A 6" boning knife earns its place in the kitchen when you're working around joints and bones — think trimming poultry, spatchcocking a chicken, or separating meat from a leg bone before roasting. The tapered blade and slight flex let you hug the contours of bone without gouging the meat, while the AUS-10 Japanese steel holds a fine edge through repeated, close cuts. The sloped bolster keeps your grip steady and your fingers safely away from the blade as you work.

It's a specialist tool, so it pairs naturally with a general workhorse like the 8" Chef's Knife for everyday chopping, or the 7.5" Fillet Knife if you also break down whole fish. If you're building out a full lineup rather than buying pieces one at a time, the 7-Piece Knife Set covers boning alongside the other cuts you'll use most.

Like the rest of Misen's line, this knife is easiest to care for by hand washing and drying immediately after use, with a sharpening every 4-6 months to keep the edge working the way it should around bone and cartilage.