Thin and sharp, the boning knife is the go-to blade for removing bones from meat and skinning fish. Several types of boning knives 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.

The line is the ultimate choice in non-slip handles. Their soft rubber grip handles reduce the stress that may cause fatigue and wrist injuries like carpal tunnel syndrome. Available in black and white, the soft handle allows you to grip tighter to prevent slipping and increase control. Each blade comes with a proprietary stain-free, high-carbon steel blade, with an individually ground and honed edge. Their superior blade shape allows for easier slicing while the unique edge geometry keeps them long-lasting. Not to mention, the seal between the blade and the handle will not let in any water or bacteria.
 

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