Collection: Boning and Fillet Knives and Cleavers
- Shun Premier 6" Boning/Fillet Knife(1)
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Vendor
- Shun
- Regular price
- $169.95
- Sale price
- $169.95
- Regular price
-
$0
Sold out - Wusthof Gourmet 7" Fish Fillet Knife with Leather Sheath(1)
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Vendor
- Wusthof
- Regular price
- $100.00
- Sale price
- $100.00
- Regular price
-
$0
Sold out - Swiss Classic 7" Chinese-Style Cleaver with Red Handle by Victorinox
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Regular price
- $91.00
- Sale price
- $91.00
- Regular price
-
$0
Sold out - Victorinox Rosewood 6" Stiff Blade Boning Knife
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Regular price
- $54.00
- Sale price
- $54.00
- Regular price
-
$0
Sold out - Swiss Classic 6" Narrow Flexible Boning Knife by Victorinox
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Regular price
- $45.00
- Sale price
- $45.00
- Regular price
-
$0
Sold out - Shun Fish Bone Tweezers
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Vendor
- Shun
- Regular price
- $49.95
- Sale price
- $49.95
- Regular price
-
$0
Sold out - Wusthof Gourmet 5" Boning Knife(1)
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Vendor
- Wusthof
- Regular price
- $65.00
- Sale price
- $65.00
- Regular price
-
$0
Sold out - Shun Kanso 7" Asian Utility Knife
- +sp.priceRaw ? 'price price--on-sale' : 'price'">
- Vendor
- Shun
- Regular price
- $149.95
- Sale price
- $149.95
- Regular price
-
$0
Sold out
- Page 1 of 4
- Next page
Boning and Fillet Knives feature long, thin, often flexible blades designed for butchering meat, poultry and fish. The blade shape is well-suited for cutting around bones and between joints. Fillet knives, which are more flexible than boning knives, allow the chef to cut very close to the bones, making use...
Boning and Fillet Knives feature long, thin, often flexible blades designed for butchering meat, poultry and fish. The blade shape is well-suited for cutting around bones and between joints. Fillet knives, which are more flexible than boning knives, allow the chef to cut very close to the bones, making use of as much of the fish as possible.