The boning knife, or debahocho (debabocho) translates to protruding blade. It is used in food preparation for removing the bones of poultry, meat, and fish. As seen in the picture, the blade is long in width, and sticks out more from the handle. The boning knife is thicker and shorter compared to the sashimi knife, and is used mainly to fillet fish. The angle of the blade is steeper than most knifes to be able to get into the fish and lift the flesh.
Boning knives are not as “thick” as some of other popular kitchen or butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult.