Fillet knives have a thin, flexible blade that is ideal for filleting fish. They are also useful for other applications such as slicing and shaving thin slices of meat for frying, baking or broiling. The shape and the length of the fillet knife blade allow your chef to make clean cuts down the backbone of the fish, and slice flesh easily and evenly away from pin bones. This versatility and flexibility eliminates waste. Consider this size of fish you will be filleting, before choosing your fillet knife. The idea is to minimize the number of cuts, thereby increasing yield. When filleting a larger fish, look for a larger and more ridged blade. When filleting a smaller fish, a narrow and flexible blade will be a better choice. Comfortable and slip resistant handles will promote precision, control and safety.