Whether for whole animal butchery or trimming fats, a boning knife is a butcher’s best friend.
With a sharp point and a narrow blade, boning knives are 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.