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best boning knife

7 Best Boning Knives Available in the Market in 2023

Do you want to sample the best meat recipes? Whether your recipe calls for lean tenderloins or beef fillets, having the best boning knife goes a long way to helping you perfect the recipe.

A good-quality boning knife features a sharp, tough, and long blade that cuts through the toughest meats from bones.

Additionally, a boning knife cuts through ligaments and connective tissues to remove the best tasting meat from the bone, thanks to its design.

So, to get the perfect chicken breast for chicken schnitzel or to de-bone bones from your fresh baby back ribs, you want to invest in a boning knife.

To help you achieve the perfect cuts and slices of meat, I’ve taken the time to test out the best boning knives in the market. Here are my top picks for boning knives you should own in your kitchen this year.

01. Dalstrong 8-inch Boning Knife

DALSTRONG Boning Knife 8 inch

Manufactured using German engineering, the Dalstrong Gladiator Series Boning knife is among the market’s highest-rated.

The knife is crafted using cutting-edge technology and outstanding craftsmanship to make it ideal for small and large jobs, whether you are a butcher or fishmonger.

The knife integrates a high-quality German carbon steel blade which offers incredible razor sharpness.

Its full tang design helps to reinforce its strength, while the hand-polished edge, at 16 to 18 degrees per side, offers even better precision.

On the other hand, the blade’s narrow shape and flexible design allow the knife to glide smoothly along the contours of the bones.

This design, in turn, helps to separate the meat from the bones without tears, small bones, or cartilage.

Additionally, the blade features a tapered tip allowing it to get to hard-to-reach places. On the other side of the knife, a black Pakkawood handle offers a classy style and balanced control.

  • Award-winning design
  • Extra strength full tang
  • High-quality German carbon steel
  • Luxury Pakkawood handle with triple rivet
  • The tip can easily bend
  • Large handle size may not be ideal for beginners

02. Global 6.25-inch Japanese Boning Knife

Global Japanese Boning Knife 6.25-inch

The attention to detail design makes the Global Cromova Japanese Boning Knife better than its European counterparts.

The knife doesn’t just guarantee long-lasting sharpness. It also features an ultra-strong and sleek-looking blade.

The knife features a 6.5-inch flexible blade made from vanadium and molybdenum stainless steel for long-lasting durability and excellent corrosion resistance.

Yet, the blade remains lightweight. To give the knife better balance and control, it features a precise sand injection for its blade. The blade is then inserted into a hollow handle to create a seamless blade-to-handle design.

Furthermore, the knife incorporates a short bevel, allowing the edges to remain sharp longer than regular carbon stainless steel knives.

For easy handling, the knife integrates an ergonomic designed stainless steel handle with high grip surface patterns.

The handle and blade size makes this Japanese knife ideal for both beginners and experts alike.

Additionally, the knife’s lighter and flexible profile makes it ideal for cutting different types of meat and fish.

  • Razor-sharp blade edge
  • Finger notch for safety
  • High-grip stainless steel handle
  • Short bevel for long-lasting sharp edges
  • Hand wash only
  • A little expensive

03. Shun DM-0743 Classic 6-inch Boning Knife

Shun DM-0743 6-inch Meat Cutting Knife

If your budget is not restrictive, you should definitely invest in the Sun Classic Boning Knife.

The high-end knife features a proprietary Shun VG-Max Cutting Core with layered steel for incredible edge and long-lasting durability.

The layered steel blade combines up to 34 layers of stainless steel on either side to give it a total of 69 layers.

Its classic Damascus cladding supports the cutting core and prevents stains and corrosion. Additionally, the classic cladding enforces the knife’s elegant look.

The 6-inch Japanese boning knife features a narrower blade which reduces drag for seamless boning and filleting.

The ultra-sharpness of the blade even allows it to easily fillet fish, effortlessly removing the bones and skin.

When it comes to boning meat and poultry, the blade’s curved design brings it closer to the bones for neat meat and bone separation.

On the other hand, its super sharp edge trims through fibrous tissues and skin for the perfect pork tenderloins and meat cutlets.

  • Free in-house sharpening
  • Robust layered steel blade
  • Steeper cutting angle
  • High grip D-shaped handle
  • Stiff blade design

04. Zwilling Flexible 5.5-inch Knife for Boning

Zwilling Flexible 5.5-inch Knife for Boning

The Zwilling Flexible Boning Knife features a 2-in-1 boning and fillet knife design to give you great value for your money.

The knife features a Sigmaforge single-piece precision-forged blade. In turn, the knife offers a balanced geometry, cutting-edge retention, and ultra sharpness thanks to this construction design.

Furthermore, the knife integrates a laser-controlled edge for consistent cutting and longer-lasting sharpness.

To maintain even longer-lasting durability, the blade on the knife undergoes the Friodur ice-hardening process.

This process gives the blade increased strength and a stain-free and corrosion-resistant finish.

The versatile de-boning knife integrates a seamless bolster and handle design for balanced weight and safety to give you exceptional balance.

So, you can work on red meats, poultry, and fish. After using the knife, its dishwasher-safe design makes it easy and convenient to care for it.

  • Dishwasher safe
  • Ice-hardened sharp blade
  • High grip triple-riveted handle
  • Proprietary German-style stainless steel blade
  • Very expensive

05. Henckels 5.5-inch Small Boning Knife

Henckels 5.5-inch Small Knife for boning

The Henckels Forged boning knife is designed with performance and comfort in mind. The comfortable boning knife integrated a curved design with a triple rivet handle for a stylish, high grip and comfort.

On the other hand, the knife features a forged bolster construction that seamlessly transitions from the blade to the handle for added balance and durability.

Yet, the comfortable knife for boning meat maintains a lightweight build to make it easy for anyone, even beginners, to use it.

However, the knife doesn’t focus on comfort alone. Its design also helps to accentuate its performance.

And its super-sharp 5.5-inch blade is fabricated using high-quality German stainless steel for a reinforced finish.

Even its fine-edge blade design allows you to achieve precision cuts, making it easy to separate meats from bones.

  • Dishwasher friendly
  • Seamless bolster design
  • Ultra-comfortable handle
  • Attractive stain blade finish
  • Dishwashing may damage the blade over time

06. Zelite Infinity 6-inch Knife for Cutting Meat

Zelite Infinity 6-inch Knife for Cutting Meat

The Zelite Infinity knife offers excellent value for your money. The knife for meat and poultry comes with an affordable price tag. Yet, it provides superior functionality and quality.

The Japanese-style Gokujo boning knife features an ultra-sharp filleting blade made using the Traditional 3-step Honbazuke method.

Using this method, the knife yields a semi-stiff butcher-quality blade with a 15 to 18 degree/side cutting angle for optimal sharpness and edge retention.

As a result, you will experience smooth boning and slicing with even the toughest meat cuts.

The knife is designed with a curved blade with a fine profiled edge for easier slicing to complement the ultra-strong blade.

The knife’s high-quality German carbon stainless steel gives it a non-stick, rust-resistant, and stain-free finish.

In turn, this makes cleaning and maintenance a breeze while maintaining the knife’s longevity.

  • Lightweight design
  • Affordably priced
  • Solid and high grip handle
  • Beautiful Japanese style craftsmanship
  • Not well balanced

07. Victorinox 6-inch Curved Boning Knife

Victorinox 6-inch Curved Knife for Boning

The Victorinox Boning Knife features a Swiss army knife design which makes it semi-stiff and easy to use.

However, this simple yet high-performing knife isn’t just limited to beginners in the kitchen. Its design can very well cater to experienced home cooks and professional chefs alike.

The beginner boning knife is designed with a narrow and curved blade which makes boning and slicing easier.

Additionally, the semi-stiff blade design makes it strong enough to cut through tough meats and break small bones. On the other hand, a non-slip ergonomic handle allows for seamless cutting without resistance.

Its unwavering sharpness allows for effortless trimming and filleting as well. Furthermore, the knife is built with a semi-stiff carbon steel blade for long-lasting durability and reliable corrosion resistance. Nonetheless, the knife maintains a lightweight finish to make it great for any type of cook.

  • Lightweight design
  • Sharp curved blade
  • Strong semi-stiff blade
  • High-quality Swiss army knife design
  • Not the best option for straight blade lovers
  • It may be too stiff for some people

Boning Knife vs. Fillet Knife – What’s the Difference?

The main difference between a boning knife and a fillet knife is their functions and design. Many people refer to boning knives and fillet knives interchangeably.

However, these two knives are not the same. Typically, a boning knife is designed to separate meat from poultry bones such as chicken, and red meats such as beef.

On the other hand, a fillet knife is ideally designed for separating the fish fillet from the skin and bones.

Due to their functions, these two knives even vary based on their designs. A boning knife has a wider blade than a fillet, while a fillet knife has a narrow blade with a sharp tip point.

Buyer’s Guide – Things You Should Consider

best boning knife for meat
Before you pick the best boning knife for your needs, you must pay attention to several key factors to ensure you pick the right option.

Here are the most common and essential features to look out for when choosing the right knife for boning meats and poultry.

Blade Materials

You want to go for a blade that can withstand the rough use when typically separating meats from bones. The most common materials for the best meat boning knives include high carbon and stainless steel.

These metals aren’t only rugged and long-lasting. They are also quite effective at withstanding stains and corrosion.

Forged steel offers better quality and functionality than high carbon. But, most forged steel knives require you to break the bank.

Blade Types (Curved and Straight)

Boning knives either have curved or straight blades. A curved blade integrates an upwards frontal tip point which makes it much easier to remove bones.

On the other hand, the straight blade features a longer, narrower blade with a unique tip point, making it better for softer bones of poultry and, sometimes, fish.


Boning knives have a size range of between 5 and 9 inches. The knife length sizes don’t bring much difference. However, the variety simply allows you to pick a knife that can easily fit your hands.

However, smaller-sized knives are easier to handle, making them great for beginners. If you want to de-bone larger chunks of meat, a smaller-sized knife may not be best.

Handle Materials

Generally, the handle material choice depends on your preferences. You can find several types of handle materials, such as wood, polypropylene, and rubber.

If you want to enjoy more style and better grip, a wooden handle (such as Pakkawood) is ideal.

However, wooden handles aren’t waterproof and tend to easily crack or break during handling.

On the other hand, polypropylene and rubber handles offer great water resistance, grip, and comfort. However, they don’t provide the best aesthetics.

Flexible vs. Stiff Blade

The flexibility of your blade determines how successful you are when de-boning or filleting your meat. Typically, you will find a flexible and stiff blade.

A flexible knife easily bends and makes it easier to maneuver different cuts. Thus, you can even use it to fillet fish.

On the other hand, semi-stiff knives tend to be stronger. Thus, you can use it for various de-boning applications.

These include removing bones from meats, separating bone joints, and cutting big chicken and turkey. Its stiff nature allows it to withstand the demands of dealing with thicker meats.

Weight and Balance

A lightweight knife is much easier to handle and makes it easy to maneuver and deal with different meats. A carbon steel knife weighs more than a stainless steel one.

However, they all offer excellent performance, so going for either option shouldn’t be an issue.

But, you don’t want to go for a knife that is too light as it may be susceptible to breaks if you use it for thicker meats.

Safety Feature

A good-quality boning knife must integrate the right safety features to prevent any injuries. Some of the common safety features to look out for include a finger guard/bolster or finger notch. This design helps to protect your finger against cuts.


It’s always a good idea to invest in a product with a warranty, so your investment remains risk-free. After all, the warranty helps to bolster the quality of the product.

When choosing a boning knife to buy, go for one that comes with at least a 1 to 2-year warranty. Some knives even come with a lifetime warranty to cover defects in materials or workmanship.

Price Range

The best part about boning knives is that they have a pretty wide price range. Therefore, you can always find a good quality option based on your knife. Typically, boning knives on the market have a price range of between $30 and $200.

Easy to Clean

On the market, you can find dishwasher-safe or hand wash-only knives. However, it is safer and recommended to hand wash your knife even if it is dishwasher safe. Putting your knife in a dishwasher ultimately depletes the quality of the blade.

Bottom Line

Preparing a delicious and chef-worthy meal goes beyond mixing the right flavors and mastering the cooking techniques.

You need to master the food prep technique, including preparing meat, to ensure you end up with the best quality food.

Thus, to achieve the leanest and cleanest meat cuts, you need to stock up your kitchen with the right boning knife.

My list of the top picks for this year offers a versatile and adequate line up to ensure you find the perfect choice for your home.

Frequently Asked Questions

What is the best knife for boning deer?

When it comes to effectively and efficiently boning deer, the knife of choice for many hunters, including myself, is the Victorinox Fibrox Pro 6-inch Boning Knife. What makes this knife top of the pack isn’t just its affordable price, but the combination of its superior performance, durability, and the included sheath for protection in the field. While some hunters might favor a skinning knife with a gut hook for field dressing, personal experiences/choices could differ. As an advice, Victorinox knives have withstood my own rigorous hunting use, being able to maintain their sharpness and ease-of-use, making the entire process of cleaning and boning a deer a smoother and less daunting task.

What is the best length for a boning knife?

Typically, boning knives span from about 5 to 7 inches (12.7 to 17.8 cm) in blade length, and can range from being straight to curved. Personally speaking, for larger tasks and to remove bigger cuts of meat with ease, the longer, straighter boning knives are what I lean towards. However, for more meticulous work, the slimmer, curvier boning knives are a must-have. They offer more precision and are often utilized by professional butchers who require a high level of detail in their cuts.

Is a straight or curved boning knife better?

Whether you select a straight or curved boning knife really depends on your specific needs and the type of meat you’re working with. I’ve personally found that curved boning knives are a great tool for separating skin and bones from the flesh. They shine particularly when handling delicate meat, like quail for instance. Alternatively, a straight boning knife has major advantages if you’re dealing with larger chunks of meat such as beef, as it’s better suited for detaching large pieces of meat.

What is the best use of a boning knife?

As a seasoned hunter, I can tell you, boning knives really live up to their name—they’re perfect for separating meat from bone. This entails cutting through a variety of things like sinew, muscle, fat, and connective tissue. When you find yourself needing to perform precise butchery cuts for bone in-pieces, a boning knife is an absolute godsend. I can assure you, once you start using a boning knife, you’ll question how you managed without one before!

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