A must for serious chefs who likes to get the most out of their cuts of meat, the boning knife is a serious bit of kit that will remove bones and cut through ligaments and connective tissues.
Boning knives typically have a thin, flexible, slightly-curved blade between five and seven inches in length. They’re designed to get into tight spaces to help detach meat from bone.
The stiffer versions of the boning knife are more suited for bigger joints, such as beef or pork. The more flexible blades work better with cuts like chicken or turkey.
The most flexible versions of the boning knife are suitable for fish and are sometimes known as filet knives.
Recommended boning knives
From a marque known for its adherence to classic design, this solid walnut, triple rivet-handled knife is perfect for separating meat from bone, and for all-round slicing.
The high-carbon 420 stainless-steel blade is rust and stain-resistant, with a grind edge that is easy to re-sharpen.
Lightweight and adaptable, it’s perfect for close-in work.
Amazon buyer rating 4.6/5
Looking almost like a bonsai samurai sword than a simple boning knife, this six-inch stain-free Japanese steel blade is high in carbon with a handle designed for comfort, ambidexterity and durability, and is rust and corrosion-resistant.
Textured finger points and a protective finger guard provide good grip and safety, with a razor-sharp easy-to-maintain edge.
At eight ounces, it’s perhaps heavier than similar knives, yet professional chefs maintain that it’s hefty but not heavy when powering through a 12-hour shift as it won’t bend or ‘dent’ sliced food. It can manage everything from a huge cheese wheel or watermelon, cucumber or getting into tough areas near bones.
Amazon buyer rating 4.8/5
Victorinox’s boning knives carry a sturdy reputation borne of more than a century of Swiss expertise in-between Toblerone-munching sessions. Its current range shows that this will not be lost any time soon.
This knife’s thin and flexible blade is great for maximum control and nimbleness. The ‘S’ shape allows for precision slicing, and maneuverability, with a handle designed to minimise wrist tension even after protracted use and provide superior grip with a high-carbon stainless steel blade with fantastic sharpness.
The straight edge provides smooth, clean cuts, and a pointed tip pierces meat. A knife edge round in two directions holds sharpness for longer, and the flexibility allows enhanced control around bones. Great for intricate cuts, such as with fish.
Amazon buyer rating 4.8/5