A thin-bladed knife used for separating raw meat from the bone; its blade is usually about 6 inches long.
A type of knife with a long, narrow blade (usually 5" to 6.5") that is easily manipulated around bones in various cuts of meat. Use a longer, more rigid boning blade to remove large bones from beef or pork. Use a smaller, more flexible blade to remove small bones from chicken or fish.
A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally five to six-and-a-half inches in length, it features a very narrow blade.