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Dashing in a supermarket to grab ready-made meat saves you the hassle of cutting and boning meat in your kitchen. However, chefs claim it’s costly compared to purchasing raw meat and boning it yourself. A regular knife may work well, but a boning knife works magic. A boning knife is a simple kitchen tool for separating meat from bones. They come in several types with sharp edges and sturdy handles. Both beginners and seasoned cooks can use them to extract all the flavors from meat to cook tasty meals.
Our team spent more than 300 hours looking at the reviews of the best boning knives we selected on Amazon. We consulted the sellers and experts to gather more information on the products. The features we based our choice on include blade type, blade length, material, weight, and others. Boning knives can have thin, curved, or straight blades. A model with a short blade length is relatively easy to handle. You will get a table, in-depth reviews of the top ten boning knives, and a buying guide.
This product is our editor’s choice because the WÜSTHOF Classic knives are designed in Solingen and have been prized and honored for their craftsmanship and impressive quality. It is worthy of note that this product is backed by “The Solingen Decree” legislation. More specifically, the WÜSTHOF’S Classic 6″ Boning Knife is designed with a rare high-carbon stainless steel. This classic edition comes with a handle made of Polyoxymethylene (POM) — a durable synthetic material that prevents it from discoloration and fading.
The WÜSTHOF Classic 6″ Boning Knife can, of course, do more than the Classic 5″. While the Classic 5″ is suitable for cutting Pizza, softer fruits, vegetables, bread, and so on, this Classic 6″ can perform better and slice through meat, dry or semi-dry sausage, fruits, vegetables, and others more effectively. It’s a great addition to your kitchen tools, and it’s an excellent option for professional cooks.
Other features: handcrafted in Japan, 16-degree cutting angle, VG-Max Cutting Core, a double-bevel curved blade
Shun Premier Gokujo Boning Fillet Knife is an awesome and affordable tool that is handcrafted crafted in Japan. Japan utilizes premium materials to design sturdy knives for avid cooks across the world. Shun recommends it for cutting thin slices of meat and skinning fish. It has a double-bevel blade to lengthen its life and divert meat from the edge of the knife.
Shun Premier Gokujo Boning Fillet Knife comes with excellent features like a hand-sharpened 16-degree cutting angle, Proprietary VG Max Cutting Core, and a Walnut Pakkawood handle.
The 16-degree cutting angle on both sides of the knife aids in releasing the meat you’re cutting. The seller states the Proprietary VG Max Cutting Core, and the Walnut Pakkawood handles ensure maximum edge retention and a comfy grip, respectively. Experts note that Pakkawood is bacteria-resistant and adds significant strength and balance to Shun Premier Gokujo Boning Fillet Knife.
Shun confirmed that it does not come with a sheath. You can invest in a cardboard sheath for storage though it’s not ideal for long-term use. Materials like paper are not efficient. You can keep your knife in a wooden block knife rack. Shun also says they do free sharpening.
Most buyers say it’s stylish, functional, and well-designed. However, it’s short and fragile. Some buyers prefer it over poultry shears.
Why did it make our list?
Great for cutting thin slices of meat and skinning fish
Other features: lifetime warranty, 3-step Honbazuke sharpening approach, mosaic pin
KYOKU Daimyo Series Damascus Chef Knife is an ultra-sharp kitchen tool with a nice ergonomic and balance. Kyoku mentions the blade is made of a cobalt added VG-10 that is durable and easy to sharpen compared to AUS-10 steel.
You can use this knife for filleting, boning, trimming, and skinning your all-time meat. Its handle is subject to special treatment. This equipment can also withstand harsh conditions like moisture, heat, and cold.
Experts note the tapered bolster and the incredible edge retention at 50 to 60 hardness boost its functionality. The tapered bolster offers a comfy grip for all users.
Kyoku confirmed that KYOKU Daimyo Series Damascus Chef Knife is a robust full-tang knife. Most buyers claimed it’s flexible. They were also pleased with its rigidity. One buyer was amazed at its fit and finish and how it retained its shape even with continued use.
Few buyers were dissatisfied with the holders—some acquired holders from reputable companies.
Overall, KYOKU Daimyo Series Damascus Chef Knife is an excellent tool with the right balance between price and weight. It comes with a lifetime warranty. You can exchange or return your knife if it’s defective.
Other features: handcrafted in Japan, double-bevel curved blade, layered steel
Shun Cutlery Classic Boning and Fillet Knife is a lightweight tool with a razor-sharp blade designed from stainless steel. Its features like the blade, handle, and edges offer a traditional Japanese feel.
Shun uses cutting edge technology to design Shun Cutlery Classic Boning and Fillet Knives that skin meat, remove fibrous tissues and glide through bones. You can use it for skinning tenderloin, roasts, or cutlets.
This blade is narrow for reducing drag to bone meat and complete filleting tasks fast. It also has a VG Max steel that fosters edge retention. The D-shaped handle is among the features that make it stand out. The handle is aesthetically attractive and complements other kitchen accessories. Shun Cutlery Classic Boning and Fillet Knife is made of durable PakkaWood that offers a firm grip and makes it easy to maneuver.
Shun confirms that this tool can be handled by culinary geniuses, beginners, moms, grandparents, dads, aspiring chefs, entertainers, and hosts.
One buyer complained it’s not ideal for filleting fish. He claimed it lacks flexibility, and the offset angle of the blade from the handle does not favor filleting.
Experts say the blade is thin, sharp, and prone to dents when you bang it. Most buyers confirmed it’s sharp, flexible, and lightweight. The slim and sharp tip suits tracing bones when skinning small fish like sappers.
Some buyers complained it breaks easily. Others did not recommend it for everyday use.
The Global 6.25-Inch Boning Knife is a lightweight and flexible kitchen accessory with razor-sharp blades and stainless steel handles. Global says it’s a well-balanced boning knife with tiny holes in the handle for a firm grip.
The blade is made from Vanadium stainless steel that is tough and durable compared to top-notch carbon steel knives. Global advise buyers to use diamond steel or ceramic sharpeners to sharpen the blades.
You can complement the sharpening process with a ceramic whetstone, Shinkansen sharpener, or a synthetic whetstone. Experts say it’s ideal for anyone looking for a knife measuring 11.4 to 11.5 inches.
Several buyers complained that it does not come with a sheath. One buyer, however, advised everyone to purchase and store this knife on a magnetic bar strip since it’s super-sharp.
Some buyers appreciated that it cuts tomatoes into thin slices. Experts say it’s not the go-to boning knife for beginners. Hone your knife skills first before splurging on this model. Overall, this equipment has a remarkable weight and grip, and it can cut through tight spots.
Some buyers say it’s a super-sharp knife meant for boning and filleting tasks. One buyer contradicted that the Global 6.25-Inch Boning Knife dulls fast.
Other features: manufactured in Germany, Ice-hardened friodur blade, laser-controlled edge, full-tang construction
With a special high formula carbon steel, laser-controlled edge, and an ergonomic polymer rivet handle, the Zwilling J.A. Henckels 31024-143 Professional Boning Knife is ideal for boning pork, beef, and poultry.
This knife comes with a laser-controlled edge and 57 Rockwell hardness that fosters sharpness and edge retention, respectively. Its edge angle is 15 degrees on both sides.
Zwilling J.A. Henckels 31024-143 Professional Boning Knife is a versatile tool available in both gift and block sets. Experts say the sturdy bolster acts as the finger guard. They insist it’s great for cooking enthusiasts and seasoned chefs alike.
Several users say the Zwilling J.A. Henckels 31024-143 Professional Boning Knife has a sturdy full-tang construction that offers good balance and strength. Others mention it is dishwasher safe.
This knife lasts longer if sharpened occasionally. Zwilling J.A. Henckels 31024-143 Professional Boning Knife is the perfect gift for seasoned cooks.
Few users confessed the blade is rigid, and the ergonomic handle makes boning fish a breeze.
The Zwilling J.A. Henckels 31024-143 Professional Boning Knife retains its edges if appropriately handled. Most buyers were satisfied with value and quality. One buyer mentioned that its edges require immediate sharpening after purchase.
Other features: 56±2 Rockwell hardness, lifetime warranty
The Imarku 6-Inch Boning Knife has sharp edges made from high carbon German stainless steel. It’s corrosion-resistant and exhibits good retention capabilities. The seller says it has the right balance between the ergonomic handle and blade for precision boning.
Imarku 6-Inch Boning Knife has a 56 to 58 Rockwell hardness to lengthen its life. This equipment is versatile, and you can use it for filleting, boning, butterflying, trimming, and preparing meat.
Imarku states that its weight suits heavy-duty works like slicing bagels, toasts, cakes, and brioches, among others.
The ergonomic handle is designed with an aesthetically attractive Pakkawood. Imarku claims the wood is slip-resistant and easy to clean. You can maneuver it with less effort.
Imarku 6-Inch Boning Knife is not dishwasher safe. Its edges are prone to damage. Experts recommend spot cleaning it with a clean cloth.
Few buyers say it’s great for juggling in a circus since it balances when tossed. Most users warn others to watch out for their fingers when using it. Imarku offers a lifetime warranty.
Several buyers complained that this knife is flimsy, and the handle is super-light and breaks easily.
Other features: curved blade, lifetime warranty, dishwasher safe & easy to sharpen
Victorinox Swiss Army CutleryCurved Boning Knife is an elegant knife with a sharp-pointed tip and curved edges that slices meat nicely around bones.
The seller says the blade is slightly flexible and semi-stiff for thick and delicate cuts. Experts confirm it bones medium to thick meat with high accuracy rates. Victoronix recommends this curved boning knife for boning fish.
Buyers love the polished Rosewood handle and the semi-stiff blades. Most users say the design of the Rosewood handle offers a tight grip and fights against hand and wrist fatigue. Buyers stated that the triple rivets are nicely fitted.
Though Victorinox Swiss Army CutleryCurved Boning Knife is not dishwasher safe, Victorinox champions for washing it with a soapy cloth then dry cleaning it. Spraying water is likely to tamper with the silverware of the tool and dull the edges.
Victorinox recommends a 20-degree angle when sharpening it. They confirm it lacks a sheath for safeguarding the blades against damage. It has a plastic sheath for protecting the edge during shipping.
Few buyers said that Victorinox Swiss Army CutleryCurved Boning Knife is semi-flexible and falls among the best boning knives for deer. Others said the handle provides a decent grip even under wet conditions. Some buyers protested that it smells foul and the wooden handle cracks.
Other features: 58+ Rockwell hardness, lifetime warranty
The DALSTRONG Phantom Series Boning & Fillet Knife is a sturdy boning knife with a flexible blade made from high-carbon, Japanese AUS-8 steel.
The sellers say the edges have been designed under 13 to 15 degrees then passed through Nitrogen for hardening. Experts insist the edges are razor sharp and maneuver through skins, joints, and bones with varying thickness.
It’s a reliable full tang knife with a Pakkawood handle that fits in the hand. The seller confirmed it differs from the Shogun series.
Dalston clarified that the D-shaped handle is ideal for right-handed users. You can look at Dalstrong’s Shoguns and gladiator series if you’re left-handed.
Some buyers advocate for sharpening DALSTRONG Phantom Series Boning & Fillet Knife at a 15-degree angle. Purchase a 1000 or 6000 grit whetstone to polish the edges. Some users were frustrated that the blade cover is loose and slides open easily.
DALSTRONG Phantom Series Boning & Fillet Knife is not dishwasher safe. The blade and the Pakkawood handle are likely to warp. You can wipe it clean with a clean cloth dipped in hot water.
Most users claimed it’s well-balanced and feels nice in the hands. Few users complained the handle was too long.
Other features: NSF certified, taper-ground edge, full tang, limited lifetime warranty
Mercer Culinary Genesis Boning Knife comes with a taper ground edge and a flexible blade made from high carbon forged steel. The blade is corrosion and rust-resistant.
The sellers say the tapered edge increases stability and sharpness when cutting or chopping meat. Experts mention that parts like the handles have been inspected by NSF, a respectable organization concerned with safety and risk management solutions. Several buyers say the handle does not slip even when used with wet hands.
One buyer confirmed that the Rockwell rating of Mercer Culinary Genesis Boning Knife is 58. Most users protested that this knife does maintain the sharpness for long.
Several chefs say they prefer this tool due to its excellent balance and grip. Mercer Culinary Genesis Boning Knife is relatively easy to sharpen too.
Mercer Culinary claims this machine has been crafted in Taiwan. It has a lifetime limited warranty. Few buyers recommend using a steel sharpener to keep the edge in good condition.
One buyer claimed it is well-crafted and sharp. It can take out a chicken backbone with ease. Some buyers protested the blade bends easily and dulls with time. Mercer Culinary Genesis Boning Knife is expensive and rusts when subjected to poor weather conditions.
Wusthof 4603 Boning Knife is an effective knife made from durable WÜSTHOF-TRIDENT steel. It has sharp edges for removing bones and skinning fish, meat, and poultry. Wusthof 4603 Boning Knife can also remove fats and tendons to give you a full experience while preparing your meat at home.
The handle offers a firm grip to prevent tiny pieces of meat from sticking to the blades when boning. One buyer loved its dimensions. He claimed it’s sturdy, the edge is sharp and takes less time to re-sharpen.
Experts say it’s suitable for fish and meat. One buyer recommends it for anyone who needs to use a boning knife more than two to three minutes in the kitchen.
The sellers stress it’s ideal for cutting and boning. They also claim that the blade is very sharp, and its sturdy craft enhances flexibility.
Some users complained it was dull in the first use. Others stated that the blades are great, but the logo wears off fast even with careful handling. Overall, the Wusthof 4603 Boning Knife is among the best classic knives with sharp blades and riveted handles.
Why did it make our list?
Takes less time to re-sharpen
Sturdy craft enhances flexibility
What is not ideal about it?
Logo wears off fast
Things to Consider
Meat tastes better when the flavors from the bone, blood, and fats are included. Ordinary knives can work well for skinning and boning, but it’s worth investing in specialized tools like boning knives. Unlike regular knives, they have sharp edges that slice through fish, poultry, or even chicken to give you full cooking experience.
Most boning knives have an ergonomic design and sturdy handles for increased accuracy during boning. In this guide, we will look at the definition of a boning knife, how to use it, features to consider when making purchases, and the frequently asked questions.
What is a boning knife?
These are knives with sharp edges and tips designed for removing meat from bones. Their cutting edges are made from top-notch metal subjected to special treatment like high-temperature conditions.
Remember, fillet knives and boning knives differ, fillet knives are designed for removing skins and bones from meat. Experts claim they’re commonly used with fish.
How to use a boning knife?
Mastering how to use a boning knife is essential to avoid inflicting injuries on yourself or, worse, damage the blade or handle. The best boning knives are sharp with thin blades that slice meat without any damages.
There are boning knives meant for different types of meat. You will use three to four fingers to hold the handle then position your thumb atop the blade for a firm grip when boning chicken.
Experts say it’s essential to cut the flesh along the backbones of fish before progressing to the other meaty parts when filleting fish. Keep the blade close to your meat then make long smooth cuts for the best results.
Features to consider when choosing a boning knife
Markets like Amazon offer unique boning knives with straight or curved edges. They differ in terms of functionality but still make boning super-easy.
The selection process should be a breeze. First, identify the meat you will be cooking, whether it’s poultry, fish, or even pork. Next, determine your budget.
A great model slices through soft and hard meat with ease. Remember, purchasing a low-end model is costly. They’re made of cheap metals and wood that break when subjected to meat with different levels of hardness.
We will look at the factors you need to consider, e.g., the blade type, blade design, blade length, blade material, and handle, among others.
You can get a boning knife with curved or straight blades depending on the type of meat you love cooking.
Knives with flexible blades like Wusthof 4603 Boning Knife are relatively easy to maneuver to access hard to reach sections of meats.
Knives with thin blades are sharp and cut with high accuracy rates. They maneuver easily around tight angles.
You’re likely to find 6-7 inch boning knives in the market. The models we selected averaged 6″ blade length. The blade length does not affect functionality. There are boning knives with a short or long blade length that bone perfectly.
A good sturdy handle boosts cutting efficiency, especially if you make long cuts. Experts say the best handles are non-slip and easy to grip even under wet conditions. A majority of the boning knives we selected have wooden handles that are riveted.
The size and weight of a boning knife determine the ease of handling it. Manufacturers measure the weight of these knives in oz. Lightweight models like Global 6.25-Inch Boning Knife are relatively easy to lift and transport, unlike relatively heavy models like Imarku 6-Inch Boning Knife.
It’s a scale that shows the hardness of a material. It compares the depth of penetration of an indenter under a heavy load and small load. Materials like knife blades and chisels have a rockwell hardness between 55 to 66. Axes can have a Rockwell hardness between 45 to 55. Materials like Brass have 555 Rockwell hardness.
Purchasing a nice boning knife is super-easy after determining the kind of meat you love cooking and your budget. You will also have to consider the type of blade, and warranty, among other factors.
This guide above has everything you should look into first. Remember, high-end boning knives are costly, but worth your investment. Most low-end models are made with cheap materials that damage fast.
There is no doubt that the WÜSTHOF’S Classics have a long history of great quality and design. With its razor-sharp ability, the WÜSTHOF Classic 6″ Boning Knife is particularly suitable for kitchen use and recommended by professional chefs. The product is definitely worth its price.