F. Dick Red Spirit 6-inch Curved Flexible Boning Knife

A fair amount of flex makes this 6-inch Red Spirit boning knife a good choice for chicken and fish. The curved blade follows bones and joints, and it bends enough to lift a fillet from the frame.

The round Red Spirit handle has a little weight and a bit of texture, which keeps it from slipping when the hands are wet during filleting. The curve lengthens the edge, so each draw along the thigh bone or the backbone of a fish removes more meat. The slim grind also slides under silver skin cleanly.

The tip slips into the joint between thigh and drumstick and follows the wishbone without tearing the breast.

For stiffer work on pork and lamb, a straight stiff blade such as the Superior 6-inch straight stiff boning knife holds its line better. Plant butchers may prefer the ErgoGrip 6-inch curved flexible boning knife. This knife is also part of the Red Spirit 6-piece chef set.