Wusthof Classic Boning Knife, 5-Inch, Black/Silver
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Both of these items are mine. At home, the 6" is at One, and at a vacation home, the 5" is at One. br>br>The 5" is a little more manageable. However, the 6" is more versatile for large cuts like beef roasts, large fowl, and so on.br>br>If I had to buy one, I'd choose the 6". br>br>I hope that this information is useful.
Selected User Reviews For Wusthof Classic Boning Knife, 5-Inch, Black/Silver
I used to be a fan of another brand made in Solingen, Germany, but that brand has fallen out of favor in recent years. I've owned Wusthof knives as a professional chef for many years, and they've proven to be the best long-term knife investment I've ever made. This boning knife is a true work of art. It's not cheap, but it's worth every penny because I use it as a utility knife as well as a boning knife. It is impossible to make a mistake.
There are less expensive alternatives, but none of them compare in terms of quality, dependability, or durability.
I had no problems removing the bone and skin from a pork shoulder.
This knife has been on my wish list for more than two decades, and it did not disappoint. It's not only great for boning, but it's also much easier to maneuver than my chef knife when it comes to cutting melons with less waste.
Excellent quality and a good edge! For meat processing, this is the knife I use.
We have our own, and she had expressed her delight in using it on several occasions. It has a razor-sharp edge and is ideal for chopping up chicken and other meats. We have a number of Wusthof knives, but this is the one that my mother and I use the most.
The knives in our kitchen are a great addition. The steel's quality and ability to maintain a razor-sharp edge will be determined over time. Up- date 10/25/17, what a fantastic product made of high-quality steel that retains its sharpness even after extensive use.