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Victorinox Fibrox Pro 4-inch Rabbit Boning Knife
The rabbit boning knife puts the control of a stiff boning knife into a short, 4-inch blade. Poultry processors trust it for deboning thigh meat, and quail farms value it for the same reason. On a small carcass, a short, rigid blade goes exactly where it is pointed and does not wander.Use it to open the joints of a rabbit, separate legs from small game birds and lift meat from a chicken thigh bone in one or two strokes. The straight edge and fine point make short, accurate cuts, and the full-size Fibrox Pro handle gives a secure grip for a knife this small.It can also be used as a paring knife, which makes it a practical second knife for hunters who process small game at home. For larger birds and pork, step up to the Fibrox Pro 5-inch Narrow Stiff Boning Knife; for a curved blade with more give, see the Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains where each boning shape fits. Learn More$30.00 -
Victorinox Fibrox Pro 3-inch Chicken Boning Knife
Chicken processing is fast, repetitive work, and a 3-inch blade keeps every cut small and close to the hand. This Victorinox boning knife has a short, sharp blade that slips into the joints of a chicken, frees the oyster from the back and scrapes meat cleanly from a thigh bone.Because the blade is so short, it also handles fruit and vegetable work as a paring knife, such as coring tomatoes and peeling apples in the hand. The Fibrox Pro handle gives a secure grip when the hands are wet from rinsing birds.To break down a whole chicken, cut through the skin between leg and body, pop the hip joint and follow the bone with the tip. Short, controlled strokes leave the most meat on the cut.For larger birds and turkey, the Fibrox Pro 5-inch Semi-Flexible Boning Knife has more length. The 4-inch rabbit boning knife is another compact choice for small game. Our Kitchen Knife Shapes guide describes each boning shape. Learn More$31.00 -
F. Dick 4-inch Poultry Knife, Yellow Handle
Poultry processors use this short F. Dick knife to remove bones and split joints on chickens, and the yellow handle makes it easy to spot on a line or in a bin of tools. Color-coded kitchens may assign yellow to raw poultry.A 4-inch blade keeps the tip close to the fingers, which is where poultry work happens. It slips between the thigh and drum, frees the wing at the shoulder and trims the oyster from the back. The sanitary handle is easy to clean between birds.A bright handle is also easy to find when it is set down among birds on a crowded table, and easy to check at the end of a shift.For longer boning cuts on turkey or pork, the ErgoGrip 5-inch curved stiff boning knife offers more reach and a thumb rest, and the ErgoGrip 5-inch semi-flexible boning knife adds give for filleting breast meat. Those and the rest of the boning range are in the table below. Learn More$13.65
