Best Boning Knives & Fillet Knives- Top 6 Rated on the Market 2024

Knives are essential tools in the kitchen and are required for most food prep tasks. A boning and fillet knife is a special kind of knife for specific kitchen tasks. It is specifically designed for trimming briskets, filleting fish, quartering roasts, deboning porks, and ribs.

These special kinds of knives glide through tough and thick meat effortlessly. It helps you separate the meat from the bone without stress.

Very professional chefs, butchers, and even hunters have a boning and fillet knife in their knife stand. It is ideal for all kinds of meats, birds, and fish.

Best boning knives will help you accomplish your kitchen task with ease and reduce the food prep time. A boning knife minimizes wastage of meat when you cut, and it ensures the bone completely detaches from the meat.

Without further delay, let’s look into Top 6 Boning And Fillet Knives on the market.

Reviews of Top 6 the Best Boning Knives & Fillet Knives

Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife

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Topping this list is a 6-inch boning knife from Victorinox. This is a perfect choice for cutting delicate foods like fish, steaks, and poultry. The curved blade provides you with an ideal angle for deboning meat and cutting thin slices of meat with accuracy and ease. It comes super sharp from the box.

The Fibrox Pro handle is designed to provide you with a non-slip hold even when your hand is oily or wet. The knife is well-balanced and is lightweight, which ensures effortless cutting and provides comfort. You can handle this boning knife without tiring your wrist or finger fatigue.

This versatile boning knife offers you a smooth, clean-cut, and easily removes the bone from the meat without tearing. The pointed end of the blade allows you to pierce through the meat. The flexible, narrow blade of this knife requires frequent honing to maintain a superior sharp edge.

This 6-inch knife is approved by the National Sanitation Foundation and offers a lifetime warranty against manufacturing defects. It is suited for home cooks, professional chefs, and butchers. Although the knife is dishwasher safe, hand washing is required for durability. Washing the knife with hands and drying after each use will prevent the blade from rusting. 


  • Easy to use
  • Flexible blade
  • NSF certified
  • Versatile


  • The handle is made of plastic

Imarku 6-inch Boning and Fillet Knife

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The narrow, razor-sharp blade is constructed from a high-carbon German stainless steel for excellent edge retention, stain resistance, and optimum sharpness. The handle is made from a natural pakkawood that creates a unique appearance suitable for any kitchen decor.

The stainless steel is tempered to 56±2 Rockwell hardness for superior cutting performance and lasting sharpness. This product is ideal for heavy kitchen tasks. The razor-sharp blade offers efficient filleting of chicken, trimming of ribs, skinning, deboning, butterflying, and preparing meat, fish, and poultry.

The pakkawood handle provides effortlessly cutting great balance and optimum control. It offers comfort and a non-slip grip. The handle design reduces hand and wrist fatigue; it is durable and easy to clean up. This product offers 100% customer satisfaction and a lifetime guarantee.

Although Imarku Fillet Knife is not suited for dishwashers, it is a perfect gift item for your friends and family. It comes in a well-packed box. The blade is resistant to rust, wear, stain, and discoloration.

The embossed end cap and bolster offer balance to the knife for precise control. The blade edge is hand polished to either 14 or 16 degrees on each side. The knife is full tang providing an excellent balance between the handle and blade. 


  • Pakkawood handle
  • Money-back guarantee
  • Premium quality material
  • Full tang
  • Perfect gift item


  • Expensive

Dalstrong Paring Knife

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This 4-inch paring knife is one of the Dalstrong phantom series blades that is constructed from high-carbon Japanese steel. The blade edge is inclined to 13 to 15 degrees on each side. The spine is hand-polished to a satin finish.

The premium steel is precision forged to 58 degrees Rockwell hardness. Full tang for precise control and stability. The blade is ice-hardened to enhance its edge retention. The edge is razor-sharp.

The D-shaped handle fits the curvature of your palm and offers a non-slip grip. This paring knife is well packed in a convenient box and comes with a sheath for storage and safety. The steel is alloyed for durability. Chromium adds to its stain-resistant

The blade is resistant to discoloration. This product features a single brass mosaic rivet on the handle.

A unique red spacer separates the handle from the bolster. The laminated natural pakkawood handle is sanitarily built for busy kitchens and does not harbor moisture. The bolster at the heel adds stability and counterbalance. 

This product is easy to clean and requires minimal maintenance. The sheath is foldable, protecting the blade from scratch and prevents it from accidentally cutting you. The handle is designed to offer comfort, confident, precise control, and easy maneuver.


  • Knife sheath
  • Premium quality
  • Edge retention
  • Razor-sharp blade
  • Elegant design


  • Flimsy blade

Shun Cutlery Classic Boning and Fillet Knife

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The blade is cladded with 34 layers of Damascus stainless steel per side and a VG-MAX Japanese super steel in the middle. The steel is harder, which makes it easy to retain the edge for long. The cladded Damascus steel ensures the knife is corrosion resistant and rust-resistant. This 6-inch paring knife provides you a smooth, clean-cut of thin shreds of meat. 

The knife is lightweight and does not strain your arm or cause finger fatigue when you use it for long hours. This product has a lifetime warranty against material and manufacturing defects. This Japanese knife is handcrafted and hand polished by experts and is suitable for daily use. The pointed tip allows you to pierce through the meat’s skin.

This razor-sharp blade easily cuts delicate foods such as fish and glides smoothly into the body to separate the fish from the bone. This 6-inch boning knife offers a seamless cutting experience. The narrow, yet flexible blade helps you to accomplish kitchen tasks such as filleting and boning. It minimizes tear and ensures an effortless cutting performance.

The ebony pakkawood handle offers a secure, yet firm grip even with oily hands. It provides superior control and comfort. The handle is durable, waterproof, and does not hold up bacteria.


  • Pakkawood handle
  • High-quality stainless steel
  • Limited lifetime warranty
  • Superior edge retention
  • Stain-resistant


  • Costly

WÜSTHOF Classic 7 Inch Fillet Knife

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Wusthof Classic Fillet Knife is a great option for butchers, professional chefs, outdoorsmen, and cooks. The blade is extra flexible for easy removal of meat from the bone. The edge is hand polished by artisans to create a fine finish that is suitable for any deboning and filleting task.

This German-made knife comes with a limited lifetime warranty and a leather sheath. The sheath protects the blade from discoloration and aids in storing

The blade features three rivets for optimum stability and safety. The handle is stickered with the brand logo.

The handle is made from a durable polyoxymethylene material; this adds to the elegant appearance. The handle is comfortable to hold and securely fit into the contour of your hand. The blade is constructed using a precision edge technology, which makes it sharper than other blades.

This 7-inch knife is engineered to 58 degrees Rockwell hardness for supreme sharpness and maximum edge retention. The bolster serves as a protector to the hand and adds counterweight to the knife.

Furthermore, this model is precision-forged from a single piece of high-carbon stainless steel. The synthetic handle is resistant to stain, rust, fading, and heat.


  • Precision-forged 
  • Bolster
  • Protective sheath
  • Sharp edge
  • High-carbon stainless steel


  • Not dishwasher safe

Global GF-31-6 1/4 inch Heavyweight Boning Knife

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This is one of the best boning knives from the Global cutlery collection. It is ideal for any filleting and boning jobs. This product is under an ice-hardening process for sharp edge retention and contains grain to provide a counterbalance. 

This product features a finger notch between the handle and the blade for stability and safety, and it prevents the fingers from sliding to the blade. The handle is ergonomically designed to perfectly fit the contour of your hand and is hollowed to prevent rusting. It features a limited lifetime warranty against breakages and manufacturing defects.

This heavyweight boning knife has a sturdy blade that makes it easy to fillet the fish bone from the skin. It is constructed from a premium molybdenum/vanadium stainless steel that provides superior edge retention. The dimpled handle prevents the knife from slipping off your hands. It offers a comfortable grasp and easy hold.

The alloy used in making the blade enhances its durability and ensures it is resistant to stain, fading, discoloration, and rust. Global boning knife is durable and can be used for years. The pointed tip allows you to pierce through thick meats, and the narrow blade offers a more precise cutting performance. The curved edge retains its sharpness even after multiple uses. This product comes super sharp from the box and is an ideal gift item for any occasion. 


  • Unique fine finish
  • Finger guard
  • Hollow handle
  • Premium quality material
  • Easy to use


  • Expensive

What To Look For When Buying A Boning & Fillet Knife

best boning knives

There are certain factors to consider before buying a boning knife. Here are some of the things to look for before purchase.

Blade Material

Most fillet and boning knives are made from either pure stainless steel or high-carbon stainless steel.

A high-quality boning knife is made of high carbon stainless steel. This premium steel has excellent edge retention and a sharp blade that helps you cut thin slices or shreds of meat. High-carbon steel is durable but requires extra care to prevent the knife’s blade from rusting. A boning knife made of pure stainless steel is easier to maintain.

Blade shape

Do you want a boning knife with a straight blade or curved blade?

Well, this is dependent on your personal preference and cooking needs. Most boning knives feature a slightly curved blade with a sharp-pointed tip for separating bones from the meat and for sliding through the skin of tough meats.

Those other models with a straight blade will give you a smooth, clean-cut but will not get to the tight corners. The blade of fillet and boning knives are narrower and thinner.

Blade length

Although the length of a boning knife varies, the standard length ranges from 5 to 7 inches. You will find most of them in 6-inch. The standard blade length of 5 to 7-inch is comfortable to hold. It is an ideal length for most deboning tasks. The curved edge and blade length allow you to cut through the meat without sawing to and fro.

Knife Handle

The handles come in various shapes, sizes, and materials. They are made of either plastic material, steel, or natural wood. Some of the handles are made with more than one material for durability. 

The handle weight needs to be considered because preparing and trimming meat involves a lot of repeated processes, which can easily strain and tire the arm. A handle that offers ergonomic grip is the perfect option. 


Handling raw foods such as meat, pork, and chicken can make your hand slippery. It is necessary to check if the knife was crafted with your safety in mind. 

Most of the knives feature either a bolster or a finger guard for safety reasons. Others feature both a bolster and finger guard for optimal safety. The bolster prevents the fingers from slipping to the sharp cutting edge. 

Blade Flexibility 

Boning and Fillet blades have various flexibility levels. They are flexible, semi-flexible, and stiff blades.

A Stiff fillet and boning blade is ideal for filleting large fish such as salmon and trimming meat.

It is perfect for separating the bones away from the meat. Stiff blades are not suitable for smaller fish because of the rigid nature.

A flexible fillet blade is a perfect option for small-sized fish, small chicken or birds, smaller slices of meat, and separating cartilage from smaller bones. It is suited for removing skin and trimming. A flexible blade is easy to use when maneuvering tight areas.

A semi-flexible fillet blade is suitable for both larger and smaller slices of meat. It is perfect for ribs, beef, and pork. It requires more skill than the other kind of flexibility. The semi-flexible blades allow you to reach the tight corners. 


Your budget is an important factor to consider before purchase. You can get a high-quality boning knife that is durable but not overpriced. If you go through the top 6 products reviewed, you will find a boning knife within your budget to suit your cooking style and need.

FAQs About Boning & Fillet Knife

best boning knives

What is the best kitchen knife for deboning meat?

The most effective and perfect kitchen knife for deboning tougher foods is a boning or fillet knife. Deboning your poultry with a boning knife is the most efficient method for accomplishing that kitchen task with ease and less time. You won’t have to worry about the knife breaking or bending when using a boning knife.

Although there are other types of knives for deboning meat, such as a chef knife and a steak knife, you will not achieve a better result except using a boning knife.

Plus, there is a huge difference between a chef knife and a boning knife. A boning and fillet knife is designed for deboning. A chef knife is designed for multiple purpose use

What are the uses of a boning knife?

Butchers mostly use a boning knife for slicing meat into thin slices, separating ribs, deboning chicken, quartering chickens, removing bone from beef, trimming fats, filleting salmon, cutting lamb chops, and trimming pork.

It is used for preparing meat before grilling or cooking.

What is the difference between a boning knife and a fillet knife?

The only difference between these two knives is their functions. Although they can be used interchangeably, a boning knife is well suited for poultry and beef, while a fillet knife is ideal for fish.

A boning knife is for slicing larger and thicker cuts of meat into thinner pieces and deboning poultry in a more precise manner. A fillet knife is for removing bones from all sizes of fishes such as tuna, salmon, and Titus.


A boning knife is a kitchen knife that helps you detach the meat from the bone. It can handle all kinds of meat with ease and accuracy.

If you do not use the right utensils for your kitchen tasks, you may likely injure yourself, waste a lot of time, and even waste ingredients. It is imperative to use the right tool during your food preparation. 

The ultra-sharp blade of a boning knife will save you enough time and prevent you from wasting your meat when deboning.