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Scott Leibfried

Professional Culinary Expert

Best Butcher Knife & Best Butcher Knife Set

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Butchering knives, also known as boning knives, come in many shapes, sizes, and styles. It is one of the most important knives in the entire collection. It is used for removing the internal bones from chicken and meats and can also be used to remove small filets from whole fish. It is an extremely important tool for professionals and enthusiasts. If you are serious about your cutlery, take the time to find the right knife for your style, as well as ability.

The Basics
Butchering knives come in a standard size of six inches. The measurement is always the length of the blade. Butchering knives must have some flexibility in the blade to cut around the hard to reach areas and must have a sharp point to pierce the tough silver skin and be able to cut through chicken bones.

Forged vs. Stamped
Forged butchering knives undergo a treatment to enhance their flexibility, density and hardness. Forged knives are usually heavier in weight and more durable. Stamped knives are cut using a stenciled of a thinner metal. Typically they do not hold the sharp edge as well and are usually less expensive. The handles are made from different materials. Wood handles require the most maintenance and plastic can break if not cared for properly. Chose something that feels comfortable with your grip. Take into consideration the shape of the handle also; they come in various shapes to cater to everyone.

Butchering knives are priced in a wide range and paying more doesn’t mean you are getting the better quality. For the beginner, find something that is considered durable and practice using it to debone whole chickens. To maintain the sharp blade, do not use it for chopping. Stainless steel blades are easy to clean and do not tarnish when washed with water.

The best butcher knife is essential for filleting fish and cutting bones from chicken and other meats. The best butcher knife set is essential for any professional chef or enthusiasts.

Best Butchering Knives by Scott Leibfried

The Best You Can Get

  • Henckels International 5.5-in. Forged Synergy Boning Knife

    Scott says: This is a great knife made with high-carbon stainless steel and a comfortable grip. The long, flexible blade is designed for getting around small and tricky edges. It’s designed for comfort so you won’t wear out your hand while making your meals.

    • High-carbon stainless steel
    • Long, flexible blade
  • Messermeister 6-in. San Moritz Elite Flexible Boning Knife

    Scott says: Standard size blade, shape and this particular knife keeps a sharper edge longer. It has a personalization plate and makes an excellent gift.

    • Construction: Hand made
    • Hand made in Germany
    • Hand wash and dry
    • Lifetime warranty
  • Forschner Boning Knife 6-in.

    Scott says: This is a terrific knife with a curved, narrow, semi-stiff blade. It comes with a blue nylon Microban handle, which works continuously between washings to help prevent the growth of bacteria, mold and mildew. It also helps reduce odor, stains and protects against product degradation.

    • Semi-stiff blade
    • Microban bacterial protection
    • Model 46515
  • Calphalon Boning and Fillet Knife

    Scott says: The little knife has a sleek, ergonomically contoured grip handle that I really like. It’s hand-forged from premium quality high-carbon, no-stain German steel.

    • High-carbon stainless steel
    • Sleek, contemporary steel design
    • Lifetime warranty
  • Calphalon Boning Knife

    Scott says: This microban-handled boning knife is lightweight and not clumsy feeling like some can be. Wonderfully sharp so that I don’t end up tearing instead of cutting.

    • Name of each knife is etched into the end of its handle
    • Ergonomically contoured grip handle

You will be happy with any of these

  • Global Boning Knife

    Scott says: I highly recommend this 6.25-inch boning knife. It is slightly longer and has a remarkably sharp and flexible blade that’s perfect for cutting close to the bone.

    • Made from high-carbon stainless steel
    • Non-slip grip
    • Lifetime warranty
  • Henckels Flexible Boning Knife

    Scott says: This 5.5” knife is comfortable to hold, thin, sharp, and made of the best of steel. It’s a great boning knife – good edge – not the best for filleting.

  • Shun Boning and Fillet Knife

    Scott says: This is a gorgeous knife with a blade designed to reduce sticking, resulting in less damage to the food being cut and faster prep times. The black handle is made of wood that is impregnated with a waterproof resin, making it as durable as plastic.

    • Handle made from ebony-black Pakkawood
    • VG-10 stainless steel
    • Limited lifetime warranty
  • Shun Boning Knife

    Scott says: Boning poultry or fish will seem like slicing through butter using this six-inch Shun knife. It’s ready to use without any sharpening. I like how it is balanced. The D-shape handles make for a comfortable grip, although I’m not sure if left-handed people would have an issue with it. The folded steel blade makes these knives look as good as they perform.

    • 6-in.
    • 16 layers of stainless steel
    • Handle made from ebony-black PakkaWood
  • Wusthof Flexible Boning Knife

    Scott says: The Flexible Boning Knife is useful for carefully trimming meat, poultry, and seafood that is delicate and has smaller bones. Keeps all your pieces intact while separating out the skin and bones you don’t want.

    • Traditional riveted handle
    • Made in Germany from high-carbon, no-stain steel

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