I find that a good 6” curved boning knife is very useful. In addition to trimming briskets, it is great for separating larger cuts of meat, boning out a leg of lamb, filleting a large fish, etc.I am looking for a good knife for primarily trimming the fat off briskets, ribs, etc. Currently, I use a Henkel santoku knife. I want a good on. But I don’t know if I need to go all out for a knife that is mainly for this purpose. I am currently looking at the Shun Classic Boning and Fillet 6” (https://www.amazon.com/gp/product/B001JPGZRW/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&th=1). It is significantly cheaper on Amazon than on the Shun site. Thoughts?
The Shun you provided a link to has a nice blade shape and is a pretty ideal size. Dahlstrom also offers one in a similar size and shape for a little less money. https://www.amazon.com/DALSTRONG-Cu...lpcontext&ref_=fplfs&smid=A28O5FTA667R95&th=1
Unfortunately, Wusthof has discontinued my favorite one and it looks like the remaining stock has now pretty well dried up. I wish I had been working on commission when I posted the information a little while back that there were still a few available on Amazon; they were gone in a day.