Omcan 10" Breaking Granton Edge Greban

The hollow-ground scallops along the blade create air pockets between the steel and the meat, releasing cuts cleanly without tearing. This matters most when breaking down primal cuts of beef, pork, or game.

Expect 4 to 6 hours of continuous breaking work between honings if the blade is being used on muscle and connective tissue, not bone. Touch up with a steel every couple of hours and full-stone sharpen weekly.

No, breaking knives are made for separating muscle groups along seams and trimming. Hitting bone chips the edge and can crack the Granton hollows, so reach for a cleaver or band saw for bone-in work, available across the butcher equipment and supplies range.

High-temperature dish machines warp the handle and dull the edge from blade-on-blade contact in the rack. Hand-wash, sanitize, and store in a knife storage rack to protect the investment.

Butchers, charcuterie specialists, and back-of-house cooks who portion whole subprimals every day. The 10-inch length gives enough reach to clear the muscle in long, single strokes.

Yes, the Greban blade meets food-safe stainless requirements used across Canadian commercial kitchens and butcher shops. Sanitize between protein types to stay aligned with provincial inspection rules.

Most butchers pair it with a boning knife for close work and a cleaver or steel for honing. Outfit a full station from the cutlery and knives selection on Zanduco.