Forschner 6" Boning Knife, with a straight, stiff, narrow blade. (Original model number 406-6)

Hand-washing of wooden handles is recommended. The blade has an exceptionally keen, razor-sharp edge.

Boning knives have a slim blade that slices easily through joints, between bones and under silver skin. Use a narrow boning knife on ribs and chops to cut easily through bone and cartilage. Use a wide boning knife for chicken and pork. Use a curved boning knife for a better working angle when cutting close to and around the bone. A flexible boning knife is also an excellent fillet knife for fish. A flexible boning knife is also very good for removing the peel from oranges and grapefruit, and for removing sections of citrus fruit.