Dexter-Russell6" Boning Knife - Dexter-Russell Series, wood, brown

The blade is high-carbon steel, not stainless. Hand wash, rinse, dry, and occasionally give a very light coating of oil with anything edible, and it will gradually darken to a gunmetal grey. Carbon steel will take and hold an edge superior to anything stainless, but requires some care.The factory edge is adequate, but will benefit from a few minutes on a medium or fine stone, and will stay sharp for a very long time between sessions on a stone with light sharpening with a steel before use.

This high carbon steel professional boning knife has been sold by Dexter for many years. It is not SS but a high carbon steel that sharpens easily but you must keep it sharp. Just a few swipes on a stone and a steel is all it needs.

I grew up using what we called an LL Bean trout knife. It had been passed down and used so much that the blade was very thin and worn down. It and a larger version got lost in a move. So happy to find the same knife from Dexter.

Carbon steel, not stainless - so it actually keeps an edge.Stainless knives cannot be sharpened. They are permanently half-dull.We've had two of this model knife for years and years, needed another. So I can assure you this is a good one.

Out of package sharp and did the job on meat clean up, my go-to for precision fat and silverskin removal from meat

Good quality

I used the knife one time to cut an apple. I then put it in the sink to clean later. About an hour later, when I went to clean the knife, it had totally discolored. It was rusty. It looked as if it Was completely rusty. I had to scrub the rust off with a green scrubby. It wouldn’t even come off with a sponge. I am sending it back. Not only that, I think it's a knock off Dexter-Russell knife. There is no name etched into the blade and the blade doesn't go all the way through the handle. the wooden handle started disintegrating in my hand when it was wet. A piece of garbage!

Well with the price. Lasts a life time. Great brand