Do you cook meat at home? If so, then the best boning knife for your needs is a question worth asking. Of course, there are many things to consider when choosing a boning knife- the size of the blade and handle, the type of steel used in its construction, whether it’s a flexible boning knife, whether or not it has a finger guard- but there’s one thing that should always come first: budget.
In order to find the perfect fit for your needs and price range, we’ve compiled our top picks from brands like Victorinox Swiss Army Knives and Wusthof chef knife. Let us help you choose today!
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Best Value Boning Knife: Mercer Culinary Ultimate
- QUALITY CONSTRUCTION: Knives are crafted with high-carbon Japanese steel for easy edge maintenance and a razor sharp blade that lasts
- SUPERIOR DESIGN: Built to last ergonomic handles with textured finger points offer a non-slip grip with added comfort, durability, and safety
- BEST USE: For separating meat from the bone. Ideal for deboning chicken, ham, and fish, or trimming fat and sinew
- EASY CARE: To maximize the performance and longevity of your Mercer knife, carefully wash cutlery by hand after each use with warm water and mild soap; rinse and dry completely with a soft towel. Do not place in dishwasher or submerge for long periods of time
- MERCER CULINARY ULTIMATE WHITE SERIES: An exceptional combination of quality, design, materials and craftsmanship for the value minded kitchen; perfect for professional use or the home cooking enthusiast
A boning knife is a kitchen utensil that can be used for cutting pieces of raw meat, poultry, or fish. It’s also called a fillet knife. Boning knives are available in many shapes and sizes but the most popular one is 6 to 8 inches long with serrated or smooth blade edges.
The shape of the blade allows it to easily cut through tough connective tissue while still providing some flexibility when needed. This Mercer Culinary Ultimate Boning Knife can be found at various retailers including Amazon for less than $25 which makes it more affordable than other options on the market today!
It has razor sharp blades made from high carbon steel that won’t rust like stainless steel would. Plus, this knife is hollow ground which means the blade has a concave surface that helps it cut quickly and easily. The textured finger points on the ergonomic handle provide a good grip and added safety. You can also hand wash this knife to keep the blade edge and surface in top condition.
This knife is NSF certified meaning it meets all of the National Sanitation Foundation’s requirements for safe food handling. Plus, it comes with a Limited Lifetime Warranty so you can rest assured that you’re getting a quality product.
Best Overall Boning Knife: Victorinox Fibrox Pro Boning Knife
- With a thin blade and enhanced flexibility, this knife offers superior control using its "S" shaped edge that's perfect for separating meat, poultry, or fish from the bone
- The National Sanitary Foundation (NSF) approved Fibro Pro handle is designed to minimize wrist tension and provide superior grip
- "Highly Recommended" by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment
- Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
The Victorinox Fibrox Pro Boning Knife is a good option because it has been designed with ergonomic handles that reduce hand and wrist fatigue, a “S” shaped blade that allows for better working angles, a non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter your hand size, National Sanitary Foundation (NSF) approved design which means it will never harbor bacteria or other microbes, and it is dishwasher safe.
Best Upgrade Boning Knife: Kasumi – 6 1/2 inch Boning Knife
- Kasumi 6-1/2-inch boning knife is great for filleting fish
- Damascus pattern is eye catching and rust free
- The edge is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a sharper edge
- The asymmetrical handle is made from multiple layers of wood impregnated with a plastic resin and is riveted to the full tang
- Kasumi knives are produced by Sumikama Cutlery in Seki, Japan
Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. The Kasumi 6-1/2-inch boning knife is great for filleting fish (especially smaller fish) and the Damascus pattern is eye catching and rust free. This Japanese knife has an edge of this blade is beveled on both sides, but the bevel is much larger than the bevel on a European or American brand and creates a very sharp edge.
The asymmetrical handle made from multiple layers of wood impregnated with a plastic resin that’s riveted to the full tang makes this knife durable and usable for years to come.
Best Professional Boning Knife: Wüsthof Classic IKON Boning Knife
The Wüsthof Classic IKON Boning Knife is a precision-crafted knife designed for cutting through meat (or other foods) with ease. The blade has an edge of German steel that is 20% sharper than most knives and it has twice the edge retention. It is a highly durable knife.
The full tang knife, tempered to 58⁰ Rockwell, provides precise control while the half bolster allows you to hone and sharpen your blade all the way down to the heel of the knife. Though not a wooden handle, the contoured handle makes this boning knife comfortable in your hand and more contemporary looking than many others on the market today.
- WÜSTHOF CLASSIC IKON SERIES – Features a sleek and sophisticated black handle with a double bolster for exceptional balance, beauty, and the ultimate cutting experience. Classic IKON: Design, Ergonomics, and Quality Perfected
- PRECISION FORGED – Forged from a single block of High Carbon Stainless Steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous models
- BONING KNIFE – The CLASSIC IKON 5" Boning Knife is ideal for removing bones in pork, beef or chicken. The long narrow curved blade enables the knife to move cleanly along the bones for clean cuts
- DURABLE – WÜSTHOF Cutlery is crafted to resist corrosion and dulling. This German made Kitchen Knife set Comes with a limited Lifetime Warranty
- CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards
How To Choose the Best Boning Knife for Your Kitchen
The best boning knife for your kitchen is the one that fits your budget and has features you need. Every home cook is different. Some will be working with game meat (like Elk or Caribou), others will be working with fish, and others trying to get rib meat for stews.
Here are some primary considerations for choosing the best boning knife for you.
The type of tasks you are doing
If you are working with game meat, you might want a heavier knife that will make it easier to slice and chisel through the meat. If you’re working with fish, you might want a shorter, sharper knife with a narrow blade. Rib meat for stews is typically desired for their smaller bones and can be cut more easily.
The size of the knife blade that is best for you
The size of the knife blade is an important consideration when choosing the best boning knife for your kitchen. A larger blade will make it easier to cut through tougher meat, but it might be too big for more delicate tasks. Conversely, a smaller blade might be too weak for tougher cuts but perfect for more delicate tasks. Consider your needs and choose the size of blade that is best for you, just like you would with other knives like serrated or carving.
Prices range greatly for boning knives, similar to other kitchen equipment like cleavers, Japanese cleavers, mallets, etc. The quality of steel and handle materials can vary to a large degree. However, keep in mind that even a cheap knife will need to be sharpened occasionally.
If the blade has a flexible or fixed pivot point
The two types of boning knives are the flexible and fixed pivot point. The flexible pivot point knife is able to bend which gives it more dexterity for delicate tasks. This type of knife is also less expensive than the fixed pivot point knife. The fixed pivot point knife cannot bend, but it is more durable and can withstand more force. It is a good option for those who are working with tougher meats.
Ease of sharpening
One of the most important factors to consider when choosing a boning knife is how easy it is to sharpen. Even the best knives will need to be sharpened from time to time. If the knife is difficult to sharpen, you might not be inclined to do it, which will lead to dull blades and poor cuts. Look for a knife that is easy to sharpen with a simple honing rod or sharpening stone.
Boning Knife FAQs
Here are a few FAQs about boning knives.
What is the best angle for sharpening a boning knife?
The best angle for sharpening a boning knife is an angular, single beveled edge where the blade is placed on the stone with the angled side resting on its face.
How to clean and store your boning knife?
A boning knife should be hand washed after use, dried carefully with a clean kitchen towel, and stored in a knife block away from the blade edge. A honing rod or sharpening stone is needed to sharpen it when it starts to get dull.
What is the best boning knife for deer?
The best boning knives for deer are usually around 6″ and are knives that are semi-flexible, but they’re more delicate than the fixed type which can withstand more force. Since deer meat is tougher than other animal meats, this is the best option for precision and less risk of damage.
What are the benefits of using a boning knife?
Boning knives are a very useful tool in the kitchen as they can carve and process meat from the bone. The blade is made of high quality stainless steel, which resists corrosion and retains sharpness. It has a flexible or fixed pivot point that gives it more dexterity for delicate tasks or those with bigger bones, respectively. This ability separates it from a typical utility knife. A good boning knife is lightweight yet durable and easy to sharpen on a small stone or honer rod, since it will get a lot more dulling action than a typical utility or kitchen knife.
A boning knife can be a really useful tool, especially for home cooks looking to carve and process their own meat from the bone. A good boning knife is made of high-carbon stainless steel, has a flexible or fixed pivot point, is lightweight yet durable, can be easily sharpened with little effort, and does not have an asymmetrical handle.