Apologies if this has been done before but I did a few searches and they didn't really throw up the answer I was after. Basically I'm looking to get a boning knife (for roe butchery) and wondered what shape/size to get? I see that the Victorinox ones are recommended by quite a few people, but looking online - http://www.scobiesdirect.com/Product...Boning%+Knives - there seem to be all kinds of lengths/flexibilities/curvyness, 4 pages of them! Could anyone please point me in the right direction? My guess is that one of the 5 or 6 inch curved, narrow, flexible ones would be ideal but I could be completely wrong.
Any help much appreciated!