Victorinox Forschner 6-Inch Boning Knife - High Carbon Stainless Steel Kitchen Knife for Meat, Poultry & Fish - Perfect for Butchers, Chefs & Home Cooking

Great weight and SHARP, this is my third one of these knives the other two are at least 25 years old and still hold an edge for months on end. Best I have ever owned.I bought this for my Dude, who was in desperate need of a boning knife (he'd been using his nasty stinky old fishing knife), as he's charged with breaking down chickens and filleting meats for me. Well, he's had it for 2 ½ years now, and it's doing just fine. It sharpens easily, stays sharp for a long time, and is hand's down his favorite knife.As for me, I'm used to heavy forged German knives with big bolsters. This knife isn't forged, it's stamped, and I wasn't sure how I'd like that, especially since it means no bolster as I know it. Not to worry, Victorinox has got my back, or rather my fingers. The handle has a lovely bolster built right in. It fits my grip perfectly. I also appreciate the nubby texture of the handle, which makes for a very secure grip, even when it's wet. All in all, it's a worthy competitor to my German knives.We both highly recommend it.Great knife, great price, perfect for boning chicken or fish. I bought it because I've started buying chicken thighs skin on/bone in so that I can save the bones and skin for chicken stock. It's actually pretty easy to bone/skin chicken thighs - you'll be an expert after 4 or 5). But you need a good knife (and this is it). I also appreciate the protective plastic sleeve it came with. Seems like a small thing but I'm out of room in my cutting block!Good sharp boning knife. The blade is flexible but very sturdy. The knife can be used for other purposes, not just for boning. I have several Victorinox knives and love them all but this one has become one of my favorites. Reasonably priced and a super-versatile knife.I own several types of Victorinox Forschner knives and love them. They have been recommended by Cook's Illustrated for a long time now. You see them being used on America's Test Kitchen regularly. It's easy to maintain a sharp edge on these knives. I use the steel before each use. I run them through my sharpener once every four months to a year, depending on how much use they get. These are great knives for a great price.Face it, knives will get dull so every so often they have to be sharpened.Well, this one starts out extremely sharp, but it is also exactly what is needed for boning meats, chicken, cutting tomatoes, etc. Certainly other knives do this, but the price of this puts it above the others.Have sharpening stone and will be using it. This knife is worth having around for a long while.Tom CThis is an excellent fillet knife that came extremely sharp and has retained its edge. It fillets fish very easily and the handle fits well in your hand. It is not too big or too small, it is just the right size to fly a 2 to 4 pound fish.This knife was recommended by America's Test Kitchen. It is everything they said it would be. The Fibrox handle is really great, especially when my hands are slippery with meat juices. This knife is very sharp and for a stamped blade, exceptionally well-made. You can spend lots more money but will you get a better knife? I don't think so.Best knife I have ever owned. Holds an edge like nothing else I have ever owned. Super sharp, and the flexible blade is so useful when deboning meat. You will never be disappointed with this knife.Once sharpened it is OK. Unlike the chef's knife it does not come sharp at all. If I were to purchase again I might look to add a few $ and get something better.Flexible, is an understatement. The blade starts bending right at the handle - like a cheap paring knife. In fact, that is what it feels like - a big cheap paring knife.Reputation proved to be true. I am very happy with this purchase. defiantly would recommend.Great knive, but not holding edge quite as long as the 8" Chef Knife from Victorinox.