Filleting knife

Fillet knives are the go-to knives when you want to fillet meat or fish. Depending on the application, you can choose between single-bevel and double-bevel, or rigid and flexible knives. Especially in Japanese cuisine, specifically when cutting sashimi, fish is prepared with single-bevel, rigid knives called Yanagiba. For all other cuts, a double-bevel fillet knife is recommended. Ideally, the food item should be cut through in one motion. Therefore: the larger the piece of meat, the longer the knife should be. In most cases, 23cm is sufficient. For simply cutting meat or fish, a rigid fillet knife is suitable, but if you're working around bones, a flexible one is better because it won't get stuck in the bone as easily under pressure.