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Dexter Sani-Safe Knives
The Dexter Sani-Safe Series was built to be both durable and sanitary. The textured polypropylene handle is slip resistant, easy to clean, and can tolerate both high and low temperatures. An impervious blade-to-handle seal provides the utmost in sanitary qualification. Each stainless steel blade has an individually ground and honed edge, making these suitable for both home and commercial use. Items marked with the NSF logo are NSF Certified. Made in USA.
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Dexter-Russell Sani-Safe 6-inch Curved Boning Knife
A curved boning blade follows the shape of a rib or a leg bone, so more of the edge stays in contact as it peels meat away. This 6-inch Sani-Safe knife pairs that curve with a narrow, firm blade that Dexter-Russell describes as giving steady control through tougher cuts, the kind of work that comes up when breaking down whole chickens or boning out a pork butt.Professionals, home cooks and fishermen all buy Dexter-Russell knives from us, and this curved boner suits each of them. It also trims fat and silver skin from a roast and fillets fish. The edge comes back quickly on a honing steel or stone, and the blade will not rust in a wet cutting room.
Choosing a Curved Boning KnifeThe SofGrip 6-inch Curved Boning Knife has the same shape with a softer, cushioned grip. If the work needs a straight, narrow point, the Sani-Safe 6-inch Narrow Boning Knife fits better into joints, and the Sani-Safe 6-inch Flexible Boning Knife flexes for close trimming. Learn More$23.99 -
Dexter-Russell Sani-Safe 6-inch Wide Boning Knife
Boning out a pork loin or separating a beef chuck into its muscles puts more lateral force on the knife than trimming a chicken does. The extra height of this 6-inch Sani-Safe wide boning knife adds stability for those larger cuts, and Dexter-Russell designed the broader profile for exactly that reason. The wider blade also gives the knuckles more clearance above the board.The blade takes a sharp edge and stands up to repeated sanitizing without staining. Dexter molds the handle from recycled plastic, and it seals tightly to the blade so meat juices cannot work into the joint. Meat cutters, hunters processing their own deer and home cooks who buy whole cuts all find work for a wide boner, and its robust build also makes it a capable fillet knife for larger fish.
Wide or Narrow Boning Knife?A narrow blade such as the Sani-Safe 6-inch Narrow Boning Knife fits tighter spaces around joints. For the same wide shape with a wood handle and carbon steel, see the Traditional 6-inch Wide Boning Knife. Learn More$24.99 -
Dexter-Russell Sani-Safe 6-inch Flexible Boning Knife
Trimming fat from a brisket or lifting the skin off a chicken breast goes cleaner when the blade bends with the surface. Dexter-Russell gives this flexible Sani-Safe boner a narrow 6-inch blade with just enough flex to slide under fat and around bones without digging into the meat. Many cooks also use a flexible boner for small fish, where the same give helps the edge ride along the backbone. This knife is easy to sharpen once it dulls, responds well to a whetstone and stays keen with regular honing on a fine-cut rod.A day of processing in a cold, wet room leaves no rust on the blade, and the guard at the front of the handle keeps fingers off the edge when the knife pushes through a seam. Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818, and its knives remain especially popular with customers across the Northeast.
How Much Flex?We use a flexible blade for filleting fish and a wide, stiff blade for cutting and trimming raw meat and thinner cuts. For more resistance on beef and pork, choose the firm Sani-Safe 6-inch Narrow Boning Knife. The V-Lo 6-inch Flexible Boning Knife has a similar blade with a cushioned V-Lo handle. Learn More$24.99 -
Dexter-Russell Sani-Safe 6-inch Narrow Boning Knife
Separating a chicken thigh from the backbone or working a knife around a pork shoulder blade calls for a narrow point that fits into joints. Dexter-Russell built this 6-inch Sani-Safe boning knife for that work, with a slim, firm blade that steers between cartilage and bone and handles the smaller portions where a wider blade gets in the way. It also trims silver skin.The Sani-Safe line goes back to 1941, when Dexter introduced its first Sani-Dexter knives for commercial kitchens, and it is still the series meat departments and processing plants reach for. The handle stays secure in a greasy hand, and it is sealed to the blade so there is no gap for food to collect. Brine and blood will not rust the blade, so the knife can go from the board to the sanitizer sink without special treatment.
Other Sani-Safe Boning KnivesFor a blade that follows the curve of a bone, choose the Sani-Safe 6-inch Curved Boning Knife. The Sani-Safe 6-inch Flexible Boning Knife bends to trim under fat and skin, and the Sani-Safe 6-inch Wide Boning Knife gives more blade height for larger cuts. The table below compares every Dexter-Russell boning knife we carry. Learn More$24.99
