Reviewed by Valery Grin · · updated May 29, 2026
Arcos Series 2900 Curved Semi-Flexible Boning Knife 140 mm
Curved semi-flexible Nitrum blade for serious boning
From€15
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- Material
- Acero inoxidable Nitrum
Curve and semi-flex make the difference: the blade follows the contour of the bone and leaves less meat behind. Nitrum steel and a hygienic catering handle for long sessions.
A boning knife from Arcos’ professional 2900 series, with a 140 mm curved, semi-flexible Nitrum stainless blade. The signature curve lifts bone from meat with less effort and less waste than a straight blade. Catering-grade injected polypropylene handle with a hygienic, seam-free design. Built for the heavy boning that precedes low-and-slow smoking.
The serious boner: the curved semi-flex blade leaves less meat on the bone. Hygienic catering handle. More of a workhorse than the Riviera.
Pros
- Curved semi-flexible blade that follows the bone
- Professional-grade Nitrum steel (series 2900)
- Hygienic, seamless catering handle
- Less meat wasted when boning
- Well balanced for long butchery sessions
Cons
- The flex is unnerving at first: needs a controlled hand
- Functional catering finish, no aesthetic pretensions
Who it's for
Anyone who bones often and wants a blade that follows the bone rather than fighting it.
Not for
For table cuts or slicing, a straight blade is more comfortable.
Specifications
- Material
- Acero inoxidable Nitrum
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Goes well with
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FAQ
What's the difference between this curved boner and the straight Riviera?
The 2900's curved, semi-flexible blade follows the bone's contour, making it the pick for boning curved pieces: whole poultry, shoulders, rib racks. The straight, stiff Riviera 130 mm gives better control on precise cuts and tough joints. If you'll own just one and break down poultry often, the curved is more versatile; if you mostly clean tenderloins, the straight.
Is it semi-flexible or stiff? Why does it matter?
It's semi-flexible: the blade gives just enough to curve against the bone and scrape clinging meat with no waste, yet keeps body to push through joints. That controlled flex is what makes it comfortable on poultry and rib racks. A fully rigid boner like the Riviera is more tiring on those curved cuts.
How do I sharpen it without ruining the curve?
Maintain it with a honing steel: drawing the blade along its curve over a steel like the 230 mm Arcos realigns the edge while respecting the geometry. For real sharpening, a stone by hand with angle control is safest on curved blades; fixed-slot pull-throughs like the MinoSharp in the Global set are made for straight edges and can eat the curved tip.