Review on Chicago Cutlery Walnut Tradition 5-Inch Boning Knife: High-Carbon Blade for Precise Meat Trimming by Kevin Caldwell

This is my favorite knife. I bought four Chicago Cutlery knives about 30 years ago; 8" chef, 5" boning knife (this one), 3" paring knife (rarely used), and 6" utility knife (never used). Of course, I use boning and chief's knives most often. I've used this knife every day for all these years and it still works great. I use it to chop and blend LOTS of veggies and make a veggie smoothie every day. All I have to do is sharpen or straighten the blade every few months and it will be like new. This new knife appears to be pretty much the same. The only difference I can point out is that the stock isn't as snug against the wooden grip as the original. But I don't care and it works just as well. I read that a reviewer said the handle was 1/4 inch shorter, so I measured mine. Mine is a little shorter but not 1/4 inch more like 1/8 inch and I didn't even notice until I read about it.