Why I buy this one ?
- 5-inch boning knife; narrow, flexible blade; used to separate meat and poultry from the bone
- High-carbon stainless-steel blade; exclusive Taper Grind edge stays sharp and is easy to re-sharpen
- Full-tang blade extends from tip of knife to end of handle, lends balance and weight
- Ergonomic polymer handle; non-porous; easy to clean; secured by triple-compression stainless-steel rivets
- Hand wash only; made in China; covered by lifetime warranty

AARON6901 offers this stuff with condition New, new for:

Price : $4.99 Usually ships in 1-2 business days

Amazon.com offers this stuff with condition New, new for:

Price : $6.99 Usually ships in 24 hours

What our customer's say!

"Best kept secret", No, it's not Wustoff. But Chicago cutlery is an amazing deal for the money. My Great uncle knew knives, and these impressed him. They're a combination of carbon and stainless, apparently- don't rust but will hone and sharpen nicely. I have several of this brand, Some Calphalon, some old full carbon steel, one wusthoff. The Chicago knives are what I reach for first.
This particular knife is the most used in my kitchen- it does an awful lot! Maybe it's just my hand but if I had to pick one knife for the desert island this would be it.
You do need to hone these knives properly every time you use them- but that's true of all kitchen knives. If there's any weakness in the Chicago Cutlery it's the edge getting warped easily, but hey, even fancy German steel needs honing. So save a C note.

Search for :
in All Products Apparel & AccessoriesBabyBeautyBooksCamera & PhotoCell Phones & ServiceClassical MusicComputersComputer & Video GamesDVDElectronicsGourmet FoodHome & GardenMiscellaneousHealth & Personal CareJewelry & WatchesKitchen & HousewaresMagazine SubscriptionsMusicMusical InstrumentsSoftwareSports & OutdoorsTools & HardwareToys & GamesVHS