Boning knives are the best way to get clean cuts in poultry to extract the bones. In the hands of a skilled butcher, these can increase productivity many times. These knives feature a sharp, curved blade that is specifically designed to cleave meat away from the blade. Most models feature long handles for added comfort and reduce the risk of slipping during the deboning process. Boning knives come in a variety of blade sizes to accommodate your usage style and operation scale. They offer a painless, quick, and easy way to service your high-volume butcher shop, deli, food processing operation, or supermarket stand.
Filleting knives are similar to boning knives in terms of appearance and function, but they specialize in getting rid of fish scales and making clean fillets. You can even use them to produce small cuts of tender, juicy fish that look just as amazing as they taste good. Fish is known to go bad faster when crushed, so having a razor-sharp knife on hand is a must.
These knives are available in a variety of handle materials such as fibrox and polypropylene to match your grip style. It’s imperative that you have a clean knife every time you fillet a fish or debone a chicken so that the juices don’t mix. To aid in this, many models are certified to resist water and meat fluids. Between a list of grips and blades to choose from, you can purchase a knife model that matches your needs perfectly.