Boning knives scarcely need a product description, their purpose is described in their name: portioning, parting, or boning bone in cuts of meat. However, there is a wide range of boning knife styles available. Boning knives vary widely in construction allowing a wide range of choices to meet any user’s preferred technique. In general these knives are unified by their pointed tips and sturdy construction and differ in their profile, degree of flex, and whether they are double beveled or single beveled. Many of these knives are also grouped elsewhere on the Chef Knives to Go site under their own product categories such as honesukis, hankotsus, or gokujos so for additional details check out those product pages.