Victorinox 6" Boning Knife, Curved, Semi-stiff Blade, White Fibrox Handle 5660715 A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. These HACCP knives are color coded for the following HACCP recognized uses: Red Knife = Meat. The handle and serving knife are both National Sanitation Foundation (NSF) approved. It is used in food preparation for removing the bones of poultry, meat, and fish. A boning knife is a type of kitchen knife with a sharp point and narrow blade.