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Crafted with care to handle the needs of your kitchen, this Dexter-Russell Sani-Safe flexible curved boning knife is ideal for removing membranes and bones from fish, beef, and poultry. With its highly ergonomic Sani-Safe handle, individually ground blade, and unique edge geometry, you can rest assured that this knife will stay sharp over time and debone with precision. This versatile tool is perfect for any commercial kitchen that regularly prepares and serves seafood and meat.
To preserve quality, this item should only be hand-washed and sanitized.
This item has been certified by NSF International to meet applicable product standards on public safety, health, and / or the environment.
This item was made in the United States of America.
"This is my first time using a Dexter Russell knife. So far I have been for happy with it. It is a great boning knife, the blade is very flexible but without feeling flimsy."
Read More ReviewsThe blade of this knife is made from DexSteel, a high-carbon, high-alloy stainless steel. This allows the blade to retain edge sharpness and resists corrosion from repeated use. It has been individually ground for added strength and durability.
This knife's Sani-Safe handle is both textured and slip-resistant. It is able to withstand temperatures up to 250 degrees Fahrenheit. It also boasts a comfortable, ergonomic design that is easy to hold with a protective finger guard to reduce accidental injuries.
The blade of this knife is curved and flexible in order to ensure a closer cut around the bone, allowing you to cut away more meat. Perfect for deboning softer meats, this blade follows the natural curve of the meat and helps to reduce food waste.
The impenetrable blade-to-handle seal of this knife prevents bacteria from becoming trapped for safe, sanitary use. The unique edge geometry of the blade allows this knife to stay sharp over time. This is an added benefit to your staff, since it reduces the risk of incidents that can occur with a dull blade.
Watch More Videos
Learn how to debone a chicken to start creating your signature recipes! Just follow this simple video and check out our step-by-step directions for more tips on How to Debone a Chicken.
To debone a chicken, first you must cut out the backbone. Slice the keel bone and then crack it open. You can then remove the keel bone and cut your chicken into halves. Separate the thighs and breasts, and remove the chicken legs. Take off the wing tips, and separate the wings and breasts. Then, remove the rib bones and score the chicken legs. Scrape meat from the leg bones using a knife and slice the meat to remove the bone completely. Score the thighs, scrape the meat from the bones, and remove those bones completely, too.
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These are by far my favorite boning knives. I use them mostly for trimming briskets and ribs. They stay sharp for quite a while too.
This is my first time using a Dexter Russell knife. So far I have been for happy with it. It is a great boning knife, the blade is very flexible but without feeling flimsy.
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