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

Recently purchased this knife to replace a 20 year old version of the same knife. It's like day and night! The grip is ok, but nothing special. Blade is terrible. Not sharp at all out of the box, I had to sharpen (sharpen) it every time I use it and even then it really doesn't hold a sharp edge. Actually dangerous as it doesn't even cut the tomato without crushing it. It was only $10 so I'm keeping it for myself but it won't be the same knife as the previous version. The old knife was perfect for deboning chickens, removing the silvery skin from beef and pork tenderloins, etc.