/ck/ - Food & Cooking

>>8021501
A thin flexible boning knife is great at getting silverskin and cleaning around bones and joints. In this case, western is much better than japanese, as they don't really make good knives for that kind of meat. They can't handle a good scraping against a joint like a good traditional boning knife should. A good heavy cleaver and a nimble boning knife are your best friends.

https://www.amazon.com/Victorinox-6-Inch-Boning-Fibrox-Handle/dp/B000QCNJ3C/ref=sr_1_3?ie=UTF8&qid=1472029690&sr=8-3&keywords=boning+knife

or

https://www.amazon.com/Wusthof-Gourmet-6-Inch-Flexible-Boning/dp/B0000DJYW5/ref=pd_sbs_79_7?ie=UTF8&psc=1&refRID=FZ4RH5EE47FJV0HYRDB7