A boning knife is a specialized kitchen tool designed for removing meat from bones with precision. It features a narrow, flexible blade, typically 5-7 inches long, made of high-carbon or stainless steel for sharpness and durability.
The thin, slightly curved edge allows for precise cuts along bones and through connective tissue, minimizing waste. The ergonomic handle, often wood, plastic, or rubber, ensures a secure grip for controlled maneuvering. Ideal for butchering poultry, fish, or red meat, its flexibility aids in filleting and trimming. Some models have a stiffer blade for tougher cuts, enhancing versatility in culinary tasks.
