Category: Fillet & Boning Knives
Master every task from primal cut to presentation. The 6" Boning Knife is your go-to for trimming fat, separating joints, and breaking down meat with butcher-level control. The 12" Slicer glides effortlessly through brisket, roasts, and other large cuts, delivering thin, tender slices with precision.
The 12" slicer felt like it was barely touching the roast while making those long, even cuts, and the boning knife's flex made working around the hip joint stupidly easy. My carving board has never looked so clean after a full breakdown.
Boning chicken thighs was honestly a breeze, the 6" blade's flex found every joint without me fighting it. The slicer's length makes carving a whole brisket feel almost theatrical, and both handles sit perfectly in my grip.
The 12" slicer glides through a roasted brisket like it's butter, and the 6" boning knife gives me the exact control needed for separating chicken joints. Both came razor-sharp out of the box and have held their edge through a week of heavy use.
