Zwilling Professional S Boning Knife

A standard chef's knife is rigid and wide, which makes it difficult to maneuver around joints and contours. This boning knife features a thin, flexible blade that bends slightly, allowing you to trace the shape of bones closely to remove meat cleanly with minimal waste.

While it is engineered for butchery, the flexible blade is also excellent for filleting fish or trimming silver skin and fat from larger cuts of meat. It is not intended for chopping vegetables or heavy-duty tasks, as the thin blade is designed for precision rather than force.

The full bolster provides excellent balance and finger protection, but it does extend to the heel of the blade. When sharpening, you will need to be mindful of this transition point to ensure you maintain the edge all the way to the bolster.

While the manufacturer states this knife is dishwasher safe, we strongly recommend hand washing. High-heat dishwasher cycles and harsh detergents can dull the blade's edge prematurely and degrade the handle material over time.

The FRIODUR ice-hardening process improves the steel's corrosion resistance and helps the blade retain its edge longer than standard stainless steel. While it stays sharp for extended periods, you should still use a honing steel regularly to keep the edge aligned.