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BACK TO KITCHEN OFFERS · SEPT 1–22 · -10% OVER €100: BACK2COOK10 · -15% OVER €200: BACK2COOK15
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Boning knife
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Wusaki Sakin Damascus 10Cr
Wusaki Sakin Damascus 10Cr 15cm boning knife with carbon fiber and gold leaf handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 13cm flexible boning knife with ultra-comfortable handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL boning knife, used blade, 11cm, ultra-comfortable handle
In stock
Fischer SWE-STEEL knives
Fischer SWE-STEEL 20cm Carving knife Swedish steel ultra-comfortable blue handle
In stock
Professional knives
Victorinox boning and sticking knife 5.5604.14 14cm blade green fibrox handle
In stock
How to use a boner
The boning knife has a thin, flexible blade, so a few precautions must be taken to avoid chipping or damaging it. This flexible blade does not allow your boning knife to cut bones as its name would suggest. In fact, even though it is flexible, the boning knife's blade does not stand up well to forceful use or twisting. A professional boning knife, on the other hand, is recommended for scraping off flesh from meat bones, butchering game and poultry, cutting small bones and trimming pieces of meat. Before carrying out any of these tasks, you need to check that your boning knife is sharp, and we recommend using a sharpening steel. Stainless steel blades are easy to maintain over time, with the occasional pass over a Sharpening stone.
The honesuki: a Japanese butcher's knife
While in Europe you can opt for a Victorinox or Sabatier boning knife, Japan is no exception. Thehonesuki is the Japanese boning knife par excellence. Like its Western cousin, this Japanese butcher's knife has a short, very sharp blade. The main differences are in the shape of the blade and its thickness. The honesuki blade is triangular in shape and can be up to 5mm thick. This Japanese boning knife is particularly ideal for separating bones from meat, acting as a lever. Thanks to the thickness of its blade, it is better able to force its way through bones - within reason, of course.
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