Gourmet 5" Boning Knife

The sturdy workmanship really stands out when you're breaking down a chicken, and the blade holds its edge much longer than my old knives. It’s maneuverable enough to follow bone contours easily without slipping.

The pointed tip on this knife made trimming silver skin from a pork loin effortless, and the blade held its edge through a whole batch of ribs. I've used cheaper boning knives before, but the control I got from this one was night and day.

The pointed tip slides right along the bone with almost no effort, which made breaking down a whole pork loin way faster than my old knife ever did. Blade's extremely sharp out of the box and the handle stays steady even when my hands get slick.