Fillet knife

It is a very flexible member of the boning knife family that is used to filet and prepare fish.

[1] Most fillet knives utilize a trailing point blade which is made for slicing and skinning.

[2] The back edge of a trailing point blade curves upwards gently from the handle to the tip.

The large belly of the trailing point blade makes it ideal for quick precise cuts.

Fillet knife blades are made very thin, approximately 2.5–3.5 mm at the spine, so that they can still bend and flex and maintain an edge.

The handles must be shaped for maximum grip and use materials that are not affected by wet conditions.

[7] Electric fillet knives are usually in the professional setting such as guides and those in the fish processing industry but are readily available to the general public as well.

Electric fillet knives can be either corded or cordless, and usually come with multiple blade options.