Curved Boning Knives 

In order to cut through tough meat, you’ll need a high-quality boning knife with all the bells and whistles. Whether you’ve had your eye on a curved boning knife with an 8 inch long blade or straight, narrow one, we stock them in just about every color of the rainbow. You’ll always find what you’re looking for in Parts Town’s extensive online catalog of Asian knives, including Japanese boning knives, among other kitchen cutlery. Our professional chef boning knives make a nice addition to the knife block in homes and restaurants alike.

How Do I Choose a Boning Knife 

The shape, length and hardness of the blade, as well as the fit and grip of the handle will guide you in selecting the best boning knife for your needs. For example, curved blades are better suited for skinning and filleting fish, as well as other small animals. On the contrary, straight blades will take care of large slabs of meat, which make them ideal for livestock and bigger game. 

But how long should the blade be? A good rule of thumb is longer knives are better for initial work on large projects while boning knives with shorter blades prevail for fine, detailed work. It’s also important to make sure the knife feels comfortable and secure in your hand. Wood handles provide a good grip but are harder to clean and are susceptible to warping if not adequately dried. Metal handles look sleek, but they can feel cold and become slippery. Plastic handles can mimic the grippy texture of wood but without the porous surface that makes it so hard to clean.