Thin and sharp, the boning knife is the go to blade for removing bones from meat and skinning fish. There are several types of boning knives that make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a flexible boner for poultry and fish.
The Basics blades are made of 400 Series stain-free, high-carbon steel with a superior blade shape, as well as superior edge retention. These handles are constructed with a nonslip polypropylene handle for your safety. Each knife is made with a hollow point edge allowing for easy maintenance and rapid re-sharpening.