What are the best boning knives which looks good in modern kitchen?
If you’re keen on saving money and reducing waste, then this guide is for you. I’ll be covering a few of the best boning knives out there, from the stiffest to the most flexible. And with options for every budget, I hope you’ll find the perfect knife for your tastes.
I’ve been a professional butcher for over 25 years and I have personally owned and been through a plethora of different boning knives. The purpose of this article is to show you how to choose the right boning knife for your needs, and also show you my personal favorites.
A great boning knife can be your secret weapon for saving money on big portions of protein. Because bone-in meat is significantly less expensive than trimmed meat, a little “know-how” with a boning knife can translate into big savings.
More than that, though, regular practice with a boning knife will give you mastery over your every cut of meat. During my decade in professional kitchens, I found the boning knife to be an indispensable tool for cutting back on waste.
Now that you know what to look for in a boning knife, let’s take a look at my two favorite boning knives. These knives have a permanent place in my utensil draw and have helped me remove bones from a variety of cuts, including chicken and fish among many others.
1.Shun Premier Gokujo Boning Fillet Knife
Shun Premier Gokujo Boning Fillet Knife is an awesome and affordable tool that is handcrafted crafted in Japan. Japan utilizes premium materials to design sturdy knives for avid cooks across the world.
Shun recommends it for cutting thin slices of meat and skinning fish. It has a double-bevel blade to lengthen its life and divert meat from the edge of the knife. Shun Premier Gokujo Boning Fillet Knife comes with excellent features like a hand-sharpened 16-degree cutting angle, Proprietary VG Max Cutting Core, and a Walnut Pakkawood handle.
The 16-degree cutting angle on both sides of the knife aids in releasing the meat you’re cutting. The seller states the Proprietary VG Max Cutting Core, and the Walnut Pakkawood handles ensure maximum edge retention and a comfy grip, respectively. Experts note that Pakkawood is bacteria-resistant and adds significant strength and balance to Shun Premier Gokujo Boning Fillet Knife.
Shun confirmed that it does not come with a sheath. You can invest in a cardboard sheath for storage though it’s not ideal for long-term use. Materials like paper are not efficient. You can keep your knife in a wooden block knife rack. Shun also says they do free sharpening.
Most buyers say it’s stylish, functional, and well-designed. However, it’s short and fragile. Some buyers prefer it over poultry shears.
What makes it special?
● Great for cutting thin slices of meat and skinning fish
●double-level blade
●Proprietary VG Max Cutting Core
●Bacteria resistant Pakkawood
●Free sharpening
●Stylish
What cons did we find?
●Short
●Very thin
2.Wusthof Classic Curved Boning Knife
From the razor-sharp back-curved blade, to the sturdy full tang construction, to the precision tip, Wusthof’s Classic curved boning knife is a knife-making work of art. It’s perfectly suited to the tasks of trimming, separating, and cleaning up cuts of meat and poultry. And with a little practice, it can even be used to cleanly skin seafood. If you’re looking for a boning knife that you can pass down to your kids, this is the one.
First, the curved blade. It’s made of high carbon stainless steel, ensuring that it is sharp, durable, and has great edge retention. It’s a stiff and inflexible blade, allowing you to make exacting cuts and beautiful presentations for your meats. And because it has such a steep curve, you can use a huge portion of the belly of the blade to make long, smooth cuts as well.
Full tang construction means that this boning knife can hold up to the wear and tear of prepping large cuts of meat. Forged from a single piece of steel that extends from the butt of the handle through the tip of the blade, it’s made to last for generations.
The ergonomically molded synthetic handle gives the Wusthof boning knife a comfortable and secure grip. It also provides solid balance to the blade, making cuts smooth and effortless. You can really get into pinpoint trimming of fat and cartilage thanks to the control offered by this handle.
Pros
- Back-curved blade allows for long, smooth cuts
- Pinpoint tip lets you trim with great precision
- Durable and long-lasting full tang construction
Cons
- Fairly pricey for a specialty knife
3.Mac Knife Japanese Series Boning Knife
One look at Mac Knife’s Japanese Series boning knife lets you know you’re dealing with a very different sort of blade. It’s a fine example of the honesuki style, originally designed to make preparing whole chickens fast and efficient. Of all the blades I’ve tested and reviewed, it’s by far the sharpest.
Most of that precision comes courtesy of the shape and design of the blade. By narrowing to a point at such a steep angle, it allows for scalpel-like accuracy when jointing and trimming meat. And at just 3 mm thick, it offers better precision than any other boning knife.
This knife’s blade is made of an uncommon molybdenum steel blend, too. That means it’s not only incredibly sharp, but it also offers amazing edge retention and stain resistance. It’s easier to care for than most Japanese steel knives and less prone to corrosion that can damage its razor edge.
The only downside? Getting used to a knife with such a specialized design can take a while. Once you’ve practiced with it, you might never want to use another boning knife. But be prepared to have a lengthy breaking-in period while you get to know this Mac knife.
Pros
- Thin, scalpel-like blade for precision cuts
- The molybdenum steel blade is low maintenance
- Excellent edge retention
Cons
- Uncommon knife style can be challenging to use at first
WHAT TO LOOK FOR IN A BONING KNIFE?
Choosing a knife to buy is a very tedious process. I have found that there is a lot more to the process than merely buying a best seller or choosing a knife based on aesthetics. Knowing exactly what features and specifications to consider has allowed me to buy exceptional knives that are often priced well below the competition.
If you’ve never purchased a boning knife before, keep reading.
Types
The flexibility is the most important aspect of a knife. Why? Because if a flexible knife goes into a thicker cut, it will often break or bend. Alternatively, if a stiff knife is used on fish, you’ll have a much harder time removing all of the bones.
Your boning knife can be stiff or flexible:
Stiff: Needed for thicker cuts. Very little flexibility is seen with these knives.
Flexible: Normally smaller in size. These knives provide great flexibility and control.
If your main goal is to remove bones from fish or poultry, you’ll need a flexible knife. Otherwise, you’ll need a stiff knife.
Size
The average blade will span from 5 to 6.5 inches. The smaller the blade, the more flexibility will be seen. There is no one-size-fits-all option here, but you’ll want to choose a smaller blade if you’re removing bone from delicate cuts.
Personally, I choose to have a smaller and larger blade available at all times. Even with fish, I often need to use a stiffer blade, especially for saltwater fish.
A few manufacturers are offering blades in the size range of 7–9 inches, but these are more of a specialty item that would be needed for extremely large cuts of meat. If you’re using your knife as a professional butcher, this is just one more useful tool that will make your job easier.
Handle
You put all of your force through the handle of a knife. There are a variety of handle types available from wood to hard plastic. The choice of which handle works best for you is all about preference and looks. With synthetic materials, such as Polypropylene, there are coatings applied that enhance the user’s grip.
I love wood handles for their look, but wood can rot if left in water and doesn’t provide the same level of resistance or grip.
Another thing to consider is the tang of the blade. There will be blades that are either full tang or partial tang. Full tang means that the metal needed to craft the blade goes all the way through the handle. This provides a more durable product and further control. Partial tang blades are fine, but they can break where the handle and blade meet.
Blade Design
Some blades are straight, and some are curved. While the novice may not know the difference between the two, this design can mean the difference between spending 5 minutes and spending 20 minutes removing bone.
Straight
Curved
With a curved blade, you’ll be able to remove the bones from a fish in just one pass with the knife. If you use a straight blade, the process becomes more intricate and difficult to complete.
Blade Material
It would be very difficult to find a blade that has not been forged with stainless steel. As a buyer, you’ll notice various forms of stainless steel available. Cold steel, tempered, 4116 and high carbon are among the most popular.
The best part is that all of these materials will suffice. High carbon blades are often lighter in weight. Cold steel blades are more durable, but all of the blade types will provide enough durability and sharpness to allow you to debone any cuts you wish.
Stainless steel is also stain and rust resistant, which is a nice added bonus.
CONCLUSION: MAKE YOUR CHOICE
High-end knives and lower-end knives will be scattered among your search. It may be tempting to buy some of the cheaper knives on the market, but you’re truly sacrificing your cuts in this case. While more expensive, higher-end knives are often more precise and come with a very sturdy, steel design that will allow for years of use without fear of the item breaking.
Any of our winning options are quality knives that will serve you well, but selecting the perfect one is about your preferences and ideal price point.Want more recommendations for the best kitchen knives and cutlery to complete your knife set? Check out our guides to the yier boning knife.
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