Boning Knives Reviews

Recommended for people who cut up chickens, turkeys, or other bone-filled pieces of meat.

If you need to cut up a whole chicken, or do similar tasks working with meat on the bone, this knife is just lovely. The big handle is a great fit for my (average male) hands, giving much more control than traditionally shaped handles. The knife arrives reasonably sharp, and with a little maintenance on a honing steel gets notably sharper. The blade has a nice medium amount of flex: it doesn't bend when you don't want it to, but it does bend when you want it do.

The best feature is the little curve at the back of the blade, an area which is especially sharp and deep. This ensures that you can cut off anything just by pushing the knife forward until the curved part reaches the aree being cut.

Don't confuse this with a general-purpose cook's knife or utility knife or paring knife. It's a poor substitute for any of these, because of its specialized design. But if you want to cut up meat around the bones, it's a fine tool, well designed and well crafted.

This is by far the best boner I've ever had. The handle fits me perfectly & the blade is the perfect length/shape. The metal is excellent quality & keeps an edge very well. This knife is very easy to control & manuver with any kind of cooked or raw meat. Will replace w/same if lost/stolen.

Received the 5 star knife set as a bridal shower gift. The curved handles make the knives more comfortable to hold. The blade cuts easily.

This knife is greate for deboning chicken, but its also perfect for cutting up hot dogs, chicken nuggets and other small items. I like the blade, the way it is cut and it is light weight and easy to use. Extremely sharp! Probably one of my favorite kitchen items.

This substantial tang give this knife superb balance and control. It's a champ at boning poultry especially if you want the fancy whole bird boned with skin left on technique. The curved section of the blade, where it meets the tang, is ideally suited to "frenching" the bones on fancy cuts like a crown roast or a rack of lamb. Its flexibility and ease of use easily lend it to a variety of other tasks such as the difficult carving of a leg of lamb.

Whenever you buy Henckels Pro S knives you know you are getting the very best. They have other types (Four Star, Five Star, etc.) but the the Pro S handle stands out simply due to the construction of the handle, the only one that is a harder type of poly PLUS the handles are RIVITED, giving it a toughness second to none. The Five Star knives have the same good knife edge (don't get the Four Star...the edge isn't as good and doesn't hone as well) but lack the rivited handle as the Pro S. True, the Five Star is more "ergonomic" in handle shape, so if that is what you are after, go for it. But I don't see THAT much difference...I want the rivits!

I have tried the other names and Henckles beats them all so don't try to save a few bucks.

As for this particular knife, if you can only spend the money for ONE good utility knife, go for this knife. I use it for paring as well as for all other kinds of uses except for things that require a chefs knife or cleaver...it isn't only for boning and filleting. In fact, I don't think I have ever boned with it, (I own three of them since my husband and I both cook together and we are always fighting over who is going to get this little knife, so here I go getting another one. Hopefully the fighting will stop now!

You should always invest in the Henckles honing/sharpening stone when you buy your first Henckels knife...DON'T EVER GET ANY OTHER STONE...they are totally inferior, trust me. And don't get fooled into buying any other device for honing either.

When you first receive your stone and knife, give the knife a few long strokes (both sides) on the stone to get it at top performance from the start, wipe with a clean, damp cloth, dry and you are on your way.

...Get this knife and you will NEVER look back...or purchase any other type of kitchen knife again. I would rather have one of these than ten of any other brand names.

I bought this knife because I needed a boning knife to use in my meat science lab course. This knife is amazing and it held up nicely despite the fact that I sharpened it weekly for several months and I used it to cut up a lot of different cuts of meat. It is very flexible and it works really well at trimming fat and removing meat from bone. Another positive thing about the knife is the handle. It is easy to clean, it doesn't absorb moisture when you wash it, and it is comfortable to hold. I highly recommend this knife, and at this price you definitely will not be dissapointed. I paid more for it and I love my boning knife.

I wondered if this would be a useful addition to my knife set, since it was similar in size to the 4.5 inch parer. Rest assured that it is. The blade is somewhat thicker than the parer, and the point has more of a blunt profile. Flexible, but with a sturdy feel, this knife is perfectly suited to it's task. Buy it, and you will use it (typical Calphalon high quality).

I have used this knife for almost 30 years and rate it #1. This time I'm buying one for my daughter.

I have owned this particular knife for 5 years now and it is one of my favorite and most useful knives. As a professional chef, i own several boning and filet knives both curved, straight,and stiff and flexible. At 7 inches it is long enough tobe used for everything from trimming tenderloins to cutting through tuna loins. it has a decent heft and the handle is large enough to fit my hand (a problem i found in other knives) another feature i enjoyed with this knife is how smooth itis without any crevices to harbor microorganisms in its handle or bolster. My girlfriend on the other hand finds the blade a bit too long for use in our home. prefering the 5.5 inch pro s boning knife. I also enjoy the slight flex in the blade it allows me to use knife in situations suitable for either a flexible or a stiff bone. All in all it is extremely useful in a professional kitchen and not a necessity in a home kitchen but it is very nice to have in both settings.

I finally got to use this knife on two stripped bass. It felt great in the hand and glided through the fish.... I wasted very little meat due to this knifes razor sharp edge and slightly springy blade.... it's perfect.

Who ever designed this knife really new what they were doing.
The fine edge glides right through fish and the curved blade makes it easy to cut gills and fins. This is really a step up from the inexpensive fillet knives that are on the market.
The leather sheath I don't think I would wear but, it does make a good cover for the blade.
Now it is up to me to catch the fish.

I had some pretty worthless knives in my kitchen so when I decided to replace them, I looked at the big names in cutlery (Wusthof and Henckels). I also looked at this knife by Calphalon. After comparing the specs I figured I'd be remiss if I didn't give this knife a try, especially considering the cost savings. I'm really glad I did because it performs just as well as my Henckels. And isn't performance the bottom line? If you are looking for a good knife, give this line a try. I don't think you will be disappointed and you'll have some cash left over for more kitchen stuff!

I bought this knife for boning deer, and it works wonderfully! I particularly like the flexible blade as it makes it easier to cut the meat off of the bone. It is very strong too. This is a high quality knife, and I will purchase more Global knives.

I use this for boning out deer and elk. It works wonderfully, and is quick and easy to clean. There are no places for debris to get stuck. The flexible blade is nice for cutting around the bone, and like all Global knives it is very sharp.

Some might find the price to be a bit much when compared to other fillet knives, but believe me, this knife is worth every penny. If properly cared for, another will never be needed. I have been using Henckels knives since 1975 when I began working in a restaurant kitchen. At that time I knew nothing about the difference between knives, type of steel used or anything else. I've learned a lot since then and I am totally sold on Henckels products. I still own the first 8" chef knife that I bought from Henckels in 1975 and it is still as sharp as a razor (a good sharpening steel is a must). I received the 7-inch fillet knife as a gift just over a year ago and it is a tremendous addition to my collection. I now use my fillet knife almost exclusively to fillet fish - I spend a lot of time fishing - and it is important to have a very sharp, but still flexable knife to cut through or around bones as needed. This is especially true for filleting Walleyes, Bass, Northern Pike and Blue Gills. I've used other brands, and I can't really say anything bad about them because they worked. Perhaps for a novice, a shorter blade might be better to start with. But for my money, this knife is by far the best I have used and I prefer it over all others.

You might think it's shape makes it a little bit awkward for a general purpose utility knife, but I find myself using this knife for just that purpose in quite a few situations.

Although its primary function is as a boning knife, the narrow blade makes it easy to use for chores like coring veggies, such as getting the seed core out of green pepper; since the knife turns on a quick radius, you can make tighter coring circles than than the wider-blade paring knives. So I often find myself using this knife instead of the paring or utility knives. Of course it also makes a fine boning knife. The blade boning curve is not so severe so that it is still easy to keep it sharp alsong its length.

I highly recommend it as an early addition to any Henckle set you might be building, I've very happy with this knife.