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Fillet & Boning Knives

Boning knives may feature flexible blades or stiff blades with a sharp pointed tip designed for separating meat from joints and bones. A member of the boning knife family, the filet knife is a thin, flexible knife specifically designed for slicing and preparing fish, particularly whole fish.

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10 Results
10 Results
5.5-inch, Flexible Boning Knife 5.5-inch, Flexible Boning Knife
ZWILLING Pro
5.5-inch, Flexible Boning Knife
4.9
(194 Ratings)
$124.99
5.5-inch, Flexible Boning Knife 5.5-inch, Flexible Boning Knife
ZWILLING Four Star
5.5-inch, Flexible Boning Knife
4.8
(77 Ratings)
$104.99
5.5-inch, Flexible Boning Knife 5.5-inch, Flexible Boning Knife
ZWILLING Professional S
5.5-inch, Flexible Boning Knife
4.9
(86 Ratings)
$124.99
7-inch, Filleting Knife 7-inch, Filleting Knife
ZWILLING Gourmet
7-inch, Filleting Knife
4.8
(49 Ratings)
$69.99
6-inch, Boning Knife - Black Handle 6-inch, Boning Knife - Black Handle
ZWILLING TWIN Master
6-inch, Boning Knife - Black Handle
4.8
(6 Ratings)
$32.99
6-inch, Flex Boning Knife - Black Handle
ZWILLING TWIN Master
6-inch, Flex Boning Knife - Black Handle
4.8
(4 Ratings)
$32.99
7-inch, Filleting Knife 7-inch, Filleting Knife
ZWILLING Four Star
7-inch, Filleting Knife
4.8
(80 Ratings)
$94.99
6-inch, Wide Boning Knife - Black Handle
ZWILLING TWIN Master
6-inch, Wide Boning Knife - Black Handle
4.0
(5 Ratings)
$49.99
7-inch, Filleting Knife 7-inch, Filleting Knife
ZWILLING Pro
7-inch, Filleting Knife
4.9
(211 Ratings)
$144.99
2.75 inch, Trimming Knife 2.75 inch, Trimming Knife
ZWILLING Four Star
2.75 inch, Trimming Knife
4.9
(25 Ratings)
$54.99
Showing 10 of 10 items

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Filet & Boning Knives

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A boning knife is a type of knife designed to separate meat from bones, making it ideal for de-boning chicken, beef, pork, and other meats.

Consider the size and flexibility of the blade. Stiffer blades are better for beef and pork, while more flexible blades are suited for poultry and fish.

A boning knife has a narrower blade and is used for de-boning meat, while a fillet knife is thinner and more flexible, ideal for removing skin and bones from fish.

Use a gentle sawing motion, keep the blade close to the bone, and use the tip of the knife for precision cuts around joints and bones.

Regularly hone the blade with a honing rod and sharpen as needed with a whetstone or knife sharpener Clean and dry the knife after each use.