I want to get a new slicing knife.  My dad always used an electric knife for carving turkey and ham, but I'd like to get a regular knife to use this week.

Here is what I want: 12" knife to slice roasts, turkeys, hams, break down steaks, and other cuts.



From looking around, the  Victorinox (which are all my other knives) 12" Slicing Knife seems to fit.  The only problem is I'm not sure how useful it would be to break down steaks.
Would a 12" cimeter be an acceptable choice for slicing?

Are Granton edges worth the extra expense? I love the Granton edge on santuko knife, but have never used it on a larger one before.

I bought the Forschner 12" scimitar Granton edge. Awesome knife. If I heard a bump in the night that is what I grabbed. It was too big for breaking down ribeyes and strips. It did come in handy for whole sirloin, once. I loved that knife, and really wanted to put it to use. It was just to damned big. I eventually gave it to a friend that had a barbeque restaurant. Due to the fact it had a wooden handle it was sketchy for sanitation reasons. We used it at competitions for breaking sides of ribs. The cleaver I gave him was better for that though. Get yourself the slicer. Granton edge may be worth it, I can't honestly say just yet. I have several knives with it, I just haven't used and sharpened them enough for it to come into play.  I suspect they will function well. They should have the benefits of serrations while being easier to resharpen.

Would a 10" knife be long enough though? I understand the 12" is a big knife, but I assumed it would still be useful for smaller tasks.
Was it too unmanagable?

Possibly, I really liked the scimitar shape. I really loved the knife, I could have gotten a kydex sheath made and used it for a melee weapon for beheading zombies I guess. There is a huge difference in the practicality between a 10" and a 12" inch knife. If I still had my connection to get them at wholesale I would get both. I really regret giving it away. Especially since he closed his restaurant since then.

I have a 14" cimeter by Victorinox for working on large hunks of meat (we dry age our own prime ribs and strips) and I picked up a sheath made for it.  I slice everything with a 10" chef knife.

You might try one of those old hickory knives by Ontario knife works. They're really cheap and people speak highly of them