| | | |  - Narrow, rigid blade for separating bones from poultry, fish, and meat
- Made of high-carbon stainless steel for superior edge retention
- 5-inch blade is honed to a "shaving-sharp" edge
- Nonslip black polymer handle provides control, comfort, and reduced hand fatigue
- Dishwasher-safe; made in Japan
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Average Rating : 
Rating :  - Up to the task
The Tom Douglas 5-inch Stainless-steel Boning Knife is a finely made piece of kitchen hardware. The knife consists of a 5-inch stainless-steel blade with about a 3-inch rubberized handle. The knife has a nice balance -- it is light enough to work with quickly, yet heavy enough to feel sturdy in your hand and be capable of slicing through some meat. The blade itself is pretty sharp, as one would expect with a new knife out of the box. The rubberized handle makes the knife easy to grip without fear of it it slipping out of your hand.
As the product name suggests, this is a boning knife, not a paring or butchers knife. For the purposes of deboning chicken, slicing through some steak, etc., this knife is up to the task and slices it with ease. More often than not, I usually use this knife to debone chicken. I've been using the knife for about two months now and have seen no signs of wear, and still slices as well as when I first received it.
In terms of durability, it has held up well so far, but I question whether it will be able to last as long as my Cutco and JA Henckels sets. The blade does not run through the handle which, from my research, may make it easier for the blade to break off from the handle. Thankfully this has not happened to me yet, but its better to be safe than sorry.
This knife works well, and is moderately priced. I would recommend this to anyone looking for a starter boning knife. If you plan to keep your knives for quite some time, I would recommend checking out Cutco's knives.
5 stars for performance so far, 4 stars for my perception of durability.
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