Mercer Culinary Ultimate White, 6 inch Curved Boning Knife

I bought this knife several years ago and although I own a lot of far more expensive Japanese knives, I find myself using this knife more and more. It is perfect for trimming most any kind of meat, and should also work well on fish. It takes and holds a good edge and is really an essential kitchen tool. Its ergonomics are excellent as well. To top it all off the price cannot be beat. Buy one, you'll love it!

I purchased this based upon multiple positive reviews from barbecue 'masters'. After using this on a brisket I was going to smoke. Was extremely sharp out of the box. It handled the triming of the brisket easily, both cutting out the excess hard fat and precisely cutting out the membrane while leaving the meat intact below. The narrow and curved blade allowed me to accurately trim the brisket whereas my old knife always seemed to remove as much meat as it did membrane or fat. The handle gets a bit slick as you use it from the grease/fat/juices, but I think that will be the case for any knife like this. The handle feels nice in the hand and is comfortable to use. While I intended to use this only for barbecue, my wife has discovered it and now it is a preferred knife in the kitchen. Be aware, there is another version that looks just like this but with colorful handles. Those are not the same quality. Only this particular knife (with the white blade) is the one recommended on myriad sites and now by myself. I do wish it came in colors other than white, but that is a pretty minor thing (note to manufacturer . . . a red knife would look pretty awesome). Highly recommended (but come on . . . produce this wonderful knife in more colors please)

This is what a professional butcher recommended I buy when I asked him. It's so affordable and incredibly good at maintaining an edge and gliding through meat. I wouldn't use this knife on anything beside trimming/cutting meat because that's really what this knife is designed to do. It's the nicest cut I've ever had through a piece of meat, including my fancy Damascus steel chef's knife. The fancy knife is sharper but it isn't the right shape for trimming and the shape is what really matters. The steel quality seems high, but I'm not 100% a certified expert on different grades of steel for culinary purposes. That being said I do have some knowledge of the different qualities of steel since I studied materials science my freshman year and switched to nuclear engineering to finish my bachelor's. From all the materials I've handled by hand in my research, this steel really seems to stand out in its ability to maintain its sharpness and also remain flexible. Whatever alloy they're using, it's not poor quality like most knives I encounter in the home kitchen.

Bought knife set to help process my deer quicker. It was ok sharp and ok staying sharp. Will have to run steel across the blade often.

I can't remember ever owning a boning knife but I could kick myself because OMG - it makes my life so much easier! Where have I been?! This knife is very very very sharp. I love it. Just the tiniest flick with it's long pointy tip and you can cut around the bone like a pro! You can also get rid of yucky stuff you don't like on the raw meat too! I don't think I can live without a boning knife ever again.

Professional quality knife. Be very careful with this. It is super sharp. Very well made . I am 100% satisfied

I used to think I was pretty good at boning, having been doing it for decades now and not getting any complaints. That being said, you can never get complacent with your boning game so I've been looking to level-up and unlock newer boning skills to deploy in the kitchen of my nightlife. Almost forget, the knife is fine. Good price, great for using to trim fat on meats like steak and pork.

I've had this knife for approx' six months now and for a price of ~$14.50 I'm really pleased. It's sharp and has held an edge well. I use it to break down whole chickens, trim brisket, cut through fish/skin, whatever. The blade is sharp enough to cut through bone easily and keep it's edge. Normally, I hand wash my knives; however, I have to admit I have occassionally thrown this in the dishwasher without thinking twice about it, easy peasy. I've also purchased their 3" paring knife, as well as the 6" straight boning knife and all of them have performed and held up well. I'm happy with this brand, the quality of the knife and edge retention on the blade. I consider these low cost and high value and will purchase them again when needed.

Sharp light knife for cutting and trimming meats. The steel is hard enough to stay sharp but not so hard to sharpen easily and chip. Important to have a small and thin tip area for this. Couple this with a big butcher knife... great for portioning lovely steaks

Very sharp, sturdy blade and I really like the handle. It is textured for grip and a nice thickness. Seems weird but it helps with hand fatigue and agility.

Buena retención de filo a buen precio

Good product I’m happy with it

Great value knife