A narrow boning blade transmits more of what it is touching back to your hand, which is the point when you are following a bone you cannot see. Six inches of high carbon stainless, set into the 360 series contoured handle rather than a straight foodservice grip.
Butchery and poultry work are where it goes: tracing a rib line, opening a joint, separating muscle groups. The contoured handle matters here because boning is done with wrist rotation rather than downward force.
Dexter-Russell has been making cutlery in Southbridge, Massachusetts since 1818 and remains the oldest American cutlery maker still in business.
