Collection: Boning Knives

lexible blades are ideal for delicate cuts like fish or poultry, allowing you to work around bones and joints. Stiff blades provide more control for tougher proteins like pork or beef.

While many are technically dishwasher-safe, handwashing is recommended to preserve edge sharpness and prevent handle wear—especially on fibrox or wood-style grips.

Yes. We offer boning knives with colour-coded handles for raw meat, cooked meat, and fish, supporting safe food handling protocols.

Yes. Knife guards, wall racks, and transport cases are available for safe storage in commercial kitchens and mobile catering environments.

5" to 6" blades are ideal for poultry and fish, while 6" to 8" blades offer more leverage for beef and lamb processing.