Boning knives

As their name suggests, these knives are used to remove bones from meat. Their blades are therefore  slim and pointed.

The purpose of boning knives is to penetrate as close to the bone as possible.&Nbsp; At the heel, they have a protrusion to protect against finger injury. As with filleting knives, the blades can be flexible or solid. It depends on the preferences of the chef. The most common blade length is 16 to 18 cm.

In Japan, a Honesuki knife is also used for boning. Unlike the classic boning knife, the honesuki has a wide blade heel. This knife therefore also fulfills the function of a universal knife.

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