i have a bunch... My main set is Mesermeister , then some Shun, which I like. Lately, I ran into Forschner with rosewood handle - they are used a lot by butchers, so they are sharp, light, and very handy. somehow, I don't use the heavy German knives as much, so i recommend you try a Forshchner see how you like it

 

Buzz, it figures a PNW guy would have a fish boning knife in his regular arsenal I'm jealous of all the great fresh fish you guys have access to up in that part of the world.

 

Great point, the german brands are heavy. I like a heavy feel, I have more control with a heavier knife.

I have a few friends who are chefs and personal chefs. Most of them buy many different brands depending on what they want the knife to do. It was and is my goal to end up with a nice matched set, so I have stuck to a single brand.

 

the two i have are both single edge. can't really help you on brands and price as they were both gifts and the writing is stamped in kanji (which i can't read). LOL. one looks like a 9" chef's and the other looks like a traditional sashimi knife.

for example only:






i also agree with E. you only need a few really good knives. i use my santoku about 90% of the time for everything, so much so that i have 2 exact duplicates.

 

That is true! If you walk into a restaurant kitchen without a boning knife up here you wont last your first day! Funny thing is, I use it less than 15% of the time on fish. The blade is so thin and flexible it is great for fine cutting veg and red meats...works great for skinning bell peppers after they have been roasted for salsas and marinates. Warm roasted bell pepper and mango minted salsa over a slab of halibut...damn I think I know what I am making for dinner this weekend!