The Best French Boning Knife in Our Global Collection
At hacher&krain, we simplify your boning knife search. Instead of overwhelming choices, we proudly offer a tried-and-true 5-inch French boning knife with a reversed curved sharpened choil from the award-winning K-Sabatier Authentique 1834 Ltd. collection.
K-1834 5” Boning Knife (13cm)
K-Sabatier Authentique 1834 Ltd.
A master of fine butchery, French design, strength, and award-winning craftsmanship. Unmatched precision for deboning.
This blade easily meets the demands of French butchery and cuisine. You will not find its versatility in other blades.
What is a French Boning Knife?
The essential properties are:
- stiffness of blade / no flexibility
- narrow straight blade
- blade length (from 4.75″ to 6.5″)
Their design provides precise blade control for separating and cutting out specific carcass parts. Transform your kitchen into a culinary workshop with a boning knife—the tool wielded by professional butchers.
Craft a range of cuts from different meats, allowing you to tailor and portion your meat just as you like (3), bringing the trade skills to your home.
A narrow boning knife will help you cut fat, sinew (tissue & organs), muscle, fascia (silver skin), gristle, skin, and work around bone.
France created the most unique features in their boning knives due to how demanding French cuisine can be. A sharpened curved edge is formed along the choil, ending at the blade’s heel. The French boning knife can clean and scrape bones and cut tendons more efficiently.
The value of a boning knife remains unchanged, whether for professional or home use. It is a highly valued tool for preparing meat and poultry, requiring control, blade pressure, and safe grip standards.
However, these standards have become neglected due to the variety of knives that are labelled boning knives. Notably, knives with significantly curved and flexible blades do not meet the criteria for boning knives.
Knife Buyer Alert: Fillet Knives are not the same as Boning Knives
- The classic French Boning knife was not designed to be used with seafood.
- The difference between fillet and boning knives is the stiffness vs flexibility of the blades
- Boning knives have stiffer blades
- Fillet knives are flexible and will bend
- Both knives have narrow blades
- You won’t find a fillet knife under 6 inches outside of Japan
- Japanese fillet knives are not flexible
Choosing the Right Boning Knife
There are a few things to consider before making your decision.
Blade Material: We recommend looking for durable single-piece stainless steel blades that resist corrosion, hold sharpness and have no taste transfer to the materials you are working on.
We offer high-quality K-Sabatier Stainless Steel (up to 58 HRC)
Blade Length: Typically ranges from 4.75 to 6.5 inches. A slightly longer blade benefits large cuts and significant amounts of fat, especially in swine butchery. A shorter knife offers more control and, in the French style, an expanded range of ways to finish all cuts or to debone any livestock, poultry and game.
We offer the 5-inch K-Sabatier French boning knife.
Sharp Blade: Sharper edges perform much better, but the steel must be durable and, to a degree, flexible, given the range of density and power you will need to apply when making different types of cuts. This creates a blade that slices easily through fat, tendons, cartilage and under silver skin (facia).
All our blades are double-cross ground, polished, sharpened, and ready for your first use.
Weight: The ideal weight can vary based on personal preference and the specific design and materials
- Light (85-140g) – for easy handling and less hand fatigue. Perfect for those who prefer extensive work and want to feel every motion.
- Heavier (170 to 255 grams) – feels sturdier and can manage more demanding tasks.
hacher&krain offers boning knives that are 100 g -/+ 5 g.
Handle: Ergonomics are vital. The handle should offer a comfortable grip, fitting securely in your hand. When food materials you’re cutting get onto the blade, make sure the handle provides a secure grip.
- The K-Sabatier Authentique 1834 Ltd. handle is made with POM (Polyoxymethylene), known for its strength and stability. It’s designed for comfort, providing a secure grip and allowing for extreme pressure when necessary.
Boning Knife Care and Maintenance
Taking care of and maintaining a boning knife is essential to ensure its longevity and optimal performance.
- Do not wash your knives in the dishwasher.
- Do not apply hard pressure when honing your blades.
- Always store your blades safely to prevent damage and accidents.
After using your Western Chef’s knife, it’s crucial to clean it. Never wash it in the dishwasher.
WHY? Because the sustained heat of the dishwasher’s sanitization cycle alters the hardness of the steel achieved by the tempering process.
Stainless steel or Molybdenum
- Soak the stainless steel or Molybdenum blade before cleaning.
- Wash the blade in hot water with your preferred detergent.
- Thoroughly clean the handle and blade to remove raw materials.
- You don’t need to worry about rusting during cleaning.
- Using abrasives may scratch the surface, but it won’t affect performance.
We recommend storing your boning knife in the sheath provided to protect the blade and prevent accidents. You can also keep it safely on a magnetic knife strip for accessibility.
Every K Sabatier boning knife comes with a handmade French leather scabbard.
Sharpening & Honing
There are two rules of edge care. Regardless of the materials used to make the steel, its hardness determines which rule to follow.
1. Steel under 59 HRC:
- Benefits from the honing process.
- Honing is not sharpening; it is alignment.
- Honing straightens the already-sharpened edge of a knife.
- Honing does not remove steel, which is what sharpening does
- Honing refines performance, extending the overall life of the knife
For the K-Sabatier Authentique 1834 collection, honing will maintain the existing edge alignment and extend the time between each sharpening. See K Sabatier’s 8” honing rod.
2. Steel over 59 HRC:
- Strop your knife between sharpenings
- There is no benefit from the honing process because the blade is too hard
No honing is necessary for the K-Sabatier 200 collection (60 HRC). The only thing to do in between sharpening is to strop your blade.
We offer a complimentary knife sharpening service for all blades purchased from hacher&krain.
Origins of the Boning Knife
The craft of butchering animals has evolved for thousands of years. Homo Erectus made their first tools from found materials of stone and obsidian 2.3 million years ago, known as Oldowan Mode1 Tools (2). Butchering’s evolution drove the need for diverse types of butcher knives and is the foundation upon which culinary tools evolved.
The most radical change in butchery occurred in the 19th century when the mechanization of slaughtering animals developed in response to the growth of urban populations globally. Standardization entered the act of butchering for the first time, resulting in the demand for butcher knives to carry out tasks at each stage of the newly mechanized butchering process, which created specific cuts of meats for each animal processed.
The Complex World of Boning Knives
When you enter the words ‘boning knife’ into any search engine, you’ll encounter a dizzying list of shapes, sizes, and styles reflecting the diverse needs of both butchery professionals and home cooks.
The primary confusion originates from an industry attempt to synthesize the service of three different knives.
- boning knife
- skinning knife
- filleting knife
Knife makers use the term based on what they believe will sell most to customers.
Standards for these knives evolved to cater to the demands of meat, poultry, and fish processing during the 19th-century industrialization of butchery. While boning and filleting remained essential, the introduction of industrialized skinning methods transformed the role of the skinning knife.
Before industrialization, the curved blade of the skinning knife was quite valuable. While it found some use in other ways of animal breakdown, its importance in those tasks was minimal compared to its usefulness before industrialization.
In addition, the Japanese knife industry’s ignorance shows their complete lack of accountability when naming different styles of blades copied from Western traditions but made with Japanese steel tempered over 58 HRC as boning knives.
Such knives, including the Honesuki Maru, are dangerous due to the brittleness of steels tempered above 58 HRC. The industry’s irresponsible presentation of these knives as boning knives, particularly to markets outside Japan, raises safety concerns, as the potential for hand slippage on a greasy or fatty handle is a real but overlooked danger.
Shop Our Collection
A proper boning knife is an essential tool in the kitchen, making it easy to separate and trim meat no matter the cut. It is the perfect tool for deboning livestock, chicken or game meat.
Available online or in our Toronto knife shop located at 256a Dupont St.
- Standard cut chart for both Food Service and Home cuts for large mammals and poultry
- A serious case can be made that the majority of finishing cuts (not breakdown) for meats and poultry just before cooking can be completed with a slicing knife between 6 to 8”. Its long thin blade is an effective tool for the trimming only of material to the satisfaction of the Chef.
La Mere Brazier: The Mother of Modern French Cooking / Eugenie Brazier, Paul Bocuse (Forward), Drew Smith (Translator) published in English by Rizzoli 2013
Le Repertoire de La Cuisine (Le Cuisinier Francois): Francois Pierre, La Varenne published 1651.
William Verrall’s Cookery Book, Germany 1759
The Experienced English Housekeeper / Contributing Author Elizabeth Raffald / with an introduction and Edited by Roy Shipperbottom 1769.
Butchery in the city: processing of animal carcasses in Medieval and Postmedieval Basque Towns / by Idoia Grau Sologestoa / Universidad de Cantibria, 2nd ICAX Taphonomy WG Meeting Sept 12-14, 2012
Bodies Shaping Bodies: Using Butchery to Trace Human-Animal Relationships / Evin Grody / SAA Conference 2019, Albuquerque, New Mexico.
Mechanization Takes Command: A Contribution to Anonymous History / Siegfried Giedion published by W.W. Norton & Company (NY) 1969.
Chop and Change: Specialist Cattle Carcass Processing in Roman Britain / Mark Maltby / School of Conservation Sciences, Bournemouth University.
A Zooarchaeological Study of Changing Meat Supply and Butchery Practices at Medieval Castles in England / Submitted by Hayley Jane Foster, to the University of Exeter as a thesis for the degree of Doctor of Philosophy in Archaeology, November 2016
Beef, pork and mutton: An archaeological survey of meat consumption in medieval and postmedieval towns in the southern Low Countries (Flanders & Brussels, Belgium) / Anton Ervynck a, *, Wim Van Neer b, ca Flanders Heritage, Koning Albert II-laan 19 box 5, B-1210 Brussels, Belgium, b Royal Belgian Institute of Natural Sciences, Vautierstraat 29, B-1000 Brussels, Belgium, c Laboratory of Biodiversity and Evolutionary Genomics, KU Leuven, Ch. Deberiotstraat 32, B-3000 Leuven, Belgium.