Filleting Knives

A filleting knife, used for boning fish, has a slender blade, 17.5 to 22.5 cm (7 to 9 inches) long, so flexible that it forms an arc when you press the tip against a cutting board. Both the tip and the edge should be kept sharper than those of any other knife in the kitchen, since both are used for separating fragile fish fillets from the bone.