Forschner 6" Semi Stiff Knife

I used this exact knife for two years in a meat processing plant. I used it for boning sides of beef and it works well for every aspect of boning. I would set the edge with a diamond bit steel at the beginning of an 8hr shift and that edge would last all 8hrs with only the occasional run on a sapphire cut steel. I do have these knives in my house and they stand up to my wife chopping veggies very well, even though that's not what it is made for. I have only high praise for Victorinox blades and its all i will buy.

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