Boning and Fillet Knives Reviews

These knives rock. I almost have every knife they make and I love them all. Especially the bread knife! The blue fish knife (how brilliant is that to color code knives?) is terrific and showed up just in time for making gravlox this weekend!

Oh SO worth the money!

I have used this knife for almost 30 years and rate it #1. This time I'm buying one for my daughter.

I have owned this particular knife for 5 years now and it is one of my favorite and most useful knives. As a professional chef, i own several boning and filet knives both curved, straight,and stiff and flexible. At 7 inches it is long enough tobe used for everything from trimming tenderloins to cutting through tuna loins. it has a decent heft and the handle is large enough to fit my hand (a problem i found in other knives) another feature i enjoyed with this knife is how smooth itis without any crevices to harbor microorganisms in its handle or bolster. My girlfriend on the other hand finds the blade a bit too long for use in our home. prefering the 5.5 inch pro s boning knife. I also enjoy the slight flex in the blade it allows me to use knife in situations suitable for either a flexible or a stiff bone. All in all it is extremely useful in a professional kitchen and not a necessity in a home kitchen but it is very nice to have in both settings.

Another beautiful knife from this series.
Wonderful balance, solid forge, well built, great edge, stylish, and practical. Fits nicely in the hand, great contour. The hilt labels are handy as well.

If you like global knives and already have a Chef's knife and a bread knife and want to get something usefull get this. I have used this knife to fillet fish and bone meat. The flex in the knife is great and the knife stays sharp for a long time

I bought this knife for boning deer, and it works wonderfully! I particularly like the flexible blade as it makes it easier to cut the meat off of the bone. It is very strong too. This is a high quality knife, and I will purchase more Global knives.

I found this knife phenomenal for working with raw meat-- its extremely thin blade allows it to get into all sorts of areas and its relatively small size makes it ideal for attempting to get evenly sliced pieces of meat (something I am stunningly bad at). It works well at trimming fat and separating meat from the bone, no doubt due to its flexibility allowing it to really dig close to the bone. I've used it more often in that regard on cooked meats.

I've tried the knife on cuts of pork, beef, chicken, and a couple varieties of fish, its worked universally well on all of them.

I don't consider this a good all-purpose knife, however. I've found that it is far too flexible to work with vegetables-- after trimming a bunch of chicken, I decided to try it out on an onion since I was going to throw them all in the same pan and didn't feel like washing two knives. It was a lot of work and I immediately reached for my santoku knife.

Still, if you trim a lot of meats, its a good knife and well worth having.

This is the knife that most cutlery sets leave out (oh, and the Santoku as well), and I highly recommend getting one. It really makes deboning so much easier- especially on chickens and turkeys. I deboned a turkey in no time, especially appreciating the extreme sharpness and flexibility of the blade.

I have a mix of Wusthof Classic and Grand Prix knives, but settled on this to 'match' my Classics. There's no difference between the Pro S and Wusthof Classic in terms of performance, but I preferred the lower price tag and shorter length to its Wusthof analogue.

This knife is greate for deboning chicken, but its also perfect for cutting up hot dogs, chicken nuggets and other small items. I like the blade, the way it is cut and it is light weight and easy to use. Extremely sharp! Probably one of my favorite kitchen items.

I have always been a bit skeptical of the Calphalon Contemporary line due to the thickness of the blade on the chef's knives. However, as I've used some of the specialty pieces, I have had to re-evalulate my position somewhat. This knife is such a case.

First, the blade is what I would call "semi-flexible", meaning that on a scale from 1 to 4, with 1 being flexible and 4 being stiff, this would be a 3. It is certainly stiffer than the 5 1/2" boning knife from Henckels International Classic. I like this degree of rigidity; it has just a bit of flex to work through chicken joints while still being stiff enough to feel that you have control over the blade. The blade is also well-shaped, being narrow enough to do its job well.

The handle makes this knife shine for me. I have long fingers and this knife has a much roomier handle than comparable competitors. Unfortunately, this comes at the cost of a bit of additional weight and the balance being thrown slightly toward the handle. These are not serious complaints, though, for a knife that is not going to be doing the brunt of your kitchen work. I have not found the additional weight to be a problem in trying to navigate the knife into crevices while boning chicken breasts.

The edge is pretty good. It did its task well the first night without a trip to the waterstone for a touch-up. I don't plan to sharpen it for a while. It also hones up well. Overall, I would say that the steel is about right in terms of hardness: it takes a sharp edge and seems to hold it well.

Where I do have to criticize this knife is in the area of consistency. I bought mine at a store where I could compare brands and different instances of this model. It may have been a trick of lighting, but it seemed that some of these knives have slightly different tips. Some were more rounded, while others were a bit pointier (I opted for the latter). It might be good to actually look at the knife before making a decision. These differences were particularly apparent in comparing this with the Calphalon Traditional boning kife, which had an almost blunted tip.

Price is where it shines: about $10 cheaper than the Henckels International Classic, which I would say is its closest competitor and still a great knife. While it's also 1/2" shorter, it's still plenty long enough.

I had some pretty worthless knives in my kitchen so when I decided to replace them, I looked at the big names in cutlery (Wusthof and Henckels). I also looked at this knife by Calphalon. After comparing the specs I figured I'd be remiss if I didn't give this knife a try, especially considering the cost savings. I'm really glad I did because it performs just as well as my Henckels. And isn't performance the bottom line? If you are looking for a good knife, give this line a try. I don't think you will be disappointed and you'll have some cash left over for more kitchen stuff!

This knife is ridiculously sharp and an amazing value for the price. The fibrox handle feels great and the knife is NSF certified and dishwasher safe. It also comes with a great knife protector/caddy. This thing is almost too sharp to leave out and so I leave it in a drawer in the protector when not in use. I have some other nice knives including some Henckels and a high qaulity Japanese Chef knife. The only reason I didn't give the knife five stars is that it lacks the heft and is not as elegant looking as my other knives, however, it is just as sharp if not SHARPER! I must admit that I haven't compared it to other boning knives as this is my first boning knife.
We'll have to see how it holds up over time, but Victorinox provides a lifetime warranty, so I'm not worried. I can't believe how nice this knife is for the price.