I break down and debone between 12-30 chickens a few days a week. If you stay off the hard parts and don't twist the blade it can last at least 50-60 chickens before slowing down. All this with a much thinned tip. That's quality.

This is my butcher knife. From cleaning racks to de-boneing hens. The tip on the knife is great for the nooks and the sharp edge cuts skin flawless. Red meat loves this knife from psmo tender to pork racks clean portions and undisturbed fibers.

The Blazen honesuki is a wickedly sharp knife that has become my "go to" utility knife. Whether I'm taking apart a chicken or cutting a lemon, this is the knife I reach for. It has a superior blade and, at least to my eyes, has the looks of a hand finished knife. It comes with a handsome wooden sheath (saya) that allows for easy transport.

Step to the real. You donīt even need to think twice about this one.