Boning knives

Shop the best range of butcher knives in Australia. Choose from boning knives or flexible filleting knives, in a range of sizes and fillet blade styles.



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Fillet in a flash with a high-quality boning knife

Preparing your fresh fish is easy when you use a high-quality boning knife. The right boning knife will help you fillet, trim, remove cartilage and debone fish quickly and easily, so you can enjoy perfect cuts of fish, every time.

Types of boning knives

  • Flexible blade. Suitable for smaller fish and poultry. The flexible blade moves easily on small pieces of meat as it can bend around small bones and cartilage more easily than a stiff blade. Also available in semi-flexible styles.

  • Inflexible. A stiff boning knife is ideal for filleting large fish like tuna and for trimming larger cuts of meat.

  • Gokujo. This versatile Japanese knife doubles as a boning and fillet knife. Featuring a stiff, narrow, razor-sharp curved blade, it allows you to get close to the bone and hard to reach areas of the meat. For filleting, the narrow blade is long enough to slide through the fish and remove skin and bones.

Factors to consider when buying a boning knife

  • Shape and size. This will depend on the size and type of meat you are cutting. For a multipurpose option, go for a medium ranged knife that will provide versatility in the kitchen.

  • Blade. There are several options available in boning knife blades and the one you need will depend on the type of meat you have on the menu and its level of difficulty. Choose from straight, curved, flexible, stiff, thin, or wide blades.

  • Material. Look for a blade material that is highly durable and able to maintain its sharpness for longer such as hardened stainless steel.

  • Handle. Opt for an ergonomic handle to ensure a comfortable grip as well as maximum safety when using.

  • Tang. This is an extension of the blade which runs into the handle of the knife. The tang may run through the whole handle (full tang) or just part of it (partial tang). Generally, knives with full, thick tangs are better balanced and less likely to break at the handle.

  • Safety features. Some boning knives come complete with a safety pouch or have a finger guard built into the handle to prevent the finger from slipping along the edge while cutting slippery meat and fat.

  • Cost. Boning knives are available in a range of price points so before purchasing, consider your cutting needs and how frequently you will be using the knife to ensure the best value for money.

Boning vs fillet knife - know the difference!

Boning knives are especially designed for precision cutting and separating meat from the bone, like cutting through sinew, muscle, fat, and connective tissues.

A fillet knife is used to separate meat from bone and skin, especially for fish so as not to damage the delicate flesh.

Uses of boning knives

  • Large, straight blades - For thick cuts of beef, pork, and saltwater fish.

  • Flexible boning knife - For tender cuts and more delicate work like deboning and removing skin from fish and poultry.

Tips on keeping your boning knife sharp

  • Boning and fillet knives are best sharpened by either honing with a metal rod, a sharpening stone, or an electric knife sharpener.

  • Avoid putting knives into the dishwasher as the combination of heat, water and strong detergent dulls both the blades and handles, reducing their effectiveness.

  • Store separately in a knife block or in a drawer away from other knives to prevent rubbing against other utensils and dulling the sharp blade.

Safety tips when using a boning knife

  • Hold the boning knife with your dominant hand.

  • Wrap your middle finger, ring finger, and thumb around the handle for a firm grip on the knife.

  • Place your index finger firmly on top of the blade to stabilise the movements of the boning knife.

  • Use your non-dominant hand to steady the cut of meat and fish on the chopping board and keep your fingers curled to avoid accidentally cutting yourself.

The best boning knives for professionals

For chefs working in a busy kitchen, it’s important to invest in a quality boning knife due to the precision and strength needed to bone and fillet safely.

Carbon steel, if maintained correctly, provides a sharper edge for longer when compared to a stainless steel blade.

High quality boning knife sets

For home cooks who prefer to cut and fillet their fish and meat on a regular basis, invest in a boning knife set that comes complete with a range of knife sizes and blade styles to cater for all types of butchery.

Other accessories to purchase with your boning knife:

  • Cleaver

  • Steak knives

  • Paring knives

  • Utility knife

  • Bread knives

  • Skinning knife

  • Shears

  • Cheese knives

  • Oyster knives

  • Thermometers

Maintenance, cleaning and care

  • Clean and dry your knives with warm soapy water immediately after use.

  • Dry with a clean tea towel and then allow to air dry as much as possible after each use for maximum quality preservation and hygiene.

  • Proper knife storage is essential for maintaining sharpness and quality.

Brands we know and trust

We carry a range of table knives, chef knives, and cutlery from Australia and around the world from brands such as Victorinox, Dexter Russell, Wusthof Classic and Swiss Army. Explore the wide range we have available at Kitchen Warehouse.

Buying online with Kitchen Warehouse

We have the biggest range of kitchenware, stock pots, cookware, tableware and bakeware available. Browse our best-selling products with prices below RRP and add your product details to your wishlist, or checkout and enjoy free delivery on orders over $100 to any Australian postcode. Shop with peace of mind with our warranty guarantee. You can also surprise a friend or loved one with a gift card for a special occasion.


What is a boning knife used for?
A boning knife is used to cut, debone and prepare meat for cooking.

What are the other names for boning knives?
Some other names for boning knives include butcher knife, slicing knife or carving knife.