Mercer Culinary Ultimate White, 6 inch Curved Boning Knife

I bought this knife several years ago and although I own a lot of far more expensive Japanese knives, I find myself using this knife more and more. It is perfect for trimming most any kind of meat, and should also work well on fish. It takes and holds a good edge and is really an essential kitchen tool. Its ergonomics are excellent as well. To top it all off the price cannot be beat. Buy one, you'll love it!

“★★★★★ — This Mercer Culinary boning knife has been excellent. The blade is super sharp and flexible, which makes trimming ribs, chicken, and other meats really smooth and precise. You can see how easily it follows the bone without tearing up the meat. The handle feels secure and comfortable in the hand, even during longer prep sessions, and the knife stays sharp surprisingly well after multiple uses. For the price, the quality is outstanding. If you do any meat prep at home, this is definitely a knife worth adding to your kitchen.”

I purchased this based upon multiple positive reviews from barbecue 'masters'. After using this on a brisket I was going to smoke. Was extremely sharp out of the box. It handled the triming of the brisket easily, both cutting out the excess hard fat and precisely cutting out the membrane while leaving the meat intact below. The narrow and curved blade allowed me to accurately trim the brisket whereas my old knife always seemed to remove as much meat as it did membrane or fat. The handle gets a bit slick as you use it from the grease/fat/juices, but I think that will be the case for any knife like this. The handle feels nice in the hand and is comfortable to use. While I intended to use this only for barbecue, my wife has discovered it and now it is a preferred knife in the kitchen. Be aware, there is another version that looks just like this but with colorful handles. Those are not the same quality. Only this particular knife (with the white blade) is the one recommended on myriad sites and now by myself. I do wish it came in colors other than white, but that is a pretty minor thing (note to manufacturer . . . a red knife would look pretty awesome). Highly recommended (but come on . . . produce this wonderful knife in more colors please)

This is the first boning knife I own. I needed something to butcher a deer after my hunt. I chose this knife because it was much cheaper than some other options, so I was not expecting too high of a quality. I will say that the knife performed very well and was sharp out of the box. The handle felt nice and never got slippery. I did have to use a sharpening steel once or twice during the process, but in all I would rate this knife as a keeper. The blade is definitely on the stiffer side, but that is what I wanted. In all, I would recommend this knife.

This is what a professional butcher recommended I buy when I asked him. It's so affordable and incredibly good at maintaining an edge and gliding through meat. I wouldn't use this knife on anything beside trimming/cutting meat because that's really what this knife is designed to do. It's the nicest cut I've ever had through a piece of meat, including my fancy Damascus steel chef's knife. The fancy knife is sharper but it isn't the right shape for trimming and the shape is what really matters. The steel quality seems high, but I'm not 100% a certified expert on different grades of steel for culinary purposes. That being said I do have some knowledge of the different qualities of steel since I studied materials science my freshman year and switched to nuclear engineering to finish my bachelor's. From all the materials I've handled by hand in my research, this steel really seems to stand out in its ability to maintain its sharpness and also remain flexible. Whatever alloy they're using, it's not poor quality like most knives I encounter in the home kitchen.

I used to think I was pretty good at boning, having been doing it for decades now and not getting any complaints. That being said, you can never get complacent with your boning game so I've been looking to level-up and unlock newer boning skills to deploy in the kitchen of my nightlife. Almost forget, the knife is fine. Good price, great for using to trim fat on meats like steak and pork.

Would definitely buy again. Handle holds up for long day use and the blade came sharp.

This is a great filet knife!

Sharp light knife for cutting and trimming meats. The steel is hard enough to stay sharp but not so hard to sharpen easily and chip. Important to have a small and thin tip area for this. Couple this with a big butcher knife... great for portioning lovely steaks

Sharp as expected, good quality handle and blade, I use it with gloves on, it does not slip

Hello I used this knife to cut up some steak and it was super sharp and cut through the raw steak like nothing. I got some beef rub with paprika in it on the white handle, I was worried it was going to stain the white plastic handle but It washed right off with a bit of soap and water no problem. and the handle is well engineered and feels great in your hand with excellent grip it also has some raised bumps at the front of the handle that allow for increased grip if you have bloody or greasy hands from cutting raw or cooked meats. I thought the upward curve on the blade was extreme but after using it it works very well and was designed to be that way to be more ergonomic and to reduce hand fatigue when cutting. overall a great knife appears to be well made and of good materials. super sharp, great gip and comfortable to use. I highly recommend this knife and I would buy another Mercer Culinary knife in the future GREAT VALUE FOR THE SMALL COST. GREAT KNIFE.

It is really sharp and works very well. Unfortunately, I find it a bit too long for my use case. I would have been happier with a 5 or 5.5 inch knife. I didn't realise how large it would be until I got it. That is more on me so I still think this is a really good boning knife and would recommend it.

Good product I’m happy with it