Thin and sharp, the boning knife is the go to blade for removing bones from meat and skinning fish. There are several types of boning knives that make different tasks much easier. A narrow boning knife is great for boning ribs and meat chops while you would use a wide boning knife for chicken and pork. The Sani-Safe® handle features a textured, slip-resistant, easy to clean polypropylene handle that withstands high and low temperatures. The impervious blade to handle seal provides the utmost in sanitary qualification and earns the NSF seal.