7吋去骨魚片刀 | 彈性刀身 | Centurion 系列 | Dalstrong ©

Really wish every knife in my kit held an edge like this one does, the narrow curve glides through trout ribs with almost no resistance. It’s turned Saturday morning cleaning into something close to enjoyable, and the flexible tip makes butterflying chicken feel surgical.

The blade's flexibility is exactly what I needed for working around pin bones—it follows the spine cleanly without tearing the flesh. Even the smaller sardines came out perfect, and the curved taper gets into joints I used to hack at with a stiff knife.

Butterflying chicken used to take me forever, but this knife's curved narrow blade gets through the joints without shredding the meat. The flex is just enough to follow the backbone cleanly, and it holds its edge through a full batch.