Boning knife | Curved thin blade + sheath

A boning knife with a thin, slightly curved blade

This boning knife is designed to separate meat from bone when preparing meat and poultry. Its thin, slightly curved blade makes it easy to follow contours, while the included protective sheath allows you to cover the blade during storage.

A tool dedicated to meat preparation

Use the blade to run along bones and remove pieces of meat using short, controlled motions. Do not strike bones and do not twist the blade: a boning knife is not designed to cut through hard bones. Use a stable cutting board suitable for food.

The blade is stated to be stainless steel. As with any specialized knife, the result depends on technique, the condition of the blade, and the type of cut being prepared. For filleting fish or other uses, check that the blade profile is suitable before beginning.

Safety tips

Always hold the knife by the handle and keep your fingers away from the cutting path. Work slowly, without forcing, and point the blade away from your hand and body. Do not leave the knife in the sink and do not lend it without warning about its sharpness.

The sheath protects the blade when not in use, but it does not make the knife harmless. Put it in place before storage and keep the knife out of reach of children.

Cleaning and storage

After each use, wash the knife by hand with warm water and mild soap, then immediately dry the blade and handle. Avoid the dishwasher unless the instructions allow it, as heat, detergents, and impacts can impair the edge or the handle.

Check the condition of the blade, handle, and sheath before each use. Store the knife dry, with the sheath in place, in a suitable location. Do not use a cracked, loose, or damaged blade.

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