Boning knives are defined by width and stiffness, and this one is narrow and stiff — it goes into a joint and levers rather than flexing away. Six inches of DEXSTEEL stain-free high-carbon steel, on the V-LO soft-grip handle that stays put through greasy work.
It is for breaking down poultry and cuts of meat: finding a joint, running along a bone, trimming silverskin. The narrow blade is what lets you change angle mid-cut inside a carcass without the spine of the blade fighting the surrounding meat.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818, and its boning patterns are standard equipment in American butchery.
