|Dalstrong Shogun Series Boning Knife||4.7||Check Price||Read More|
|Shun Classic Gokujo Boning and Fillet Knife||4.5||Check Price||Read More|
|Zelite Infinity Alpha-Royal Series Boning Knife||4.8||Check Price||Read More|
|Kamosoto Professional Damascus Boning Knife||4.1||Check Price||Read More|
|TUO Cutlery Boning Fillet Knife||4.4||Check Price||Read More|
|Daddy Chef Butcher Boning Knife||4.8||Check Price||Read More|
While these knives are an essential part of a complete cutlery collection, most people do not know what to look for in the best boning knife.
In fact, some people may not know what the knife is for. It is also often confused with a fillet knife or a carving knife.
As the name suggests, you use a boning knife to cut around the bone. It allows you to work around the cartilage and bone to easily slice more of the meat.
Finding the right knife is not an easy task, which is why we created the following buying guide.
Compare the top products and learn which features to look for when choosing a boning knife.
- Factors for Choosing the Best Boning Knife
- Boning Knife vs. Fillet Knife: What’s the Difference?
- How We Selected the Top Japanese Boning Knives
- Top 6 Boning Knives Reviewed and Compared
Factors for Choosing the Best Boning Knife
When you compare options, you may notice that some boning knives are wide and straight while others are narrow and curved. The wide variety of options can make it a challenge to select the right knife for your kitchen. The main details to consider when choosing a boning knife include:
- Welding process
- Blade design
- Handle design
When considering these features, think about the types of meats and foods you regularly cut. Some knives are better suited for working with tough meats while others are intended for slicing soft poultry or fish.
When creating a knife, the blade is stamped or forged. Stamping is an affordable way to mass-produce metal products. A machine cuts the blade from a large sheet of steel.
After stamping the blade, the cutout is tempered to harden the steel. Besides providing a cheaper way to make blades, stamping results in lighter and less durable blades.
With forging, the steel is heated and then welded into shape using a hammer or other tool. The forged blades tend to feature a full or partial tang. While forged knives are considered the most durable choice, there are still many high-quality professional boning knives with stamped blades.
If you want to learn more about these methods, watch this informative video on the differences between forged and stamped knives.
The blade design includes a few characteristics to consider, including the width and flexibility of the blade. A narrow, flexible boning knife is very similar to a typical fillet knife. These blades are useful when cutting fish and poultry or cutting thinner cuts of meat.
The wider and stiffer blades are designed for cutting thick, tough meats. If you need extra force for slicing through tough food, look for a wider knife.
If the blade is forged, the knife may have a full or partial tang. The tang is the part that extends into the handle, giving the blade more balance and stability.
The material used to create the handle is also important. Wood handles may warp or grow molds when left in water unless you choose a Pakkawood handle.
Polypropylene handles are affordable and comfortable. Metal handles are the most durable option but some people find them too cold and slippery for a secure grip.
Boning Knife vs. Fillet Knife: What’s the Difference?
|BONING KNIFE||FILLET KNIFE|
|Less flexible||More flexible|
|Often used for tough meats, cartilage or bone||Often used for cutting fish fillets|
As mentioned, people often confuse boning knives and fillet knives. Fillet knives are typically more flexible and thinner, allowing you to cut precisely and delicately.
Boning knives are often a little thicker compared to fillet knives, which is needed for cutting around bones without damaging the blade.
The fillet knife is often used for cutting fish fillets. Common boning knife uses include cutting through tough meat and working around cartilage or bone. However, several of the boning knives that we recommend are versatile enough to take the place of a fillet knife.
How We Selected the Top Japanese Boning Knives
To select the top boning knife, we compared a wide selection of knives. We focused on the blade design, blade material, handle, cost, and overall rating. Here is a breakdown of how these knives compare:
|PRODUCT||BLADE DESIGN||BLADE MATERIAL||HANDLE||PRICE||RATING|
|Dalstrong Shogun Series||Narrow||Damascus steel||G-10 plastic||$$||4.7|
|Shun Classic Gokujo||Curved||Stainless steel||Pakkawood||$$$||4.5|
|Zelite Infinity Alpha-Royal Series||Straight||High-carbon stainless steel||G-10 plastic||$$||4.8|
|Kamosoto Professional Damascus||Straight||Damascus steel||G-10 plastic||$||4.1|
|TUO Cutlery||Straight||Damascus steel||G-10 plastic||$$||4.4|
|Daddy Chef||Narrow||Damascus steel||Wood||$$||4.8|
Top 6 Boning Knives Reviewed and Compared
Which knife should you get? We have found six great options for any budget. Now that you know how to select the right knife, take a closer look at the following boning knife reviews:
- AUS-10V Japanese super steel
- 62+ Rockwell hardness
- Ultra-premium G-10 handle
- Lifetime warranty
As with most of our recommendations, the Dalstrong Shogun Series Knife is strong. It has a hardness rating of 66, which surpasses the rating of a typical Wusthof boning knife. It also features the popular military-grade G-10 plastic for the handle, which is the same material used on the handles of most of our recommendations.
- The angle of the blades gives you one of the sharpest boning knives available.
- It is made with 66 layers of high-carbon stainless steel for increased durability.
- It includes a thick bolster to help you maintain a firmer grip.
- It comes with a sheath to protect the blade from damage.
- The narrow blade makes the knife more versatile, suited for cutting tough or soft meats.
- The blade may need sharpening before you use it for the first time.
- The knife is a little heavy; repeated movements may start to tire your wrist.
- This knife is one of the more expensive options.
- 33 layers of stainless steel
- D-shaped Pakkawood handle
- Limited lifetime warranty
The Shun Gokujo knife has a sharp curve and narrow blade, similar to the popular Forschner boning knives. This knife is a strong contender for the best professional boning knife. However, there are a few potential disadvantages to consider, starting with the price.
- The curve of the blade gives you more precision for cutting around bones.
- The forged blade is incredibly durable, thanks to the 33 layers of stainless steel.
- It is backed by a limited lifetime warranty.
- This versatile knife can be used for boning and filleting fish.
- It includes a Pakkawood handle, providing the comfort of wood without the risk of mold growth.
- This is the most expensive knife in our roundup, costing twice as much as a couple of the cheaper knives.
- Some people find that the curve of the blade increases the difficulty of cutting tougher cuts of meat.
- Japanese AUS 10 Super Steel
- Top Military Grade G10 Black Handle
- Full tang
- Lifetime Warranty against Manufacturing Defects
With this knife, you get a durable, sharp blade combined with a high-quality military-grade G10 handle. The blade angle is sharpened to 12 degrees to 15 degrees, which is close to the sharpness that you get from a standard Henckels boning knife.
- It is one of the sharpest boning knives in this roundup, allowing you to carve tough meat with ease.
- It is made with 67 layers of high-carbon stainless steel to boost the strength of the blade.
- It features three rivets and a full tang, ensuring that the handle remains secure for years to come.
- The handle also has an ergonomic design, providing a more comfortable grip.
- The thick bolster and heel help reduce the risk of your fingers sliding while cutting.
- It offers great balance, helping you use the knife for a wide variety of kitchen tasks.
- The semi-stiff blade is not very flexible, making it less useful for filleting.
- VG-10 Damascus steel
- Ergonomic G10 handle
- 30-day money back guarantee
- Lifetime warranty
With the Kamosoto boning knife, you get a great value. The knife is available at a decent price and features the multi-layer Damascus-like steel that is used in the best boning knives. Thanks to the design of the blade, it is also versatile enough for boning or filleting.
- The 67 layers of high-carbon Japanese steel result in a surprisingly durable knife for this price point.
- The narrow blade with a thick bolster is well suited for a variety of tasks including chopping, slicing, mincing, or dicing.
- The knife comes with a luxurious gift box, providing an attractive spot to store and protect the knife.
- The high-quality blade is resistant to wear, corrosion, and rust.
- The thick, ergonomic handle ensures that you get a comfortable grip on the knife.
- While the blade is durable, it may require sharpening a little more frequently compared to the higher-priced options.
- AUS-10D Japanese super steel
- 62+ Rockwell hardness
- First-class G10 handle
The TUO Cutlery boning knife is another option featuring Damascus-like steel. It includes multiple layers to help the blade stay sharp and resist corrosion. The Japanese blade is also likely to outlast many higher-priced German blades.
- The narrow blade provides more precision, which is useful when cutting around bones.
- The blade features a wide heel, providing more balance for chopping and dicing.
- It comes in an attractive gift box.
- It is one of the most affordable options.
- The blade has a hardness rating of 62, which surpasses many German blades, but is less durable compared to the other knives in this roundup.
- The handle does not have rivets for securing the blade in place, increasing the risk of the handle eventually loosening.
- The handle is relatively thin and not very ergonomic; some people may find it less comfortable to use.
- VG-10 Japanese Steel
- HRC Rating 62+
This beautiful knife features a narrow, slightly curved blade with an ergonomic wooden handle. The company uses high-quality Japanese steel to produce a Damascus-like blade. As with the other knives in this list, it is six inches and well-suited for boning and chopping.
- While style is not an important feature, this is one of the more stylish knives.
- It features an ergonomic wooden handle, designed to provide more comfort and a firmer grip.
- This knife is available at a decent price.
- The semi-stiff blade may not work as well when trying to fillet a fish.
With six great boning knives to choose from, which one is the best option for your kitchen?
The TUO Cutlery Boning Fillet Knife was a close runner-up for offering the best value but the slim handle limits your ability to maintain a firm grip.
If you want professional quality, the Shun Gokujo knife is hard to beat. It is incredibly sharp, durable, and curved. The curve of the blade and expensive price tag may not appeal to everyone.
If you are looking for a decently priced knife that can add style to your kitchen, you will not go wrong with Daddy Chef.
The Dalstrong Boning Knife is also a great choice but costs a little more compared to some of the other options.
In the end, our recommendation for the best boning knife is the Zelite Infinity 6-Inch knife. It has a thick bolster, triple rivets, and wide heel for a comfortable, secure grip.The Kamosoto delivers the best value for a Japanese boning knife. It is a more affordable option and still provides a great combination of comfort and stability, thanks to the thick handle.