A boning knife is a type of butcher knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of meat, poultry and fish. Generally 5 o 6 1/2 inches in length it features a very narrow blade. Boning knives are not as "thick" as some of other popular kitchen/butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
Blades options usually include either a Curved or Straight blade, and either Stiff, Semi-Stiff or Semi-Flex Blade. Wood handeled blades are also available.