6″ Boning Knife

$24.99
$24.99 $49.99

A 6-Inch boning knife is the best for cutting and deboning. You can use this knife to cut meat from the bone without struggling. The Cutluxe 6'' Boning Knife is best for cutting, filleting, skinning & more..


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6″ Boning Knife

6″ Boning Knife

Regular price $24.99
Sale price $24.99 Regular price $49.99
Unit price
Cutluxe. Built like back in the day.
Sharpening Stone Set – Keep Your Edge
This set isn’t for show. It’s for bringing blades back to form, restoring razor-sharp edges, and keeping your knives honest. Real steel deserves real care — and this is how it’s done.
Dual Grit Design:
Coarse and fine grit in one block — reshape and refine with one tool.
Razor-Edge Results:
Brings your blades back to form. Clean, sharp, and ready for real work.
Water Stone System:
No oil needed — just soak and sharpen. Simple and effective.
Non-Slip Base Included:
Keeps things steady while you hone. No slipping. No accidents.
Flattening Stone Included:
Keeps your whetstone flat, so your edge stays true every time.
Universal Fit:
Works for all your kitchen blades — chef knives, slicers, boning tools.
Pro-Grade Build:
Built to last like the old tools. No shortcuts, no gimmicks.
Gift-Ready Packaging:
Comes boxed and ready — the kind of gift a real cook appreciates.
Make every slice a reason to give thanks
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What Our Master Chefs Say

Cutluxe knives aren’t just tools — they’re a chef’s signature. Built for balance, sharpness, and confidence in every slice.


The knives our chefs trust — now yours to enjoy this Thanksgiving.

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MADE FOR THE MAIN EVENT

Bring chef-level sharpness to your holiday table.

Confidence in Every Slice

Cutluxe craftsmanship trusted by professionals.

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Artisan Series 6″ Boning Knife — Built for Precision
Professional Boning Knife — Sharp, Durable Tool for Daily Prep

A 6 inch boning knife is made for the kind of work where control matters more than brute force. This isn’t a general kitchen blade trying to multitask. This knife exists to stay close, work tight, and move with purpose when you’re separating muscle from bone and cleaning cuts the right way.

Compared to larger kitchen knives, a boning knife gives you accuracy. It lets you trim fat cleanly, follow natural seams in meat, and work around joints without tearing or wasting product. That’s why butchers and serious cooks keep one close at hand.

At 6 inches long, this knife stays nimble. Long enough to handle real prep, short enough to stay precise when the work gets detailed.

6 Inch Boning Knife — Precision for Deboning and Trimming

A 6 inch boning knife shines when working directly along bone. The narrow profile gives you control where bigger blades struggle.

This knife is ideal for removing fat, freeing meat from bone, and trimming clean edges without hacking. Every motion stays intentional, keeping waste low and results consistent.

Curved Boning Knife — Flexible Control for Tight Angles

A curved boning knife follows the natural shape of meat instead of fighting it. That curve helps the blade stay tight to bone, especially around joints and narrow spaces.

The curved shape improves efficiency, while a slightly flexible feel gives better feedback through the cut. When deboning poultry or ribs, this curved knife moves where straight blades can’t.

A sharp professional boning knife is essential for repeat prep. Edge quality and durability matter when you’re breaking down meat for hours, not minutes.

Quality steel helps the knife hold its edge and stay predictable. That’s why every butcher relies on a tool like this for daily breakdown work where consistency counts.

Best 6 Inch Boning Knife — How to Choose the Right Knife for Trimming Fat and Deboning Meat

The best boning knife balances blade shape, comfort, and control. Look for the right curve, proper stiffness, and a handle that stays secure when working near bone.

For butcher tasks or serious home prep, this knife delivers clean separation, controlled trimming, and reliable performance. It’s built to handle meat honestly, with precision that earns its place every time.