Boning knife for butchers, butchers, industry & gastronomy

When removing bones from slaughter meat, it is important to damage the meat as little as possible - even more so if the animal is to be left whole. In addition to some experience and certain anatomical knowledge, this requires a special knife that can be easily guided along the bone. Because you know best yourself whether you can do this with a flexible, semi-flexible or stiff blade, whether it should be straight or curved, wide or narrow, 10, 12, 15 or 18 cm long and which handle is best for you in hand, we have put together a correspondingly large selection of professional boning knives on this page.