F. Dick 1905 7-inch Carving and Boning Knife

One of our team had never seen this shape in German steel before, counts this 7-inch 1905 knife among their own top picks, and calls it one of the best they have used for removing silver skin from tenderloins and veal legs. It trims fat from the back of ribs well and works as a boning knife for most jobs.

The blade sits between a boning knife and a carving knife. It is long enough to follow a tenderloin in one pass and pointed enough to work around bones. The same member of staff finds the shape easier to resharpen than a typical boning knife, which matters on a knife used every day.

The 7-inch length is also comfortable for trimming lamb racks and pork loins.

For poultry joints and closer boning, the 1905 6-inch flexible boning knife bends further. Carving cooked meat suits the 1905 8-inch carving knife, and the 1905 7-inch fillet knife is shaped for fish. The comparison table below lists the 1905 slicing knives.