Boning & Fillet Knives

A good boning knife is designed to make it easier to remove bones from cuts of meat, typically before cooking. This piece of kitchen cutlery is a specialized tool for those chef’s wishing to create boneless cuts of meat. Boning knives have a thin, flexible blade usually measuring about 5 or 6 inches long. The knife’s design allows you to maneuver in to small spaces and efficiently process the meat. Boning knives can vary in stiffness with a stiff style more adept for beef and pork while a flexible boning knife is usually better for poultry and fish.

A fillet knife is a handy addition to almost any kitchen cutlery collection. The knife is designed with a thin, flexible blade for preparing and filleting fish. The knife’s thin blade is designed to move easily along the backbone and under the skin of fish allowing you to recover a maximum amount of meat. The fillet knife’s usefulness also extends to other situations where thin strips are desired.