Dexter-Russell Traditional 6-inch Narrow Boning Knife, Carbon Steel (1376N)

A thin, narrow blade reaches into places a wide boner cannot, such as the socket of a chicken thigh or the seam between muscles in a pork leg. Dexter-Russell describes this 6-inch Traditional knife as easy to maneuver around bones or under fat, and its carbon steel holds the fine edge that kind of work needs.

Dexter lists it as NSF approved, unusual for a wood-handled knife, which makes it acceptable in many commercial kitchens as well as at home. The carbon steel sharpens quickly on a steel or stone. Expect the blade to darken over time, and dry it after each use to keep rust away. Knives in this Traditional pattern have sold steadily for decades, especially among customers in New England and the rest of the Northeast.

Narrow, Wide or Stiff?

The Traditional 6-inch Wide Boning Knife (1376) gives more blade for larger cuts, and the Traditional 6-inch Stiff Boning Knife (2315-6) resists flexing. For a stain-free narrow blade, see the Sani-Safe 6-inch Narrow Boning Knife.