I recently got a new job at a supermarket in their meat department. I am planning on joining their Meat Cutter apprentice program and am in the market soon for a new knife. Currently they use Forschner and Dexter Russell Cimeters (either 8"-10"), breaking knives and boning knives. I am looking for a cimeter probably or a breaking knife. We do subprimals (Beef, Pork and Lamb) and make steaks or roasts out of them. We also do chicken and turkey. Right now I'm eyeing Mark's cimeter http://www.chefknivestogo.com/riarsc.html
but am afraid if it's a bit too large. I hear great things about his Artifex line and the AEB-L steel though and always wanted an excuse to get a knife from his line. Any other suggestions? FYI in terms of sharpening I have a ceramic messermeiser rod and an Imanishi combo 1k/6k stone. My work uses honing steels. Mahalo for your time!