Boning
This is the classic Western boning knife. It features a narrow, curved blade with a pointed tip and moderate flex, allowing it to move easily along bones and through joints. The curve helps in cleanly separating meat from bone with minimal waste.
Function – Boning knife. Ideal for trimming fat, removing bones from meat, poultry, and fish, and detailed butchery work.
Tip: The 150mm–160mm flexible boning knife is the most popular choice for versatility and ease of handling across a range of proteins.