Boning/Fillet Knife
A narrow, flexible blade—often 5–7 inches long—designed for removing bones and skin from meat, poultry, or fish. The flexibility lets you follow the contours of a fish fillet or carve around joints and cartilage. Use the tip to make precise cuts near bones, then gently “peel” the meat away without wasting flesh. If you’re filleting fish, the thin flexibility allows you to separate flesh cleanly from the skin in a single sweep.