I'm going into culinary school next year and I'm looking for a boning/fillet knife that will last me for years into my career. Something that will cut a variety of meats (beef, poultry, fish, etc). I'm a tiny female - about 5'3" and 106 pounds. I usually use larger German knives with a Shun here and there, but I'm open to something lighter and more maneuverable.
These are the ones I'm looking at - does anyone here have an opinion on these models, or can you offer up something that I maybe haven't looked at yet?
Edited by morphone - 10/14/13 at 12:32am