nuovva Kitchen Fileting Knife – Professional Chef Slicing Knife – 8 inch German High Carbon Stainless Steel – Meat and Fish Boning Knives

Nice Knife fast deliver y

5 star great buy for home chef

The description for this product is quite misleading as it is not a filleting nor a boning knife. The only part that is correct is that this is a knife that is fine for slicing. So, if one needs a good knife for slicing "small" joints of meat, chicken breast etc. then this is fine. Boning knives and filleting knives are made of long, thin / narrow blades and are designed in such a way that they can remove raw flesh from around the bone, without ripping the flesh. Additionally, boning / filleting knives allow the user to remove skin / fat and leave the meat / flesh intact. Boning / filleting knives are also very good for removing cartilage, grissle and knuckle. This knife simply won't do that job without tearing the meat and leaving loads of meat on the bone or skin. I regularly use my knives for preparing joints of meat (silverside beef), legs of lamb, large chickens and even duck. It takes around five minutes to prepare a 2kg+ joint of siverside and when complete all the skin has been removed, most of the fat, even that from the middle has bee removed and all I have left is a perfect, lean joint of meat, with next to no wastage at all. This knife will create a lot of wastage. When preparing duck / chickens I alsway remove the wing tips and any part of the feet that remain. The boning knife I use quickly and cleany cuts through the joints with no problem. If halfing or quartering the bird I use my boning knife to cleanly cut though the small ribs and seperating the pieces. Sometimes I also remove the skin. This knife willnot do anywhere near as good a job. Considering this general purpose knife, which can slice through cooked meats, is a good quality blade I can give it a 3* rating but for the poor, misleading description I cannot give it any more as this is not what it is described as. Therefore, even though it's a good quality item it is poor value as it is not designed for most of what it has been described as so I can not recommend it. If you want a boning knife, then buy a boning knife, if you want a filleting knife (which is good for fish) then buy a filleting knife but if you want a good all raounder then forget this product and buy a good "Chef's Knife" a sa good chef's knife can slice and chop but is not good for boning or filleting just as this product isn't.

Very fine edge, nice and sharp. Tested on cheese and carrots, both slice thinly and easily. Carved roast beef without any issue. Nice weight, and good handle grip. Sheath does a good job of protecting both the point and the edge.