Forschner / Victorinox 5" Rosewood Handle Curved Boning Knife, Semi-Stiff, Model 40016

I've gone through two 5" Forschners in the last few months since becoming a butcher and I have to say that I have never used a knife that took an edge faster and stayed sharp under abuse for so long.

The width of the blade is perfect for getting into most places on beef and pigs, though it might be a bit wide for lamb. The length of the blade allows me to feel bones and control the tip much better than any of the longer bladed knives which feel too far out there to really have the same kind of power and sensitivity. I like the rosewood handle better than the fibrox because, once you scrub the finish off the handles with a green cleaning pad, it does a better job soaking up fat and keeping a good gripping surface that would otherwise make the plastic models slick.

I also use this knife to fillet large fish like salmon and striped bass and while it could be a little more flexible, it does a very nice job on fish.

All-in-all it's a perfect knife for a person that is only going to have one boning/fillet knife.

This is a pretty straightforward specialist knife. For taking apart large cuts of beef or pork, it's very useful. The curved blade helps you slice, the rosewood handle keeps you from slipping.

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