If you need to remove the bones of poultry, meat, and fish, the boning knife is a must-have.
The narrow blade shape and slightly flexible design allow you to glide smoothly along the contours of bones, effortlessly separating meat without tearing and it can be used to fillet some fish, chicken, beef, and bread as well.
Boning knives are typically about 5 to 7 inches in length, this blade can either be relatively flexible or very stiff, almost unmoving. Boning knives are not as thick as some other kitchen knives or butcher knives, as the slightly upward tip ensures precision deboning every time.
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- $ USD
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- ₣ CHF
- $ NZD
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