Meat

With its slender upward curved blade, a boning knife is designed to remove bones from meat, poultry and fish. The blades can be flexible or stiff, generally 5-6” in length and provides control and precision resulting in maximum yield. Flexible fillet knives have blades that are extremely pliable. This allows the blade to conform to the shape of the item that you are skinning, boning or filleting. Fillet large sides of salmon, de-bone trout or shave dried and cured meats with this style of knife.

Cleavers can do heavy duty work but are also effective for smaller cutting tasks. Designed for chopping through bone and slicing proteins, they are also great for cutting hard vegetables and fruits. The weight is evenly distributed between the blade and the handle for maximum power.

Meat

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