WÜSTHOF CLASSIC 5" Boning Knife on a white background
WÜSTHOF CLASSIC 5" Boning Knife on a white background

Wüsthof

Wüsthof CLASSIC 5" Boning Knife

$115.00

Part number: 1040101414

  • 5.5-inch boning blade
  • Narrow profile
  • Pointed tip
  • Forged construction
Authorized WÜSTHOF DealerLimited lifetime warranty
Secure CheckoutSafe, encrypted ordering
Free Shipping Over $30Same-day dispatch before 2pm CST
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WÜSTHOF at Design & Grace

WÜSTHOF CLASSIC 5" Boning Knife

Forged boning knife with a narrow pointed blade, made in Solingen, Germany

The WÜSTHOF CLASSIC 5" Boning Knife gives you a narrow, maneuverable blade for separating meat from bones, removing skin, and trimming tendons or excess fat. Its pointed tip follows joints and bone contours closely, helping preserve more of the usable meat.

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Wüsthof CLASSIC 5" Boning Knife

Why buy here

Why Order from Design & Grace

Authorized WÜSTHOF retailer

We sell genuine WÜSTHOF cutlery backed by WÜSTHOF's limited lifetime warranty.

Ships from Texas

Your knife is carefully packed and shipped from our Texas facility.

Real customer support

Our team can help with knife selection, storage, honing, sharpening, and long-term care.

Wüsthof CLASSIC 5" Boning Knife

Close Control Around Bones and Joints

The 5.5-inch blade provides enough length to make clean passes along bones while remaining easy to guide through tight areas. Its narrow 1.2-inch profile reduces resistance when trimming meat, poultry, and fish.

The pointed tip helps separate meat from joints, remove skin, and reach beneath connective tissue without requiring the width of a chef's knife.

Wüsthof CLASSIC 5" Boning Knife

A Dedicated Knife for Meat Preparation

A chef's knife is too broad for close work around joints and bones. The CLASSIC boning knife uses a narrow blade and pointed tip to give you better visibility and control when trimming poultry, meat, and fish.

What stands out

Signature Features

5.5-inch boning blade

Provides controlled reach for working around bones, joints, and smaller cuts.

Narrow profile

The 1.2-inch blade width moves closely along bone and beneath skin with less resistance.

Pointed tip

Supports precise trimming around joints, tendons, fat, and connective tissue.

Forged construction

Made using WÜSTHOF's forged production method for strength and balanced handling.

58 HRC hardness

The blade balances edge retention with practical honing and sharpening.

Made in Solingen, Germany

Manufactured by WÜSTHOF in its historic German knife-making center.

Best for

The Right Knife for the Job

  • Boning

    Follows bone contours and works around joints to separate meat without cutting through bone.

  • Cutting

    Handles detailed trimming and precise preparation around joints and connective tissue.

  • Meat

    Removes skin, tendons, connective tissue, and excess fat from beef, pork, lamb, and poultry.

  • Fish

    Trims and removes skin from fish with controlled strokes.

Product details

Specifications

Product Type
Boning knife
Series
WÜSTHOF CLASSIC
Blade Length
5.5 in
Blade Width
1.2 in
Handle Length
4.4 in
Tip Style
Pointed
Production Method
Forged
Blade Hardness
58 HRC
Primary Uses
Deboning, skinning, and trimming
Country of Origin
Germany
WÜSTHOF SKU
1040101414

From Our Founder

"A boning knife should follow the shape of the bone without forcing the cut. This one has the narrow profile and pointed tip needed to trim closely and leave more usable meat behind."

Tony Boulton, Founder, Design & Grace

Good to know

Shipping, care and support

Shipping & Returns

Fast & Free Shipping Over $30

Orders of $30 or more ship free anywhere in the U.S. Orders placed before 2pm CST ship the same day, and delivery typically takes 1 to 5 business days depending on your location relative to our Texas warehouse.

We accept returns within 30 days of delivery. Items must be unused and in original packaging. Please contact us to begin the return process.

Read our full refund policy

Use & Care
Hand wash and towel-dry immediately.
Do not leave the knife soaking in the sink.
Avoid abrasive sponges.
Avoid metal, glass, bamboo, and other very hard surfaces.
Store safely using a knife block, blade guard, drawer insert, or magnetic storage system.
Hone regularly to maintain the cutting edge.
Sharpen as needed using a whetstone, sharpening steel, or hand-held knife sharpener.
Warranty Information

WÜSTHOF provides a limited lifetime warranty against defects in materials and workmanship under normal household use. Normal wear, misuse and commercial use are not covered. Contact Design & Grace if you need help with a warranty claim.

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Questions answered

Frequently asked questions

What is the WÜSTHOF CLASSIC Boning Knife best used for?

It is designed for separating meat from bones, trimming tendons and connective tissue, removing excess fat, and working around joints. Its narrow pointed blade provides the control needed to follow bone contours closely without cutting through bone.

Can this boning knife cut through chicken or other bones?

No. A boning knife is intended to work around bones and joints, not cut through them. Cutting through bones can damage the blade and is excluded from WÜSTHOF's limited lifetime warranty coverage.

How does a boning knife differ from a chef's knife?

A chef's knife has a broader blade designed for general chopping and slicing. The CLASSIC Boning Knife has a narrower profile and pointed tip for precise work around bones, skin, tendons, and joints, where a broad blade would be harder to control.

Can I use the WÜSTHOF CLASSIC Boning Knife to remove skin and trim fat?

Yes. Its narrow blade and pointed tip are useful for working beneath skin, trimming excess fat, and separating connective tissue from meat and poultry. The blade follows the contours of the ingredient closely, helping you remove unwanted tissue while preserving usable meat.