I have been talking to a butcher about boning knives and the difference between how a novice (me that is) uses a boning knife out of the front of the hand, as in standard knife hold where the professional holds the knife with the blade out of the back of the hand which necessitates the different designs in the blade and a slightly fuller handle than I would make for a conventional knife. So with that as a guide I made these two with one having a 5 1/2 in blade for sheep/fallow sized animals and a 7 1/4 inch one for work on cattle sized animals. Swamp kauri handles on the 1/8 in 1075 blades with black micarta pins.
