Very good thread so far, and obviously everyone has their own preference on knives. I have a set of lower-priced Henckels, and a forged Henckels santoku I use for chopping that seems to do the job. Based on threads here previously, on other sites, and on Amazon reviews, I bought the Victorinox 6-Inch flexible boning knife (Amazon: 47513), and I have to agree with previous posters, for $30 it is one heck of a knife for things like trimming brisket fat. It's exceptionally sharp and flexible, and is now my go-to knife for prepping meat. It's not going to win any awards for beauty, and if something happens to it, at least I didn't have to remortgage the house for it (...Shun, anyone?...), but if you want a razor sharp knife that will make your life easier when trimming/cutting meat, that's the one.