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Boning Knives

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A boning knife has a narrow, flexible-to-semi-stiff blade designed to work close along bone, cartilage and joints when breaking down poultry, meat or fish. Our Damascus boning knives keep a thinner profile than the chef knives in this collection so the tip can follow curves precisely without wasting meat.

Frequently Asked Questions

A boning knife is used to separate meat from bone and to trim fat, silverskin and connective tissue with precision. Its narrow blade gets into joints and along bone that a wider chef's knife can't reach cleanly.

A boning knife has a slightly stiffer blade built for meat and poultry work around bone, while a fillet knife is thinner and more flexible, made for separating fish flesh from skin and bone without tearing it.