Boning knives have long, thin, and flexible blades whose sharp end can pierce meat more easily and safely. The blade is designed to cut through ligaments and connective tissue to dislodge the raw meat from the bone.
Boning knives need to be extremely sharp, and the stronger the blade, the longer it will stay sharp. Dull blades can rip meat off the bone instead of cutting it, affecting both cooking and presentation.
Blunt knives are dangerous as they require more force to cut the meat, which means you can easily lose control of the knife.