Boning knife

It is used in food preparation for removing the bones of poultry, meat, and fish.

Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade.

Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier.

[1] Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish flesh from its bones.

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