ISO help/advice on purchasing a boning knife

[karadekoolaid]

I´m looking for a boning knife for my grill-obsessed son. I´ve looked on Amazon, but I´d like to see some more options. The Wusthof are very good - but very pricey.
Any suggestions, guys?
I´m currently in Cincinnati, so getting the knife here is not a problem.

 

[pepperhead212]

Messermeister is my go to boning knife - flexible enough, but not overly, and it keeps the edge very well, which is often a problem with boning knives. They have very expensive ones, but also less expensive ones - the ones I've gotten, and had great success with.

 

[Rob Babcock]

It's not exactly cheap but I've used a Tojiro DP Gokujo for years and really love it. It takes a great edge, has good edge retention and the shape is perfect for meat cutting.

 

[Just Cooking]

It's not exactly cheap but I've used a Tojiro DP Gokujo for years and really love it. It takes a great edge, has good edge retention and the shape is perfect for meat cutting.

My goodness!!

If I were younger and in need of a boning knife, this is the one I'd go for.
Over the years I have gone through dozens of less quality boning knives.

Ross

 

[cookwewill]

Off topic question: what exactly does ISO stand for?

 

[GotGarlic]

In Search Of

 

[cookwewill]

In Search Of

Ah yes, thought it would be something like this, thanks

 

[taxlady]

Off topic question: what exactly does ISO stand for?

In Search Of

You can find a short list of abbreviations used here in this post.

 

[Bitser]

Fish knives, from Eagle Claw, Rapala, and others, are not expensive and make good boning knives, if kept sharp.

When I was guiding, I used one to bone some fairly huge elk.

 

[cookwewill]

Fish knives, from Eagle Claw, Rapala, and others, are not expensive and make good boning knives, if kept sharp.

When I was guiding, I used one to bone some fairly huge elk.

I have one from Rapala and it's great for fileting fish or working with fine meats, but I find the blade too thin and flexible to debone some "tougher" cut... maybe I'm doing something wrong

 

[dcSaute]

wrong?


not hardly. there is a serious difference between filleting a fish and de-boning a hunk of beef.


that the same knife does not well equally work for both is not really a surprise.