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Granton 6 in. Curved Narrow Boning Knife
Granton 6" Curved Narrow Boning Knife – Precision and Agility Forged in Sheffield For intricate tasks where precision is needed, the Granton 6-inch Curved Narrow Boning Knife is a tool of choice for professional meat cutters, chefs, and hunters. This knife is engineered for agility, providing control when navigating complex bone structures and performing detailed trim work. Its slender, narrow blade profile is designed to reduce drag, allowing it to glide effortlessly through tissue and around joints. The upward curve follows the natural contours of meat and bone, ensuring clean separation with maximum yield. While many knives are designed for power, this Granton knife is built for finesse. The stiff blade provides exceptional feedback and control, allowing you to make deliberate, accurate cuts without any unwanted flex, making it a reliable boning knife that is easy to direct. Crafted in Sheffield, England, this knife holds its edge well and can be quickly honed back to sharpness with just a few passes on a sharpening steel, keeping you working efficiently without interruption. Learn More$24.30 -
F. Dick 1905 Steak Knife Set
Steak night and backyard barbecues are what this 1905 steak knife set is for. The knives share the banded handle design of the 1905 series and are forged for a solid, balanced feel at the table.A good steak knife makes a clean slice that keeps the meat’s juices in, and a forged knife with real weight does that with little effort. These knives are made for years of use, and with hand washing and occasional honing they will outlast disposable sets.For a restaurant or a home that entertains, a forged steak knife also feels more substantial in the hand than a stamped one. The weight helps the blade do the cutting with little pressure, which keeps each slice clean and the plate unscratched.Single knives are available as the 1905 4.5-inch plain-edge steak knife. For a serrated set in a more modern style, see the Premier Plus 4-piece serrated steak knife set. Hand wash the knives and dry them before putting them away. Learn More$191.10 -
MAC Chef Series 5.5-inch Utility Knife
The Mac Chef Series 5.5-inch Utility Knife is an all-purpose knife, and is commonly used when a paring knife is just too small and a chef’s knife is too large. The thin, light blade makes quick work of slicing tomatoes, cutting a sandwich or trimming chicken.It is the plain-steel version of the non-stick BF-HB-55, and either one works as a small second knife for a cook who does most of the work with a chef’s knife. The pointed tip and narrow blade are useful for jobs such as cutting around the pit of an avocado or peeling ginger.For a bolstered utility knife, see the Professional PKF-50. Our guide to knife shapes compares utility knives with parers and petty knives. Learn More$49.95 -
MAC Professional 5-inch Utility Knife
The Mac Professional 5-inch Utility Knife is made for cutting or slicing medium-sized foods. When a paring knife is just too short and a chef’s knife seems too long, this utility knife will be just right. The narrow blade can even be used for small boning tasks.In practice that means slicing a sandwich, halving limes for service, trimming chicken thighs and cutting cheese for a board. The bolster gives the same grip and balance as the larger Professional knives, so it feels familiar beside a MTH-80.For a little more reach, the PKF-60 is the 6-inch model. For a smaller blade, the PKF-30. Our guide to kitchen knife shapes explains where utility knives fit. Learn More$69.95 -
F. Dick ErgoGrip 5-inch Curved Flexible Boning Knife
This curved, flexible 5-inch blade handles the varied work of breaking down a whole bird or a pork shoulder. It removes skin, cuts through joints and traces along rib and thigh bones without much force.The upswept curve gives a longer edge than a straight blade of the same length, so each draw cuts more. Flex lets that edge bend around rounded bones and stay in contact, which leaves less meat behind. On fish, the same combination lifts a fillet from the frame in a single motion.For poultry, the 5-inch length keeps the tip close to the hand during the many short cuts around the hip and shoulder joints.The curved flexible blade also comes in a 6-inch length for larger birds and pork loins. Cutters who want more backbone for joints choose the 5-inch curved stiff boning knife, and those who want something between the two pick the 5-inch semi-flexible boning knife. More on boning blade shapes is in our guide to kitchen knife shapes. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Semi-Flexible Boning Knife
Semi-flexible blades sit between the stiff and flexible ErgoGrip boning knives. At 5 inches, this one has the length and give that poultry work calls for, and it separates wings and legs and then fillets the breast meat from the keel bone.A semi-flex blade bends enough to follow the curve of a carcass but keeps enough spine to push through a joint. That balance makes it a sensible first boning knife for a processor or a home butcher who handles chicken, duck and rabbit and does not want to switch knives between tasks.Its 5-inch length keeps the tip within easy reach of the fingers, which helps when cutting the small joints of a wing or a rabbit leg.For whole turkeys or larger cuts, the 6-inch semi-flexible boning knife adds an inch of reach. If the work leans toward joints and cartilage, a stiff blade such as the 5-inch curved stiff boning knife is the better tool, and for skinning and silver skin the 5-inch curved flexible boning knife bends further. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle
Separating wings and legs on chicken and other poultry is the job this 5-inch curved stiff blade was shaped for. Its upswept tip slips into the joint, and its rigid spine lets the cutter lever the joint apart without the blade bending.The thumb rest on the ErgoGrip handle gives the cutter a place to press when the knife is held like a dagger, which is how professional meat cutters hold a boning knife for most of a shift. The curve adds edge length for drawing cuts along the thigh and keel, so the knife works quickly on a poultry line.Five inches is short enough to turn inside a chicken carcass and long enough to free the thigh in a single pull.The same blade is sold with a black handle and a red handle for plants that assign handle colors to stations or to raw and cooked product. For larger birds and pork, the 6-inch curved stiff boning knife gives more reach. Learn More$16.90 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Granton Edge Boning Knife
This is the Victorinox curved, stiff, wide boning knife with a row of Granton hollows ground into each side of the blade. The hollows trap a thin layer of air as the knife moves through meat, so fat and lean slip off instead of clinging. That makes a difference on large, fatty cuts such as pork shoulder and brisket, where a plain blade drags on every stroke.The stiff blade holds a clean line while you work, which keeps cuts even, and the 6-inch length is easy to steer around joints and along the rib cage. The curve lets each stroke sweep along the bone rather than stabbing at it.Granton hollows are most useful to cutters who work with this knife all day. If you would rather have the same blade without them, we also carry the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. For a firm blade with a little give, the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife is the one to compare.The Details compare every Victorinox boning blade, from stiff to super flex. Learn More$40.00 -
Victorinox Fibrox Pro 6-inch Western Beef Skinner
The Western beef skinner is built for control when processing large animals. Its curved blade separates hide from muscle cleanly, which makes it a strong choice for beef, elk and other big game.Hold the hide taut with the free hand and keep the curve of the blade against the inside of the hide, using short, sweeping strokes. The belly of the blade does the work, so the point stays clear of the hide and the meat. The Fibrox Pro handle stays secure in wet, cold conditions, in the shop or the field.Skinning dulls an edge quickly, since hair carries grit. Keep a honing steel or a small sharpener nearby and touch up the edge between animals.For a shorter beef skinner, see the Fibrox Pro 5-inch Beef Skinning Knife. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip for sheep and deer, and the 5-inch lamb skinner suits smaller hides. Our Kitchen Knife Shapes guide and the table in the Details compare butchery shapes. Learn More$48.00 -
Dexter-Russell Traditional 5-inch Fish Knife, Carbon Steel
Dexter-Russell has sold this pattern for generations, and its Dexter Outdoors line still calls it the Green River Traditional 5-inch fish knife. It is a short, stout working knife for the boat and the dock. It cuts bait and line, bleeds a catch, guts panfish and trout, and cleans small fish at the end of the day.The 5-inch blade is carbon steel, which Dexter describes as its classic high-carbon blade, individually ground and honed. Carbon steel takes a keen edge and sharpens quickly on a pocket stone, the reason many anglers still prefer it to stainless. It will rust if left wet with salt water and develops a dark patina with use. The model 4215 is a common search on our site, and these Traditional knives are especially popular with fishermen in the Northeast.
Fish Knife or Fillet Knife?Anglers who carry a knife on the belt or in a tackle bag can buy this same knife with a leather sheath as the Dexter Traditional 5-inch Fishing Knife and Sheath. For filleting larger fish, choose a longer, flexible blade such as the Sani-Safe 7-inch Narrow Flexible Fillet Knife. Learn More$24.25
