5.5" Boning Knife - Pin Series (X02O)

Reach for this when you're breaking down a whole chicken or trimming a fish fillet. A chef knife is too wide to navigate around a joint and too stiff to follow the contour of a rib cage. The 5.5-inch boning knife's narrow, flexible-feeling blade gets into the tight spaces -- around the thigh socket, along the spine of a fish, down the silver membrane of a rack of lamb -- without tearing the meat you're trying to keep intact.

Narrow Enough to Follow the Bone

The blade geometry is the whole point of a boning knife. The tip is sharp enough to pierce directly into a joint without needing to hack at it, and the narrow profile lets you angle and rotate the blade while you're cutting rather than committing to a single straight line. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge stays sharp through a whole bird or a side of salmon without going dull on the connective tissue and membrane that blunts softer steels fast.

Olive Wood Handle, Control in a Wet Environment

Boning work happens with wet hands on wet meat. Natural olive wood is dense and close-grained, which means it doesn't get slippery the way varnished handles can when the grip gets damp. The full-tang construction keeps the knife from feeling front-heavy when you're working at an angle, and the riveted build stays tight with the regular hand-washing that butchery work demands.

Specifications

• Blade Steel: 3-layer 10Cr15CoMoV composite steel
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch boning knife
• Handle: Natural olive wood, full-tang, riveted
• Use: Deboning poultry and fish, trimming silverskin, working around joints and rib cages where a wide blade won't fit.
• Series: Pin Series (X02O)
• Model: X02O-TG

Complete Your Set

Pair it with the Pin Series 8" Chef Knife for the board work once the protein is broken down, and the 8" Carving Knife when it's time to slice a whole roast at the table.