Playing with a new boning knife design. This is m4 at 67.5hrc with a dual bevel grind with a very soft convex to zero on the edge. Sharpen at maybe 10 degrees (by hand and I’m guessing) and it is sharp as hell. The idea behind this is that it will push Meat away as you cut. Will see, I’ll try to get a whole chicken tonight and do a breakdown video and show how strong m4 at this hardness really is…
