10 Best Boning Knife for Meat, Poultry, and Fish in 2023 | Buying Guide

Breaking down poultry, beef, or pork into preferable sizes is necessary for boney meats. Household kitchens can get the work done with a classic chef’s, slicing, or utility knife.

But commercial uses dealing with this task extensively require a reliable tool. More specifically, a professional chef and butcher use boning knives to remove the bones and skins.

This prepping accessory can size up meats with neatness and precision around animal bones. And the market can offer lots of options when it comes to having the best boning knife.

Don’t fall for fancy or false reviews and details to waste your time and money on garbage. Our experts spent hours doing the research for you with additional info for an easy pick.

Image Product Details   Price
backpac Mercer Culinary Genesis Boning Knife Color: Black
Blade MaterialHigh Carbon Steel
Blade Length: 6 “
Handle Material: Santoprene
Buy Amazon
backpac Wusthof Classic Boning Knife Color: Black
Blade MaterialHigh Carbon Steel
Blade Length: 5½”
Handle Material: Santoprene
Buy Amazon
cordlessblower Victorinox Fibrox Pro Curved Boning Knife Color: Black
Blade MaterialStainless Steel
Blade Length: 6 “
Handle Material: Thermoplastic Rubber
Buy Amazon
 Mercer Culinary Millennia Boning Knife Color: Black
Blade MaterialHigh Carbon Steel
Blade Length: 6 “
Handle Material: Santoprene
Buy Amazon
Victorinox Fibrox Pro Boning Knife Color: Black
Blade MaterialStainless Steel
Blade Length: 6 “
Handle Material: Plastic
Buy Amazon
UltraSource Curved/Stiff Boning Knife Color: Stiff Blade
Blade MaterialAlloy Steel
Blade Length: 6 “
Handle Material: Polypropylene
Buy Amazon
 Sheffield Curved-Bladed Boning Knife
Color: White
Blade MaterialStainless Steel
Blade Length: 6 “
Handle Material: Polypropylene
Buy Amazon
TUO Professional Kitchen Boning Knife Color: BLACK HAWK S
Blade MaterialStainless Steel
Blade Length: 7 “
Handle Material: Polypropylene
Buy Amazon
Dexter-Russell P94818 Boning Knife Color: White
Blade MaterialCarbon
Blade Length: 7 “
Handle Material: Polypropylene
Buy Amazon
ZWILLING Flexible Boning Knife
Color: White
Blade MaterialCarbon
Blade Length: 7 “
Handle Material: Polypropylene
Buy Amazon

Are Boning Knives Necessary?

Precise separation of meat from bones isn’t often necessary in household kitchens. You can still keep up with the deboning from a chef’s or utility knife. Neither one will adequately go through bones or joints.

But commercial kitchens need this accuracy for elegance and delicate foods. Prepping large meats is difficult using standard tools other than boning ones. That’s why you should get yourself a good knife.

You don’t need to confine the best boning knives to meat separation tasks only. It can cut through fruit cores and cakes by any means. But you shouldn’t try peeling or chopping veggies with their sharp edges.

Top 10 Boning Knife Reviews

You can get the ultimate boning cutlery in sets and separately sold in the market. However, we would like to focus on the individual rather than all-in-one packs. Scroll to explore the best choices to invest in the top boning knife.

1. Mercer Culinary Genesis Boning Knife

Key Features

  • German high carbon stainless steel.
  • Fully forged construction for a blade.
  • Simple warm soapy water cleaning.
  • Taper-grounded edge for sharpness.
  • Full tang but one rivet combination.


  • Better quality, strength, and efficiency.
  • Satisfyingly longer edge sharpness.
  • Easy, comfortable, and safe cutting.
  • Good flexibility for easy deboning.
  • Precise separation of bone meats.


  • Slightly heavy for the size.
  • Not dishwasher safe at all.

Make your meat-cutting and bone chopping task more efficient with a Genesis knife. The top-tier cutlery series from Mercer Culinary integrates all the best features. Its finely crafted 6″ boning knife is ready to help you with the cuts.

The precisely forged German steel with high carbon content ensures superior durability. Its fully tapered edge delivers increased efficiency in holding and handling. You can easily debone chicken, fish, and ham. Also, trimming fat and sinew goes very well.

Meantime, one of the finest handles in culinary tools comes with the knife. Standard santoprene handle ensures non-slip, ergonomic, and comfy operation. And the full-tang construction imparts stability and strength for precise cuts.

2. Wusthof Classic Boning Knife

Key Features

  • Laser-tested steel alloy blade.
  • Ergonomic Hostaform-C handle.
  • Skillful honing for resharpening.
  • Triple riveted tang construction.
  • Built-in safety guard on bolster.


  • Solid balance throughout the length.
  • Comfortable cutting with full tang.
  • Totally hygienic seamless handle.
  • Durable sharpness with retention.
  • Perfectly tapered for easy chops.


  • No built-in sheath included.
  • Poor fish-cutting precision.

Keep working closely around bones and joints without compromising your safety or accuracy. Wusthof makes the standard 5 inch boning knife with a classic design. And you’ll have nearly everything to chop the tougher bone meats.

Its high-carbon steel alloy delivers excellent edge retention for easy and fast resharpening. The precisely tapered blade from bolster to tip and edge to back is stain resistant. Also, the classic series includes forged blade cuts for further accuracy.

Skillful honing of the steel by hand promises to keep the edge sharp for years. Meantime, you’ll get the brand’s signature ‘bolster/protective finger guard’ for safety. And the seamless handle enforces a comfy feel during every use.

3. Victorinox Fibrox Pro Curved Boning Knife

Key Features

  • Ice-tampered & carbon-rich steel.
  • Completely no-bolster blade edge.
  • NSF certification regarding hygiene.
  • Well-textured thermoplastic grip.
  • Stamped (curved) design of blade.


  • Lightweight, balanced, durable.
  • Comfortable slip-resistant grip.
  • Longer sustenance of sharpness.
  • Suitable for anyone, anywhere.
  • A wider break point for cutting.


  • Arrival in wraps without box.
  • Handle material feels cheap.

Enjoy the perfect angle while cutting around and close-to-bone meats with Fibrox Pro. The well-known cutlery series from Victorinox can do everything. This 6″ sized knife promises to give you the confidence your need for boning.

Likewise, high carbon stainless steel makes up the blade for edge retention. Its stamped design with a conical ground provides a wide cutting point. And the curved edge keeps you close but precise while separating the bone meats.

The swiss knife’s extremely sharp edge also works well on cartilage and ribs for chopping. Its ergonomic, hygiene and slip-resistant handle enables balanced comfort. The grip of sturdy thermoplastic rubber will minimize wrist tension.

4. Mercer Culinary Millennia Boning Knife

Key Features

  • Japanese high carbon stainless steel.
  • Plain cutting edge at lower angles.
  • Limited blade flexibility for deboning.
  • Fully-textured Santoprene handle.
  • Warm soapy water for easy cleaning.


  • Ergonomic holding and handling.
  • Long-lasting sharpness of blade.
  • Simple separation of bone meat.
  • Easy edge resharpening process.
  • Steady, comfy, and secure grips.


  • Not for dishwasher cleaning.
  • Sharpening right after arrival.

Take full advantage of another boning knife from Mercer Culinary to prep your meats. However, the 6″ cutlery piece belongs to the much-appreciated Millenia series. And you won’t fall short of any features to keep up with the precision.

The metal blade features high carbon Japanese steel to hold the razor sharp edge. Also, you can go for easy edge maintenance for immediate retention. Debone any chicken, ham, and fish or trim sinew and fat without being baffled or faulty.

The supportive handle comes with an ergonomic design and a long-lasting build. Its textured finger points have an additional non-slip grip to make delicate cuts. Standard Santoprene enables further stability and comfort with balance.

5. Victorinox Fibrox Pro Boning Knife

Key Features

  • Pointy tip for plain-edged blade.
  • Minimal curvature with flexibility.
  • NSF certification for hygiene use.
  • Weighted and balanced polymer.
  • Carbon-rich and semi-stiff steel.


  • Excellent sharpness on edge.
  • Simpler cuts through plain blade.
  • Secure holding, stable handling.
  • Good at nearly all deboning tasks.
  • Easy cleaning and resharpening.


  • No steel riveted construction.
  • Edge retention feels difficult.

Victorinox has you covered whether you’re a professional butcher, chef, or household cook. Another top-tier option from its incredible Fibrox Pro makes our list. It’s a similar 6″ inch flexible boning knife you can use for all deboning tasks.

The versatile knife with a stainless blade lets you trim and remove easily. Its pointed tip with the curved edge makes smooth and clean cuts. And the slightly curved bend enables a delicate touch while stripping the tough meat.

Also, the trusted Swiss knife includes an ergonomic polymerized plastic handle. You’re sure to enjoy non-slip grips to make cuts for an extended period. It also comes with National Sanitation Foundation (NSF) certification for health protection.

6.UltraSource Curved/Stiff Boning Knife

Key Features

  • High carbon steel with molybdenum.
  • Bright yellow polypropylene handle.
  • Plain edge, pointed tip, curved head.
  • Edge retaining cryogenic treatment.
  • Semi-stiff design for superior cutting.


  • Better cutting and chopping angle.
  • Long-lasting sharpness of the blade.
  • Simple resharpening for retention.
  • Durable, non-slip, ergonomic grip.
  • Protective design against slippage.


  • Handle seems big for blade.
  • Not for fish or large chunks.

Butchers, meat processors, and food-prepping chefs can rely on industrial-grade knives. UltraSource designs the cutlery piece to handle all-day-long uses. And you’ll receive several top-notch features with a catchy and different tool.

It starts with high carbon molybdenum steel to superior strength and durability. These steel blades are ideal for cutting large quarters into small roasts. Its 6″ blade with plain edge, pointed tip, and semi-stiff design makes the process easy.

Cryogenic treatment imparts further precision, stability, and balance for the blade. The bright yellow handle of pp offers a firm grip and secure holding. Additional textures with bolsters prevent accidental slippage.

7. Sheffield Curved-Bladed Boning Knife

Key Features

  • 6″ blade of grade 420 stainless steel.
  • Sufficient flexibility for effortless cuts.
  • Oversized (5.5″) polypropylene grip.
  • Well-textured and well-secured finish.
  • Pointed tip, curved back, plain edge.


  • Extended durability of sharpness.
  • Maximum stability and comfort.
  • Slip resistance and safe handling.
  • Simplified resharpening process.
  • Dishwasher safe for easy cleanup.


  • Not for commercial applications.
  • Heavy/rough use causes bending.

Perfectly prepare the meat for your upcoming meal or BBQ party with the kitchen accessory. Sheffield designs the ultimate knife for your deboning tasks. The nearly all-purpose cutlery piece works well on meat, fish, and food.

The 6″ boning stainless steel tool maintains a balanced balance for easy use. The curved blade with a pointy tip and sharp edge delivers excellent control. Hence, you can chop vegetables, fruits, meats, and other food items.

An oversized pp handle covers the bottom section of this versatile blade knife. The 5.5″ sized grip gives optimum comfort to making precise cuts. Also, the blade’s satin finish and the handle’s textured finish impart great elegance.

8.TUO Professional Kitchen Boning Knife

Key Features

  • 3D ripple finishing on beautiful knife.
  • Classic Honbazuke method sharpening.
  • Specially forged high carbon steel blade.
  • G10 fiberglass composite material grip.
  • Full-tang structure with triple rivets.


  • Sufficient flexibility for deboning.
  • High-end appearance with finishing.
  • Immunity to temps and humidity.
  • Superior controls on meat prepping.
  • Well-balanced blade-grip combo.


  • Handle seems very thin.
  • Least flexibility for fillet.

Modern blade design and high practicality meet at TUO’s Black Hawk cutlery series. And the boning piece from its S set goes well beyond your distinct for cutting meats. The 7″ long culinary tool is perfect for simple to heavy deboning uses.

Its specially forged steel goes through vacuum heat treatment and cryogenic tempering. The carbon-rich stainless steel, therefore, provides superior strength, durability, and performance. You can comfortably debone, skin, fillet, and trim raw bone meats.

The Honbazuke process enables incredible sharpness on edge at perfect angles. Its ergonomic G10 handle provides a balanced design for a satisfying heft. And the full-tang construction with riveted joints offers resilience and protection.

9. Dexter-Russell P94818 Boning Knife

Key Features

  • High carbon series 400 stainless steel.
  • Well-textured polypropylene handle.
  • Hollow-grounded, plain-edged blade.
  • Resistance to stain, scratch, and rust.
  • Pointy tip, linear back, simple bolster.


  • Long-lasting blade performance.
  • Non-slipping and comfortable grip.
  • Health safety with NSF approval.
  • Precise cuts for raw bone meats.
  • Good for commercial applications.


  • Almost no flexibility in blade.
  • Weak tip is prone to bending.

Dexter quality and performance for your deboning tool in the kitchen can’t get any better. The brand is ready to make your meat-prepping task pleasant enough with its boning knife. Its 6″ cutlery piece can surely handle the task.

Everything about the culinary tool remains standard, like others in the competition. You’ll get carbon-rich steel for the blade and polypropylene handle. Also, the hollow-grounded blade allows easy resharpening and simple maintenance.

The outlook of a matching combo makes it different from other boning knives. The color seems nearly white from a distance with a whitish handle – steel design. And the tiny-looking knife can deliver the best on commercial uses.

10. ZWILLING Flexible Boning Knife

Key Features

  • Entirely constructed of stainless steel.
  • Curved edge, pointed tip, linear back.
  • Considerably large bolster for security.
  • Almost full blade flexibility for fillets.
  • Full-tang and triple-riveted structure.


  • Easy maneuverability for cutting.
  • Long and steady blade sharpness.
  • Slim, thin, balanced, and weighted.
  • Excellent comfort and safe grips.
  • Simple cleaning for maintenance.


  • Not very good at peeling.
  • Steel handle feels slippery.

Size your meat for the perfect meal with a user-friendly culinary tool from ZWILLING. This boning blade from Italy promises to make your prepping easier and more pleasant. The 5.5″ sized cutlery piece is also considerably flexible.

Polished stainless steel makes up the entire knife, from the tip to the handle. Its German stainless with Italian design and German manufacturing is worth every penny. The sharp edge is suitable for almost all deboning and filleting tasks.

A continued black steel part makes up the handle with a triple-riveted structure. The surface finish seems good but may not deliver slip-resisting performance. However, the wide bolster should make good for this limitation.

What are the Main Features of a Boning Knife?

Do you want to know whether you have a boning knife in your cutlery set? These handy tools have some specific characteristics in a whole set. You can easily identify it with the following features –

  • Strong construction offers higher durability.
  • Capable of enforcing heavy manual attempts.
  • Difficulty in breaking or bending steel blades.
  • The blade is thinner than most kitchen knives.
  • Visibly thicker and heavier than fillet knives.
  • Curved edge, pointy tip, and flat blade surface.
  • Minimized but somewhat sufficient flexibility.
  • Defined bolster at joints of handle and blade.

What’s the Difference Between a Boning Knife and a Fillet Knife?

You may notice the term filleting mentioned in multiple knives in our list. Many often interchangeably use boning and filleting when it comes to knives. The two blades are notably similar in terms of design.

Despite the striking resemblance, these two are quite different. More specifically, filleting fits fish, and boning fits animals. Knowing the difference between the two can clarify the distinction for kitchen uses.

Boning Knife – These knives separate meat from bones, sinews, and joints. You can keep their standard length for deboning between 5.0″ and 7.0″. The plain blade features a curved edge and pointy tip with either a curved or a straight blade side.

These blades are mostly semi-stiff or limitedly flexible. It allows the tip and the edge to cut through connective tissues. However, some of the boning knives can handle simpler filleting tasks. Hence, you can remove meat from fish using these blades.

Fillet Knife – Filleting means de-scaling, deboning, and de-skinning while flexing around the fish contours. These knives are somewhat lightweight and more flexible to handle softer fish meats. They usually measure within 5.0″ to 9.0″ in standard knife sets.

Larger ones are good for prepping larger fish. And the shorter blades can handle smaller fishes better. There’s a well-defined upward curve with a pointy tip to trim softer fish bones. Its thin blade can’t take much force like chef or boning knives.

How to Choose the Best Boning Knife?

Buying a boning knife may seem easy with all the fancy details. But there are some facts you must ensure while checking. Also, cheap ones aren’t always good or that bad either. So, knowing these essential criteria can help you find the best boning knives.


Most of the standard lengths of boning knives are 6″ in total. However, there are knives shorter or longer than 6″. Cutlery sets often have boning knives of 7″ or more. Only a few are short, like 5.0″ or 5.5″.

The right blade length is necessary to make accurate cuts to size the meat. Shorter ones may not work well on larger chunks. Meantime, longer ones are difficult to handle for making smaller pieces.


Available knives in the market have primarily two distinctive designs. One comes with a curved back, and the other features a straight back. Nonetheless, the cutting surface always integrates a curve for the cuts.

You should figure out the edge/blade angle for proper resharpening. Pointy, grounded, tapered, and classic blades offer better results. A curved edge with a curved back is likely the best for bone meats.


Do you want to separate meats from bones only with the boning knives? Or do you have plans to use it on anything for cuts and chops? Many good knife blades can only handle meat separation, nothing more.

But there are other boning blades to cut through nearly anything. However, filleting fish with boning pieces can jeopardize the meat. It’s better to narrow down the options based on personal preference.


Working near and around the bones requires special angles. And stiff blades can’t reach the meats on sinews and joints properly. What you always need is a semi-stiff blade to overcome this handling error.

A flexible knife is also difficult to operate without scratching or cutting the bones. Still, you can use stiff ones for filleting and flexible boning knives for peeling. Cutting meats properly strictly requires a semi-stiff one.


Don’t forget the handle material, length, surface, and rivets. Materials like PP, rubber, composite, and steel work very well. And you should avoid an excessively sized handle, which makes the blade look smaller.

A textured surface is always desirable to ensure a non-slip, steady, balanced, and comfortable grip. A full tang structure with triple rivets is the best. All these in one can guarantee your holding and handling safety.

NSF Approval

Not all the handle materials are hygienic. Cutting meats can become messy and sticky with animal fats and juices. Their direct and continuous exposure to hazardous materials can cause health problems.

That’s where National Sanitary Foundation (NSF) approval comes in handy. Most of the leading brands have this certification. Looking into NSF-certified boning knives can relieve you of the unwanted hassle.

Frequently Asked Questions (FAQs)

You can classify these knives into flexible and stiff. However, stiff boning knives are undesirable and quite rare. Only a few good ones in the entire market are fully flexible. The majority are, however, designed as semi-stiff or semi-flexible.

Long, somewhat flexible, curved-edged, and thin blades can pierce through meats. So, it easily cuts through bone and ligament tissues. That’s why boning blades are widely used for separating meat from joints, bones, and sinews.

A boning knife with a semi-flexible blade is desirable for most deboning tasks. Flexible or stiff blades don’t work well on bone meats.


Many household cutlery sets don’t even include a boning knife. It’s because standard blades seem enough for regular meat prepping. But the best boning knife can give you the satisfaction of precise meat cuts.

Every knife on our list has its advantages and limitations. But we would pick either Mercer Culinary or Victorinox boning knives. These two leading culinary brands include everything you can have at a reasonable price.