Ultimate White, 6 inch Curved Boning Knife

I bought this knife several years ago and although I own a lot of far more expensive Japanese knives, I find myself using this knife more and more. It is perfect for trimming most any kind of meat, and should also work well on fish. It takes and holds a good edge and is really an essential kitchen tool. Its ergonomics are excellent as well. To top it all off the price cannot be beat. Buy one, you'll love it!

I've been fishing and cleaning fish for decades, used countless fillet knifes of all prices. This one is easily worth double it's price. Nice balance of easy/fast to sharpen and holding an edge. Nice balance of strength and flex too. Good sized, comfortable and grib handle that won't fall apart. The blade is big enough for any fish and has as good or better steel then the 'standard' freshwater fillet knife (Rapala). If you need a great fillet knife then buy it. It's as good as anything out there and only $12! BTW this is what fishmongers use, only fools believe $200+ knifes work better.

This is what a professional butcher recommended I buy when I asked him. It's so affordable and incredibly good at maintaining an edge and gliding through meat. I wouldn't use this knife on anything beside trimming/cutting meat because that's really what this knife is designed to do. It's the nicest cut I've ever had through a piece of meat, including my fancy Damascus steel chef's knife. The fancy knife is sharper but it isn't the right shape for trimming and the shape is what really matters. The steel quality seems high, but I'm not 100% a certified expert on different grades of steel for culinary purposes. That being said I do have some knowledge of the different qualities of steel since I studied materials science my freshman year and switched to nuclear engineering to finish my bachelor's. From all the materials I've handled by hand in my research, this steel really seems to stand out in its ability to maintain its sharpness and also remain flexible. Whatever alloy they're using, it's not poor quality like most knives I encounter in the home kitchen.

First, this comes with a soft plastic sleeve, which I love. The knife has a good weight a good balance. I thought my previous night was 12 inches but evidently it was 11 because chopping with this one is a new experience. The blade is sharp and I believe it’s a high-quality knife. I would recommend it for someone that wanted a really long knife.

Outstanding for roasts, ham, turkey, chicken this works terrific. Not expensive but very durable, not pretty but very sharp. Value for the money is excellent.

I used to think I was pretty good at boning, having been doing it for decades now and not getting any complaints. That being said, you can never get complacent with your boning game so I've been looking to level-up and unlock newer boning skills to deploy in the kitchen of my nightlife. Almost forget, the knife is fine. Good price, great for using to trim fat on meats like steak and pork.

Really great knife! Perfect size and very versatile for small cutting jobs and it’s very sharp right out of the box! Very happy! Love the color and the weight is nice for a plastic knife as well.

Mercer Knifes always hold there own and this is no exception... I really love their higher end VG10 knifes and own a full set of them. The get babied and for chores I don't want to put them through I use the stamped millennial knifes. I own most of then and a few of a couple different versions such as the Nikari that I own 3 of and the 6 inch boning knife 3 as well and 3 of the 8in chefs kinfe.. The edges on the higher end knifes are much finer finishes as you would expect but for the low cost the edge is fantastic. What I do when I get a new one is run a 800, 1500, 3000 and 6000 whetstone treatment on it keeping the exact factory bevel (no need to reprofile as the factory bevels are excellent as they are, I will say on the Nikari I do reprofile it to a 11 degree bevel as the thin blade is just so ultra razor sharp with a 11 degree edge over the 15 degree factory edge that it's worth the it if you have a set of DMT or other high quality Diamond stones that I go for it and the steel is hard enough to hold up to a 11 degree angle and keep a edge so long as you are cutting friuts and vegs or slicing tender cuts of meat as the Nikari is intended to do) then over a progressive stropping starting with 3 micron Diamond paste on high quality leather then down to 1 micron to half micron then to .25 micron and finishing with .1 micron. This will give you a edge that will whittle hair even on the thick blades like the 12in chef knife... For most people out the box will be more then good enough as they will shave no problem out the box but I have OCD with sharp knifes and love taking edges to a ultra mirror finish that is literally sharper then a razor blade. At 15 degrees with the method I use on the chefs knifes the edge will hold up extremely with a simple strop on the .1 micron strop after you are finished with it just 5 or so strops per side and that's it and your edge will be flawless (this is how I treat all my knifes). Realistically a home cook could simple strop the knifes once a week even with the factory edge and have razor sharp knifes that don't need to touch a stone for a month or two... If you work edges like I do then the bevel and edge will hold up for an extremely long time with just a few hits on the strop and not need to visit the stones or diamond plates but maybe 2 times a year. The Japanese steel used in these knifes is fantastic and punches way above its price point and holds its edge well but is a little tough to sharpen if you don't have the equipment and or skills to do so... Their German steel knifes are deff easier to sharpen with just a 1k and 3k grit combo whetstone but will not hold a edge near as well as the jap steel will so there is a trade off there. Anyone that's on a budget and needs excellent knifes... Looking further then these is a waste of time. The steel is excellent, the factory edge is excellent, the knifes performance as a whole is excellent.... A 12 to 15 dollar knife that will hold its own with 100 dollar knifes out the package is exactly what these are. They aren't pretty, they aren't flawlessly balanced but they ARE low budget high performance knifes that leaves very very little on the table performance wise versus knifes costing literally 10x...

Sharp light knife for cutting and trimming meats. The steel is hard enough to stay sharp but not so hard to sharpen easily and chip. Important to have a small and thin tip area for this. Couple this with a big butcher knife... great for portioning lovely steaks

Excellent

Very sharp, sturdy blade and I really like the handle. It is textured for grip and a nice thickness. Seems weird but it helps with hand fatigue and agility.

Buena retención de filo a buen precio

Rust spots all over had the hole set purchased piece by piece sent back no good