Boning knives are essential for anyone who wants to handle meat with precision. They feature a narrow, sharp blade perfect for deboning meat, trimming fat or sinew, and working closely around bones. With blade lengths between 12 and 16 cm, these knives provide maximum control and accuracy.
A good boning knife has a sturdy, sharp blade that effortlessly cuts through meat without damaging surrounding muscles. Flexibility is key for fish and poultry, while a stiffer blade is better for beef.
While both knives are designed for precision work, a boning knife is sturdier and meant for working around bones. A fillet knife is more flexible, making it ideal for filleting fish or skinning.
Keep your boning knife sharp with a whetstone and always hand wash it to maintain quality. Dry it immediately to prevent rust, and never use a dishwasher.
When you purchase a boning knife from us, you can have it engraved for free. Personalize it with your name or logo for a unique touch.
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