8 Best Boning Knife for Chicken, Beef, Deer in 2021 [Reviews]

There are many different choices when you want to add a knife for cutting meat to your kitchen’s knife set.  The best boning knife is a matter of personal taste but there are a few that stand out in the field both in performance, construction and affordability.

Best Boning knife Comparison Table

Image Name Price
DALSTRONG Gladiator Series Fillet & Boning Knife Amazon Price
KYOKU Daimyo Series – Boning Knife 7″ Amazon Price
Amazon Price

8 Best knives for Cutting Meat Reviews

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The Victorinox 47513 6″ Flex Boning Knife has a thin, flexible blade of stamped high carbon stainless steel.  (Victorinox is well known as the originator of the Swiss Army Knife but began in 1884 as a cutlery manufacturer.)

As one of the best knife for cutting meat, this cultery has a Fibrox handle which is a combination of plastic and fiberglass that is slip resistant and dishwasher safe; it is durable, lightweight, hygienic, and easy to hold even when the handle is wet.

The stamped steel blade is more lightweight than a forged blade which makes it ideal for those who spend a lot of time in the kitchen or for those on a limited budget.

This knife is a workhorse whose sharp point makes it easy to remove silverskin from roasts, flank steaks, tenderloins and poultry.

It is flexible but not so much as to go where you don’t intend it to.

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DALSTRONG Gladiator Series Fillet & Boning Knife- 6″

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DALSTRONG Gladiator Series Fillet & Boning Knife- 6″ has been made with the best and lightweight steel for easier and more efficient de-boning, skinning, filleting, and descaling and trimming chicken, deer, beef, fish and all your favorite meats.

The blade of this knife is narrow and curved for flexibility and easier maneuverability around joints, bones and skin. You can easily skin, trim, butterfly, and fillet fish effortlessly with this knife.

The blade is engineered to perfection and is tapered for improved hardness, minimal cutting resistance, and flexibility.

The blade is made of high-carbon German steel with a full-tang. The razor-sharp curves up and down to the tip, making deboning easier.

The rock-hollow divots on the blade reduce stock on food allowing easy release and frictionless cuts.

The handle is made of imported Pakkawood which is triple-riveted to ensure maneuverability and comfort.

With a lifetime warranty, DALSTRONG Gladiator Series Fillet & Boning Knife- 6″ proves to be one of the best boning knife for chicken, deer and all your favorite steaks.

 

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Zelite Infinity Boning Knife 6 Inch – Alpha-Royal Series

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Experience a new meat processing level with Zelite Infinity Boning Knife 6 Inch – Alpha-Royal Series.

This workhorse is one of the best Japanese boning knife for deer, chicken, and beef. The knife is great for skinning hogs, deer, fish, cutting chicken and more.

Zelite Infinity Boning Knife 6 Inch is made to last with Japenese AUS10 Super steel with a Rockwell hardness of 61. This ensures that you get a razor-sharp blade with great edge retention and rust and stain resistance.

The knife has a rounded handle that is triple-riveted to the forged full-tang blade for durability.

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Global G-21 6 ¼” Flexible Boning Knife  

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This sleek, streamlined boning knife is lightweight and balanced, crafted from high-tech molybdenum/vanadium stainless steel that keeps an edge exceptionally well.  The stainless steel handle is molded for comfort with dimples for a firm, safe grip, making it the best knife for cutting meat.

Its most notable attribute besides its unusual appearance is that it is balanced by injecting a precise amount of sand into the handle which flows as you maneuver the blade.

There is a finger notch between the blade and handle to help prevent injuries.  The shape is great for cooks with small hands and its seamless construction is very sanitary.

Consumers are urged to use a ceramic sharpener or diamond steel rather than metal sharpening steel and wash the knife by hand.  It is just the right flexibility for getting around joints and curved bones.

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KYOKU Daimyo Series – Boning Knife 7″

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KYOKU Daimyo Series – Boning Knife 7″ is made of VG10 steel which is manufactured in Japan. VG10 is popular in the Japanese cutlery market for its ability to withstand stains and rust and remain super sharp for long.

The blade is cryogenically treated for durability and strength using a three-step ancient method, Honbazuke. The hollow-edge make on the blade ensures that meat does not stick making your work easier.

The full-tang design offers greater balance between contoured handle and the steel blade for unrivaled performance, hygiene and comfort.

With amazing edge retention and lifetime warranty, this premium knife makes a great gift and it’s also a great addition to your kitchen for all your deboning needs.

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ZWILLING J.A. Henckels ZWILLING Flexible Boning Knife, 5.5-inch

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ZWILLING J.A. Henckels ZWILLING Boning Knife is another great knife to add to your collection. It is one of the most user-friendly knife you’ll find in the market today.

After over 280 years of experience and research in knife making, JA Henckels has designed one of the best kitchen knives for expert chefs and new cooks alike. The knife is designed in Italy and made in Germany.

The exceptional blade and ergonomic bolster of this chicken, deer, beef boning knife is made for superior strength, resilience and durability.

The blade is forged with special formula high-carbon steel that is rust and stain resistant. The laser-controlled and precision-honed edge provides perfect cutting angles for optimum performance.

The ergonomic polymer handles provides a comfy grip with good balance. The handle is also triple-riveted for comfortability and strength.

Knives for cutting meat should have thin blades for easier navigation around the bones and, therefore this knife is a must-have.

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Shun DM0743 Classic Gokujo Boning and Fillet 6″ knife

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Another distinctive-looking knife for chopping meat is the Shun DM0743 Classic Gokujo Boning and Fillet 6″ knife.  It is visibly different from competitors with a distinctive Far Eastern flair that resembles a Scimitar sword.

Its blade is forged by renowned manufacturer Japanese KAI with 33 layers of high carbon stainless steel.  The D-shaped Pakkawood handles has an attractive steel end-cap.

The handle’s shape cuts down on drag when slicing and prevents food from sticking to the knife.

Pakkawood is blend of hardwood veneers and resin for strength and beauty.

It’s a solid, serviceable boning knife.

Some users have reported getting a “kink” in the edge after a few months of use but the limited lifetime warranty provides for repair or replacement if their knives are used and maintained properly.

Available at an affordable price, this unusual utensil is a good, if costly, addition to your knife set.

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The Wusthof Classic Flexible Boning Knife

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The 6″ forged high carbon stainless steel blade is hand-honed, triple-riveted, dishwasher safe, and comes with a lifetime guarantee.

It has a hand-polished blade and ergonomically designed synthetic handle.  Wusthof measures its blades by laser; a computer calculates the ideal angle then sharpens the blades with precision robotic equipment and polishes them with a special disc.

These are very well balanced tools but may be uncomfortable for some people with large hands. This best knife to cut meat will come in handy in your kitchen every time you need to prepare meals.

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Victorinox Cutlery 6″ Semi-Still Boning Knife

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Another great addition to your knife set would be Victorinox Cutlery 6″ Semi-Still Boning Knife with a slip resistant and ergonomically designed Fibrox handle.

Priced around $20, it has a high carbon stainless steel blade that is conical ground for a wider break point.

The stamped blade is cut from cold-rolled steel and ice tempered to hold an edge longer.  You will notice that there are no rivets but consumers that have used it say they have had no problems with stability or separation.

The biggest complaint is that the knife is very light but that just means your hand won’t be working as hard.

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Wusthof Grand Prix II 5″ boning knife

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The Wusthof Grand Prix II 5″ boning knife is forged from high carbon stain-resistant steel with a tang that extends nearly the full length of the ergonomic slip-resistant handle with a single rivet at the base.

This knife is not as flexible as other boning knives but it is a great size, holds and edge and is very versatile whether you’re working with poultry, pork chops or small game.

Any of these fine utensils could be the best knife for cutting meat for you to add to your knife set.

It all depends on your personal taste, work load and budget. Choose this Wusthof knife for cutting meat.

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What is the Best Boning Knife of 2020? 

These are our best knives for cutting meat

  • Victorinox 47513 6″ Flex Boning Knife
  • Global G-21 6 ¼” Flexible Boning Knife
  • DM0743 Classic Gokujo Boning and Fillet 6″ knife
  • Wusthof Classic Flexible Boning Knife
  • Victorinox Cutlery 6″ Semi-Still Boning Knife
  • Wusthof Grand Prix II 5″ boning knife
  • Zelite Infinity Boning Knife 6 Inch
  • Sunnecko 6-inch Japanese Boning Knife

Basic vs High-Priced Knives Chopping Meat

Conventional wisdom says you get what you pay for and that is especially true when it comes to a good boning knife.  To get the best boning knife to add to your kitchen knife set, you don’t have to spend a lot of money, but you have to know how to choose wisely.

One of the most important aspects of the best boning knife is the steel that it is made with.

Inferior steel won’t hold an edge very long and it can be very frustrating to spend time honing the edge of your knife every time you use it.

There are two basic types of steel that knives are made of:

  • Forged steel
  • Stamped steel

Forged steel is heating, pounded into shape and then cooled; this process is repeated several times for each blade to make it strong and able to hold an edge.

Very few knife makers still do this by hand because advances in computers and machinery have allowed the industry to accomplish this age old process faster and more efficiently without compromising quality.

Stamped steel blades are cut from rolls of steel then honed to a sharp edge; you can tell a stamped blade by the lack of a steel bolster where the handle connects to the blade.

Stamped steel blades are generally lighter than forged steel.

Whether forged steel or stamped suits your needs, what about the quality of the handle?

Don’t dismiss synthetics like Fibrox, a blend of plastic and fiberglass. It’s easy to care for, durable and very strong.

You can abuse Fibrox and still have a beautiful, useful knife whereas a chip in a fine wooden handle will upset the balance and compromise its appearance.

The material of the handle should be chosen depending on how much time you want to spend on the knife’s care and what the activity level in your kitchen is.

The feel of the handle in your hand is also important.  You should choose a boning knife that you can hold and judge its comfort level rather than one already packaged that is unavailable to touch.

Whether you choose a bone, synthetic, plastic, wooden or steel handle it should be a comfortable fit.  You may have to pay more for the particular knife you want but if it is not a good fit you won’t use it.

When you add a deboning knife to your kitchen’s knife set, how long do you want it to last?

Are you a single person setting up their first kitchen with a bare-bones complement or do you have a family that you want to pass on your cutlery to as heirlooms?

Chances are good that the $20 boning knife you order off the internet will not last as long or perform as well as the $50 knife you buy from your local cutlery dealer.

Quality usually equals longevity as well as consistency of performance.

The best boning knife for deer, chicken or beef is a matter of personal choice but you should choose the best quality you can afford.  When you add a boning knife to your kitchen’s knife set you’ll be surprised how much you find yourself using it!

Boning Knife Vs Fillet: Differences Between Boning and Fillet Knives

If you have a butcher or buy your meats pre-cut at the grocery you probably don’t need a boning knife. However, many people are now finding that buying their meat in bulk is significantly cheaper than buying meats from the butcher’s case at their local grocery chain.

The problem most people cite with this strategy is the labor involved but once you find the best boning knife for your needs and your budget, this obstacle disappears.

Adding a boning knife to your kitchen’s knife set will make cutting your own meat fast, easy, and economical.

A boning knife looks a little like a fillet knife and many people confuse the two.

A fillet knife comes in all shapes, sizes and thicknesses and looks like a standard kitchen knife.

A boning knife usually has an upswept curve, a very sharp point and has some flexibility that allows you to maneuver around a bone easily.

Its average length varies from 3-10″; the length you choose depends on what type of meat you’ll be cutting and what is most comfortable for you.

Fillet knives are meant to cut off chunks and pieces of meat and to trim fat.  A knife made especially for boning lets you cut off the most meat with the least waste, leaving just the bone and very little waste.

When choosing a boning knife you may want more than one.  Different types of meat need different blades and you may find that a knife that you use for boning a roast is not flexible enough for working on poultry.

Small poultry like hens, Cornish game hens, and game such as dove require more flexibility to separate the meat from the bone with minimal waste.

A more rigid knife that is suitable for beef and pork roasts might be too stiff for poultry.  Beef Roasts, venison, boar and other large racks of meat need a stiffer knife for boning due to their density and size.

Professional chefs often have two or more knives for boning meats so that they always have the right tool for their work.

The blade of a good boning knife for cutting meat should be high carbon forged stainless steel.  This is a handcrafted blade that holds a sharp edge, won’t break and usually lasts for a lifetime.

The steel is heated then shaped and hammered.  This process is repeated several times to temper the steel and make it strong.

Most of the least expensive knifes are stamped from sheets of steel and therefore are incapable of holding an edge for any length of time; the blade is weak and will break under pressure, which can result in injury to the user.

A forged steel blade might cost ten times what a stamped blade does but when you add up how many times you’ll replace the knife the cost is well worth it in time, money and aggravation.

Choose a handle that feels comfortable in your grip; the more a knife makes you work and the more strain it puts on your hand, the less you’ll enjoy your kitchen time.

There are handles made of wood, bone, plastic and metal.  The plastics produced now are capable of lasting a lifetime whereas bone, though beautiful, can chip and break. It’s all a matter of comfort and personal preference.

The blade, or tang, should extend to the bottom of the handle and be held in place with at least one rivet per inch so that it won’t slip or break.

This also gives the knife optimum balance.

The best knife to cut meat is the one that does the job and feels comfortable in your hand.

Adding a good boning knife or two to your kitchen’s knife set will save you money, improve the quality of your meats and make cooking more enjoyable.

Do I need a boning knife? 

With all the utensils you have in your kitchen, you may wonder why you need a boning knife.

You probably have paring knives, Chef’s knives, steak knives and everything in between so why would you want to find the best boning knife and add it to your knife set?

Many people are trying to economize and think they can’t justify buying a boning knife but it can actually save you a lot of money if you choose wisely.

You can use any knife in your kitchen to debone a piece of meat but you’ll work twice as hard and waste twice as much meat as you would with a boning knife.

This type of knife is made with a curved, flexible blade so that you can maneuver it around joints and bones while separating the meat.

You’ve probably experienced removing the bone from meat with a regular knife and decided to spend the extra money to buy deboned meat.  Once you use a boning knife you’ll find that deboning is not the difficult chore you thought it was—you just need the right tool.

Chef’s knives and paring knives are essential to your kitchen as an engine and tires are on a car.  A boning knife is the air conditioning, not essential but it certainly makes the ride nicer!

There are many ways a boning knife can save you time, money and improve your general health.

Most of us are concerned about all the chemicals and additives that are in our meats; we’ve passed up marked down ground beef because of its brown color but the only thing “wrong” with it is that the food coloring has faded.

Meat is not naturally red or any other bright color.  With the right knife, you can buy large cuts of meat at less than half the pre-cut price.

It doesn’t take much effort to get the cuts you want if you have a good boning knife and a few minutes of time.

You can even grind your own beef and have tastier, healthier hamburgers if you decide to make your own cuts of meat.

Chicken is another source of healthy protein where you can save money with this versatile knife.

Most people have to do some cutting on their pre-deboned chicken breasts to get rid of the muscles and tendons that butchers leave attached.

You can take those off at the same time you debone the breast; use them in stock or cook them up as a tasty treat for a pet.  Boneless chicken breast can cost up to $6.99 a pound depending on where you live, while regular breast rarely costs more than $3.99 a pound.

Once you get the hang of deboning meat, you’ll find that it takes just minutes to debone a chicken breast package.  You can debone any part of the chicken with this knife and save the bones for stock.

Use them right then or freeze them for later use for tasty, genuine soups and gravies.  That saves even more money.

Fishermen and hunters will tell you that adding a boning knife to your kitchen’s knife set will open up adventures in cooking that you never suspected.

Choosing the best deboning knife doesn’t have to be expensive, either, as there are many excellent knives priced under $20.

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