Fillet knife

A fillet knife is a type of kitchen knife that is used for separating fish flesh from bones, also known as filleting. A fillet knife has a long, thin, and slightly flexible blade that can range from 150 to 280 mm in length. The blade has a narrow width, usually between 10 and 30 mm, to reduce the friction and resistance when cutting through meat. The blade also has a sharp tip for piercing and a smooth edge for slicing1. A fillet knife can be used for filleting various kinds of fish, such as salmon, trout, or cod12. The main difference between a fillet knife and a sashimi knife is that a fillet knife is used for separating fish flesh from bones, while a sashimi knife is used for slicing fish flesh into thin pieces. A fillet knife has a flexible blade that can bend around the bones, while a sashimi knife has a rigid blade that can cut through the flesh cleanly. A fillet knife has a double bevel edge, while a sashimi knife has a single bevel edge.