Butcher, Boning & Fillet Knives

65 products

Learn About Professional Boning Knives

Professional boning knives are a butcher and chef's best friend. Designed to work around bones, between joints and for getting under silverskin and between muscles, boning knives have a thin and flexible blade that slices efficiently.  

We have a selection of boning knives from top brands like Zwilling, Mercer, F. Dick, Victorinox, Browne, Dexter and Wusthof. Our options include boning knives with a riveted handle, plastic handle and a non-slip handle. We have curved blades, straight blades, flexible blades and a variety of blade sizes.  

Keep your boning knife like-new with a knife sharpener. We have a selection of honing steels, pull-through sharpeners and knife sharpening equipment. Keeping your knife sharp helps guarantee that the knife will provide an excellent performance.  

To learn more about boning knives, check out our Commercial Chef and Kitchen Knife Buying Guide. It breaks down blade manufacturing processes, handle materials and types of knives. 

Professional Boning Knives FAQ

What is a boning knife best used for?

A boning knife is used to intricately maneuver around the bones, under the silverskin and between muscles and tendons in raw meats.

Are boning and fillet knives the same?

Boning and fillet knives have similar characteristics but are subtly different. The shorter and less flexible blade of a boning knife is more conducive to working with raw meats. The longer, narrower and more flexible blade of a fillet knife is a better choice for working with fish.

What is the difference between a boning knife and a carving knife?

A boning knife, a butchering type of knife, has a short, thin and stiff blade for working with raw meats. A carving knife is used for slicing cooked meats.

Is a straight or curved boning knife better?

Both a straight blade or curved blade boning knife can be used for boning and preparing cuts of raw meat. A curved blade gives the chef more precision and can be better for working with smaller bones like those in poultry or in softer cuts of meat.