Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife, Flexible Blade, 6-Inch

This is a Hell of a good knife. Right out of the box it was sufficiently sharp to shave the hair of my forearm. It's well designed, and the haptics are excellent. The handle fits so nicely into my palm that the knife almost becomes an extension of my hand. The knife is heavy enough to feel sturdy, but light enough that user fatigue is unlikely. Even if I were doing something onerous, like boning out a freezer-full of duck carcasses, this is the knife I'd want. I've not put it to any heavy use yet, but I'm certain it'll do the job. I'm very pleased with this knife.

TRÈS BON COUTEAU ET INDISPENSABLE POUR LES VIANDES

I really enjoy this amazing knife. It is really sharp and there are 2 specific types of meat which are brisket and pork belly. Overall, this can cut any meat but it works best with brisket and pork belly

El mejor para cortar tomate y cebolla, solo tener cuidado, porque corta muy bien

Have you ever tried trimming a whole brisket or any kind of primal with a santoku knife? Yeah.. I wouldn't recommend it. That's what I've been doing. Until now, when I discovered there was actually a knife made for this specific purpose! Enter: Victorinox boning knife. Let me say this. Right out of the box, this knife is sharp. Like, really sharp. I actually almost unintentionally stabbed myself taking it out of the box because I didn't realize the pointed end of it had pierced right through the thin plastic protector that it ships in (be careful of this as well, you want to test it on a cutting board only!) I wasted no time putting this knife to work. I know it's an overused cliché, but this knife literally went through chicken breast like a hot knife through butter. I pretty much just moved the knife towards the chicken with almost no force at all and it sliced right through it. I was easily able to clean up the chicken and butterfly it as well without having to switch knives. Brisket, same story. I trimmed up a whole 5.5kg brisket with minimal effort. The sharpness of the edge helps you slice right through thick pieces of fat, and the curvature on the blade allows you to work with excellent precision. When I was done with trimming the fat, it cut right through the meat with the same level of ease to give me four beautifully sized portions. Ribs? Child's play. Don't cut between bones with a ceramic knife like this chump here only to realize later that a portion of your knife is missing because the blade broke on a bone. A boning knife like this will effortlessly separate those ribs when you're prepping them or when they're ready to eat. I'm an amateur in the kitchen (you already knew this from line one of the review). Even though some knives go into the hundreds and even thousands of dollars, I didn't need that. I just needed something that was decent quality that worked and was affordable. I can tell you that this knife checks off all of those boxes. It's not just designed in but also crafted in Switzerland, so you know right away you're getting a quality product, and the price is right at under $50. If you're like me and you enjoy making ribs, brisket, steak, etc., and you don't have a knife like this in your arsenal, do yourself a favour and get this thing. Don't put it off for 33 years like I did. Next thing you know, you'll be slicing through all your favourite meats without having to slice into your bank account.