Filleting/Boning Knives

Filleting & Boning Knives – Precision for Fish and Boning

Filleting a fish or boning a chicken is much easier with a thin, flexible blade. A filleting knife follows the bones and removes meat cleanly.

It is the right tool for anyone who buys whole fish or likes to prepare poultry themselves.

What is a filleting knife?

A filleting knife has a long, narrow blade that flexes slightly. It is usually 15–20cm long and very sharp, so it can glide along bones with little waste.

Why choose filleting knives?

Less waste: flexible blades follow the bone closely.
Cleaner fillets: smooth cuts give a better finish.
Versatile: good for skinning, trimming and boning.
Better value: whole fish cost less than fillets.

How to choose the right knife

Flexibility. More flex for fish, less for meat.

Length. 15–18cm for small fish, 20cm for larger fish.

Handle. Non-slip, as fish can be slippery.

Sharpness. Needs to be very sharp for the best results.

How to use it

Cut behind the gills and along the backbone.
Use long, smooth strokes with the blade flat to the bone.
Take your time and let the knife do the work.

Caring for your knife

Wash and dry straight away after fish, as salt and acid can affect the blade.
Avoid the dishwasher, which can dull the edge and damage handles.
Store it safely in a knife storage solution such as a block, magnetic strip or sheath.
Use a wooden or bamboo board. See our cutting and cheese boards.

Explore more from our full knife range, including Butcher’s Knives, Paring Knives and Japanese Knives. Keep the edge in top condition with our sharpening tools and our free Kitchen Knife Sharpening Guide.