: Meticulously ground, polished, and honed both horizontally and vertically

Care Instructions

• Hand wash immediately after use
• Dry thoroughly to maintain Damascus pattern
• Regular honing to maintain ultra-fine edge
• Professional sharpening recommended due to ultra-fine angle
• Store in protective sheath
• Avoid extended exposure to acidic foods

Use Case Scenarios

• Career chefs and culinary professionals
• Precision cutting: julienne, chiffonade, brunoise
• High-volume prep work requiring surgical precision
• Fine dicing to high-impact chopping
• Display-worthy craftsmanship for knife enthusiasts
• Ideal for those who demand both performance and aesthetics

Product Story

The Shogun Series ELITE 10" Butcher's Breaking Cimitar is the raw-side specialist: a sweeping, curved 66-layer Damascus blade over a 62+ Rockwell AUS-10V core, built for breaking down primals — trimming brisket, separating ribs, portioning whole muscles — in long, efficient arcs that follow the curve of the meat.

Who it's for: serious BBQ cooks who buy primals and trim their own, hunters processing at home, and anyone who's outgrown fighting large cuts with a chef's knife. Pairs with: the 12" Slicing & Carving knife — this blade preps the raw cut; that one presents the cooked one.

Common Questions

What is a breaking cimitar for? Breaking whole primals into portions — the curved blade follows muscle seams and trims fat in long, controlled strokes.

Is it overkill for someone who buys pre-trimmed meat? Probably — start with the 12" slicer; graduate here when you start buying packer briskets.

How does the Damascus handle raw-meat duty? Beautifully — hand wash and dry promptly, and the etched layers actually help release fat and sinew.