Victorinox Wood Collection 6" Professional Boning Knife, Curved Blade, Semi-stiff, Maple Wood Handle

This is a reviiew of the Victorinox 6" Professional Boning Knife, Curved Blade, Semi-stiff, Maple Wood Handle 5.6606.15 This is the tool for sectioning chicken wings. It is so insanely sharp that I had no idea I was cutting bones, it felt like I was just cutting through tough chicken skin. I've used company provided boning knives and no matter they were always dull AF by the end of the day. I don't use this at work as they wouldn't pay for a knife this good, so I just have to sharpen the junk knives they provide every day before use. I use this at home and won't part with it. Yes, they are better than the fibrox handled knives because they are a really heavy duty 3/4 tang-3 rivet and the fibrox is a partial tang design. There is a world of difference. Yes, you'll still need to maintain it, like any of you other tools. If you want a flexible boning knife, it makes less of a difference. If you need it for fileting fish, get the fibrox handle flexible one, if you'll be mostly sectioning chicken wings-get the semi-stiff wood handle one. Trust me. (Edited to include name of product as the opening line)

Great Knife. Well made. Very sharp. Professional grade tool. The maple handed fits well on mine. No problems here like some of the other reviews mentioned. Good value.

It has it all, I bought it because I wanted the wooden handle/scales but it’s also really good knife, the flex is perfect, it keeps it’s edge, a few swipes on a steel and it’s back to razor sharp. It obviously requires sharpening from time to time. My favorite, I am thinking about getting another one.

Buy this knife! It's incredibly sharp. More than worth the price.

I've had this knife for 3 years now. I could not be more impressed with the edge it keeps, the dexterity it offers, and the satisfying satisfying ergonomics combined with the beauty of the natural wood handle. The full tang is essential and the rivets strong. You cannot go wrong with this knife as long as you know how to sharpen it and maintain the edge. It is an excellent work knife and it is my preferred blade for field dressing as well. It's the only knife I use for hunting and processing anymore.

IT WAS OF GOOD QUALITY AND WORKED WELL.

I bought both the 6" and 8" boning knives. They don't look like high quality workmanship since the blade is punched out from plates, instead of forged. But they are sharper than they looked. They do cut nicely, easily separating the meat or fish with only one cut. And they did well on my paper shaving tests. The blades are straight and thin. They are somewhat flexible as boning knives should be. The only defect I found is that there is an obvious gap between the blade and the wood handle on the 6", as also mentioned in another review. My 8" is much better without obvious gaps. I did not give a five-star rating because of the wood handle.

Super sharp. Just what I needed to prep meat to cook.