MIU France Stainless Steel Boning Knife, 6-Inch

Hell it is a good price, and it feels good in the hand.

With this boning knife, I was able to summon the confidence to learn how to debone a chicken. And! Success! Three chickens in fact.

Made a very nice pistachio-veal stuffed boneless chicken. Delicious.

Got this knife to make a stuffed whole deboned chicken,and it worked great!!It was sharp,the plastic handle didnt slip at all,it works great!!Price was perfect!!

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While washing the knife before using it, metal shavings came off on the sponge. Not a good sign. The knife looking like it was serrated after washing it. I tried using this knife, and it was pretty much pointless. It felt like I was using a butter knife. I tried sharpening it, but it wouldn't take an edge. Garbage. I can't even cut a lime with this knife!

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Knife experts will try to tell you that a quality knife needs to cost 100 dollars or more. Pay no heed. This bargain knife from MIU France arrived razor-sharp and made quick work of a chicken. It is comfortable to hold (for me at least), and has a good grip for when things get greasy. The tapered tip is great for getting between bone and muscle, and it keeps an edge well. The knife is the perfect flexibility and size for poultry, but I'd want a much more flexible boning knife for filleting fish.

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I think just like all of the MUI gear i have tried it is very functional. I especially like the slotted fish spatula. I don't particularly like this knife. Understand that I am a professional cook and I butcher meat all the time specifically beef and bison tenderloins. I think the tip of the knife is a little bit wider then i like. The problem with that is it makes it a little more tedious when peeling the silver skin off of the tenderloins. basically the knife works fine but I don't like when I am using the point of the knife the peel things away.