Forschner Boning Knives with Rosewood Handles are available in many configurations. They come with flexible, semi-flexible or stiff blades; narrow or wide blades; and curved or straight blades. Use a narrow boning knife on ribs and chops to cut through bone and cartilage. Use a wide boning knife for chicken and pork. Use a curved boning knife to give you a better working angle when cutting close to and around the bone. The classic Rosewood handles of the Forschner boning knives are ergonomically designed to minimize wrist tension, and to facilitate grip. They are beautifully finished, and are secured with polished aluminum rivets.