Victorinox Rosewood 6-Inch Curved Boning Knife with Flexible Blade

Victronox makes very solid knives. They usually don't look as nice as this one does. If you want a slightly grippier handle they make this knife with that handle too. This type of boning knife is nice as it's kind of a hybrid between a traditional style and a fillet knife. I use this knife for chicken and fish a lot. It is good for red meat too but if that is your only use I would go with a heavier,forged, traditional style. The stamped blade is nice and thin with good flex but not to much. The edge out of the box was very sharp and it sharpenes very well. Great value for a knife you probably won't use every day but if you do you'll still like it I think. I have Shun, Whustof, Tojiro, and Mercer knives for different purposes but if I needed a boning knife I'd buy this one again.

Awesome knife, incredibly sharp. This knife is definitely for anyone looking for a good knife.

I'm a pit master at a BBQ place and I've been using this knife for 3 months now. I trim brisket every day with this knife and I can trim 15+ brisket at a time without needing to sharpen it in between. I've had no problems with it, it's a good size, good quality, I have no problems with the cost, durable, doesn't dull easily, and has a good grip.

My fiancé loves to cook and this knife was perfect for him. It’s very sharp, making it easy to use.

Knife i used growing up. Last for years.

This blade is SHARP right out of the box. Amazing steel that slices right through rib roasts, smoothly separates fats from meat, and is flexible enough that you could fillet fish with it. Must have for anyone that spends a lot of time in the kitchen.

Knife is very light and sharp. Cuts meat like butter. Nice grip and handle size. Wife loves how easy it cuts.

This is the perfect knife for general butchering. Just the right size and shape blade with just enough flex to the blade to make boning out meat easy. The steel holds a great edge, just hit it on a steel every so often as you go to keep it slicing. After using for a while, you will get moisture on the rosewood handle. And mine absolutely stinks when wet. This is a inherent function in the wood apparently, and some smell worse than others. People say it will eventually go away, but I'm not sure I can handle it until then. It's a very pretty wood, with natural oils in it so I paid a little extra instead of the plastic handle, but I think I'm going to go with plastic next time. In the meantime, I've seen a bunch of "remedies" to try to get the stink out or seal it in, I guess I'll try a couple.

Excellent knife you wont be disapointed.. just buy it if u are looking for a excellent skinning butchering knufe