Fillet Knives

The Shun Classic 6-inch Boning and Fillet Knife is for cooks whose diets include meat and fish. Its narrow, curved, rigid blade gets in close to the bone for controlled cuts, so it breaks a whole chicken into its individual parts, trims fat and silver skin from beef and pork, and makes cutlets from larger cuts. For fish, the six-inch length glides through the body of the fish to remove bones and skin. It is also the knife that typically pays for itself, because it allows you to buy less expensive cuts that need a little more preparation before cooking. It shares the construction and handle of the entire Shun Classic line.
FeaturesCurved, rigid blade: The stiff blade holds its line along bone and joints, and the curve follows the shape of the carcass for clean separation.Narrow profile: The narrow blade reduces drag against the meat, so trimming and boning are faster and easier.VG-MAX cutting core: Shun’s proprietary steel takes an extremely sharp edge that passes through fibrous tissue and silver skin with ease.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellBreaking down whole chickens into partsTrimming fat and silver skin from beef and porkRemoving tenderloins and making cutletsFilleting fish and removing skin and pin bonesSeparating meat from bone on roasts and chops
Pairing With Other Shun Classic KnivesOnce a roast or bird is cooked, the Shun Classic 9-inch Hollow Ground Slicing Knife carves it into thin, even slices. For trimming and portioning larger boneless cuts with a longer stroke, the Shun Classic 9-inch Master Prep Knife pairs a long, narrow blade with a kiritsuke-style tip. Learn More

The Shun Premier 6-inch Boning and Fillet Knife is for cooks who break down their own meat and fish. Its narrow, sharp, curved blade works close to the bone to separate meat cleanly, which leaves more of the cut on the plate and less on the carcass. The same blade trims silver skin from a tenderloin or roast and slices even cutlets. At six inches, it is long enough to fillet fish, removing bones and skin in controlled strokes. The narrow profile reduces drag through the meat, and the contoured handle gives a secure grip when your hands are wet. The hand-hammered tsuchime finish on the Shun Premier blade helps food release as you work.
FeaturesCurved, rigid blade: The stiff blade holds its line for close, controlled cuts around joints and along bones.Narrow profile: The slim blade reduces drag and moves easily between meat and bone.VG-MAX cutting core: Shun’s proprietary steel resists wear and corrosion and holds a fine, keen edge.Damascus cladding: Layered stainless steel supports and protects the core.Hammered tsuchime finish: The hand-hammered surface helps food release from the blade while cutting.Contoured walnut PakkaWood handle: The handle offers comfort and control and resists moisture.Handcrafted in Seki City, Japan: Each Shun knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the edge can be professionally restored whenever it needs it.
Tasks It Handles WellBoning chicken thighs and breaking down whole poultryTrimming silver skin from beef and pork tenderloinRemoving fat caps and trimming roastsSlicing cutletsFilleting and skinning fish
Choosing a Shun Boning KnifeThe same blade shape is available with a D-shaped ebony handle and smooth Damascus finish as the Shun Classic 6-inch Boning and Fillet Knife. For portioning and slicing boneless fish after it is filleted, the straight edge of the Shun Premier 8-inch Kiritsuke is a strong companion. Learn More

The F Dick ErgoGrip 7 in. Semi-Flexible Boning/ Fillet Knife is the choice of knife when butchering meats, filleting fish and cutting poultry. The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used. Learn More

Dexter Traditional 8 in. Wide Boning Knife is stiff and made of carbon steel with a natural hardwood handle. Stiff boning knives are primarily used for deboning chicken and other meats, but this knife has enough length to also double as a fillet knife. This knife is a very popular choice for fish-cutters that prefer a rigid blade; it is a favorite of many commercial and charter boat fishermen. Learn More