Tuo knives has a 8 inches scimitar, I have a 12'...it's really good for big pieces of meat or to slice a nice fish like a salmon...but if you want a knife to day by day use in the kitchen a 8' will be better.
Not an expert but... I have both and either works well for cutting steaks. As I’ve read elsewhere however the cimeter is best for retail cuts (like a whole ribeye from the grocer) and breaking knife is meant for larger cuts of beef (even whole animals) you might buy from a wholesaler.
I like using the cimeter to cut steaks. It is a broader blade, which helps make a more precise or consistent cut. The cimeter is excellent for cutting loins and ribeyes.
