Dexter P94818 Basics 6" Flexible Narrow Boning Knife

Thin and sharp, the boning knife is the go to blade for removing bones from meat and skinning fish. There are several types of boning knives that make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a flexible boner for poultry and fish. When working close and around the bone, a curved boning knife will give you a better working angle. Lastly, a narrow boning knife is great for boning ribs and meat chops while you would use a wide boning knife for chicken and pork.

For chefs who want Dexter quality at its most affordable 400 series stain-free high-carbon steel blade Durable and slip resistant polypropylene handles Blades are hollow ground for easy edge maintenance and rapid re-sharpening Made in USA