Boning Knives, Fillet Knives and Cleavers

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.

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