There have been times, throughout the creation of this website, when I have found myself struggling to select a knife for “Best in Class” in one category or another. This was not one of those times. Though another Victorinox blade came close to receiving this title it was clearly inferior to this particular Victorinox knife.

The Forschner just seemed to check off every box I had on my personal list of what constitutes a great boning knife. First on that list is “positive consumer reviews”. This knife nailed that checkbox with a big red checkmark. I was actually a little shocked to see just how much consumers enjoyed using this knife. Across multiple rating and reviewing platforms, I found that this knife trumped the others in terms of the reviews it received.

Although you have already read a little bit about this knife on the main boning knives page, I wanted to supply you with even more information about how it landed itself this top spot. I simply did not have the space on that page to do justice to this knife’s many positive attributes.

Strong and Flexible

I like to think of a boning knife as if it is a gymnast. Don’t start thinking that I am losing my mind; trust me, it makes sense. Like a good gymnast, a good boning knife must be flexible. Just as a gymnast needs to bend and contort him or herself into various strange positions, so too does a boning knife need to bend itself about the curves of the bones in the meat is working with. Gymnasts must also be strong. They need to be able to lift themselves up and move their bodies around with ease as they perform their routines and stunts. A boning knife must also be strong. It needs to be able to make its way through a slab of meat and withstand pressure as it slices through things without snapping in half.

The Forschner is like a great gymnast. It is both strong and flexible. This knife’s strength is derived from its high-carbon stainless steel blade. The high carbon content in the blade lends it significant strength to keep it from snapping under pressure. The blade’s flexibility is derived from its construction. Although the steel is strong because it is high in carbon, it is not so strong that it will be rigid when you work with it. That type of rigidity, often seen in chef’s knifes and santoku knives, is best achieved through a forging process. Since this blade has been stamped, instead of forged, it manages to maintain some flexibility.

A Good Grip

While I am, usually, a fan of much thicker handles than the one included with this knife, consumers have reported that they actually receive a rather good grip with this handle. None have complained about the handle slipping away from them or twisting about in their palms. The texture added to the plastic Fibrox handle may be partially to thank for this good grip.

Protective Bolster

Also helpful in maintaining a solid and safe grip is the bolster which has been built into this knife’s handle. Unlike the bolsters of some other knives, this one is not constructed of steel and offers no counterbalance to the weight of the knife’s blade. That is okay, though, because you do not want an extremely heavy blade, anyway. The weight of the full tang inside the handle should be enough to counter the weight of the thin blade.

Therefore, instead of providing any sort of counterweight, the bolster on this knife was created from plastic and serves to stop your fingers from sliding forward onto the blade as you work.

Happy Consumers

Overall, there is nothing like an overwhelming percentage of happy consumers to tell you that a product is worthy of a title such as “Best in Class”. I reviewed multiple sources and read comments from average consumers as well as top chefs. I read the specifications and advertisements as set out by companies, but also read down to earth, honest reviews from people with no known affiliation to any company. The consensus was clear – the vast majority of people are quite happy with this knife.