Best Boning Knife Reviews 2018 – Top 5 Picks & Comparision

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There are no doubts that professional kitchen tools are now available to residential and amateur chefs as well. However, finding the best boning knife is a challenging task that might take some time. With so many models on the market that look pretty much the same, making a choice is definitely hard.

Unlike general knives, boning knives come with long and thin blades. The tip must be extremely sharp, while the blade should be flexible. Their main role is to remove meat off the bone. Using a random knife implies using extra force to cut through meat and may lead to injuries.

The tougher a blade is, the more efficient and durable the knife becomes. Plus, it will maintain its sharpness over long periods of time. If the blade is dull, both the presentation and actual cooking procedure will compromise on quality, hence the necessity to do some research.

Fortunately for you, we've already done that. With so many manufacturers and models out there, we've researched the bestselling boning knives on the market and went beyond manufacturers' specifications, so we included both pros and cons.

But before going into small details, find out what you have to look for when about to make a decision.

What to Look for When Buying a Boning Knife

Choosing the best boning knife is a matter of paying attention to small details.

Blade Design

The blade design is one of them. Most likely, you'll find curved, straight, flexible, stiff, thin and broad blades. The curved ones are ideal for fish, while the straight ones can handle large pieces of meat, like beef.


On the other hand, a flexible blade gives you the possibility to cut through delicate corners and sophisticated shapes, while the stiff blade is tough and suitable for thick meat. It's more robust and prevents mistakes.


Keep in mind that not all thin blades on the market are flexible too. On the same note, broad and wide blades are quite stiff and they're recommended for wide and thick cuts. It's up to you to decide what kind of meat you deal with. If you're the general type, you'll have to find a middle choice between all these.

Sizing Standards

Choosing the size is like choosing the blade type – think about the meat you usually cook and choose accordingly.

Handle Requirements

The handle is the least important part of a knife, but it's not to be overlooked. It must feel comfortable, yet some types of meat require a firm grip and extra force. Think about the tang too – the metallic blade running through a handle.


A continuous blade going through the handle is more stable.

As for the material, you'll find different variations. Wood looks good and solid, but it can warp when exposed to moisture over long periods of time.


Metal is also solid, yet it doesn't feel too secure with wet hands because it might slip. Polypropylene is the third most popular choice. Polypropylene usually looks like wood, but it doesn't require any maintenance and care.

5 Best Boning Knife Reviews 2018

We tested more knives before completing this project and we can agree that Victorinox 6 Inch Curved Fibrox Pro Boning Knife is by far the best boning knife in terms of performance and durability. It's got no bells and whistles, but just basic features taken to a professional level.

It's a general boning knife, so it's suitable for most types of meat. You can use its flexibility to handle delicate trims on fish, but it's also sturdy enough to handle beef or pork. Its flexibility is given by the curved blade, which is quite firm as well.

Developed in Switzerland for over 130 years, this knife is specifically recommended to professionals. When used in residential kitchens, it will take the cooking experience to a new level. Chances are it will last forever. It comes with a lifetime warranty in terms of workmanship too.

The handle is not to be overlooked either. It's patented and textured. It won't slip even if your hands are wet or oily, so it's safe to use. Its ergonomic design guarantees for balance. Given the comfortable grip, we loved the fact that we didn't experience any pains, even after using it for hours.

THINGS WE LIKED

  • It's a versatile knife that removes all kinds of meat from the bone.
  • The handle is a pleasure to hold, even when cooking for long periods of time.
  • It maintains its sharpness in the long run.
  • The flexible blade allows both delicate cuts and raw wide cuts.

THINGS WE DIDN'T LIKE

  • It's so sharp that inexperienced users must be extremely careful not to injure themselves.
  • It's not a specialized knife, but quite general – useful for residential cooks though.

Available in other colors than blue too, Mercer Culinary's boning knife is well rated for providing efficiency and safety. It's made of Japanese steel for a top-notch maintenance, as well as quick sharpening. Once done, it will maintain its sharpness over long periods of time.

In terms of safety, the handle has textured finger points. It basically told us where to keep our fingers for maximum efficiency and to prevent injuries. It's slip resistant and comfortable, so we didn't experience any pains. It also has a finger guard close to the edge to prevent accidental cuts.

The blade is made of one piece of steel only. The handle is a mix of polypropylene and santoprene. It looks good and doesn't require any maintenance at all. Plus, it's durable and likely to pass the test of time. The manufacturer is so confident in this product that it provides a limited lifetime warranty.

Unlike the handle, the blade does require some maintenance – nothing fancy though. Just wash it manually and never put it in a dishwasher. Using chlorine and other harsh chemicals will discolor the blade. Proper storage is recommended, but mostly to prevent injuries.

THINGS WE LIKED

  • It leaves no room for accidental cuts and injuries due to its safety features.
  • The blade is razor sharp and can maintain sharpness overtime.
  • The handle is durable and feels comfortable, even when cooking for hours.
  • Despite the lightweight construction, it's sturdy and firm.

THINGS WE DIDN'T LIKE

  • Leaving it in aluminum or stainless steel sinks might cause blade pitting.
  • The blade is stiff and doesn't allow too much flexibility, so it's not a specialized knife, but a general one.

Coming with the professional NSF certification and a limited lifetime warranty, this model is probably the top #3 boning knife from Mercer Culinary.

As a flagship, it obviously carries the highest quality standards in both design and performance. The blade measures 6 inches and overall, it weighs 7 ounces.

The blade is made of high carbon German steel. It will never rust or corrode, not even lose its color. It's forged for durability as well. In terms of stability, you can count on a taper ground edge. In other words, you'll be able to handle more types of meat without needing to sharpen the knife too often.

The tang is directly responsible for the balance, while the santoprene handle is comfortable and allows working for hours without any discomfort. It has an anti-slippery grip – ideal for when your hands are oily or wet. Also, santoprene can withstand extreme temperatures and is not affected by oil exposure.

THINGS WE LIKED

  • The ergonomic handle makes it extremely comfortable to use.
  • Given the German steel characteristics and precision forged profile, the blade will maintain its sharpness and stability.
  • It can take extreme temperatures, oil and water exposure without chipping or corroding.
  • The lightweight profile makes it highly maneuverable, regardless of the meat you have to cut through.

THINGS WE DIDN'T LIKE

  • It must be hand washed with soap and running water, as dishwashers can damage the blade.
  • It can be dangerous for amateur cooks getting distracted.

Update International's boning knife for residential uses will most likely draw attention with its clean and neat appearance.

Both the blade and handle are white – nothing to be worried about in terms of efficiency or maintenance. The blade measures 11-ΒΌ inches, while the handle is 5-Β½ inches in length.

The blade has a good angle curve to allow delicate trims and cutting corners. It's entirely made of German high carbon steel for durability. Once properly sharped, this knife will maintain its sharpness for ages if used responsibly.

The handle is made from molybdenum vanadium, Once you touch it, it feels weird. It feels meaty and soft. However, this is a plus because the grip is solid and comfortable. It does require some extra care though, as the soft profile is likely to be destroyed if you're not careful.

THINGS WE LIKED

  • The handle feels extremely comfortable and soft – ideal for long cooking sessions.
  • Not only it's made with solid materials, but it also looks good.
  • It has standard blade/handle sizing proportions, so it's useful for professionals too.
  • The blade is hand hones for extra sharpness and performance.

THINGS WE DIDN'T LIKE

  • The handle material can be destroyed if you don't look after the knife.
  • Not flexible enough for ultra-delicate cuts, yet it can handle most residential needs.

With 6 inches in blade length, Dexter-Russell's boning knife can take more than just basic meat operations. It is suitable to trim all kinds of meat, including wide cuts.

Despite its professional profile, it's highly indicated to residential cooks as well, especially as it can replace a chef's knife sometimes.

The blade is flexible and slightly curved at the right angle. It is made of high carbon steel. It will maintain its sharpness, as well as its color. Given the material, the knife must be hand washed and never put in a dishwasher because the blade might get chipped – a common requirement for professional knives.

As for the handle, it carries the Grip-Tex quality standards. If feels soft, but it's firm. It's comfortable to use for hours and it doesn't require any special maintenance. The seal around the blade is a major plus, especially in terms of maintenance and durability.

THINGS WE LIKED

  • It's lightweight and feels comfortable even when used for hours.
  • The handle is built with user safety in mind, so it doesn't slip.
  • The blade is flexible enough for light meats, but also firm for wide cuts.
  • The high carbon steel design guarantees for razor sharpness overtime.

THINGS WE DIDN'T LIKE

  • The handle might feel a little small for people with massive hands.
  • The seal used where the handle meets the blade is not too durable.

My Favourite Boning Knife is ...

As a short final conclusion, a boning knife is certainly a must for every cook – both amateurs and professionals. Whether you cook for your family or you like having friends over every once in a while, you'll need a knife that will deliver a quality cut, as well as a good looking piece of meat.

Lots of people use the boning knife for a series of other uses though. It can take over some of the main responsibilities of a chef's knife at times, not to mention slicing loaves. However, it's up to you to determine which one is the best boning knife for your kitchen.

Based on our research, we place the 6 Inch Curved Fibrox Pro Boning Knife from Victorinox on the first position for a few reasons – it's designed to perform and retain its capabilities overtime, rather than impress buyers with random bells and whistles that no one cares about.

4.8/512 ratings
Categories Knife

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