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.
JKC AUS10 Boning 165mm
Yasuo 69 Layers Boning 180mm
JKC AUS10 Flexible Boning Knife 170mm
Tomohiro Boning 165mm
Kai SHUN Classic Gokujo- Boning & Filleting
Senzo VG10 69 Layer Boning 170mm
Boning Kaku 150mm
Tojiro DP VG10 Boning 150mm Knife
Kai SHUN Classic Boning Knife 6″ (15cm)
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