Image of a boning knife on a brown checkered board.

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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17 Results
17 Results
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ZWILLING Pro
5.5-inch, Flexible Boning Knife
4.9 Star Rating (182 Reviews)
$119.99 $79.99
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ZWILLING Pro
7-inch, Filleting Knife
4.9 Star Rating (202 Reviews)
$139.99
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ZWILLING Four Star
7-inch, Filleting Knife
4.8 Star Rating (78 Reviews)
$89.99
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ZWILLING Gourmet
7-inch, Filleting Knife
4.8 Star Rating (43 Reviews)
$64.99
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ZWILLING Professional S
5.5-inch, Flexible Boning Knife
5.0 Star Rating (83 Reviews)
$119.99
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ZWILLING Professional S
7-inch, Filleting Knife
4.9 Star Rating (53 Reviews)
$139.99
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Henckels Forged Premio
5.5-inch, Boning Knife
4.6 Star Rating (44 Reviews)
$32.99
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ZWILLING Four Star
5.5-inch, Flexible Boning Knife
4.8 Star Rating (73 Reviews)
$99.99
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Henckels Classic Precision
5.5-inch, Boning Knife
4.9 Star Rating (114 Reviews)
$64.99
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Henckels CLASSIC
5.5-inch, Boning Knife
4.6 Star Rating (56 Reviews)
$59.99
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Henckels Modernist
5.5-inch, Boning Knife
4.2 Star Rating (20 Reviews)
$29.99
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Henckels Forged Synergy
5.5-inch, Boning Knife
4.4 Star Rating (29 Reviews)
$34.99
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ZWILLING TWIN Master
6-inch, Boning Knife - Black Handle
4.8 Star Rating (6 Reviews)
$32.99
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ZWILLING TWIN Master
6-inch, Flex Boning Knife - Black Handle
4.8 Star Rating (4 Reviews)
$32.99
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ZWILLING TWIN Master
6-inch, Wide Boning Knife - Black Handle
4.0 Star Rating (5 Reviews)
$49.99
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Henckels Graphite
5.5-inch, Boning Knife
4.2 Star Rating (17 Reviews)
$29.99
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ZWILLING Four Star
2.75 inch, Trimming Knife
4.9 Star Rating (25 Reviews)
$54.99
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Showing 17 of 17 items

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.