Boning & Filleting Knives

Boning knives are designed to remove cuts of meat from bones and can be used with an underhand grip or an overhand grip. The underhand grip is often used by butchers when jointing hanging cuts of meat with a stiff blade, whilst the overhand grip is used with more flexible boning knives when cutting fish or poultry. Boning knives feature a narrow blade with a sharp tip, which makes them perfect for slicing through tough meat and getting as close to the bone as possible for a clean and professional cut.