Boning Knives

A boning knife is a thin, rigid blade typically used to separate meat from bones and prepare offal. This blade has a thin, flexible structure to make precise and clean cuts around bones. Boning knives are usually narrow and pointed at the tip, allowing them to easily enter between bones and cleanly separate meat. Boning knives have been used in Japanese cuisine since the 1500s and have gradually found their way into Western cuisine. In Japan, they are also known as "Honeba".