Boning knives are thin, sharp knives that are used to remove the bones and skin from poultry, meat and fish. The special curved blade of the knife allows you to work it around any joint or bone, cutting the meat away cleanly.
These knives are designed to make short work of all your boning tasks. These forged steel blades are extremely sharp, rigid and clean around bones nicely. The carbon steel version is slightly sharper and will hold an edge longer than its stainless steel counterpart. However, carbon steel must be kept dry and preferably polished with camelia oil in between uses. Oil is available for purchase separately.
Overall length: 10″
Blade length: 5.5″
Blade material: Carbon steel
Blade bevel: Both