A boning knife is the best blade for cutting up or boning fish, chicken, and meat, due to it’s very versatile blade. Most boning knives have a narrow blade around five to six inches long, and the main feature of the blade is that it has some flex. This allows for a clean even cut around bones, making them easy to remove.
This boning knife by Dalstrong is part of their Gladiator series of knives which are made out of high carbon ThyssenKrupp German steel ensuring for a constant sharp blade and good stain resistance.
The knife came in a nice gift box with a magnet closure, and included a small booklet with instructions on how to properly use the knife as well as care instructions for the knife. Also included in the box was a hard plastic knife sheath, a nice key chain with the Dalstrong emblem on it and a polishing cloth.
The notable part of the knife is it’s high carbon German steel blade with a hand polished edge at 18 degrees per side. The blade of the nice has gives under pressure, enabling me to debone meats and fish with ease. I also like using this type of blade to butterfly chicken cutlets, as it is the perfect length, has some flex and isn’t too heavy.
Often at times I find myself trimming and deboning chicken 30 lbs at a time, and I know how important a comfortable handle is.The handle of the knife is just as nice as it’s blade. It is composed of two pieces of Spanish pakkawood fastened in place with three metal rivets, the middle one engraved with Dalstrongs logo. The knife has a full tang, like other expensive knives, and a nice bolster which adds heft. It feels great in the hand.
I received this knife at a discounted rate in exchange for my honest review, and these are my unbiased thoughts on the product.
This knife can be found over here on Amazon: http://amzn.to/23gU45d