Russell 1376HBR 6-Inch Flexible Boning Knife, High-Carbon DEXSTEEL Blade with Rosewood Handle, Professional Meat, Fish & Poultry Deboning Knife, Made in USA

The blade is high-carbon steel, not stainless. Hand wash, rinse, dry, and occasionally give a very light coating of oil with anything edible, and it will gradually darken to a gunmetal grey. Carbon steel will take and hold an edge superior to anything stainless, but requires some care. The factory edge is adequate, but will benefit from a few minutes on a medium or fine stone, and will stay sharp for a very long time between sessions on a stone with light sharpening with a steel before use.

My favorite knife for filleting fish . May get a little rusty but holds a edge better than any stainless.

Good knife

I am a commercial and industrial insulator and this knife does everything I need . Great product for work,home or even the tackle box. My old ones go into my tackle box for when I go fishing . Great for quick fillets while fishing. I love Dexter products and highly recommend them.

This high carbon steel professional boning knife has been sold by Dexter for many years. It is not SS but a high carbon steel that sharpens easily but you must keep it sharp. Just a few swipes on a stone and a steel is all it needs.

Carbon steel, not stainless - so it actually keeps an edge. Stainless knives cannot be sharpened. They are permanently half-dull. We've had two of this model knife for years and years, needed another. So I can assure you this is a good one.

I grew up using what we called an LL Bean trout knife. It had been passed down and used so much that the blade was very thin and worn down. It and a larger version got lost in a move. So happy to find the same knife from Dexter.

The original knife is over 60 years old and still super sharp today, but I’m having a harder time keeping an edge on it. You can see it’s been sharpened many times. This is a very durable product and very reasonably priced. I hope the new one is as good as the original!