DALSTRONGBoning Knife - 6" - Shogun Series - Damascus - AUS-10V Japanese Super Steel - Crimson Red ABS Handle - w/Sheath

This was exactly what I was looking for, the blade is very sharp and comfortable to handle/with even weight distribution.We have been using this for boning and trimming meat and have been very happy with it.The blade is thin but durable.

This blade cuts very cleanly and easily. For a boning knife, it's not very flexible, but it works great never the less. It is a very carefully crafted and handsome knife. I am quite impressed by the care and quality put onto this knife and it's display. It comes in a sleeved case with a custom inset for the sheathed blade. The sheath is plastic with a tethered locking pin. It comes with a decorative pin, cleaning cloth, catalogue, and care and use instructions. The blade is full tang with a heavy butt. The blade is strong and claims to be 67 layers of AUS 10V Japanese Super Steel, hand sharpened, and a 61+ on the Rockwell hardness scale. The spine is 1/16 of an inch wide on a 6 inch long blade with a height of 3/4 of an inch. It feels very comfortable in the hand and is easily wielded. It cleans very nicely too. Of course, handwash and refrain from submerging for optimal lifespan, like any knife. The pricetag is a heartstopper but this knife seems like it will last forever with proper care and a good quality knife is worth every penny.

This knife is amazing it came in a cool box along with a blade guard, it was also very sharp so you can use it as soon as you get it. This knife is easy to hold, it slices through thick steak and sausage like butter, it was almost an effortless cut. And to top it all off the knife looks really slick.

The media could not be loaded.  Impressive presentation and unboxing experience which really adds to the sense of quality. Impressed with the shape, edge, size and flexibility of the blade. Just the right amount of give/flex for a general boning knife, and it had a very sharp keen blade right out of the box. 6” is a good size for deboning. It’s small and flexible enough for detail deboning work and large enough for general trimming. The shape of the knife is fairly typical for a deboning knife with a long sharp tip which sweeps back into a thicker heel. This blade also has a nice guard built into the blade that looks good, is functional and helps prevent your hand from slipping onto the blade.The knife is also nicely weighted, feels balanced, and has a good size handle. It’s not too large or small, and allows for a variety of grip techniques depending on your preference.Fit and finish are also excellent with nice details, including inlay in the handle and the subtle ‘damascus’ pattern and acid etching on the blade. It also has a full tang, guard, and double rivet construction. As a whole, it’s a nice looking blade, but I do have some misgivings about the handle. Its bright red, smooth, shiny handle, absent any texture, doesn’t seem befitting of the blade and detracts significantly from the overall presentation IMO. Normally, I prefer a G10 handle with some texture, which adds to the grip and aesthetics.I also like that a cover is included and as a locking pin. This gives you the option to display the knife, or safely store it in a draw without concerns.As for its uses, as the name would suggest, it’s designed to remove meat from bones. The blade is thinner, with some flex to it which helps you trim around bones. The more delicate tip and thinner first half is used for lite detailed work of cutting around bones, and the thicker heel is used for larger joints (chicken leg, etc). However, to save the edge, I would suggest using a small cleaver on joints, particularly thicker ones, or when separating bones. This thin blade is for cutting the meat and connective tissue around bone, not for cutting through bone.This boning knife is great for breaking down whole chickens, leg of lamb, or deboning a pork loin, or for lite trimming. I’ve used the knife a couple times already (two chicken and deboning a full pork loin). Using it, I can attest that it is very sharp, as would be expected from a quality blade, and its size and level of flex work well for a general deboning blade. You could also use it for fileting chicken breasts and fish, however while looking similar, it’s technically not a fileting knife. It is thicker and not as flexible, but in a pinch, is the second best knife for those jobs imo.Final Thought: If you like the smooth shiny red handle, blade acid etchings, and have a need for a boning knife, then you’ll love it. The knife has a lot of detail, nice shape, performs well, and is superbly presented. I have some misgivings about the aesthetics of the handle and etchings, but overall am pleased with the knife.

Not sharp on arrival. Had to return it.