DALSTRONGBoning Knife - 6 inch - Gladiator Series Elite - Forged German High-Carbon Steel Kitchen Knife - Razor Sharp - Black G10 Handle - w/Sheath - NSF Certified

I bought these knives for my Wife, who was a professional (Meat Cutter/Butcher) for over 13 years and a in-home chef. Here is her review for all her Dalstrong knives.Hi, I'm reviewing all of my Dalstrong knives. NOTE: I was a professional (Meat Cutter/Butcher) for over 13 years and a in-home chef (yes I am a woman..LOL). I have been looking for another set of knives for a longtime. The proper weight, balance (blade to handle ratio), quality of the steel, edging of the blade (angle of the edge), grip of the handle and the flexibility or stiffness of the blade, depending on the task you are doing.My boning knife (Dalstrong Gladiator Series) is the most important (I do not let anyone else use), and keep in its case. (It's in the picture for viewing purposes, 3rd from the left). The boning knife does its job! It has the proper feel and grip. It has a proper lip at the bottom of the blade to protect your hand from slipping onto the blade. It has just enough flex on the tip to maneuver in and around bones and joints, and just the right amount of stiffness to cut through joints and membranes. The quality and sharpness of the blade is amazing and the construction of the handle is absolute quality workmanship. I highly recommend this knife. As a note, I wish they had a 5 inch boning knife, but they do not..The rest of my Dalstrong set includes a, 9.5" and 6", Chefs(Shogun Series). First two on the left in the picture. Warning : they are sharp, sharp, sharp! The quality and sharpness of the blade is amazing and the construction of the handle is absolute quality workmanship.The 3rd from the left, in the picture is my boning knife and 4th-10th is for culinary, all (Gladiator Series). The opinion is the same. Warning : they are sharp, sharp, sharp! The quality and sharpness of the blade is amazing and the construction of the handle is absolute quality workmanship.All knives are shipped and packed with protective cases and covers on the tips.(The only one I do not have is the filleting knife, for fish)These knives are NOT meant for the dishwasher or children. The blades are very sharp! (I just glazed the edge with my finger and cut the crap out of myself !!). They're a professional set . These should be hand washed. If you want knives that you put in the dishwasher buy something else!! These are a professional set and should be treated as such!!

I worked as a food inspector and needed a knife. This product works so well in slicing meats. It's very long, and slices around bone and through muscle tissue in a very precise manner. It is made of a material prone to rusting, but with proper oiling and drying of the blade, durability can be maintained. The grip is smooth, and can potentially be a danger if your grip was to slip. Great product!!!

I bought this knife a few months ago and am very happy with my purchase. It is easily the nicest boning knife that I've ever used. It fits comfortably in my hand and is very sharp. It amazes me every time I use it. The knife is made from high-quality steel and I am sure it will last a very long time as long as I take good care of it. I do not put it in the dishwasher and clean it promptly after use so it stays in perfect condition. It comes with its own sheath so I can keep it in the silverware drawer and not worry about slicing myself by mistake. The knife set me back a few bucks but quality products usually do. I recommend this knife for those that want a quality product that will most likely last a lifetime. (And then probably be handed down.)

At first I was extremely pleased with this knife. As an elderly woman I was starting to have problem with my old boning knife due to loss of strength in my hands and this knife allowed me to trim and de-bone meats with ease . I had also purchased the Santuko knife, and a short time later the steak knife set and the paring knife. But just after four months of usage, the handles are already starting to show wear. They are showing varying shades of brown and tan streaks and have developed a slight roughness. I always hand wash my knives and dry them immediately. The packaging is extremely well done, but is extreme in my opinion. Great for gift giving but not if you buy the knives for yourself. How many key chains do you need and who has room for all these boxes?Update: Manufacturing defects can happen anytime, but how a company stands behind their product is the true test. After posting my review, Dalstrong contacted me and offered to replace the boning knife and the Santuko knife. After responding to their email I received the replacement knives the following day. Now that's how it should be done.Just to clarify, the problem was with the handles, not the blades of the Santuko and boning knives. After several months of daily use the paring knife and steak knives are performing as well as when I purchased them and I have already ordered a set of steak knives for my son.

Knife came very sharp and holds it's edge very well. Deboned two whitetail deer last season and only had to touch up the edge between deboning each leg.

I ordered this knife once before and returned it because it was dull. After a few months, I decided to try it again since I needed a knife of this type. Sad to say, again I received a dull knife. This time, I decided to keep it an sharpen it myself, but shouldn't be necessary with a new knife that costs as much as this one does.I do like the Dalstrong knives for design and balance although the omitting some of the paraphanalia included in the box might help to reduce the price. The box it comes in would be nice for gifting, but I don't keep either the box or the paraphernalia. I do like that they include a sheath to protect the blade if knives are kept in a drawer.This knife is a less flexible than that the 8 inch Shogun Series boning knife and has a wider blade, but it works great to cut thin slices of meat once it is sharpened. Since the blade on this knife is 16-18 degrees, and the blade angle is 15-17 degrees, I used an Asian knife sharpener to sharpen this knife. Western knives usually have a 20 degree blade angle. When a knife is sharpened to a smaller blade angle, it will not stay sharp as long, but it will be sharper than a wider blade angle.I hope this review was helpful for you. I will update this review if my opinion changes.