Your shopping cart is empty!
The boning knife is meant for separating flesh from bones. Before cooking meat, it needs to be cut, which is not that simple as it might seem at first glance. Multiple people grab the first comer of any suitable size, and the result is far from satisfactory let alone ideal. After all, our goal is to cut fillets as cleanly as possible, leaving only a minimum of meat on the bone. No other kind of kitchen tool can do it better than the one specifically designed for it.
Unless a person considers themselves an earnest vegan, they should not disregard a dedicated knife. If you have one in your kitchen arsenal, believe me, it will not be lying around idle. Thanks to the special blade shape, optimal size and certain features, the boning knife will help really quickly and invariably effectively separate fillets and bones by preparing meat for further processing.
There are a huge number of boning knife types: for cutting a full body carcass or its pieces, for processing tendons and cartilages, etc. Therefore, the length range is very wide — from 13 to 30 cm. But far away from all people buy themselves full body carcasses. We typically opt for medium-sized pieces. Therefore, tools with 13-15 cm long blade will be quite sufficient and suitable for household use. You will not need it longer to separate meat from bones.
These knives have a rather narrow blade and an absolutely straight spine and a sharp point to easily penetrate the meat texture. The knife features a distinguished V-shaped butt that serves as a kind of penetration limiter and prevents your hand from coming into contact with the product.
The blade is elastic and not too rigid: it should move freely inside the flesh by repeating the bone contours and easily bypassing it. Of course, the cutting edge sharpness is no less important since the sharper the knife, the easier to manipulate and maneuver in the flesh.
When choosing such a knife, be sure to always pay attention to its handle. It should provide a reliable grip, and the material should preferably be a non-slip type and prevent the handle from turning in your hand. In order to ensure the necessary hygiene when manipulating the boning knife, it is desirable to have a bolster.
Occasionally, there is confusion with two very common knife versions — the boning knife and the fillet knife. Despite the fact that both are inherently meant for dealing with meat, the differences between them are quite significant.
The boning knife is shorter and stiffer. Its purpose is coarser and narrower than that of the fillet knife and consists only in the separation of meat from bone.
The fillet knife is longer, thinner and more flexible and has a wider functionality. It is used to process the already separated flesh and can effectively remove excess fat, films, remains of tendons, etc., from it. It is also very easy to cut off skin from meat, poultry or fish, cut them into thin slices, pieces or strips. To cut it short, the fillet is designed for a more filigree and virtuosic work, rather than the boning knife. These knives are especially good at handling delicate fish flesh. However, due to their length and thinness they can also be used in household as regular slicers for any products, although, strictly speaking, such duties are generally not included in their functionality list.
It may be simply concluded that the boning knife is a tool for coarse preliminary processing of meat; and the fillet knife is used for finer work, immediately preceding the cooking process.
The former consists of knives made of single-layer steel. The Samura Mo-V boning knife has an optimum hardness, which allows the cutting edge to maintain its sharpness for a long time, as well as is resistant to corrosion and mechanical stresses. The handle of G-10 high-quality plastic will provide a reliable grip, ergonomic work and the necessary maneuverability. Thanks to the handle features, the knife will neither slide nor rotate even in a wet hand.
The Damascus collection boning knife is not only an unrivaled performance, but also an insanely appealing appearance. The 67-layer Damascus steel creates a unique pattern on the blade, and hardly anything on earth can compete with its beauty. The softer steel linings overlie the hard core of the blade. They grind off faster, exposing layer after layer, due to which the cutting edge maintains its impeccable sharpness for years. The sharpening operation will be required extremely rarely.
Both series have their knives equipped with a metallic bolster soldered to the blade and the metallic plug at the top of the handle. These items not only provide the necessary safety of work, but also reliably cover structural joints and clearances. This, in turn, prevents the ingress of bacteria and ensures proper hygienic performance.
Thus, both boning knives from the MO-V and Damascus collections can be used not only in the home kitchen, but also in the HoReCa environment since they fully comply with all sanitary requirements and standards applicable to the professional kitchen tools.