Do you want to sample the best meat recipes? Whether your recipe calls for lean tenderloins or beef fillets, having the best boning knife goes a long way to helping you perfect the recipe. A good-quality boning knife features a sharp, tough, and long blade, that cut through the toughest meats from bones.
Additionally, a boning knife cuts through ligaments and connective tissues to remove the best tasting meat from the bone, thanks to its design. So, to get the perfect chicken breast for chicken schnitzel or to de-bone bones from your fresh baby back ribs, you want to invest in a boning knife.
To help you achieve the perfect cuts and slices of meat, we’ve taken the time to test out the best boning knives in the market. Here are our top picks for boning knives you should own in your kitchen this year.
01. Dalstrong 8-inch Boning Knife
Manufactured using German engineering, the Dalstrong Gladiator Series Boning knife is among the market’s highest-rated.
The knife is crafted using cutting-edge technology and outstanding craftsmanship to make it ideal for small and large jobs, whether you are a butcher or fishmonger. The knife integrates a high-quality German carbon steel blade which offers incredible razor sharpness.
Its full tang design helps to reinforce its strength, while the hand-polished edge, at 16 to 18 degrees per side, offers even better precision.
On the other hand, the blade’s narrow shape and flexible design allow the knife to glide smoothly along the contours of the bones.
This design, in turn, helps to separate the meat from the bones without tears, small bones, or cartilage. Additionally, the blade features a tapered tip allowing it to get to hard-to-reach places. On the other side of the knife, a black Pakkawood handle offers a classy style and balanced control.
Read More: 7 Best Boning Knives for Deer in 2022
02. Global 6.25-inch Japanese Boning Knife
The attention to detail design makes the Global Cromova Japanese Boning Knife better than its European counterparts.
The knife doesn’t just guarantee long-lasting sharpness. It also features an ultra-strong and sleek-looking blade. The knife features a 6.5-inch flexible blade made from vanadium and molybdenum stainless steel for long-lasting durability and excellent corrosion resistance.
Yet, the blade remains lightweight. To give the knife better balance and control, it features a precise sand injection for its blade. The blade is then inserted into a hollow handle to create a seamless blade-to-handle design.
Furthermore, the knife incorporates a short bevel, allowing the edges to remain sharp longer than regular carbon stainless steel knives. For easy handling, the knife integrates an ergonomic designed stainless steel handle with high grip surface patterns.
The handle and blade size makes this Japanese knife ideal for both beginners and experts alike. Additionally, the knife’s lighter and flexible profile makes it ideal for cutting different types of meat and fish.
02. Shun DM-0743 Classic 6-inch Boning Knife
If your budget is not restrictive, you should definitely invest in the Sun Classic Boning Knife. The high-end knife features a proprietary Shun VG-Max Cutting Core with layered steel for incredible edge and long-lasting durability. The layered steel blade combines up to 34 layers of stainless steel on either side to give it a total of 69 layers.
Its classic Damascus cladding supports the cutting core and prevents stains and corrosion. Additionally, the classic cladding enforces the knife’s elegant look.
The 6-inch Japanese boning knife features a narrower blade which reduces drag for seamless boning and filleting. The ultra sharpness of the blade even allows it to easily fillet fish, effortlessly removing the bones and skin.
When it comes to boning meat and poultry, the blade’s curved design brings it closer to the bones for neat meat and bone separation.
On the other hand, its super sharp edge trims through fibrous tissues and skin for the perfect pork tenderloins and meat cutlets.
04. Zwilling Flexible 5.5-inch Knife for Boning
The Zwilling Flexible Boning Knife features a 2-in-1 boning and fillet knife design to give you great value for your money.
The knife features a Sigmaforge single-piece precision-forged blade. In turn, the knife offers a balanced geometry, cutting edge retention, and ultra sharpness thanks to this construction design.
Furthermore, the knife integrates a laser-controlled edge for consistent cutting and longer-lasting sharpness.
To maintain even longer-lasting durability, the blade on the knife undergoes the Friodur ice-hardening process. This process gives the blade increased strength and a stain-free and corrosion-resistant finish.
The versatile de-boning knife integrates a seamless bolster and handle design for balanced weight and safety to give you exceptional balance.
So, you can work on red meats, poultry, and fish. When done using the knife, its dishwasher-safe design makes it easy and convenient to care for it.
05. Henckels 5.5-inch Small Boning Knife
The Henckels Forged boning knife is designed with performance and comfort in mind. The comfortable boning knife integrated a curved design with a triple rivet handle for a stylish, high grip and comfort.
On the other hand, the knife features a forged bolster construction that seamlessly transitions from the blade to the handle for added balance and durability.
Yet, the comfortable knife for boning meat maintains a lightweight build to make it easy for anyone, even beginners, to use it.
However, the knife doesn’t focus on comfort alone. Its design also helps to accentuate its performance. And its super-sharp 5.5-inch blade is fabricated using high-quality German stainless steel for a reinforced finish.
Even its fine edge blade design allows you to achieve precision cuts, making it easy to separate meats from bones.
06. Zelite Infinity 6-inch Knife for cutting meat
The Zelite Infinity knife offers excellent value for your money. The knife for meat and poultry comes with an affordable price tag. Yet, it provides superior functionality and quality.
The Japanese style Gokujo boning knife features an ultra-sharp filleting blade made using the Traditional 3-step Honbazuke method.
Using this method, the knife yields a semi-stiff butcher quality blade with a 15 to 18 degree/side cutting angle for optimal sharpness and edge retention. As a result, you will experience smooth boning and slicing with even the toughest meat cuts.
The knife is designed with a curved blade with a fine profiled edge for easier slicing to complement the ultra-strong blade.
The knife’s high-quality German carbon stainless steel gives it a non-stick, rust resistance, and stain-free finish. In turn, this makes cleaning and maintenance a breeze while maintaining the knife’s longevity.
07. Victorinox 6-inch Curved Boning Knife
The Victorinox Boning Knife features a Swiss army knife design which makes it semi-stiff and easy to use.
However, this simple yet, the high-performing knife isn’t just limited to beginners in the kitchen. Its design can very well cater to experienced home cooks and professional chefs alike.
The beginner boning knife is designed with a narrow and curved blade which makes boning and slicing easier.
Additionally, the semi-stiff blade design makes it strong enough to cut through tough meats and break small bones. On the other hand, a non-slip ergonomic handle allows for seamless cutting without resistance.
Its unwavering sharpness allows for effortless trimming and filleting as well. Furthermore, the knife is built with a semi-stiff carbon steel blade for long-lasting durability and reliable corrosion resistance. Nonetheless, the knife maintains a lightweight finish to make it great for any type of cook.
08. Mercer Culinary 6-inch Flexible Boning Knife
If you are on a super strict budget, the Mercer Culinary is worth the investment. However, this is not to say that the knife is of poor quality. Quite the contrary!
The budget-friendly knife integrates the finest German craftsmanship to deliver incredible quality and performance.
Constructed from high carbon forged steel from Solingen, Germany, the knife is extremely strong and durable. Furthermore, the blade features a metal coating for rust- and corrosion resistance. The metal coating also protects the knife from discoloration.
The blade’s full tang design allows it to run along the length of the handle for excellent balance and control. Yet, the blade remains flexible so that you can use it on different types of meats.
The blade’s taper-ground edge improves its stability, ease of honing, and sharpness longevity. Additionally, the taper ground edge boosts the efficiency of the knife when cutting and chopping.
09. Dexter-Russell Boning Knife
The Dexter Russell Boning Knife features a flexible design which makes it great for soft bones. In turn, this makes the knife ideal for poultry and fish. The blade is hand sharpened and hones for flexibility to tackle poultry and delicate fish bones.
The knife features a minimalistic white finish with a long pointed and upward curved blade. The smooth curved blade design with a sharp end allows for the smooth slicing of fish and poultry. This smooth design also allows the knife to make smooth cuts and remove bones cleanly.
Furthermore, the poultry and fish boning knife features a plain edge design. The plain edge blade doesn’t snag or fray when cutting tougher meats, allowing you to make cleaner cuts. On the other side, the knife features a Grip-Tex handle that seals out bacteria for hygienic use.
10. Imarku 6-inch Knife for Slicing Meat
The Imarku 6-inch knife is built with ultra versatility. The knife features an exclusively sharp and strong blade for multiple applications.
You can use it for effective de-boning, filleting, skinning, trimming, and butterflying. Additionally, the versatile boning knife works for all types of meat, whether lamb, beef, or chicken.
Constructed from German engineered high carbon stainless steel, the knife for boning meat delivers impressive sharpness and edge resistance.
The carbon stainless steel material, on the other hand, offers long-lasting durability and excellent corrosion resistance. Additionally, the knife is properly balanced for precision close-to-bone slicing.
Between the handle and blade, the knife features a smooth carbon stainless steel finger protection design for optimal safety when working with the knife.
On the handle side, the knife integrates a sleek-looking and polished Pakkawood handle. Its ergonomic design allows for maximum control of movements with minimal effort.
11. TUO 7-inch knife with Gift Box
The Tuo Cutlery 7-inch Boning Knife is an excellent option if you want to enjoy clean cuts. The knife for clean cuts features a long and narrow blade with a slight curve.
This design allows the knife to glide through different types of meats seamlessly. In fact, the knife is perfect for de-boning poultry, pork, or meat.
However, unlike standard boning knives, this model features a flexible blade. The flexible blade makes it easy to maneuver around small bones with the knife, making it great to use even for filleting fish.
Additionally, the knife integrated a high-quality German carbon stainless steel for corrosion resistance and long-lasting durability.
The blade’s carbon stainless steel material undergoes high-tech vacuum heat treatment to reinforce its strength and performance. The knife is also fitted with a premium Pakkawood handle for user-friendliness and grip.
12. LedgeON 6-inch Professional Boning Knife
The LedgeON Knife features a heavy-duty design to make it strong enough for tough restaurant and commercial use.
The 6-inch professional boning knife is built with a sharp and narrow blade for effortless cutting and slicing. Its tapered design allows for precision cutting along the bones, allowing for seamless separation of meat from bones.
The blade’s high carbon stainless steel has undergone an exclusive forging process to increase its sharpness and edge retention.
Additionally, the blade’s material prolongs its durability while guaranteeing corrosion resistance. The full tang blade design gives the knife a safer and more robust feel.
On the other hand, the tapered blade’s design promotes thinner slicing. On the other side, the knife is fitted with an ergonomic triple-riveted Pakkawood handle for improved comfort and control. To ensure the knife delivers heavy-duty commercial functionality, the knife goes through multiple hand inspections.
Boning Knife vs. Fillet knife – What’s the Difference?
The main difference between a boning knife and a fillet knife is their functions and design. Many people refer to boning knives and fillet knives interchangeably.
However, these two knives are not the same. Typically, a boning knife is designed to separate meat from poultry bones such as chicken and red meats such as beef.
On the other hand, a fillet knife is ideally designed for separating the fish fillet from the skin and bones. Due to their functions, these two knives even vary based on their designs. A boning knife has a wider blade than a fillet, while a fillet knife has a narrow blade with a sharp tip point.
How to Choose the Best Boning Knife?
Before you pick the best boning knife for your needs, you must pay attention to several key factors to ensure you pick the right option.
Here are the most common and essential features to look out for when choosing the right knife for boning meats and poultry.
You want to go for a blade that can withstand the rough use when typically separating meats from bones. The most common materials for the best meat boning knives include high carbon and stainless steel.
These metals aren’t only rugged and long-lasting. They are also quite effective at withstanding stains and corrosion. Forged steel offers better quality and functionality than high carbon. But, most forged steel knives require you to break the bank.
Blade Types (Curved and Straight)
Boning knives either have curved or straight blades. A curved blade integrates an upwards frontal tip point which makes it much easier to remove bones.
On the other hand, the straight blade features a longer, narrower blade with a unique tip point, making it better for softer bones of poultry and, sometimes, fish.
Boning knives have a size range of between 5 and 9 inches. The knife length sizes don’t bring much difference. However, the variety simply allows you to pick a knife that can easily fit your hands.
However, smaller-sized knives are easier to handle, making them great for beginners. If you want to de-bone larger chunks of meat, a smaller-sized knife may not be best.
Generally, the handle material choice depends on your preferences. You can find several types of handle materials, such as wood, polypropylene, and rubber. If you want to enjoy more style and better grip, a wooden handle (such as Pakkawood) is ideal.
However, wooden handles aren’t waterproof and tend to easily crack or break during handling. On the other hand, polypropylene and rubber handles offer great water resistance, grip, and comfort. However, they don’t provide the best aesthetics.
Flexible vs. Stiff Blade
The flexibility of your blade determines how successful you are when de-boning or filleting your meat. Typically, you will find a flexible and stiff blade. A flexible knife easily bends and makes it easier to maneuver different cuts. Thus, you can even use it to fillet fish.
On the other hand, semi-stiff knives tend to be stronger. Thus, you can use it for various de-boning applications. These include removing bones from meats, separating bone joints, and cutting big chicken and turkey. Its stiff nature allows it to withstand the demands of dealing with thicker meats.
Weight and Balance
A lightweight knife is much easier to handle and makes it easy to maneuver and deal with different meats. A carbon steel knife weighs more than a stainless steel one.
However, they all offer excellent performance, so going for either option shouldn’t be an issue. But, you don’t want to go for a knife that is too light as it may be susceptible to breaks if you use it for thicker meats.
A good-quality boning knife must integrate the right safety features to prevent any injuries. Some of the common safety features to look out for include a finger guard/bolster or finger notch. This design helps to protect your finger against cuts.
It’s always a good idea to invest in a product with a warranty, so your investment remains risk-free. After all, the warranty helps to bolster the quality of the product.
When choosing a boning knife to buy, go for one that comes with at least a 1 to 2-year warranty. Some knives even come with a lifetime warranty to cover defects in materials or workmanship.
The best part about boning knives is that they have a pretty wide price range. Therefore, you can always find a good quality option based on your knife. Typically, boning knives on the market have a price range of between $30 and $200.
Easy to Clean
On the market, you can find dishwasher-safe or hand wash-only knives. However, it is safer and recommended to hand wash your knife even if it is dishwasher safe. Putting your knife in a dishwasher ultimately depletes the quality of the blade.
Frequently Asked Questions
What Is the Purpose of a Boning Knife?
A boning knife is primarily designed to separate meats from bones. It features a special tip design to get to hard-to-reach areas between the bone and meat. Typically, a boning knife is designed for red meats and chicken.
Can a Boning Knife Cut Through Bone?
A boning knife can easily cut through small bones. However, it is not designed for heavy-duty use. To preserve its durability, you should limit the use of your boning knife to separating meat from bones and slicing it.
How Do I Sharpen a Boning Knife?
To sharpen your boning knife, you will first need a sharpening stone as it allows you to achieve factory-level sharpness. To use a sharpening stone, slowly slide the knife on the stone at a 12 to 15-degree angle. Maintaining the sliding strokes at least 8 to 10 times on both sides should achieve its sharpness.
Are Curved or Straight Boning Knives Better?
It depends on what you intend to use the knife for. Curved knives are designed for trimming and precision de-boning work.
Due to its precision working nature, it is ideal for professional chefs and cooks. On the other hand, a straight boning knife works better for larger meat cuts and shouldn’t be as difficult to use.
Should a Boning Knife Be Flexible?
Not necessarily. You can find a flexible or stiff boning knife. A flexible knife only comes in handy if you have smaller meat cuts or delicate fish that requires easy maneuverability. A flexible blade is also ideal for slicing meat.
Are Butcher Knives and Boning Knives Same?
Not really. A butcher knife is exclusively designed for cutting, dicing, chopping, and other common cutting knives. The knife can be used on pretty much everything, including meats, vegetables, and nuts.
However, it cannot cut through bones. On the other hand, a boning knife primarily separates meat from bones and then slices it. Additionally, a boning knife is fitted with a significantly narrower blade than a butcher knife.
How Do You Keep a Boning Knife Sharp?
To maintain a sharp boning knife, you need to have a sharpening stone or honing steel. If you use the knife daily for de-boning different meat cuts, you need to sharpen your knife as you go. However, if you don’t use the knife daily and for heavy-duty use, a simple sharpening after every use will do.
Preparing a delicious and chef-worthy meal goes beyond mixing the right flavors and mastering the cooking techniques. You need to master the food prep technique, including preparing meat, to ensure you end up with the best quality food.
Thus, to achieve the leanest and cleanest meat cuts, you need to stock up your kitchen with the right boning knife. Our list of the top picks for this year offers a versatile and adequate line up to ensure you find the perfect choice for your home.
I’m a writer, food lover, and certified culinary expert. I cook for my family and I enjoy it so much. My favorite tools are modern kitchen appliances that make cooking a simple task. I’m a passionate writer and I share only cooking tips, recipes, and what cooking appliances would best for beginners, enthusiasts, and home chefs. I learned a lot from my family and also in my university days. My biggest strength has always been my insatiable appetite to discover new food recipes and try to share them with others.