Review on 6-Inch Semi-Stiff Blade Victorinox Swiss Army Fibrox Pro Curved Boning Knife for Cutlery by Justin Reese

Almost the gold standard for boning knives. Good value for money. Cons: To be honest the factory cut wasn't very good. Probably sharper than most people's kitchen knives, but this example goes pretty bad when it gets dull, especially if you only want to sharpen it for steel. The first 1/3 had decent sharpness, the middle blade had almost no profile, wasn't very sharp, and the tip was honed. Its hardness appears to be in the mid 50's and I haven't gotten as many reviews for Shapton and Choosera stones, but more so when I moved to Arkansas (which is uncharacteristic). He got damn hot after I corrected the profile! All in all this is a good budget knife. Professional butchers seem to swear by it. The full stock version I saw was generally better but twice the price. The steel seems good enough but not great. I would recommend it, especially if you can re-profil the edge. After that, the edge should be easy to care for.