Review on 🔪 5-inch Black Victorinox Beef Skinning Blade with Fibrox Pro Handle by Juston Alonso

My father and I cut meat every week at the butcher shop he owns. Since the outbreak of Covid our beef orders have skyrocketed thanks to custom cuts. I bought him two of these for Father's Day this year and we used them to butcher five or six beef a week. We only slaughter one day a week, so we do five or six meat jobs in a row on the same day. This knife handles everyone very well, but by the 6th Beef you can tell it's getting to the point where it needs sharpening, and not just sharpening. About slaughtering pigs, he says it's just as good. He skins the hogs alone and keeps two of those sheathed knives to turn them over as we typically make 15-17 hogs these days. We both really like the Fibrox grip, it has great tactile feel and control. He still prefers the rosewood handle for his boning knife, but mine are all Fibrox. He holds the blade well and uses it well.