Looking for a new boning knife
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I hate to say it as mostly this site has become the who is who of knives and this out preforms that, but for your work I would probably just go with a standard Forschner knife and call it good.Replace as needed and does a great job but then again it does not cost that much, cant brag about it and you really cant talk about all the fancy stuff you need to keep it sharp but hey at least it lasts quite awhile with an ease of up keep. Better then some of my wives have................. Of Course if you must have a hi end old carbon boning knife send me a pm as I might have a new old Sabatier Nogent that will fit your need.
I apologize in advance for posting to a 3 to 4 day old thread. (For the past several days, my access to the Internet has been limited)
The OP might want to look at this link to a much older ChefTalk thread involving BDL seeking information about butchering knives:
For standard butchering....I.e. Seaming out, denuding, fat trimming, etc. I use a no frills Forschner semi stiff, curved boner.
Why do you need a new knife? Is the old one smoked? Dull?
Ask around, see if anyone you know has a honesuki.....the Tojiro DP is indeed a workhorse (mines going on almost 5 years) but it's taken me a longtime to figure out where and why it works for me. Don't buy a knife that you don't know how to use effectively.....