Mercer CulinaryMillennia Colors 6-Inch Curved Boning Knife, Green

The 6" boning knife has a decent price, but I wish I paid more for something better. I purchased the knife because of all the positive responses, but I didn't have the same experience. I expected the knife to stay sharp longer than trimming 1 full packer brisket. The knife cut through the fat quite easily at the beginning, but became dull after 10 minutes. My expectation was that I didn't have to sharpen the knife so often. It has a nice handle though.

Does not hold an edge. Had to initially take the factory bevel off, and take it to 5000 grit on Shapton. Got it razor sharp. But it performs poorly on brisket. Lost edge about 25% of the way through and became somewhat hazardous to use. Still got the job done, but poorly and I was having to be very careful as I worked. Not as flexible either so it performed poorly on the top layers of fat. I will keep it as a cheapo knife, and try out the Victorionox brand for a little more.

I'm very impressed with this boner. It is very firm yet maneuverable. I never dreamed I would use my boner this much, but I find myself wielding it all the time. Even my wife likes my boner. She likes the way it feels in her hand, (I couldn't agree more!) Though she said it would be nice if it was a little longer.Originally, I was skeptical of the bend in my boner. But it turns out that it can reach places that a straight boner cannot. Plus a friend of mine said that it's not that uncommon for older guys to use bent boners.Plus it cleans up easily.I'm going to use it until I can't anymore. I'm super happy with my 6-inch bent boner. Everybody loves my boner.

Came across these while browsing thru amazon. Thought I'd give em a try.I'm a Professional chef for over 2 decades and own 100+ knives from order made in Japan to your regualr shun, wusthof, global, yoshihiro to the cheapy ikea and amazon basics.In most of the cases you get what you pay for. This mercer(and another flex 8" I bought) are surprisingly good. First off you will NOT find anything even close to these when it comes to the value. Sure they're not fancy looking or fold-forged or 62 HRC, but they do what they're designed to do and very well at that. It's full tang and holds sturdy while butchering and carving. Secondly, The bevel is angled correctly and holds up pretty well in a commercial kitchen. The body of the blade is also at a good thickness and feels good to hold. My only complaint is that the handle is slightly bulky and has a weird curve. This is not very noticeable when cutting normally, but during back hand holds(for butchering) is a bit awkward.In conclusion, there are many new brands on amazon trying to dethrone the classic giants. Claiming they use Japanese/German steel that have super mineral composition. But if you read the fine print they are just mass produced in China factory. Mercer, while made in Taiwan, comes at a much better price point and while not fancy, performs on par or better than most name brand knives. To the pros, IMHO, these are better than W classic and H four-star.

I purchased this knife for preparing and trimming meats prior to smoking them. The cushioned, non-slip handle is very comfortable in my hands and the curved, sharp blade makes easy work of trimming and de-boning meats. We used this knife during a recent competition and it was frequently sought out by our team to use in prepping chicken thighs, brisket and pork shoulder. I didn't need to hone it once during the four days of use.

Your browser does not support HTML5 video.  With the ever-increasing price of beef these days, I took a tip from the butcher and started buying whole beef tenderloins at my local warehouse club. The price of the uncut loin (as of 5-24-20) is $9.99/ lb. If I bought it in separate packages, it would be at least $5 more per pound. However, to cut through a thick loin like this, you need a very sharp knife. I looked for several products, and chose the Mercer Culinary Millennia 6-Inch Curved Boning Knife. As you can see in the video, it cuts through a tenderloin like a hot knife through butter. Amazingly, this knife did not come with any kind of sheath. I'm disappointed that I have to order one separately. This is not the kind of knife that you have have bouncing around in your kitchen drawer. Regardless, it is very sharp and performs very well.

I was immediately impressed with the feel . . . comfy grip that is non-slip, good weight and balance.I washed it, gave it a half-dozen swipes across my steel and set off to bone out a chicken.SUCCESS! Easy-breezy. This knife is scalpel or razor sharp and easily cuts as a boning knife should (my Grandpa was a butcher and I learned from him using his pro knives).Actually for boning a chicken I would prefer a smaller version (4" perhaps) of this same knife, but for beef or pork or as an all-around/general purpose boning knife this knife is perfect.

So sharp, I used itself to cut open the stiff plastic packaging.Rated 4 stars not 5, purely because I find the yellow and black handle ugly. It doesn’t match anything else I own. But!!! It’s the sharpest knife in my *collection, by far.Re-enacted the samurai-sword and silk scarf scene from The Bodyguard perfectly using this knife and a 6lb brisket. Sexier too.*collection = regular kitchen knife block. I’m not some nutter that collects knives.

Top quality and razor sharp out of the pack. I bough this for de-boning chicken thighs and legs so I could use the de-boned skin-on meat for Asian cuisine and save the bones for making rich ramen broth. This knife make easy work of making intricate cuts. It is very solid, you can tel it's made from quality stainless and it stays sharp so it is excellent value for money.

Item not received, driver refused to gave me the parcel, despite I want to sign, I look not as 18 years old.He asked me to gave him my ID, document or passport to save on his phone.DisguistingBetter I will go to R,Dyas or J L to buy, not problems.

I do like my kitchen knives. I already had a stainless boning knife which is sharp but loses it'd edge quickly. Saw this and thought I'd give it a go for the sake of 13 quid. Because it's high carbon steel, it's easily the sharpest knife I own and I've got some quite expensive ones. If you want to slice tomatoes or whatever paper thin, get one of these. if you want to trim meat, get one of these. In fact, just get one of these.

Works ok. Not as flexible as I had hoped... Inially found it too sharp and it sliced through backbone of the fish... Maybe if more flexible it would be better. If if came with sharpening tool set at correct Angles it would be even better.