Thin and sharp, the boning knife is the go to blade for removing bones from meat and skinning fish. There are several types of
boning knives that make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a
flexible boner for poultry and fish. When working close and around the bone, a curved boning knife will give a better working
angle. Lastly, a narrow boning knife is great for boning ribs and meat chops while would use a wide boning knife for chicken and
pork. Dexter Russell Sani-Safe handles are used in commercial kitchens all over the world. Seen that signature white handle in all
types of restaurants, sub shops, pizza shops as well as home kitchens. Sani-Safe handles feature a textured, slip-resistant, easy
to clean polypropylene handle that withstands high and low temperatures. The impervious blade to handle seal provides the utmost in
sanitary qualification and earns the NSF seal. Sure grip textured handles. Protective finger guard. Proprietary DEXSTEEL blade.
Hand honed to the ultimate edge. NSF Certified.