Skinning chicken and fish can be slippery business, but the shape, texture, and built-in finger guard give a secure, confident grip. People confuse the carving knife with the slicing knife. And because of the delicate nature of fish flesh and their small skeletal structure, we recommend using a true fillet knife for the task. Although we’ve determined that the Wusthof is the best for most people, there are some exceptions to this blanket statement. It arrives sharp from the factory, and holds a good edge for a considerable amount of use. However, most gokujos have a fairly stiff blade. A flexible version is better suited for thinner items, or proteins with smaller bones that require a bit more dexterity. The forged blade is crafted with Shun’s proprietary VG-MAX steel with an HRC of 61 for an incredibly sharp cutting edge and long-lasting edge retention. We’ve lived with these knives for over three months and have used them daily to get a feel for characteristics of each blade. Designed to make boning and skinning swift and simple, the Fibrox Pro is a great combination of quality and value. Keep in mind, however, that if you are using it for tough jobs like boning out deer, a touch up or two on the steel wouldn’t hurt. This Wusthof 4532 Slicer knife is here for the beginners who just started to learn professional-level cooking by observing the best chefs. The hollow edge is crafted with evenly spaced vertical divots that create small air pockets between the blade and the food. I have some ceramic knives as well. The taper-ground bevel produces a sharp, long lasting cutting edge that reduces resistance when slicing, and adds extra stability. The Classic features a full tang, and is forged from a single blank of high-carbon stainless steel, which is tempered to 58 HRC. These kinds of knives are usually thin which makes them flexible and have a round tip helping the user to cut the meat into perfectly equal slices. When used properly, a boning knife will leave very little waste, as it cleanly removes meat from connective tissue and bone without cutting through or damaging the muscle. The Victorinox Fibrox Pro Flex boning knife is another highly popular model with online shoppers. You can tell that Dalstrong is very proud of their product just by the container in which it arrives. , Give it a try and you will never look back! The Classic is well made with quality components and construction. Plus, the handle provides a sure, steady grip that doesn’t get slippery when cold or wet. This makes them suitable for filleting large fish like salmon or tuna, but unless you have a masterful technique, their rigid nature makes working on smaller fish somewhat challenging. The Enso HD has a 6-inch blade, with an overall length of 11 inches, and weighs 6.4 ounces. Carving knife’s blade is mostly in the range of 8 to 15 inches. Traditional boning knives have a blade length of 5 to 6 inches, although some will reach as long as 9 inches. Mercer brand’s knives mostly make knives for professional use but they are also user-friendly for the home chefs. This site uses Akismet to reduce spam. The profile of the tip is such that they could even be used to skin out large game. But, there is a difference between them. Dalstrong Slicing Knife is designed like a scalpel but the flexible one which keeps the juicy flavors of the brisket as it cuts it smoothly in just a single stoke. Dexter Russell 6 inch Boning Knife . But this does NOT have to be the case). This slim, thin blade is the perfect shape for slicing away flavorful meat close to the bone, without causing any damage to the meat. No joke. I have used many brands over the years, and these hold a superior edge. ... My favorite fillet knife from Mercer is the 8” Millennia in that sleek arctic white color scheme. Slicing knives are specially made for cutting steaks and briskets into thin and delicate slices. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. Wusthof Classic 6-Inch Flexible Boning Knife, available from Amazon. When it comes to cutting meat or brisket, professional meat cutting knives are preferred but again it is difficult to know which one’s are the best knives for cutting meat. Both semi-stiff and flexible blades will have a very sharp pointed tip that’s used to pierce the meat, and leads the cut when held with an overhead dagger-style grip for slicing along large bones. It proves to be comfortable to hold and use, and doesn’t slip even when hands get greasy. This hardened plastic sheath also makes it great for packing into a hunting kit. Once had to sharpen it excellent control Series has a fine balance makes... It has a nice balance, its sharp cutting edge, and knives..., soft bones of fish and chicken, and weight of 7.2 ounces vendors... 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