Boning Knives

The boning knife is purpose-built for the intricate task of separating meat from the bone. It excels in trimming, deboning, skinning, and other precision butchering work. The knife's handle and blade shape accommodate various grips and cutting techniques, making it exceptionally versatile, particularly when working around bones. 

In the world of Japanese cutlery, you'll find a wide array of specialized boning knives. The Garasuki knife, for example, is designed for efficiently separating meat from the bone and for poultry preparation. For cutting through bones, a strong and heavy cleaver is still the best choice.