Babish 8-Inch Boning Knife – High-Carbon 1.4116 German Steel Kitchen Knife – Professional Cutlery for Precise Meat and Fish Deboning

High quality, very sharp. Feels great in your hands and helped me do a great job processing my first deer!

Used it to debone some chicken thighs, and it cut through them like butter. This will save me a lot of money in the future by not having to buy boneless, skinless chicken thighs.

Best knife I've owned, hands down! Fresh out of the box, it sliced the brisket with ease. It made trimming the easiest it's ever been for me! The size made it easy to use and it outperformed my 12" slicing knife.

So far, I am extremely pleased with this knife. It is very sharp, and seems to be a very good quality. I have only used it 3 or 4 times so far, but lets see how it holds up after a couple years. Used it to cut out the dark meat in some redfish yesterday, the sharpness makes for percise cuts with very thin layers taken off.

This is a good knife, flexible & it takes an edge well & holds it for a reasonable amount of time. That said, if you are only going to own a single boning knife (I now own three) you should probably get something with a bit more spine. This is OK for a pork shoulder, but would not be as good on a venison haunch

Nice sharp knife to fillet fish with.

Like all the rest of Babish's knives, this boning knife is an incredible value. It just feels good in my hand and while I'm still getting the hang of this style blade, these kitchen knives feel like a great starting point for me when trying to learn how to use a new knife. Where dull, uncomfortable knives can be discouraging to use, Babish offers sharp steel with a comfortable grip that encourages you to come back and try again.

The knife seems sharp while in use. I found it worked well while cleaning my fish. I would recommend.

Used many times and very sharp and flexible, perfect for boning.

Bem afiada

Looks decent, feels great in the hand. Arrived quite sharp. Use it mainly for trimming excess fat off of cuts of meat such as brisket. There's a bit of flex in the blade itself and it seems to lose it's sharpness quickly, but I see this as an entry level knife that I don't use that often.