Featuring a sharp point and narrow blade, boning knives are used for removing the bones from poultry, meat, and fish. They typically range in size from 5 to 6½ inches. Boning knives are not as "thick" as some of other popular kitchen or butcher knives, as this makes precision boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish from its flesh.