Best Boning Knife of 2022: Complete Reviews With Comparisons

10 Best Utility Knives Video
10 Best Utility Knives Video

With a quality curved boning knife, you can break down fish and meat efficiently on your own and save money.

In some knives, you even get the bonus of a filleting function where you can separate the meat fish from bone with relative ease.

On that note, here are five of the best boning knife options on the market that you may want to add to your kitchen knife set.

All five are made of premium materials, can separate meat from the bone with ease, provide convenient storage, and offer excellent control over slicing movements.

You also get other key features that set them apart from ordinary boning knives.

All in all, these knives offer an extraordinary performance where boning and meal preparation are concerned.

Best Boning Knife Reviews

1. Wusthof Classic 5-Inch Boning Knife

What’s great about this knife is that it’s perfect for professional and everyday cooks alike.

It is an all-around type of knife ergonomically designed for safe and comfortable handling for a broad range of users.

Plus, it has that perfect blade edge and blade height that make for effortless slicing and trimming.

For that it can do, the Wusthof Classic is definitely a worthy boning knife.

Product Highlights

This versatile boning knife lets you trim and slice most kinds of meat seamlessly.

It comes with one of the best protective finger guards for safety and a well-designed synthetic handle for easy gripping and comfortable handling.

The ergonomic design of handle makes this boning knife very easy to hold.

What’s more, its blade is just flexible enough that it can still cut through gamier pieces of meat effortlessly.

Not to mention, it is made of high-grade materials.

We’ll be honest with you. It does not come at an affordable price, probably because of its premium materials.

Still, you shouldn’t feel too bad about spending on it since it is super-durable with an all-around function and should last a few years.

Plus, it’s easy to clean and maintain, so you shouldn’t have too much of a problem getting it to last that long.

This is an ultra-sharp boning knife, albeit an expensive tool.

Yes, boning knife blades are typically sharper than their counterparts, but this one has even more of an edge to it.

Don’t worry about handling this kind of sharpness. The knife’s sturdy design and other impressive functions ensure a pleasant boning experience from start to finish.

You can count on this as a valuable knife to add to your knife sets at home or in restaurant kitchens.

The Good

The highlight of this boning knife is its razor-sharp blade edge and perfect blade height.

More than being incredibly sharp and having the ideal height measurement, the blade also has just the right amount of flex.

This makes it easy to maneuver and excellent at cutting all types of protein. Plus, it has an extremely comfortable handle.

The Bad

We know. You get what you pay for.

Still, our amateur home cooks might hesitate to spend the money required to own this precious boning knife.

At the end of the day, the high-grade quality materials are worth every penny.

Pros:

  • Protective textured finger guards
  • Ergonomic design for safe use and easy handling
  • Firm grip handle
  • All-purpose knife
  • Comfortable handle
  • Separates bones from meat with ease
  • Ultra-sharp blade

Con:

  • A high-end knife not for everyday use
  • Too pricey

2. Zwilling J.A. Henckels Twin Four Star Fillet Knife

If an all-around knife that cuts through protein efficiently is what you’re after, you need not look further.

The J.A. Henckels Zwilling Flexible Boning Knife would be the perfect addition to your knife collection, thanks to its high-quality material and semi-rigid blade.

You only need this knife to perform meal preparation with ease.

Product Highlights

The J.A. Henckels Zwillings Four Star Fillet Knife possesses a curved bolster for comfortable handling, a five-inch-long blade for precise slicing, and a finger guard for safe usage.

If this trio of amazing features doesn’t make it one of the best all-around tools for boning, we don’t know what will.

The blade is flexible to some degree, but it’s not too flexible that it will make it hard for you to cut protein.

You can use it to cut the bones of lamb, pork, beef, or game or separate bones from meat.

What’s more, you should be able to bone with ease across all meat subjects using this high-performance tool.

The amount of flex it has even allows users to slice away at gentler fish meat and maneuver the blade around the trickier areas of more delicate types of meat and even skin trimmings.

Now, that’s what we call ultimate control.

The ergonomically designed handle lets you keep a natural, firm grip and makes for super-comfortable handling.

Unfortunately, this is another expensive knife that beginner cooks might not be too willing to invest in.

However, those who work in restaurant kitchens should have no second thoughts about deeming it the optimum choice.

We’ll tell you right now that this (like item number one on this list) all-around tool performs all boning purposes with ease and, thus, is a worthy investment.

Not only is it a great boning knife with a sleek design and secure grip, but it also has an exceptional feature for fillet for a wide range of meat, including the more delicate fish meat.

The Good

We love that this knife is designed with durability and sharpness in mind.

You can immediately tell looking at the blade that it can cut with high precision and last for many years.

It truly is a suitable choice for both home cooks and professional chefs.

The Bad

There are limits to how much one is willing to spend on a knife.

If you cook occasionally or usually ask someone to do it for you, you might not be willing to shell out the kind of cash this knife requires you to.

Also, since this is a mere five-inch blade, don’t expect it to have the coverage of an ultra-long blade.

That said, carrying with ease is definitely something you can expect from this portable, attractive choice.

Pros:

  • An incredibly sharp and durable knife
  • Precise blade lets you bone with ease
  • Also great for filleting
  • Comfortable and firm grip
  • Made of premium materials
  • High-end blade with premium handle
  • Corrosion resistant

Cons:

  • Quite pricey
  • May require sheath for safety usage

3. Shun Cutlery Classic 6-Inch Boning and Fillet Knife

If you’re a fan of Japanese knives, there’s a good chance you will love this Shun high-performance boning knife.

Shun Cutlery is among the leading providers of the highest quality Japanese knives in the world. And it continues to impress us with this addition.

This six-inch boning and fillet knife seamlessly separates bones from meat.

Product Highlights

This dependable, superbly-designed boning knife possesses a flexibility that makes it perfect for cutting poultry and fish.

It also boasts a comfort grip that provides no less than the ultimate comfort for your hands.

That said, this level of flexibility is the reason it doesn’t provide a smooth experience on gamier cuts like lamb or beef.

Instead of the typical arch-bladed boning knife, it has a curved blade for an efficient experience navigating the more curved portions of meat.

The latter provides a slightly different feel than the former, but this tends to boil down to personal preference.

The ebony pakkawood handle is D-shaped and is just a dream handle, so to speak.

It has an ergonomic and sleek design that lets you grip the knife comfortably and securely while creating flexible shapes with your subjects.

As a result, you can maneuver around all types of protein cuts with relative ease and have great control over your movements.

The blade’s upward curve is the true highlight feature of this knife.

There’s no doubt you will appreciate the incredibly fine tip, razor-sharp edge, firm grip, safe storage, and incredible edge retention.

The Good

This all-purpose knife can easily fillet and bone meat, whether fish skin or a tough slab of meat.

Plus, its premium handle made of ebony pakkawood, combined with its super-fine tip and ultra-sharp edges, ensures an extraordinary performance.

The Bad

The blade is too long and too flexible for handling thicker, heavier cuts of meat seamlessly.

It also belongs to the higher end of the price spectrum, which may deter some potential buyers.

Pros:

  • All-purpose knife with premium blade
  • Flexible blade
  • Sleek and sturdy design
  • Japanese steel blade
  • Ultra-sharp and durable blade for easy meat separation
  • Excellent blade construction
  • Can bone most meat subjects
  • Incredible edge retention

Cons:

  • The blade is too flexible for handling gamier pieces of meat
  • Pricey

4. Mercer Culinary Genesis 6-Inch Flexible Boning Knife

We’ve been talking about expensive boning knives so far, so it’s time to mix things up and introduce a piece that should fit right into your budget without compromising quality.

The Mercer Culinary Flexible Boning Knife’s reasonable price tag belies a set of excellent boning knife features.

It comes with ultra-edge retention, balanced carving meats, and corrosion resistance.

You will be pleasantly surprised by what this knife brings to the table, literally!

Product Highlights

Where the price-to-quality ratio is concerned, this knife wins hands down.

The handle is designed to fit naturally and securely into your hand, and the blade is high carbon steel for an unmatched blade edge and lasting service.

That said, it is worth noting that the blade is not as robust as stainless steel, which makes things more believable given the price.

Despite not being as durable as its counterparts on this list, the knife should still be able to last a few years with proper cleaning and maintenance.

It has an arched blade for seamless maneuvering across various meat types, including the more delicate portions of fish and chicken.

The Mercer Culinary Genesis Boning knife can cut cleanly through tough joints and even bones.

It has a Santoprene handle, which offers incredible comfort, a slip-resistant grip, and safer and more secure knife handling.

Even with oily hands, you won’t have to worry about the knife slipping from your grasp.

The Good

It’s rare to find a knife belonging to this price range and offering the kind of features that this one does.

Except for durability, it can pretty much give the other kitchen knives on this list a run for their money in other aspects.

It also has a sharp cutting edge that lets you bone easily, like some of the curved and ultra-sharp blades on this list.

The Bad

We go back to durability.

While not flimsy by any means, it does lag behind in terms of sturdiness compared to its counterparts.

It also isn’t a stainless steel blade, which has the highest durability of all blade materials.

Pros:

  • Quality construction
  • Relatively cheap, dependable blade
  • Comes in a variety of lengths
  • Slip-resistant and firm grip
  • Comfort and safe cutting experience
  • Sturdy design, though not as sturdy as Japanese western-style knives
  • Ultra-sharp and long-lasting blade

Con:

  • Not as durable as other boning knives

5. KYOKU Boning Knife Shogun Series

A Japanese knife with such a welcoming price tag is not unheard of, but one with this quality doesn’t come very often.

The Kyoku Seven-Inch Boning Knife from the Shogun Series is one of those Japanese western-style knives.

It’s a great option for professionals and home cooks who want a superior quality kitchen knife for a relatively low price.

Product Highlights

Here’s another type of blade with a great price-to-quality ratio.

It boasts the versatility to handle all kinds of cooking prep work and the blade flexibility to bone and fillet a wide range of meat products.

Looking to skin, butterfly, or trim your meat? All seven inches of this quality Japanese material can make it as seamless as possible.

What’s more, all its other features seem not to be getting the you-get-what-you-pay-for memo, delivering much more than what the price would typically suggest.

Take the ergonomically designed, chemically treated handle, for instance.

It makes the knife so easy and comfortable to hold and ensures the grip is sturdy and heat and moisture-resistant.

It’s one of those Japanese western-style knives that many people dream of adding to their collection.

It has a sharp cutting edge for boning and a sturdy design that can withstand years of heavy use.

Despite the approachable price point, the knife is constructed with both professionals and home cooks in mind.

The result is a blade with a lasting edge, high durability, and a razor-sharp edge.

What’s most impressive about this knife is its ability to retain its scalpel-like edges even after heavy use.

Given the relatively low price, there’s a good chance you’ll want to add it to your kitchen knife collection.

The Good

The heat and moisture-resistant handle lets you keep a steady and secure grip no matter how heavy or rigorous the slicing or cutting gets.

It also aids in keeping cuts consistently clean and precise.

The Bad

The KYOKU Boning Knife, Shogun Series is by no means a perfect knife. It’s not as durable and is a bit heavier than its counterparts.

However, this is a fair exchange, given that it’s priced so low.

Pros:

  • The blade stays sharp for a long time
  • Lets you keep a firm, comfortable grip
  • Stable cutting performance
  • Relatively low price tag
  • Bones and fillets a wide range of meat products
  • High-quality materials that do not rust

Cons:

  • Not as durable as the more expensive boning knives
  • Heavier than the other boning knives on this list

Buyer’s Guide

Breaking down beef, pork, poultry, or fish can often call for more than the classic chef knife.

In many situations, a home cook or professional chef will find himself needing a boning knife to ensure meat separation is done correctly.

No, a meat cleaver is not the tool for the job because it has a poor boning function.

Sure, chef knives have that all-around function and a premium blade that makes them capable of separating bones from meat.

However, they don’t do it quite as well as an actual boning knife. Thus, they are not the most attractive choice.

In fact, they tend to leave a good amount of usable flesh behind. You are also not looking for utility knives or paring knives but the perfect boning knife.

Some important considerations include whether you want stainless steel or carbon steel materials, a wood or plastic handle, or a knife with a limited lifetime warranty or lifetime guarantee.

Apart from the specific features unique to your needs, here’s what you generally want to consider to acquire an ultra-sharp boning knife you can use for long periods of time:

1. Knife Length

A good boning tool tends to be anywhere between five to eight inches.

As long as your choice knife sits at a point between this length range, you should be good. The exact length you decide on will boil down to personal preference.

What’s important to remember is that a shorter blade provides more control but less coverage.

On the other hand, a longer blade makes longer, more fluid slices but doesn’t give you as much control over your movements.

Try out a few different blade lengths to see what works best for you.

Generally, you want to go for a knife length in the mid-range mark, as they offer equal parts control and coverage.

Then again, as you become more accustomed to using a boning knife, you may need one that offers more of one quality than the other.

In that case, the blade length should help decide the perfect knife for your needs.

2. Rigid vs. Flexible Blade

Boning knives come with blades that have varying flexibility. Thus, you want to consider the kind of food you’ll be using the knife on before you get it.

If you’re deboning lamb, beef, game, pork, or goat, a knife with a semi-flexible blade will perform best on these subjects.

Their blade is such that you can deliver a little extra power for cutting tougher sections, like bones and joints.

It’s a more balanced blade made for all-around cutting and slicing.

On the other hand, a blade that’s bendier is not meant for slicing larger pieces of tough meat or cutting through bones.

The edges could easily give out, or they might not penetrate the meat subject, to begin with.

You could easily damage the blade or hurt yourself if you forced it using the wrong blade flexibility.

For the more delicate fish and poultry subjects, more flexible boning knives that offer less resistance are the perfect cutting and slicing tools.

They can trim fat seamlessly and efficiently navigate delicate areas and contour lines, such as those on the skin.

3. Material

Stainless steel is the go-to material if you want a quality boning tool, though there are some exceptions.

The cheapest product on our list, for instance, is not made of stainless steel but is still of relatively high quality.

It uses a high-carbon steel blade instead, which is still durable but not as long-lasting as a stainless steel blade.

If you’re shopping for a boning knife on a budget, one made of high-carbon steel materials is a good alternative.

However, more often than not, it would be a good idea to go for a high-quality steel blade that won’t rust.

Aside from the durability factor, which ensures years of quality use, there’s also the fact that this type of steel is best for cutting effortlessly through tough bones and joints.

As for comfortable handles, options range from wood to plastic handles.

Wood handles are typically classier and better-looking, but they’re not as resistant to heat and moisture as synthetic handles.

Constant exposure to water or moisture will eventually take its toll on wood handles, causing them to chip away or break apart prematurely.

Some standout boning knife handles include the curved wood handle and polypropylene handle.

Plastic handles, smart handles, and logwood handles are also decent choices.

Regardless of the handle type, make sure to handwash your boning knives in warm, soapy water to help them last longer.

Lastly, opt for ergonomic and comfortable handles because they help the knife last longer.

4. Arched Blades

A quality you often find in the majority of boning knives is the arching of the blade around the knife’s heel.

This curvature allows you to cut through the tougher parts of meat, like bones and joints, more efficiently.

A curved boning knife is also capable of performing more intricate slices, such as trimming, butterflying, and skinning, on more delicate meats.

The arched portion of this premium blade is often used to trim fat and skin meat.

A single passage of this section is all it takes to remove the layers of fat or skin on a meat subject.

There’s no need for repetitive sawing motions unless you choose a knife without an arched blade.

There are boning knives with this particular feature absent in their design.

That won’t necessarily mean the knife is low quality. Still, its range of use for boning should be more limited compared to an arch-bladed option.

Boning Knife FAQs

1. How is a boning knife different from a fillet knife?

Fillet knives are generally more flexible and have thinner blades than boning knives.

This makes them a better option for creating more delicate cuts and slices of softer meat like fish and poultry.

While still comparatively thinner than other kitchen knives, a boning knife has a thicker and less flexible blade than a fillet knife.

That’s because too much give prevents them from accomplishing their exact purpose: separating bones from meat.

More flexible boning knives are best for handling fish and poultry, while those with rigid blades are ideal for beef, game, lamb, and pork.

2. Does a boning knife need to be flexible?

Yes, to some degree. Boning tools can have either a stiff or semi-flexible blade.

A boning knife with a stiff blade is for handling tougher meat subjects like beef, pork, lamb, poultry, and game.

They offer more resistance and, thus, should be able to slice through thick slabs of meat and hard bone with less effort.

The semi-stiff blade, on the other hand, possesses enough give to perform more delicate slicing tasks on softer meat, such as types of poultry and fish.

You can trim, skin, and fillet more efficiently using these bendier blades because they mold to the shape of the area you’re removing meat from.

3. What do you use a boning knife for?

Most boning knives have long, semi-flexible blades and ergonomic handles that let you remove flesh from bone on all kinds of meat.

Their blades are thin and curved, making it easier to pierce through meat and work around its delicate, more shapely areas to collect flesh.

While you can use ordinary kitchen knives or chef knives for boning, they might leave more flesh behind and result in a waste of protein.

4. What should I look for in a boning knife?

Look for a boning knife with a blade length between five to eight inches.

It should have a thin and curved blade that bends just enough to cut through thick meat slabs and remove flesh from bone.

When cutting tough meat, use a boning knife with a more rigid blade, as it can slice through bones and thick muscles.

Boning tools with more flexible blades are best for creating delicate cuts of soft meat, like chicken and fish.

Aside from making sure it an remove bones from meat, look for knives with ergonomic handles.

While a soft leather sheath is not necessary, a good-enough sheath to protect the blade will guarantee lifetime usage.

5. When should you use a straight boning knife?

A boning knife with a straight edge is best used for larger, thicker cuts of meat.

You can work more quickly on these types of meat with a straight blade, as they also tend to be more rigid and offer more resistance.

So, Which Boning Knife Should You Bring Home?

The budget-friendly options on this list may be more tempting to the everyday home cook.

However, the title for overall best boning knife goes to the Wusthof Classic 5-Inch Boning Knife.

Its shorter blade offers more control when removing bones from meat, and its ergonomically designed synthetic grip comes with great heat and moisture resistance.

Besides its high price, which shouldn’t matter if you’re after quality, we could find nothing else about this boning tool to make us consider not adding it to our kitchen knife collection.

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