A boning knife is a type of kitchen knife with a sharp point and narrow blade that is used in food preparation for removing the bones of poultry, meat, and fish.
Generally 12 cm to 17 cm (5 to 6 ½ in) in length it features a very narrow blade. Boning knives are not as “thick” as some of other popular kitchen/butcher knives, as this makes precision
boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

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