DALSTRONG Boning Knife, 4-Inch

Last updated date: July 2, 2020

DWYM Score

9.1

DALSTRONG Boning Knife, 4-Inch

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We looked at the top Boning Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Boning Knife you should buy.

Update as July 16, 2020:
Checkout The Best Boning Knife for a detailed review of all the top boning knives.

Overall Take


In our analysis of 77 expert reviews, the DALSTRONG Boning Knife, 4-Inch placed 9th when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

The Dalstrong Phantom Series 4” paring knife is a precision specialist, engineered for coring, minincing and peeling fruits and vegetables; slicing shallots, herbs or a cloves of garlic; detailed, controlled cutting, such as cutting shapes or vents into dough; and scoring patterns and designs on surfaces of food. As indispensable as the chef’s knife, this paring knife is slightly longer than average giving you a little extra slicing surface area.

Expert Reviews

Expert Summarized Score

9.2
5 expert reviews

User Summarized Score

8.8
1,507 user reviews

What experts liked

You cannot imagine how narrow and flexible the blade is!
- Your Knife Center
Cutting into meat with this knife is also made more seamless thanks to hollow divots in the blade that reduce dragging and friction on the meat.
- Bustle
This knife is hollow ground for minimal resistance and the blade edge has been honed to 13° to 15° and nitrogen cooled.
- Food Shark Marfa
The blade has excellent edge retention with a grade of 55+ on the Rockwell scale.
- Kitchen Aria
It’s a reliable full tang knife with a Pakkawood handle that fits in the hand.
- Cook Spot

What experts didn't like

The sheath design is not as secure as it could be.
- Food Shark Marfa
The handle is held against the full tang with only 1 rivet. Three rivets is recommended amongst most knives.
- Kitchen Aria
Not dishwasher safe.
- Cook Spot

An Overview On Boning Knives

When you prepare meals at home from scratch, you know exactly what you’re putting into your body. To do this, however, you’ll need to have the proper tools on hand. One essential instrument that you won’t want to be without is a boning knife. This knife is designed to slice easily into a cut of meat and separate it from the bone.

As you begin shopping for the best boning knife, you’ll want to make sure you’re choosing a durable model that fits your needs. You’ll generally find that knives constructed from German or Japanese steel are good options. The harder Japanese steel is more precise while softer-steel German knives, like the  ZWILLING J.A. Henckels Flexible Boning Knife, 5.5-Inch and the Wusthof 4603 Boning Knife, 6-Inch, offer more versatility.

Review the size and shape of the boning knife’s blade next. The Victorinox Fibrox Pro Boning Knife, 6-Inch has a 6-inch blade with a pointed tip and a straight edge. It’s able to make clean cuts through meat and poultry: Joints and cartilage are no match for this blade. The blade is also flexible, which is important if you plan on working with more delicate cuts of meat, like fish.

Check the boning knife’s handle to ensure it provides a non-slip grip, even when wet. The Mercer Culinary Millennia Curved Boning Knife, 6-Inch offers this, along with textured finger points and a protective finger guard. The handle itself is even made with an ergonomic design, so that it provides superior hand control while also being comfortable to use.

Look for any added features that may give one boning knife a slight edge over another. For example, you may prefer a boning knife that is better for multipurpose uses, offering filleting, trimming and de-scaling functions in addition to de-boning. The imarku Fillet Boning Knife, 6-Inch comes with a complimentary storage case. Not only does this protect the knife, but it also makes it an excellent choice for a birthday or Christmas gift.

The Boning Knife Buying Guide

  • Most boning knives need regular sharpening. Since sharpeners don’t typically come with the knife, you’ll need to buy one separately.
  • It’s a good idea to keep your boning knife in a sleeve or sheath, as the blades tend to be extremely sharp. The sheath will also protect the blade from dust and keep the surface of the storage drawer from getting nicked.
  • If you have small children at home, you’ll want to invest in childproof locks for any drawers in your home that contain knives or sharp objects.
  • To use your boning knife, you’ll first need to place your meat on a cutting board. Use the tip of the boning knife to pierce through the skin so you can position the knife next to the bone. Make sure you have a firm grip on the handle and then move the boning knife at an angle around the bone. Once you’ve made your way around the entire bone, you can begin moving the blade in a sawing motion to completely separate the meat from the bone.
  • Not all boning knives are dishwasher-safe. In fact, most require you to wash them by hand. You can clean the knives with hot water, a gentle dish soap and a non-abrasive sponge. Always dry the knives off immediately after washing them to prevent the blades from rusting. Also, use care during the cleaning process so you don’t accidentally cut yourself on the blade.
  • You’ll find boning knives are available at several different price points. The cost is often dependent upon the construction materials, length of the blade and any extra features. The Mercer Culinary Millennia Curved Boning Knife, 6-Inch is the most affordable model on the market.