Boning & Trimming Knives

Choose a Route 83 boning or trimming knife for controlled preparation around meat, fat and joints. Match the blade length to the work: a shorter blade gives close control, while an XL blade provides reach for larger cuts and longer trimming strokes.

Which boning knife suits my preparation?

• Professional 6-inch Boning Knife: start with this focused boning model when you want a compact blade for detailed meat preparation. Compare it with the Professional 5-inch model for a shorter option.

• Classic XL Boning & Trimming Knife — Ebony: choose extended reach with German 1.4116 stainless steel and a natural wood handle.

• Signature XL Boning & Trimming Knife — Walnut: choose the VG-10 Damascus version for its layered blade appearance and individually finished natural walnut handle.

Read the exact product for current price, stock, blade dimensions, weight, steel and care requirements. Collection names alone do not establish blade flexibility.

Regular or XL?

Start with the size of the cuts you prepare and the space around the bone or joint. Shorter blades suit closer movements; an XL model adds reach for trimming broad surfaces and larger cuts. Choose a grip that feels secure and controlled throughout the task.

The listed Classic and Signature XL boning models have a 20.5 cm blade and weigh approximately 168 g. These are knife weights, excluding the presentation box. Handle shape, blade length and balance also affect how a knife feels in use.

Classic or Signature?

The Classic XL Ebony model uses German 1.4116 stainless steel at HRC 56–58. The Signature XL Walnut model uses Japanese VG-10 67-layer Damascus steel at HRC 60 ±1. Choose the exact product for its materials, finish, preferred handling and intended work; cutting performance also depends on heat treatment, edge geometry, sharpening and technique.

Handcrafted for practical control

Route 83 brings extensive hand-finishing to purpose-built knives. Approximately 27 of 30 production stages are completed by hand, with natural handles individually shaped and finished. Explore Moe Cason BBQ knives for another range developed around barbecue preparation.

Use and care

Use a suitable board and controlled cuts. Do not twist, pry or use a boning knife to chop through bone. For serving cooked brisket and roasts, choose a long carving knife; for general preparation, see our chef knife guide.

Hand wash with mild detergent, rinse and dry promptly. Do not soak or put the knife in a dishwasher. Follow the care instructions for the exact handle and blade.

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