Global 6.25" Boning Knife

This knife is so sharp, it’s fantastic to work with. It is easy to handle and well-balanced. Performs as well as or better than other far more expensive knives. I will be recommending it to friends. Really great knife at a very reasonable price.

This thing blows away any other boning knife I have ever used. Great flexibility, easy to hold and manipulate around joints, sharp, and just a great knife.Yes I will buy again, currently no cons.Just an update, we have had this knife for roughly 2 years. It is still very sharp, we only using it for filleting and it is hit with a steal before use. Still love this knife, will 100% recommend this knife. Money well spent.

This is my second Global knife and my first boning knife. It exceeds my expectations and I cannot imagine anyone giving this knife anything less than 5 stars. I have used it to bone chicken and trim a tenderloin. It is very sharp and has just the right amount of flex. Plus it look great next to the rest of my magnetic knife holder.

I bought this as a birthday gift. This knife made quick work of 5 trout with precision and perfection. A good fillet knife is essential in ones kitchen and normally doesn't come with knife sets. This knife was a great addition to our kitchen knives.The only detractor I have from this purchase is that it doesn't come with a case or blade protector. Buyer beware if you are getting as a gift that you may want to get a blade guard as well. (not sure where to get one though)BTW, the knife will even cut paper thin tomato slices...just a little side experiment. Going back to make a Christmas gift out of the Global Chef's Knife next.

Amazing for filleting bought this for my husband and also for his friend for Christmas great knife for deboning all our global knives are of great quality and very sharp

A little pricy, but I've been using this knife to seamlessly remove skin from Salmon and other fish. The knife is super sharp, thin and flexible enough to remove skin with one pass with minimal effort. Fortunately, I have an electric knife sharpener, so I'm able to keep the knife super sharp, which is key for this knife.

It's a magnificent instrument that you could literally do surgery with. I've used it so far to trim fat off of two whole packer briskets (lot of work) and to deconstruct two whole chickens.The only reason I'm giving it 4 stars is because it is a high maintenance knife that will require frequent sharpening.My last attempt of a chicken was not close to the sharpness it had when it arrived.If you are a frequent user of this style of knife you need to have the skills and the whetstone necessary to care for and sharpen it regularly.Otherwise, if you're a high volume trimmer/deconstructor I'd go with a Victorinox or other "white plastic handle" boning/filet knives that can be sharpened easily with a honing rod.This is a high maintenance sports car that will reward you if you treat it right-- you can't bring it to Jiffy Lube and expect it to run right.

This is the knife I use most. There is some magic to the balance. The blade is super flexible and thin. The knife is very light. Be careful when using it until you get used to something really sharp. You should also invest in a high quality sharpening stone to keep it sharp. The best knife in the world needs to be sharpened regularly, no matter what you may have heard. These Japanese knives have a very thin blade with a narrower blade angle. That means more sharpness, but also more sharpening. It's just a fact of life.I use it for vegetables mostly, although it is a boning knife.