Thin and sharp, the boning knife is the go-to blade for removing bones from meat and skinning fish. There are several types of boning knives that make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a flexible boner for poultry and fish.  When working close to and around the bone, a curved boning knife will give you a better working angle. Lastly, a narrow boning knife is great for boning ribs and meat chops while you would use a wide boning knife for chicken and pork. 

Highlights:

• Durable handles offer a unique texture and pronounced finger guard for a safe, anti-slip grip.
• Handle shape, materials, and reverse hook finger guard virtually eliminate injuries due to slippages while remaining comfortable in all gripping positions.
• Anti-slip material eliminates the fat barrier between hand and handles, thus reducing gripping pressure and fatigue.