Review on 🔪 Precision-Crafted Victorinox Swiss Classic Boning Knife: 6" Narrow Blade for Optimal Flexibility by Becki Felix

I bought this boning knife because it was recommended by AMERICA'S TEST KITCHEN (chef's picture, chef's country, etc.). I have to say it doesn't disappoint. The blade of the knife is stiff enough not to give when you don't want it to, but flexible enough to flex at the points of contact when boning meat. I felt the edge was a little dull when I received it, but it has worked great every time. I'm glad I made this purchase as it was very cheap but works just as well as the very expensive ones. ) and offer a secure hold even with slippery hands. Ideal for removing tough fat, gristle and silvery skin from steaks and separating chicken breasts from whole fowl or turkey. You will not regret this cheap purchase.