Filleting knives feature a long, slender and flexible blade – ideal for filleting fish. Choose the length based on the type of fish you prepare the most, the bigger the fish, the bigger the blade requirement. Boning knives have big chunky handles, allowing you a firm grip, and an upturned point which means you can “stroke” the meat away from the bone. A stiff boning knife is good for beef and pork, whereas a more flexible one would be recommended for poultry and fish.
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