Boning knives are meticulously designed for the exacting job of extracting meat from bones, cutting through connective tissue or ligaments, and separating meat from fat or joints. Featuring a blade with a slight flexibility, these knives enable effortless manoeuvring in tight spaces, such as between bones. Notably, they boast a thicker and sturdier construction when compared to fillet knives, prioritising durability and strength for more robust tasks.

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