Cooks Knives > Boning Knives
Boning Knives
A boning knife is specifically designed with a sharp point and narrow blade. It is used for de-boning poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ inches) in length, it features a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife,generally with a longer blade,is needed for fish.
For a full description of other knife types use our Kitchen Knife Guide.
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