Filleting knives have flexible blades that make them ideal for working with fish or other delicate meats that need to be deboned, skinned or sliced thinly. They are also good for working around fruit cores and for various vegetable slicing and peeling tasks such as filleting oranges.

Blades between 15cm/6in to 25cm/10in.

Unlike boning knives the entire blade is used in a sawing motion along the bone or skin.

Carving knives can also be used effectively to fillet large first such as Salmon.

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