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Learn More About Our Boning Knives
You can remove the bones of meat, poultry, and fish with ease using a Due Cigni boning knife. It’s best to use any boning knife for cutting around bones rather than cutting through bones. Due Cigni boning knives are designed with the perfect amount of flexibility to separate meat from bone and slice through cartilage and joints. Due Cigni offers high quality and affordable Italian boning knives. Discover the best boning knives for sale at Due Cigni.
Why Shop Due Cigni Boning Knives?
Our boning knives are made in Italy using premium materials for long-lasting durability. For 120 years and counting, Due Cigni continues to produce top-rated kitchen tools for anyone from cookie enthusiasts to professional chefs.
As a family owned company, Due Cigni products are created by individuals just like you who know and understand what you really need. We are committed to satisfying customers while producing products made using high quality materials with simple care instructions.
With proper care, most of our products can last a lifetime. We encourage you to try our paring knives. If you don’t love them, send them back for a 30-day money back guarantee.
Boning Knives for Home Chefs & Professionals
Kitchen newbies, professional chefs, and everyone in between are sure to delight in the design, quality, and value that Due Cigni offers. No pun intended but our knives really are a ‘cut’ above the rest. Due Cigni makes three different product lines: Basic, Classica, and Florence. All of our product lines are made using premium materials, precise cutting blades, and easy grip handles. For more information on our boning knives simply click on the knife to learn more about how it’s made and what it’s best for.
If you are a kitchen newbie, you can start with the Basic line of boning knives. Due Cigni’s Basic boning knives are offered at entry level prices and made with steel.
The next step up is the Classica line of boning knives. The Classica line features full tang knives that are made of stainless steel.
Due Cigni’s top of the line knives are featured in the Florence line. The Florence line of boning knives are forged stainless steel, making them some of the strongest knives available.
If you are looking for premium Italian boning knives, you are in the right spot!
Italian Stainless Steel Boning Knife FAQs
What is a boning knife?
A boning knife is a sharp knife with a thin and flexible blade capable of removing skin and bones from meat. The curved blade helps to cut the meat away from its bones and joints with less waste. Also, the knife can help to cut thin slices in both meat and fish.
Boning knives are often quite small, so they can work around bones. The blade is very thin to get into small places and has a sharp blade. Some boning knives are flexible, but others are more sturdy. Furthermore, some boning knives will have a curve while others are straight. Use a straight blade for larger sections of meat and curved for smaller parts.
What are boning knives used for?
Boning knives can remove meat from the bone with less effort, thanks to a unique shape. Additionally, the thin blade and sharp tip help to debone fish, slice meat, and reduce fatty parts around meat. Avoid using boning knives for other purposes so they can stay sharp longer and function properly. Finally, boning knives can help to remove the skin from fish and other meat.
What is the boning knife’s function?
As the tastiest meat comes from the bone, saving that meat without having to chew it off the bone is necessary. Enter the boning knife, ready to take meat off the bone with minimal effort. Furthermore, a boning knife can help to fillet a fish, trim the fat off of a brisket, and can cut an entire chicken while pulling meat off the bone. A boning knife can even remove tiny bones from fish and chicken.
What does a boning knife look like?
Boning knives look like a paring knife but with a slightly longer blade. Most often, the blade tapers down to a fine point, and the blade curves upwards slightly. Some boning knives have a flexible straight blade you can use for slicing and deboning but are not as adept at getting into tight spots.
Is a boning knife the same as a fillet knife?
While boning knives and fillet knives look similar, they are quite different. First, a boning knife tends to be more rigid and heavier than a fillet knife. The latter offers more flexibility and less weight. Second, boning knives separate meat from the bone, while a fillet knife works best for fish.
Third, fillet knives are often longer as they need to slice through an entire fish, while boning knives are much smaller. Boning knives measure between 5 and 7 inches, while fillet knives can be as long as nine inches. Finally, fillet knives are exclusively for fish, while a boning knife can tackle both meat and fish.
Boning knife vs. Fillet knife
The best kitchen will have both a boning knife and a fillet knife. However, people who cook more meat than fish can stick to a boning knife. People who eat a lot of fish will want to have both knives in stock. As the blade of a fillet knife is so thin, it cannot handle excessive force, which is needed for deboning meat. Fishbones are much lighter than meat bones making a boning knife the better choice.
What is a boning knife used for in cooking?
Boning knives are not used for cooking but for cutting raw meat or prepping meat or fish for cooking. Moreover, they can reduce fat from raw meat and cooked meat too. Therefore, it’s best to keep knives away from the stove and oven and not use them for stirring or other cooking.
What is the best knife for trimming brisket?
For brisket, use a serrated knife to cut smoked or cooked brisket, but not a serrated knife with extremely tiny ridges or teeth. Instead, use a knife with smooth, toothed edges and a long blade-like bread or slicing knife. Bread knives are the best for cutting cooked brisket because of the serrations and the long blade. Make sure to cut against the grain for easier chewing. Other long knives with teeth will work as well. Some slicing knives also have scallops that work well too, especially if they have serration as well.
What is the best boning knife for deer?
Boning knives work well for cutting deer meat as they are capable of removing the meat from the bone and leaving you the juiciest parts. Furthermore, the boning knife can remove more meat, making it optimal. Choose a knife with less flexibility and made of high carbon steel if possible. Most importantly, make sure the handle is non-slip and ergonomic, as cutting a deer takes a lot of work.
How do you hold a boning knife?
As with all knives, hold a boning knife in your dominant hand. Place your middle and ring finger around the handle with the thumb on the other side for a good grip. Your index finger should be placed firmly on the blade near the top to stabilize the knife’s movement. The non-dominant hand goes on the meat to provide stability but curl your fingers in to avoid injury.
How to use a boning knife
The first and foremost part of using any knife is to move it away from you while cutting to avoid injury. You want to cut the meat, not yourself, and moving the blade toward you can accidentally cause serious problems. Keep the flexibility of the blade in mind when using it, as it can bend. The most important part of using a boning knife is safety. With the long thin blade and sharp tip, this blade can injure you in an instant.
Start with the pointy tip of the blade in the meat to make small cuts into the meat. The pointy tip can help to remove skin and bones with precision but work slowly and carefully to avoid injury. Next, use the sharp length of the knife to steady cuts in the meat.
Make sawing motions with the entirety of the blade to remove what you loosen with the pointy tip. Then, remove the pieces immediately to a plate or dish to keep them out of the way for a safer working space. Always use a cutting board for a stable surface. Finally, work in small sections and ensure you have appropriate lighting for the task to avoid injury.
When using a boning knife to fillet a fish, make sure to point the blade away from you and slice in the flesh of the meat horizontally. Follow the contours of the fish bones to remove the flesh taking your time to avoid injury. After removing the meat from the backbone, now you can work on the remaining meat on the other side and then in the middle.
Always remember to wash the knife soon after use. Do not place any knife in the dishwasher as the high-pressured water can dull the knife. Wash by hand instead and avoid abrasive sponges.
How to sharpen a boning knife
Using your boning knife often will require more frequent sharpening, but about two to three times a year should suffice for the average user. Use a sharpening stone or an electric sharpener for a boning knife. Keep in mind that an electric sharpener may remove more metal than necessary and render the knife useless. Read all of the instructions before use and take your time.
Professional chefs prefer to use a sharpening stone for boning knives for safety and control. As these knives are a little more flexible, it’s a little harder to glide the entire blade along with the stone. Prevent the blade from breaking by placing the tip or the heel of the blade on the stone first and then follow the natural curve to glide up. Move the stone down at the same time as you glide up and create a wide scooping movement.
Repeat this process between five and ten times before flipping the knife over and doing the same on the other side. If you want to hone the knife, now is the time for a smooth finish. Always remember to wash the knife before using it after sharpening to remove any debris.
What is the best boning knife?
Due Cigni offers two very affordable boning knives, but our favorite is the Classica 5.90 Inch Full Tang Italian Boning Knife. The blade features a slight curve on the bottom and a sharp point perfect for cutting meat away from the bone. A full tang offers a comfortable weight to allow for control and comfort.
Also, the handle offers an ergonomic design and a hilt to prevent injury. Experienced chefs and food lovers alike can benefit from this smart blade. With a forged design, this knife can stay strong and last for decades with a sharp edge. For those with a tighter budget, we suggest the Florence 5.9 inch Stainless Steel Italian Boning Knife for similar results and a slightly thinner blade.
Why are Due Cigni Italian Boning Knives the best boning knives?
Whether you need to chop or slice, our knives are ready to do the work for you in the kitchen. With two fantastic boning knives, you can remove meat from the bone and fillet fish while experiencing the joy of Italian cooking with the best knives. If you do not love our products, return them in thirty days for a full money-back guarantee.
Due Cigni is one of the top choices for home chefs and professionals around the world. Our knives are made in Italy by a family-owned company committed to creating quality that will satisfy customers. By delivering high-quality products for the kitchen, we can share the joy of cooking with you and your kitchen. Our Italian kitchen knives are perfectly balanced with a dynamic design and priced to be affordable for all kitchens.