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The post These Are the Best Butcher Knives on the Market appeared first on Taste of Home. Butcher knives are great tools for home cooks who regularly work with meat. Here are the best butcher ...
In 1992, Precise Imports Corp., a U.S. and Canadian importer of Wenger knives, sued and Forschner retained the rights to use the trademark on its compasses, timepieces, and sunglasses, while Precise could use it in marketing other non-knife items. In the mid-1990s, Forschner changed its name to Swiss Army Brands, Inc. (SABI). [citation needed]
From the late 18th century to the mid-1840s, the butcher knife was a key tool for mountain men. Simple, useful and cheap to produce, they were used for everything from skinning beaver, cutting food, self-defense, and scalping. During this time, John Wilson, of Sheffield, England, was a major exporter of this type of knife to the Americans. [1]
Sabatier is the maker's mark used by several kitchen knife manufacturers—by itself it is not a registered brand name. The name Sabatier is considered to imply a high-quality knife produced by one of a number of manufacturers in the Thiers region of France using a full forging process; the knives of some of these manufacturers are highly regarded.
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A cimeter or scimitar is a large, curved butcher's knife, with a blade typically between 20 cm (8 in) and 35 cm (14 in) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [1] These knives are available with or without a granton fluted blade.
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