Description
Sturdy and sharp, this knife features a wide blade useful for deboning thick, less tender meats such as beef and poultry. The 6” Boning Knife’s stiff blade delivers great control while cutting raw meat close to the bone. Easy to sharpen, the blade is made of stain-free, high-carbon steel that has been individually ground and honed. The soft, ergonomic handle provides a comfortable, textured non-slip grip that matches the contours of the hand.
6" Wide Boning Knife
Designed for powerful, controlled cuts when breaking down larger proteins. Its broader blade gives you added stability and leverage, making it ideal for trimming thick sections of meat, removing fat caps, separating primal cuts, and working through tougher connective tissue.
Best for: Heavy trimming, large cuts of beef and pork.
Blade feel: Sturdy, secure, and highly controlled.
6" Narrow Boning Knife
Designed for precision and control, the narrow blade is ideal for working around joints, cartilage, and smaller cuts of meat. The firm blade maintains its shape for confident, clean separations — perfect for beef, pork, and poultry.
Best for: Controlled cuts and trimming tougher proteins.
Blade feel: Sturdy and precise.
6" Flexible Boning Knife
The flexible version features a thinner, more pliable blade that glides effortlessly along bones and under skin. Its flexibility allows for cleaner, closer cuts, reducing waste and improving yield — ideal for delicate meats and fish.
Best for: Filleting or deboning softer meats and fish.
Blade feel: Responsive and adaptive.
Warranty Information
Specifications
