Types of Boning Knives
Meant for tougher meats. Pork, beef or thicker meats require a stiff knife that won't bend easily because more heft is needed in order to debone properly.
Meant for thinner or more delicate cuts of meat. The flexible blade will make quick work of chicken or fish that are more intricate to bone and easily pierced.
Ideal for maneuvering around less intricate bones in thick cuts of meat.
Provides a better working angle when cutting close to and around the bone. Commonly used with fish or when accuracy is important.
The ergonomic, non-slip patented Fibrox Pro handle provides a comfortable grip no matter the size of your hand or where you are gripping the handle. Designed to minimize wrist tension while providing a secure grip, the Fibrox Pro handle is both lightweight and durable, making these knives seem less likes tools and more like an extension of your hand. The textured handle feels secure even when greasy or wet, allowing for precise and effortless cuts every time.
For all of these reasons, Fibrox Pro