Whether you’re experimenting with complex culinary projects like the Tur-duck-hen (a deboned chicken cooked inside a de-boned duck cooked inside a deboned turkey) or simply upgrading a cheaper cut of meat by trimming out gristle and bone, boning and fillet knives are essential. A slender blade removes unwanted flaws without making a mess of the rest of the meat.
Boning knives allow the cut to follow the bone, separating the meat with little waste. The narrow knife twists easily to follow tight curves and accurately trims off fat and skin. This is the knife to use for shaping tenderloin or deboning poultry — stiffer versions work best for larger and tougher cuts like mutton.
Also here are the fillet knives any fisherman knows and uses. With more flexible blades, the fillet knife shapes itself to the ribs of the fish, slipping the meat from the bones neatly. In expert hands this can be the most efficient way of cleaning the fish — save the bones for soup stock instead of picking them out at the dinner table. Match the size of the knife to the size of the fish and you can fillet anything from pan fish to king salmon.
Here’s one place where I definitely prefer laser cut steel over forged — the Global Boning knife has an unusual handle style that works well. Seamless, efficient and razor sharp.
Damascus steel and a VG-10 cutting edge make the Shun Classic Boning Filet knife perfect for tough cuts and delicate work.
The 6-inch-long, plain-edged blade of the Mundial Boning Knife is noticeably stronger than a filet blade and made for de-boning larger cuts of meat, fish, and poultry. The twisting leverage of the full-sized handle guides the blade along bones and through tough tissue for quick preparation of tender cuts of ...
Boning knives like the Wusthof Classic 4-Inch Boning knife aren't always included in block knife sets and aren't usually the first knife recommended for the beginning chef. The design is much like the filet knife used on fish, but created especially for separating tougher meat from bone. Wusthof's ...
This forged boning knife from Victorinox has some definite advantages over lighter, stamped steel versions. The boning knife is a tricky thing to get right -- the blade needs flexibility and a narrow style like a fillet knife, but also needs enough strength for twisting turning in tough ...
This flexible boning knife with six-inch-long blade follows contours well and slips into tight places, allowing clean cuts with very little waste. Chefs prefer stiffer blades for the tougher meats like beef, but the Wusthof Gourmet performs well for fish and poultry, and Wusthof recommends it for ham.
I've enjoyed some ...
Much lighter than the typical forged Wusthof knife, this Wusthof Gourmet 9-Inch Fish Fillet Knife features a slender blade of razor edged and flexible laser-cut stainless steel. The high carbon blade of Wusthof's special no-stain X50CrMoV15 alloy steel holds an edge well and is easily re-sharpened with a handheld honing steel.
The ...
Messermeister's Meridian Elite 6" boning knife overcomes one of the drawbacks of what is otherwise a very efficient forged pattern. Many of the older German cutlery patterns feature the same full bolster forged blades. That makes these old designs very strong, but the bolster does sometimes interfere with the work. In a ...
If you're looking for a flexible Western-style boning knife with the performance of Japanese steel, look no further.
Global knives were the first mass-marketed Japanese kitchen knives aimed at the Western market. They won fans in restaurant kitchens everywhere with their mix of lighter weight, thinner blades, high performance molybdenum/vanadium steel which ...
Primarily used for de-boning and slicing raw or cooked meat, fish, and poultry, the Shun Pro Deba knife with a 6 1/2" plain edge is one of the fundamental blades of the Japanese kitchen, dating back to the Edo period in the city of Sakai. Once famous for fine ...
A part of the Shun Classic series, this boning knife is forged in Shun's famous Damascus stainless steel, but with a profile slim enough to give this blade the slight flexibility you need for boning and filleting meat, poultry, and seafood.
The build is the same one used for ...
I have an old Chicago Cutlery cooks knife which is an amazing example of what American knife makers once regularly produced. Unfortunately, this knife isn't a suitable heir to that reputation. To be fair, this is an inexpensive "specialty" knife aimed at the casual home cook who might use a ...
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