Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Curved Blade, White Fibrox Handle

This is the best style chicken and small animal butchering style knife. Works excellent on rabbit too. Good grip handle right angle on blade, steel is extremely sharp, and excellent quality value for price that can't be beat for this caliber of steel. Went through 25 chickens before having to resharpen and then only had to touch up on ceramic and strop she was good to go another 25 round.

I’ve been wanting one of these for a long time. Finally found a great deal on one. I have used this to cut up some meat and even some vegetables. You’d be happy with this product. Blade is as flexible as it is sharp which adds value. Grip is easy and firm with the handle.

Wow cuts like going thru butter. Amazing.

We never had a boning knife before but WOW this makes prepping rack of lamb and other tasks so quick and easy! We've only used it a few times in couple of months we've had it so far but it is Very Sharp, light weight and comfortable to handle, and an affordable way to learn a new tool. We were pretty surprised at how stiff "semi-stiff" felt but it was great to work with. It comes in a thin plastic blade cover that's good enough for safe storage in our special knife drawer; I would not keep this in the everyday knife block for my own and the knife's protection.

Pretty much the gold standard for boning knives. Good value. Cons: Honestly the factory grind was not good. Probably sharper than most people’s kitchen knives, but this example would be pretty bad as soon as it got dull, especially if you’re expecting to only hone it on steel. The first 1/3 had a decent grind, mid blade hardly had any profile not very sharp and the tip was overground. It seems to be a mid 50’s in hardness and I did not get as much feedback on the shapton and chosera stones but more so when I switched to an Arkansas(which is not typical). It did get pretty darn sharp after I fixed the profile! In summary it’s a good bargain knife. Pro butchers seem to swear by it. The full tang version I have seen was a better knife overall but 2x the price. Steel seems fair enough but not great. I’d recommend it especially if you can re profile the edge. After that it should be an easy edge to maintain.

Loved this knife. Easy to sharpen if needed. Sharp. Easy to handle. Still use this knife. One of my main go to / to use.

This knife is just what I needed. I am not a professional chef but I love to cook. I wanted a boning knife that wasn't overly flexible and compatible with my knife skills. This one fits the bill perfectly. It makes quick work of removing silver-skin and portioning out a wide variety of meats. Good purchase!

I raise my own pork and beef and bought this for breaking down primal cuts and doing fine slicing, such as slicing bacon from a home cured and smoked pork belly. This knife is exactly the tool for the job. It arrived SHARP as could be and holds an edge very well. I would suggest that people who gave this knife a low rating because it allegedly doesn't hold an edge well might be more careful to not be trying to cut bone with it and to quit trying to cut when they have cut thru the meat and the edge is down to the cutting board. It's not made to cut bone OR a cutting board.

This is a great knife

Itz a very good knife . Very sharp and easy to use ...

Boning and slicing up pork shoulder

It looks like it's been used before. The grip is dirty. Someone had already peeled of a some kind of sticker as it can be seen in the pictures shared. Also, the packaging was not at all victorinox. It was just bubble wrapped and put into a Amazon package. I just got back from travel and now I cannot refund it as well. Hence, sharing the review.

A pesar de ser un cuchillo de carnicero, lo uso en mi cocina todos los días, no pierde el filo, la mejor compra