The perfect knife for meat and poultry
The boning knives in the Opinel range are designed for cutting meat into joints or pieces and preparing all the different cuts ready for cooking. Their grip is optimal and facilitates handling of the blade.
The butcher's knife par excellence.
No meat will resist the boning knife. Its rigid, short and sharp blade allows you to debone meat and poultry. The handle ensures a good grip and protects your hand from the sharp edge. The boning knife is available fully forged in the Les Forgés 1890 collection, with a traditional beechwood handle in the Parallèle collection, and with a polymer handle in the Intempora collection.