Flex is the whole point of this knife. A stiff boning blade is right for heavy work on beef and pork, but on poultry, fish and lamb the flexible version tracks the contour of the bone and takes less meat with it. The tip is fine enough to start a cut in a tight joint and the spine is thin enough to turn inside the cavity.
This is a wet-hands knife. The textured white polypropylene handle keeps its grip through fat and brine, and the moulded-to-tang construction means there is no gap between handle and blade to trap protein. That is why it is a fixture in butchery rooms and fish counters.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. The Sani-Safe line is its NSF-certified foodservice range, built around a textured polypropylene handle moulded to the tang so there is no seam for food to lodge in.
