I trim a lot of silverskin. I’ve never found a knife that was perfect for all of it. I’ve liked: a Forschner boning knife (curved); silverthorne; a Bessaku atamatori/kashiratori; a Bessaku hankotsu; a 210 Munetoshi slicer rehandled with a much heavier handle (to make it kinda a big ass boning knife); and, most recently, Bernal’s Konosuke butcher’s petty. I hate a lot about that last one, including the handle and the price point, but I love the edge it takes and I love how easily it takes it. It’s killer for tenderloins.