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Boning knives are an important addition to any foodservice operation that plans on offering boneless cuts of meat. Designed for larger and tougher meats such as pork, beef and poultry, boning knives are engineered with narrowness and flexibility, allowing the blades to slip around bones and connective tissue easily and safely. Blades are also straight, sharp and pointed. Using a boning knife will help you remove the meat from the bone cleanly, reducing waste in your kitchen. The types of meats you’re deboning will help you determine the length, flexibility and thickness of your blade. Larger meats may require a wider and more ridged blade, while smaller meats can be deboned with a slender, flexible blade.