Collection: Boning Knives

More specialized, boning knives, will find their use in preparing meat for delicious dishes, whenever we want to get rid of bones from poultry, meat or delicate fish. The blade of such knives is thinner than typical butcher knives, which allows for more precise cutting and skinning meat or fish without destroying or wasting too much of the product. The pointed, profiled blade of boning knife is 5-6 inches long, which enables to cut even the smallest bones without tugging at the meat structure, allowing to work quickly and efficiently.