Our Favorite Boning Knife Selections

Preparing and serving meat dishes at times require boning or carving. Meats are quite dense and fleshy thus it takes a sharp knife to cut through it. Do not use dull knives for cutting meats—instead, for extra safety, make sure to trust only super-sharp boning knives to do the job. For some fine examples of the best boning knives in the market, do continue reading the rest of this article.

Buyers Guide

  1. What is the difference between a boning knife and a fillet knife?

    Answer: On one hand, we have the boning knife, which is typically used to separate the meat from the bone. On the other hand, the fillet knife is used to take away meat from the bones and the skin specifically with fishes. There are boning knives though which can also handle filleting tasks.

  2. What are the functions of flexible blades and semi-stiff blades on boning knives?

    Answer: Semi-stiff blades are typically used for bigger pieces of meat like pork, beef, lamb and game meats. These are thicker types of meat thus it needs a more rigid knife to penetrate the flesh. Flexible blades meanwhile are more ideal for thinner foods like fish and poultry. Flexible blades are excellent when it comes to getting its way through thin skin and contour lines. Boning knives with flexible blades are ideal for skinning and trimming soft tissues and excess fat.

  3. What factors should I remember when choosing boning knives?

    Answer: First, you have to mind the built and design of the piece. Quality ones come with full tang properties for durability and extra strength and also made from high-carbon stainless steel. The purpose intended for the boning knife should also be considered—if you tackle mostly larger meats like beef, pork, game and the like, then it’s best that you choose semi-rigid boning knives. If you plan on serving chicken and fishes, a boning knife with a flexible blade is more suitable. Want to work on lots of meat types? Choose a boning knife that has a curved blade. Check out the accessories—if you want good storage for the knife, choose ones that comes with a case of sheath. There are also boning knives that include a sharpening stone or sharpening steel to make maintenance more convenient.

Our Top Picks


Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife

  • Versatile boning knife
  • Has flexible blade for delicate cuts
  • Comes with non-slip grip
  • Meets NSF standards

The Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife is designed with a flexible blade so this means it can tackle the most intricate of cutting methods and the most delicate of meats. It has sufficient flexibility for boning the likes of small food items from chicken to fishes. This one is quite sturdy too since it did well when it comes to cutting larger size meats like pork, game and beef. Skinning meats specifically removing excess fat can be a slimy, slippery experience that is why its non-slip grip is one of its best highlights. It’s ergonomic, it’s lightweight so it’s very easy to handle—no more hand fatigue after those carving and hacking procedures.


Mercer Culinary Millennia Curved Boning Knife

  • 6-inch knife
  • High-quality Japanese steel
  • Includes textured finger points
  • Has ergonomic handle

The Mercer Culinary Millennia Curved Boning Knife is prepared to tackle carving and cutting tasks with its reliable, ultra-sharp blade, made from quality Japanese stain-resistant steel. the ergonomic handle of this option is made with a combination of Santoprene and polypropylene for extra comfort and durability. For a great, easy and comfortable grip, this one is equipped with textured finger points too. Thins NSF-certified knife requires manual cleanups though to maintain the integrity of its blade. Regardless, this is one of the sharpest and the easiest boning knives we worked with.


Wusthof 4603 Boning Knife

  • 6-inch knife
  • Full-tang
  • Forged high-carbon steel
  • Uses Precision Edge Technology

The Wusthof 4603 Boning Knife assures all meat will be neatly carved, sliced or stripped due to its quality edge—the edge of this knife was ground with the brand’s reliable Precision Edge Technology or PET. It’s also hand-sharpened right after to produce an impressive sharpness that lasts for an extended period of time. The blade has sufficient flex to bone, skin and trim effortlessly—it can get around big and small bones and skin. This one works very well on fishes, as a fact. Furthermore, it’s comfortable to use thanks to its balance, good heft and quality, well-built handle.


Dalstrong Gladiator Series Boning Knife

  • High-carbon German steel
  • Full-tang knife
  • Accurately-tempered
  • Stain-resistant

The Dalstrong Gladiator Series Boning Knife impresses with its 56 Rockwall Hardness for corrosion and rust-resistance, flexible and ultra-sharp blade and triple-riveted, premium black pakkawood handle. This is one durable and sturdy addition to your kitchen, dependable enough for those trimming, carving, skinning, butterflying and filleting tasks. Yes, due to its tapered tip point and razor-sharp blade qualities, this one can magnificently breeze through various tasks. Special mentions to its high-quality black pakkawood handle and full-tang built for stunning looks, extra strength and durability.


Shun Cutlery Classic Boning and Fillet Knife

  • 6-inch knife
  • High-performance VG-MAX steel
  • Debones and fillets
  • D-shaped ebony pakkawood handle

The Shun Cutlery Classic Boning and Fillet Knife makes all of those trimming, filleting and carving tasks accomplished efficiently. This is all due to the topnotch VG-MAX steel used by the brand for edge retention, Damascus stainless steel coating and thin, curved design. What you get is a Japanese hand-crafted blade that navigates through flesh and bone smoothly to carve meats, remove excess fat and tissue or simply take away the skin. For a better grip, the knife is also equipped with a reliable ebony pakkawood handle.


Chicago Cutlery Walnut Tradition High-Carbon Blade Boning Knife

  • 5-inch boning knife
  • High-carbon stainless steel blades
  • Exclusive 25-degree Taper Grind edge
  • Full-tang, triple brass rivets

This Walnut Tradition boning knife from Chicago Cutlery removes the hassles out of skinning and carving meat from bone. It’s made from premium high-carbon stainless steel for corrosion/rust/stain-resistance and it’s also finished with the brand’s distinctive 25-degree Taper Grind edge for impressive sharpness. Very sturdy due to its triple ass rivets and full-tang built. Stunning to look at and it deserves a space in the open due to its eye-catching brass rivets and chic walnut handle. Very easy to grip and control, has excellent stability to boot.

Those tasks of removing skin, meat, excess fat and tissue should not be done with low-quality knives. Opt for the best boning knives in the business for the cleanest cuts of meat today.