Butcher Boning Knives

Boning Knives are commonly used in knife rolls at BUTCHER SHOPS, and are growing increasingly popular with home cooks due to their versatility. These thin, flexible blades are most often used to separate meat from bones before trimming different cuts, but they have many different uses beyond just cutting meat.
Boning Knives are long, straight-edged, semi-flexible, and THIN BLADES. Their unique shape makes them easy to spot in any knife block. Usually anywhere between 5 to 7” long, they also commonly feature a flat cutting edge that curves slightly up to the tip. Beyond just being elegant, this shape helps to precisely separate meat from bones or joints with little waste.

Features:
Long, thin, flexible blades with a sharp tip to make piercing meat easier and safer. The blade is designed to cut through ligaments and connective tissue to remove raw meat from the bone. Boning knives have to be extremely sharp, and the tougher the blade, the longer it will maintain its sharpness.

Description:

• The Jarvis semi flexible boning knife with its 6-inch, thin and flexible blade designed to expertly and easily remove bones (fillet) meat, poultry and fish.
• The black polypropylene handle is antibacterial, slip resistant and ergonomically designed to enhance balance and comfort. 
• Hand sharpened with special sharpening process to assure a long lasting cutting power and to provide a professional quality to your kitchen.
• The free care and guarantee instructions will advise you with all you need to know in regards to your Jarvis knife. Dishwasher and hygienic safe but hand washing recommended.