Making best deep cuts and holes in meats is best achieved with the right type of knife. Precision boning can be a painstaking task if you use an ordinary knife which typically has a blunt and thick blade. Luckily, there are boning knives designed specially for separating choice cuts from the bone, so do not end up wasting expensive, premium slabs of meat in the process. With a blade that is tailored for huge cuts, a boning knife lets even a novice chef debone large cuts of meat perfectly and effortlessly.
Some huge considerations when choosing an exceptional boning knife are its shape, thickness, and weight. These factors allow users to work across in detail so they can achieve beautiful cuts of meat in no time. If you are looking for a boning knife for your kitchen, take a look at these six knives. Each is expertly balanced with an excellent grip control so you can bone, trim, and slice like a real pitmaster.
- What is a boning knife?
Answer: A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used for removing the bones of poultry, meat, and fish.
- What is the difference between a boning knife and a fillet knife?
Answer: A boning knife is used specifically for removing bones from meat, while a fillet knife is used for removing bones and skin from meat.
- How long should a boning knife be?
Answer: Traditional boning knives have a blade length of 5 to 6 inches. Some, however, have a blade length of 9 inches.
Our Top Picks
Mercer Culinary Millennia Boning Knife
- 6 inches
- Ergonomic handle
- Stain resistant
Make the deboning process faster with this boning knife. Made of non-staining Japanese steel, it resists rust, corrosion, and discoloration. Its razor-sharp edge makes cutting and chopping a breeze. The knife has ergonomic handles that are made from Santoprene for comfort and polypropylene for durability. It features textured finger points that provide slip resistance and a better grip. To clean, simply wash by hand with soap and warm water, rinse, then dry with a soft towel. The knife has been rigorously tested, meeting the standard for safety, quality, and performance.
Shun Classic Boning and Fillet Knife
- 6 inches
- High performance
- Steel blade
Leave your cuts intact every single time with this boning knife. It features an authentic, high-performance VG-Max stainless steel to boost edge retention, as well as a narrow blade that allows you to perform boning and filleting tasks quickly. Its blade is razor-sharp, gliding smoothly on meats and fish to flawlessly remove bones and skin. The knife’s 6-inch length moves easily through cuts, while its extremely sharp edge trims fibrous tissues or skin off easily. It has a D-shaped pakkawood handle that allows a secure grip for excellent control.
Victorinox 47645 Boning Knife
- 6 inches
- Semi-stiff blade
- Easy handling
Here’s a reliable boning knife that can be handled by both novices and culinary geniuses. Expertly crafted in Switzerland, it has a 6-inch stainless steel blade that can cut through large meats and fillets. Its pointed tip easily pierces food, while its curved edge allows for smooth, clean cuts close to and around the bone. Perfect for both delicate and thick cuts, this knife features an ergonomic Fibro Pro handle for a non-slip grip even when wet. It is weighted and balanced for easy handling and comfort, and meets the strict NSF standards for public health protection.
Zwilling J.A. Henckels Boning Knife
- 5.5 inches
- Manufactured in Germany
Take your meat cutting skills to the next level with this boning knife. Made of high-carbon steel, it will not stain or rust. It features an improved blade for precision cutting, lasting sharpness, and resistance to corrosion and pitting. The knife has a laser-controlled edge that stays sharp for long, as well as a triple-riveted handle that is comfortable and perfectly balanced for a good grip. It is easy to care for through hand washing with soap and water.
Wusthof 4616-7 Classic IKON Boning Knife
- Stainless steel
- Balanced handle
- Slim bolster design
- Made in Germany
Easily remove meat and fish bones with this 5-inch boning knife. Precision-forged from a single piece of high-carbon German stainless steel, it has an extremely high initial cutting performance and an exceptionally long edge retention. Its ergonomically balanced handle fits comfortably in the hand and facilitates effortless cutting. This knife features a slim and lightweight bolster design that allows for the whole blade to be used and re-sharpened. Its long, narrow, and curved blade enables it to move cleanly along the bones for clean cuts.
Dalstrong Curved Boning Knife
- 6 inches
- Scalpel-like edge
- Hand finished by expert bladesmiths
- Lifelong durability
Make stews and fillets more edible by removing their bones with this boning knife. Crafted from a single piece of steel, its hand-polished blade boasts of maximum durability. Its sharp, scalpel-like edge is hand finished by expert bladesmiths to 15 degrees per side using the traditional 3-step Honbazuke method. This knife features a black fiber-resin and military-grade G10 handle that tucks snuggly into palms, provides a comfortable grip, and is nearly impervious to heat, cold and moisture. It boasts of a high-carbon 7CR17MOV-X super-steel with an added vacuum heat treatment at 58+ HRC which allows for extraordinary performance and edge retention.
With these boning knives, you can finally butcher even the toughest meats perfectly. The best knives for the job, they leave cuts intact with less meat wasted so you can smoke, grill, or barbecue like a pro.