This 15cm Boning knife has a very sharp point and a thin blade, and it's mainly used in the preparation of meats like poultry, seafood, and beef. This 15cm boning knife has a thinner blade than most knives used in a chef's kitchen, allowing for faster deeper cutting.

The extreme rigidity of the Boning knife makes it safer when sliding the blade against the bone to separate the meat. Boning knives serve a specific purpose; they are not to be used for chopping or cutting through bone.