Why this boning knive earns its place
This is the precision tool for butchery where control matters. The stiff blade gives you the rigidity to work close to the bone — following joints, separating meat from the carcass, making the cuts that unlock value from every part. At 290mm, it's short enough for intricate work but with enough blade to cut cleanly without multiple strokes.
The red handle marks this as a raw-meat knife under the Hygiplas colour-code system, keeping it separate from fish, cooked meats, or produce in a busy prep area. Stamped stainless steel means the blade won't corrode between shifts, and the dishwasher-safe handle speeds up cleaning on a high-volume line.
A boning knife is not a fillet knife — this blade is rigid, built to hold its own against resistance. That stiffness is what lets you work close without the blade flexing unpredictably. It's the knife for breakdown, portioning, and detail work where a bendy blade would slow you down.
