Boning knives can be used with an underhand grip or an overhand grip. The underhand grip is often used 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.
Our range of flexible and stiff boning knives is available from world leading knife manufacturers, including Dick, Global and Swibo, giving you professional quality, comfort and precision when cutting and jointing meat. For more flexible knives for cutting fish, visit our range of professional fillet knives.
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