A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A boning knife is ideal for beef and pork, but can easily be used for poultry and fish.
Description:
A medium length blade but narrow for ease of use
Lengths:
6"
Widths:
Medium
Colours:
Black
Blue
Brown
Green
None
Red
White
Yellow
Uses:
Boning Meat
Filleting Fish
Miscellaneous
Photo:
