Review on DALSTRONG Fillet Knife Flexible Gladiator by William Sanchez

A good Boeing knife not only makes prep quick and easy, it saves you money as you'll use almost every ounce of meat you eat bring home, use . This Dalstrong boning knife met or exceeded all of my wants and needs for a quality knife. I have used Dalstrong knives for many years and have never been disappointed with their quality or performance. I have come to the conclusion that there is superior quality, ease of use and craftsmanship behind these knives. There are several things I look for in a boning knife, the first being a narrow blade with a sharp point. This 6-inch fillet knife has a super-sharp, 2.0mm thick blade that glides easily and precisely over the bone and smoothly under the skin of meat. With this blade I have no problem boning accurately, especially when making deep cuts and holes, which you most likely will do every time you're boning pork, poultry, or fish. With this knife I can get right into bone or skin, which is not possible with thicker blades. The curved blade ends in a pointed tip, which allows me to work on cartilage, bones and joints with ease. When you poke the point in the cut you will see that there is a tiny gap, but it doesn't affect the quality of the meat. Another aspect is flexibility. This knife is a stiffer, heavy-duty boning knife suitable for pork and poultry (for fish you will most likely need a more flexible blade). The blade is designed for ultra-fine slicing and dicing with minimal effort, maintenance, or cleaning. The sharpness of the tip allowed precise cutting with minimal losses. The knife can hit the bone directly, so that the maximum amount of meat is retained during cooking. It is also ideal for removing fat and connective tissue between muscle layers and skin. Not only does this knife make cooking quick and easy, but it saves you money by using almost every ounce of meat you bring home. This knife is considered one-piece, meaning a single piece of steel runs the entire length. Knife and the handle is riveted to it. This gives this knife incredible balance and strength. The rivets are smooth and do not protrude from the handle, providing exceptional stability and a comfortable and secure grip. The handle itself is a black pakka wood handle imported from Spain that is laminated for added strength, hygiene and water/stain resistance. The blade is polished to a matte finish and grooves along the blade help minimize food sticking and allow for easy release for smooth slicing. The maintenance of the knife is also very easy. It comes with its own sheath to protect the integrity of the knife blade when not in use. After using this knife, I hand wash it with mild dish soap if needed, then pat dry with a towel. The blade doesn't need to be sharpened due to the high quality steel and workmanship, but you also get a colorful and really interesting user's booklet with the knife that includes sharpening instructions if needed. I also cut exclusively on a wooden board as it has the least chance of blunting the blade compared to a glass and plastic board. In my opinion, this is a knife that is passed down from generation to generation. Once you feel the ease, balance and precision of cooking with this knife, you will never use a cheap, poor quality knife again. I have no hesitation in recommending this knife to both professional and everyday chefs.