Pakkawood-fileiveitsi

The blade is genuinely thin and flexible, so it glides through salmon skin without any tearing. I’ve used it for deboning chicken thighs too, and the forged French profile gives me way more control than my old knife. It feels like it’ll last forever.

The blade's thinness is exactly what I needed for breaking down a whole salmon—it glides between the ribs without tearing anything. Takes a wicked edge too, and the handle has a nice warm feel even after an hour of trimming.

Forged full tang means zero flex in the handle, so every ounce of pressure goes straight to that thin blade—first trout I prepped came apart clean with barely any effort. It's honestly the closest I've felt to a proper French knife without spending triple the price.