The Wüsthof Classic 5” boning knife features a narrow ‘S’-shaped blade and is perfect for removing bones from meats and poultry and other tasks requiring a maneuverable blade. Stiff boning knives are best for beef and pork, while flexible ones are better for poultry and fish. Uses include “Frenching” racks of lamb, trimming silverskin off of tenderloins, and even coring and trimming pineapple. Try this boning knife and see how quick and easy it really is to debone a chicken.
