The thin, flexible and slightly curved blade makes it easy to work around the delicate bones of poultry. A flexible boning knife can also replace a fish filleting knife. For deboning a rack of lamb or chops we recommend the stiff version of a boning knife. Solicut First Class knives are fully drop forged from a solid piece of Molybdenum Vanadium stainless steel. Vacuum-hardening, precise grinding and sharpening by craftsmen stand for the excellent quality. The double bolster construction gives an outstanding balance to the knife due to the extra weight at the rear. The straight line design of the handle fits small and larger hands. The triple riveted synthetic handle is seamlessly fixed avoiding bacteria to invade. In 2008 the 8-inch chef"s knife of Solicut First Class range was rated the best German made chef"s knife by "Stiftung Warentest".(an independent German consumer testing magazine)