Best Boning Knife
Deboning meat is not something one does commonly at home, and for that reason, many people might not know what the hype is about. If, however, one needs to debone some meat, then the boning knife is an essential tool to have before jumping in as deboning is not something done well with any ordinary knife.
I have below 10 knives that will separate the bone from the meat so efficiently you won’t even know it was there:
The Best Boning Knives In 2020
| PRODUCT | LENGTH | BEST FOR | HIGHLIGHTED FEATURES |
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6-Inches | Best Overall |
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6-Inches | Best Value |
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6-Inches | Best High-end |
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6-Inches | Best for Professionals |
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1. Mercer Culinary M23820BL Millennia
Highlighted Features
- Ergonomic handle
- Japanese steel
- Finger guard
- Curved profile
- Multiple colors
The Mercer Millennia knife is great for everyone, having a synthetic handle and a curved blade that is excellent for a wide variety of delicate tasks.
Construction: This boning knife by Mercer Culinary has a blade made out of high-carbon Japanese steel. It is extremely sharp and hard and is stamped out of a single piece of steel rather than forged. The handle is made of a combination of Santoprene and polypropylene and comes in various colours. These multiple colours can allow you to colour-code your knives in order to keep the knives used for the different types of meat from getting all mixed up. The blade is 6 inches in length, is very thin, and has a curved profile.
Function: The extremely sharp and thin blade of this knife has just enough flexibility that you can manage delicate tasks with it, e.g. deboning chicken wings or removing fish skin or making delicate fillets. The curved blade gives you just the right angle to reach places that would be difficult to get to with a straight blade. The steel is stain-resistant and is of such a quality that it gives you an edge that retains itself for quite a bit.
The Santoprene+polypropylene handle gives you comfort and durability at the same time as the material moulds to your hand and is also very sanitary since the completely synthetic construction doesn’t allow any mould to grow on it, as is sometimes the case with wooden handles. Also, it has a textured finger guard so there is minimal chance of your fingers sliding onto the cutting edge.
Cleaning and maintenance: Mercer Culinary doesn’t want you to wash your knives in the dishwasher. Even though the handle is not wood and thus not prone to water damage, the heat will most certainly damage the synthetic material. Just wash the knife with warm water and mild detergent, dry it completely so it doesn’t rust, and store it safely in a sheath or a block until you need it again.
Pros
- Curved blade reaches everywhere
- Enough flexibility for delicate work
- Synthetic handle is sanitary
- Ergonomic grip
- Comes in a lot of colors
Cons
- Not dishwasher-safe
2. Victorinox Swiss Army Cutlery Fibrox Pro
Highlighted Features
- 6-inch blade
- High-carbon stainless steel
- Non-slip Fibrox Pro handle
- Straight profile
- Finger guard
The maker of the Swiss Army Knife is at it again with this amazing flexible boning knife which is great for small deboning tasks, especially with its non-slip handle.
Construction: The boning knife by Victorinox is made in Switzerland, the heart of amazing European knives. Its 6-inch blade is of high-carbon stainless steel and has a clean, smooth look with the Victorinox logo and name stamped near the handle. It has a pointed tip and a straight profile, while the narrow blade of about 1 mm widens as it attaches to the patented Fibrox Pro handle that also sports the logo and the name of the manufacturer on its pebbled surface. The knife doesn’t have a bolster, but there is a finger guard built into the handle. It is NSF-approved and comes with a lifetime guarantee against problems in workmanship and material.
Function: This particular model by Victorinox is one of the flexible ones. As such, it is ideal for handling delicate deboning tasks like chicken or fish where you need a certain kind of flexibility in the blade to get the meat off the bones properly. The pointed tip pierces well and the straight profile slices the meat off with precision. The knife is sharp enough to even cut through cartilage and joints like butter.
The famous Fibrox Pro handle provides a great grip, as the ‘pebbled’ surface has just enough friction that it doesn’t slip, even if your hands are wet. The built-in finger guard, as it shares the handle’s non-slip build, prevents your fingers from sliding onto the cutting edge. The handle is weighted just enough to balance out the thin, light blade. It is designed for an ergonomic grip that will not cause wrist fatigue and will lessen the chances of injury.
Cleaning and maintenance: Owing largely to its synthetic Fibrox Pro handle, the Victorinox is dishwasher safe. However, the manufacturer does advise you to hand-wash it as the fast jets of the appliance might cause the blade to lose its edge by being thrown into other things. Just wash with warm, soapy water, dry well, and store in a knife guard or a block until you might need it again.
Pros
- Very sharp
- Retains edge well
- The handle allows a good grip
- Fingers are protected
- Flexible enough for delicate tasks
Cons
- Weak in the aesthetics area
3. Mercer Culinary Genesis Forged Flexible
Highlighted Features
- 6-inch blade
- Santoprene handle
- Full tang
- German steel
- Riveted
The boning knife from the Genesis range by Mercer Culinary is of an ideal length, has just enough flexibility and is made of high-quality German steel.
Construction: The Mercer Culinary boning knife is made from high-carbon forged steel from Germany. The X50CrMoV15 type of steel that has been used in its construction is up to 56 on the Rockwell Hardness, resists corrosion and doesn’t discolour easily. The knife has a full-tang build and has a synthetic Santoprene handle that is riveted to the blade. Although there is no finger guard, there is a pretty hefty bolster.
The knife has a sharp point and a straight profile and has the Mercer name and logo stamped onto the blade near the handle. This knife also ranks pretty high in the looks department. It also meets the NSF standard for safety, performance, and quality.
Function: The sharp point and the straight profile of this boning knife are great to pierce the flesh and then to separate the meat from the bone. The flexibility of the steel allows you to use it for delicate things like deboning chicken wings or removing fish skin, for example. The Santoprene handle of the Mercer, which is a polymer that feels and looks like rubber but provides the ease of plastic, makes for an extremely ergonomic grip. This means you can work with it safely even with wet hands.
The full tang of this boning knife means you are provided with an excellent balance, and as the tang widens out in the middle to form the bolster, your grip is further balanced and your safety ensured.
Cleaning and maintenance: Mercer Culinary states in no uncertain terms that the knife is not dishwasher safe. Also, the knife shouldn’t be submerged for prolonged periods, and the use of chlorine bleach should be avoided. The heat from the dishwasher might cause damage to the handle, while the bleach may cause pitting on the steel. Instead, Mercer advises you to wash with warm water and soap, taking care not to slice your hand on the sharp edge. Rinse and dry with a soft towel and store it safely in a sheath or a knife block.
Pros
- The ideal length of the blade
- Good flexibility for delicate deboning
- The handle provides an ergonomic grip
- Has an excellent balance
- Looks pretty
Cons
- Not dishwasher safe
4. Wusthof 4603
Highlighted Features
- High-carbon steel
- Polyoxymethylene handle
- Full tang
- Triple-riveted
- Pretty
This widely loved knife is made in Solingen, Germany and its makers are well-known for making amazing European knives. This pretty piece is no exception.
Construction: This Germany-made knife has a single-piece construction. It has been forged, rather than stamped, out of high-carbon steel that has been specially tempered and contains a stain-resistant alloy. The knife is full tang and the handle is triple-riveted to it. The 6-inch blade of the knife widens out as it reaches the handle to form the signature Wusthof bolster. The handle itself is made out of polyoxymethylene, a synthetic material, and bears the red Wusthof trident on it as well. The knife comes with a lifetime guarantee against problems in the material or the manufacturing as well.
Function: The high-carbon steel of the knife gives it enough hardness that it can be sharpened to an extreme edge. This, when coupled with the pointed tip and the straight profile, helps in having an amazing de-boning experience. The tip pierces the surface easily while the blade slices the meat clean off the bone. The wide bolster of the knife, built into the blade, protects your fingers from getting anywhere near the sharp edge.
The handle, due to its triple-riveting to the full tang of the knife, gives supreme balance and a great feel in the user’s hand. Also, it is completely synthetic which means there are absolutely no issues with hygiene.
Cleaning and maintenance: The knife has a handle that has absolutely no wood in it, which makes it dishwasher-safe. However, you are strongly advised to hand-wash this sharp utensil if you want to preserve its life. Hand-washing will ensure that the blade will not be thrown harshly against other things and consequently will not lose its edge. Just hand-wash, wipe dry and store away safely in a knife-guard or a block.
Pros
- Forged steel construction
- Extremely sharp and straight
- Bolster protects fingers
- Full tang gives a great balance
- Looks great
Cons
- Might lose edge quickly
5. DALSTRONG Phantom Series
Highlighted Features
- Japanese steel
- Spanish pakkawood handle
- Curved profile
- Hollow-ground edge
- Protective sheath
This boning knife, a part of the Phantom series by Dalstrong, is an amazing piece with a dimpled edge and a hard construction that makes for a great de-boning experience.
Construction: This boning knife by Dalstrong is made out of Japanese AUS-8 steel that is high-carbon and has been ice-tempered. On the Rockwell Hardness Scale, it comes up to an awesome 58. The knife has a curved profile and a hollow-ground edge, commonly known as a Granton edge. The full tang widens out near the handle to form the bolster, while the handle itself is made of imported Spanish pakkawood and sports a pretty brass pin right in the middle that adds to the overall beauty of this piece. It also has a protective sheath.
The people at Dalstrong are pretty sure of themselves when it comes to knives and for that reason, you are offered a 100% satisfaction or money-back guarantee. The knife comes beautifully packaged and the legendary Dalstrong customer support is nothing less than a gift in itself.
Function: The hard steel of the knife has a little bit of flexibility which allows you to remove bones from the meat quite easily, without making cuts that are too choppy. The thin blade slides in smoothly, while the dimpled edge facilitates a friction-free movement by not allowing any food to stick to the blade. The 58 HRC of the knife means you can sharpen it to perfection and the Japanese steel will hold that edge for a long time as well, in all probability.
The handle is laminated and D-shaped, which gives a very comfortable, luxurious grip, aided by the full tang of the knife which provides excellent balance. However, the D shape of the handle limits its use to right-handed people. Left-handers can use it, but might not be very comfortable with it.
Cleaning and maintenance: The pakkawood, although well-laminated, still is a synthetic mixture that contains quite a bit of wood. For that reason, if not for anything else, you should keep it away from the dishwasher. This practice will also protect your blade and help it retain its edge in the long run.
The knife comes with a protective sheath that is lined with a soft material that feels like suede. It closes perfectly over the blade and protects it well. After washing the knife carefully by hand, put it away in the sheath and store it in a drawer until you have the need to use it.
Pros
- A dimpled edge reduces friction
- Curved profile reaches better
- Ergonomic handle
- Full tang gives a great balance
- Sheath makes storage easier
Cons
- Not dishwasher safe
6. Zelite Infinity Alpha-Royal Series
Highlighted Features
- Japanese steel
- Full tang
- Military-grade G 10 handle
- Bolster
- Triple-riveted
This boning knife, a part of the Alpha-Royal Series by Zelite Infinity, presents very little resistance as you bone your meat and has a very pretty, Damascus-like pattern.
Construction: The Zelite Infinity boning knife is made of AUS 10 high-carbon steel, and has a Rockwell Hardness level of 61. The Japanese super steel core is surrounded by 67 layers of stainless steel which give the blade a dark, rippled look that adds to its overall beauty. This stiff blade is non-stick and has been nitrogen-cooled for its hardness and durability. The handle is made of military-grade G 10, is rounded and is triple-riveted to the full tang of the knife. This piece also has a tapered bolster and comes with a lifetime warranty against manufacturing defects.
Function: The superhard material used in the construction of this knife means it can be sharpened to an extremely sharp edge, which results in an excellent, fulfilling de-boning experience. You can also use this piece to slice tomatoes, in addition to de-boning and filleting meat. The rounded handle is light and works well for both left and right-handed people since it lacks that D shape frequently used by knife manufacturers. The lightness of the synthetic construction of the handle is balanced out by the full tang, which gives a great feel to the user’s hands.
Cleaning and maintenance: The handle is synthetic which means it probably won’t be damaged in the dishwasher, but the blade is high in carbon and is, therefore, a bit less resistant to corrosion. Even though the Zelite boning knife is designed to resist staining and corrosion, you still shouldn’t subject your blade to the dishwasher. Just hand-wash and dry well before storing it away safely in a sheath or a knife block.
Pros
- Extremely hard and sharp
- Slight flexibility allows delicate tasks
- Light, ambidextrous handle
- Full tang gives a great balance
- Pretty, rippled look
Cons
- Not dishwasher-safe
7. Boning Knife By SKY LIGHT
Highlighted Features
- 6-inch blade
- Military-grade polymer handle
- Full tang
- Bolster
- Triple-riveted handle
This boning knife by SKY LIGHT has a straight profile and a blade that curves well enough to reach every inch of the meat that needs to be removed from the bone.
Construction: This knife is made out of x50CrMoV15, high-carbon German steel that renders it its supreme qualities like edge-retention and resistance to corrosion/staining, etc. it has been treated with nitrogen which gives it its strength and durability, in addition to the 58+ HRC that allows the blade to be sharpened extremely well. The blade has a straight profile and is very thin. Its full tang widens out near the centre to form the bolster, while the handle is triple-riveted to it. The handle itself is made of military-grade polymer ABS and not wood.
Function: The knife has a very good cutting angle and, since the blade is high in carbon and can be sharpened to a really fine edge, it works really well to remove meat from bone, especially in the case of poultry. It is also great for removing fish skin and making fillets. The narrow build of the blade allows you to reach into the meat with the well-angled slicing tip and get to the joints, slice through tendons and manage delicate descaling/deboning in general. This is aided by the hand-polished blade which offers very little friction and slides in like butter.
The light handle and the full tang work jointly to offer a great balance, and deliver a wonderful de-boning experience to the user. The synthetic build of the handle also means you will have a germ-free utensil. However, the handle is a bit on the thinner side and might not give a very good feel to people with large hands.
Cleaning and maintenance: SKYLIGHT declares that the knife is dishwasher-safe. Its non-wooden handle will not give you any problems with the appliance but, and the manufacturer is of a similar opinion, you should hand-wash it. The dishwasher will throw the knife into other utensils which might lead to a premature dulling of the edge. So, in order to preserve your boning knife, wash with warm water and soap, dry completely, and store safely.
Pros
- Sharp blade slices like butter
- Full tang gives a great balance
- Retains edge well
- The synthetic handle doesn’t get mouldy
Cons
- The handle is a bit thin
8. DALSTRONG – Shogun Series
Highlighted Features
- Japanese steel
- 6-inch blade
- Damascus look
- Includes PerfectFit sheath
This boning knife by Dalstrong, part of their Shogun series, has an optimally lengthed blade and has a beautiful, rippled pattern all over that will give a premium look to your kitchen.
Construction: The Dalstrong boning knife has a premium Japanese AUS-10V super steel cutting core with 62 HRC. It is cooled by nitrogen to render it stain and corrosion-resistant. This core is surrounded by 67 layers of high-quality stainless steel, which gives the blade a pretty, rippled Damascus look. The G-10 handle of the knife is triple-riveted to the full tang, with the Dalstrong decorative pin in the middle and an end cap with the Dalstrong engraving that sets the knife apart. The knife comes with a PerfectFit Dalstrong sheath and also has a 100% satisfaction or money-back guarantee.
Function: The Japanese steel construction of this knife allows it to be extremely sharp so you can debone, deskin, and descale to your heart’s desire. The angled cutting edge of the tip pierces well and reaches everywhere you need it to and allows you to remove meat easily from the bone, especially from around joints.
The handle is quite ergonomic and fits perfectly in the user’s hand. Being rounded, it is comfortable for both right and left-handers alike. Also, the full tang gives the handle enough heaviness that the knife feels well-balanced. The G-10 material of the handle also doesn’t allow any mould to settle in so the knife doesn’t require much upkeep on your part, as is the case with wooden handles.
Cleaning and maintenance: Although the G-10 handle resists heat and moisture, it is still not advisable that you put your knife in the dishwasher as the harsh jets are not good when it comes to protecting the edges of knives. What you can do instead is wash it with warm, soapy water, dry it completely to prevent any rust from settling in, and then store in the Dalstrong PerfectFir sheath until you have further use for it.
Pros
- Hard blade maintains edge well
- Full tang gives a good balance
- Sheath makes storage easy
- Damascus’s look adds to the aesthetics
Cons
- Not dishwasher-safe
9. Shun Cutlery Classic
Highlighted Features
- Damascus-clad
- 6-inch blade
- Curved profile
- Japanese construction
- Pakkawood handle
This knife has been hand-crafted in Japan, in a process that takes about a hundred steps. This shows in its amazing appearance and its superior material
Construction: This boning knife is made of VG-MAX steel which makes its cutting core. It is thin and hard and retains the edge very well. The knife features a curved profile and has an ebony pakkawood handle which is laminated. The knife sports a bolster and an end cap as well. So the Damascus-clad blade and the shiny pakkawood combine to give the knife its premium, luxurious look.
Function: The Japanese steel used in the construction of this knife gives it supreme hardness which can be sharpened to a very fine edge. When this sharp, fine edge combines with the curved profile of the knife, it makes for an excellent deboning tool. The sharp edge pierces the meat easily while the curved tip allows you to maneuver the knife as close to the bone as possible, thereby reducing the amount of meat wasted. It is also great for reaching around joints.
Unlike many other boning knives, this one is not very flexible. If you try to bend it too much the blade might even break, or the tip might chip. For that reason, this piece cannot multi-function as a fillet knife, as it doesn’t have enough flexibility for it.
Cleaning and maintenance: This boning knife is not dishwasher-safe. If you want this piece to last you for a fair bit of time, you need to make sure that you take very good care of it by only hand-washing it. As soon as you’re done using the knife, wash it with warm water and soap, dry it completely and store it in a safe place after putting the knife in a sheath. Or you can use a knife block if you prefer.
Pros
- Japanese steel
- Retains edge well
- Can be sharpened to a fine edge
- Damascus pattern looks pretty
- Has an ergonomic handle
Cons
- Not dishwasher-safe
10. Shun TDM0774 Premier Gokujo
Highlighted Features
- Japanese construction
- 6-inch blade
- Walnut pakkawood handle
- Curved profile
- Hammered finish
Another knife from Shun features on this list. This one has a hammered finish instead of a Damascus look, and a walnut pakkawood handle instead of ebony.
Construction: This boning knife by Shun also features the VG-MAX super steel cutting core. This extremely hardcore, at around 60-62 HRC, is surrounded by 64 layers of stainless steel to allow the knife to resist corrosion. This knife, being a part of the Premier series, has the ‘tsuchime’ look, a hammered finish that gives the knife a pretty, antiquated look. The handle of the knife is made of walnut pakkawood, which combines superbly with the hammered finish of the blade. This piece has a curved profile and sports a bolster as well.
Function: The special, hammered finish of this knife reduces friction as it doesn’t allow food to stick to it. This combines with the extremely thin Shun blade to make a great boning knife as it is great for delicate deboning and deskinning. It can remove the thin silver skin from tenderloins and can also remove the delicate fish skin very easily. Its curved blade allows it to be moved around joints and it can get very close to the bone to remove the meat efficiently.
The walnut pakkawood handle is ergonomic and can be used by all, regardless of whether you are right-handed or left-handed. It has a laminated finish that further protects the half-synthetic material of the handle.
Cleaning and maintenance: Shun is very clear about the cleaning of its knives. It must not be put in the dishwasher ever. The steel is extremely hard and you might end up with a chip or two in the blade which will ruin your knife for good. Just hand-wash and dry with a clean towel. When it’s completely moisture-free, store it in a sheath or a knife block.
Pros
- A hammered finish reduces friction
- Walnut pakkawood looks great
- Handle is ergonomic
- Ambidextrous use
Cons
- Not dishwasher-safe
Things To Look For Before Buying!
A boning knife is often not a part of a knife set, and if you are new to this knife, you might not know what to look for. There are certain things you need to keep in mind when you make a buying decision, however, if you don’t want to end up with a purchase that is of no use to you.
When getting a boning knife, look for:
- Rigidity
- Just enough flexibility
- Proper length
- An ergonomic handle
- Sharpness
Buying Guide
What You Should Know About Boning Knives
Boning knives can help you out a lot in the kitchen. If you have one of these pieces you can cut back on the cost of getting special cuts of meat since you can just get some meat in bulk and make your own cuts. Let’s look at some of the commonly asked questions about boning knives.
Some Special Characteristics Of A Boning Knife
A boning knife has some defining characteristics in terms of flexibility, grip, and thinness of the blade:
Flexibility: A boning knife is hard, but it should have some degree of flexibility as well. Flexibility is necessary when you need to move around the bones and the joints and when you are cutting through cartilage and tendons, etc. if it is too stiff, you might end up wasting a lot of meat on the bone.
Grip: The grip is essential when it comes to knives. If the handle of your knife is so highly polished that it becomes slippery, you might end up having a poor grip that will, in turn, lead to rough cuts and wastage of meat. A synthetic or semi-synthetic handle with a rubberized texture and even a rough surface will be better suited when you are dealing with wet meat or meat that has a high amount of grease.
Blade: The blade of a boning knife needs to be thin. Its thinness will mean that it is light in weight, and thus will not cause wrist fatigue as deboning can sometimes be quite a long task. Also, the thinner the blade, the sharper its edge will be.
What Is A Boning Knife Used For?
A boning knife is used for removing bones from the meat. It is great for poultry and for fish since these items are small and have delicate bones and skin. Apart from removing bones and skinning fish, it can also be used to trim fat and make fillets, as mentioned above. Some people also use this knife to cut bread or to slice tomatoes, etc. Since the average length of the boning knife is around 6 inches, it might be too short and awkward for slicing large loaves but it can work well enough for smaller ones.
The thinness of the blade makes it great for slicing. However, some of these knives don’t have a curved profile, so you will not have the rocking motion that is essential to make fast, thin slices, especially in the case of tomatoes.
Difference Between Boning And Filleting Knives
Typically, a boning knife is straight all the way to the tip but a fillet knife is sharply curved upward. Some people find the sharp upward curve useful to reach around the bones, while some people prefer the straight profile to make cleaner cuts. A boning knife is typically only for de-boning while a fillet knife is for removing skin and making fillets, but some people use them interchangeably as well.
Another difference is that a boning knife is typically around 6 inches in length while a fillet knife might be anywhere around 4 to 9 inches in length. You might find the shorter or the longer length a bit awkward when you debone something small and delicate, like a chicken wing, for example.
What Makes A Boning Knife Special?
What makes a boning knife special is that it is generally harder than a fillet knife. The blade of a fillet knife is quite flexible, while the boning knife has a high amount of carbon in its blade which renders is extreme hardness, which in turn allows you to hone it to a very sharp edge. This extreme sharpness is great when it comes to slicing through tendons and ligaments when you are deboning some meat.
The straight length of the blade has just enough flexibility that you can work it around joints and get it very close to the bone. This, when facilitated by the sharp edge that makes clean cuts, helps to remove as much meat as possible from the bone as smoothly as possible.
Stiff And Flexible Boning Knives
As mentioned earlier, boning knives are stiffer than fillet knives. Even so, you might find some knives in the market labelled as flexible boning knives as semi-flexible boning knives or as stiff boning knives. All three of them have their own uses, but you can still use just one to get all your deboning, and sometimes filleting, done by one piece.
Do You Really Need A Boning Knife?
If you don’t do a lot of deboning at home or if you are someone who doesn’t deskin fish by yourself, then you probably don’t need this piece of equipment. But if you would like to begin descaling/ deboning your own fish and poultry, or to start making your own fillets, then this knife will serve your purposes very well.
Cleaning A Boning Knife
Some manufacturers say that their knives are dishwasher safe while some are strictly against it, but every single one of them recommends that you wash your knives by hand. Cleaning your knives in the dishwasher leads to premature damage to the blade and the handle.
True, some knives have synthetic handles that won’t be affected much, but even some synthetic handles can warp when subjected to the heat of the appliance. And if your knife has a wooden handle, you should keep it as far away from the dishwasher as possible, as the extreme moisture and then the drying at high temperature will cause the blade to be destroyed beyond any saving.
The blades of boning knives are generally high in carbon, so you might want to protect the knives from any extra moisture in order to allow the blades to have a longer life. You should, then, hand-wash the knife, dry it completely and then store it in a sheath or a knife block to protect the knife and to protect yourself from any unexpected accidents.
Conclusion
Any one of these amazing pieces will serve you well. Just choose what type of steel you prefer, or what kind of handle you would like, and have the most amazing deboning experience ever.
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