Boning and Fillet Knives

Specialty knives for butchery

Ready for the perfect cut?

Whether for whole animal butchery or trimming fats, a boning knives are a butcher’s best friend.

With a sharp point and a narrow blade, a boning knife is great for breaking down and cleaning poultry, meat, and fish. Fillet knives are used for skinning, cutting, and removing bones from fish, with their delicate protein with hard and sharp bones. Our honesuki knife is a Japanese-style boning knife traditionally used for poultry, superb at deboning and cutting through soft joints. When cutting and preparing meat, it's important to have the right knives for the task.


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