Fillet Knives

A fillet knife belongs to the family of the boning knives are like very flexible boning knives 8They often are used alternating) that are used to fillet and prepare fish. They have blades about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.

The thin, flexible blade ensures that meat and fish can be filleted very thinly. And with the thin blade you can direct the knife easily.

In essence, a filleting knife is like a slicing knife, although the difference is that the fillet knife usually have a short blade. As verbs the difference between slice and fillet is that slice is to cut into slices while fillet is to slice, bone or make into fillets.

If these knives are specifically designed to fillet fish, they can also be called sole knives.