A boning knife is a narrow, pointed kitchen knife designed for separating meat from bone. Its slim, flexible or semi-flexible blade, typically 12 to 17 centimetres long, curves to follow the contours of bones and joints, allowing precise cuts with minimal waste. Butchers use stiffer versions for beef and pork, while fishmongers prefer flexible filleting knives for delicate work. A sharp boning knife improves yield and safety: a blunt blade slips and requires force, increasing injury risk. Proper honing, washing by hand rather than in dishwashers, and safe storage in a sheath or magnetic strip keep the edge keen and the cook safe.