Boning knives make for an ideal tool that allows you to efficiently remove bones from meat, fish or poultry. Features a narrow and sharp curved-blade that makes it easy to cut into places that may be a little harder to reach with a conventional chef’s knife.

Features a Japanese steel blade that is both highly durable and easy to clean; saving you vital time and money from replacement costs. The curved design allows you to manipulate the knife into cutting specific parts of the meat; resulting in a high-quality finish.

The knife’s handle is constructed from a polypropylene plastic material with a soft-touch grip. This helps to increase your grip and also the comfortable, ergonomic design allows you to use the knife for extended periods of time without the risk of aches and pains.

The colour coded handle helps to separate knife uses within the kitchen; increasing your level of hygiene.