I don't work in the kitchen that much, but when I do I use an Old Hickory boning knife made from high carbon steel,...probably 1095. I keep it sharp enough to shave and have it oiled and stored in a drawer in my bedside table.
I think I gave about $10 for it. After use, I wipe it off with some soapy water, dry it, touch it up with an Arkansas stone, then lightly oil it before putting it up.
It's a well ground piece of carbon steel with full tang through a riveted on hickory handle.
I picked it up at the hardware store before a trip to the ocean when I was expecting to catch some fish.
This one,.....nothing fancy.
https://www.amazon.com/Old-Hickory-Boning-Knife/dp/B00AQ66XS6
