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Boning and filet knives are used to remove bones and prepare meat for cooking. They have a thin, flexible blade that allows them to get into small spaces for maximum efficiency.
Narrow boning knives are perfect when a thin blade is needed to cut easily through bone and cartilage. Wide boning knives are great for chicken and pork. In general, a stiff boning knife is good for beef and pork, but flexible boning knives are preferred for their maneuverability with poultry and fish. Boning knives are usually 5" to 6" in length.
Fillet knives have blades that allow them to move easily along the backbone and under the skin of fish and are usually 6" to 11" in length.