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F. Dick ErgoGrip 6-inch Curved Flexible Boning Knife
Six inches is long enough to make single-pass cuts along a pork loin or a leg of lamb and short enough to dismantle a chicken without the tip getting in the way. This curved, flexible ErgoGrip blade covers that range of work.Flex is the reason to choose it. The blade bends to follow bones and joints, so the edge stays close and the yield stays high, and it slides under silver skin to lift it off a tenderloin in a long strip. The same give makes it capable on fish, where the blade has to ride over the rib bones.On a chicken, the curve lets the cutter draw around the thigh bone in one motion and lift the meat in a single piece.A black-handled version is available for color-coded kitchens. The 5-inch curved flexible boning knife is quicker on small birds, and the 6-inch curved stiff boning knife is the better choice when the work involves forcing joints. A 6-inch semi-flexible blade sits between the two. Learn More$18.20 -
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 ErgoGrip 6-inch Semi-Flexible Boning Knife
Duck, chicken and turkey all break down well with a 6-inch semi-flexible blade, and this ErgoGrip knife handles all three. The extra inch over the 5-inch model helps on a turkey breast and on the longer bones of a leg.Semi-flex means the blade gives a little when it meets a bone and then springs back. The cutter can follow a curve without the knife wandering, and there is still enough stiffness to cut through a joint. The curved edge is easier to slide along a bone than a straight one and offers more cutting length for each pull.On a turkey, the longer blade follows the breastbone from end to end and frees each half of the breast in a single pass.For smaller birds and tight joints, the 5-inch semi-flexible boning knife is quicker. When the work calls for a blade that bends further, such as removing silver skin, choose the 6-inch curved flexible boning knife. The 7-inch semi-flexible boning knife adds length for larger cuts and filleting. Learn More$18.20 -
F. Dick ExpertGrip 2K 6-inch Curved Semi-Flexible Boning Knife
For cutters who debone all day, a 6-inch semi-flexible blade covers the widest range of cuts, and this ExpertGrip 2K model puts that blade on F. Dick’s cushioned two-part handle. It handles poultry, pork loins and lamb legs with the same knife.The curved, semi-flexible blade bends enough to ride a bone and stays stiff enough to part a joint. Six inches gives one-pass cuts along a loin. F. Dick’s molding process joins the soft shell and hard core to the blade without gaps, which keeps the handle sanitary and comfortable through long shifts. This is what we call a “double pour” handle.The curve puts more edge into each pull, so drawing around a thigh bone or along the length of a loin takes fewer strokes. The soft shell also cushions the palm in a dagger grip.For smaller birds, the 5-inch ExpertGrip 2K semi-flexible boning knife is quicker in the joints. More flex comes with the 6-inch curved flexible model, and the MasterGrip 6-inch curved semi-flexible boning knife offers an open-ended handle in high-visibility orange. Learn More$17.55 -
F. Dick ErgoGrip 7-inch Semi-Flexible Boning Knife
The longest boning blade in this ErgoGrip group, the 7-inch semi-flexible knife handles longer cuts along the bone and doubles as a fillet knife for fish. For a butcher who works through meat, poultry and fish in the same day, one blade that moves between them saves a knife change.The extra length lets the edge follow a full rib or the length of a loin in one pull, and the semi-flex blade gives enough to stay against the bone. It still has the spine to cut a joint on a turkey or take a leg off a lamb.Seven inches also gives a longer stroke when skinning a fish fillet or removing the silver skin from a whole tenderloin.If the main job is fish, the 7-inch ErgoGrip semi-flexible fillet knife has a profile built for lifting fillets. For poultry work, the shorter 6-inch semi-flexible boning knife is quicker in the joints. Our guide to kitchen knife shapes compares boning and fillet profiles. Learn More$22.10 -
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 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
