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.