Advice & Order
- Home /
- Knife /
- Meat knife /
- Boning knife
Boning knife
The boning knife is a narrow, pointed-bladed knife designed to separate meat from the bone with precision and minimise waste. Its blade, rigid or semi-flexible, works around joints and along carcasses. In our Boning knife range, professional butchers and skilled home cooks will find an essential tool for preparing cuts of meat.
-
Price $25.08In stock -
Price $32.50In stock
-
Price $21.48In stock
-
Price $21.48In stock
-
Price $34.80In stock
-
Price $20.28In stock
-
Price $31.28In stock
-
Price $34.88In stock
-
Price $41.78In stock
-
Price $63.10In stock
-
Price $150.00Shipped within 20 days
-
Price $174.00Shipped within 20 days
The boning knife is a narrow, pointed-bladed knife designed to separate meat from the bone with precision and minimise waste. Its blade, rigid or semi-flexible, works around joints and along carcasses. In our Boning knife range, professional butchers and skilled home cooks will find an essential tool for preparing cuts of meat.
Choosing the right boning knife
Rigid or flexible blade?
A rigid blade provides strength and control for boning large cuts and working close to the bone. A more flexible blade makes it easier to work in tight areas and follow contours, particularly on poultry. The length, generally between 13 and 16 cm, is chosen according to the size of the cuts being handled.
What precautions for use and care?
The sharp point and keen edge call for a stable grip and the use of a protective glove during intensive use. Regular sharpening and immediate drying after washing preserve the blade. Find complementary knives in the parent Meat knife section and the kitchen knife range.
The Boning knife range features models from Arcos, among others. For cutting and slicing prepared pieces, pair it with the Butcher knife and the Slicing knife. The full selection is available at AZ Boutique.
Choosing the right boning knife
Rigid or flexible blade?
A rigid blade provides strength and control for boning large cuts and working close to the bone. A more flexible blade makes it easier to work in tight areas and follow contours, particularly on poultry. The length, generally between 13 and 16 cm, is chosen according to the size of the cuts being handled.
What precautions for use and care?
The sharp point and keen edge call for a stable grip and the use of a protective glove during intensive use. Regular sharpening and immediate drying after washing preserve the blade. Find complementary knives in the parent Meat knife section and the kitchen knife range.
The Boning knife range features models from Arcos, among others. For cutting and slicing prepared pieces, pair it with the Butcher knife and the Slicing knife. The full selection is available at AZ Boutique.
