Fillet / Boning Knife

Boning Knife
Blades vary in length from 4″ to 8″.  Many cooks simplify carving and get extra servings by boning out a roast when it is partially cooked.  For boning roasts, whole hams, lamb legs, veal legs, and filleting fish, a narrow flexible blade is best.  The wider stiff blade is used for cutting raw meat and many other trimming operations on less thick cuts of meat.

Check out Cutlery Mania on Yelp