Reviewed by Valery Grin · · updated May 29, 2026
Arcos Riviera Boning Knife 130 mm
Narrow Nitrum-steel blade for separating bone and meat
From€23
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- Material
- Acero inoxidable Nitrum
The boning knife is the tool missing from nearly every kamado kit. A narrow, firm Nitrum-steel blade to clean shoulders, rib racks and poultry before the smoke, without wrecking the cut.
A 130 mm blade in Nitrum stainless steel, the nitrogen alloy Arcos uses to boost hardness and edge retention. Narrow with a plain edge to hug the bone when boning meat and poultry. Ergonomic polypropylene handle, resistant to detergents and extreme temperatures, dishwasher safe. 251 mm long and 214 g — nimble for precision work.
The butchery knife we miss most beside the kamado. Honest Nitrum edge, fair price. The piece for prep before the smoke.
Pros
- Nitrum steel with solid hardness and edge retention
- Narrow, firm blade ideal for following the bone
- Ergonomic, non-slip polypropylene handle
- Dishwasher safe and resistant to extreme temperatures
- Hard-to-beat value for money in its class
Cons
- Plastic handle: functional but lacks the heft of a forged one
- Semi-rigid blade: not as flexible as a fish boning knife
Who it's for
Anyone smoking bone-in cuts who wants to prep them at home: shoulder, rib rack, whole chicken.
Not for
If you only cook pre-trimmed steaks, you do not need a dedicated boning knife.
Specifications
- Material
- Acero inoxidable Nitrum
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FAQ
What is a 130 mm boning knife for versus a regular kitchen knife?
The Riviera's short, stiff blade lets you separate meat from bone and joints with a control a wide chef's knife can't give: the tip works between ribs and the rigidity drives force without flexing. It's the tool for breaking down a chicken, cleaning a tenderloin or removing a lamb shoulder before it hits the kamado. For curved pieces (ham, large poultry) a curved semi-flexible boner like the Arcos 2900 works better.
What steel is it and can it go in the dishwasher?
Forged Arcos NITRUM stainless steel, with good edge retention for heavy home use. It is dishwasher-safe, but as with any quality knife we recommend hand-washing: harsh detergents and contact with other items dull the edge and mark the handle. Dry it right after washing so the steel doesn't spot.
How do I maintain the boning knife's edge?
A few passes on the honing steel before each use realigns the edge and saves you stone sharpening for months. A 230 mm steel like the Arcos covers this 130 mm blade with room to spare. When the steel no longer restores the cut, it's time for a stone or pull-through; NITRUM takes both well.