Breaking knives are similar to butcher knives and are primarily used to break down large pieces of meat into smaller cuts.
Their blades are usually around 10” and are curved to create leverage to break through tough skin, cartilage, and small bones. They are also excellent knives for trimming fat off of meat.
One of the most basic, but important hand tools for any commercial kitchen is the knife. With so many different types of knives, it can sometimes be difficult to decide which knife is best. A quality knife that's matched to the task at hand can increase productivity in your kitchen and provide better results.
Check out a knife's anatomy as well as detailed information on the various types of knives at Webstaurantstore.com.
TIP: Gizmodo.com shares How to Properly Buy, Maintain and Use a Knife.