The name of this knife explains exactly what it’s for — boning and filleting. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from the bone. It’s also perfect for trimming the silver skin from a tenderloin or roast. Filleting fish is just as effective. The blade’s 6.5-in. length is just right for gliding through the body of the fish, quickly removing bones and skin.