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 bone. It’s also perfect for trimming the silver skin from a tenderloin or roast, or even making your own cutlets. Thanks to the narrow blade, which reduces drag, boning is fast and easy. Filleting fish is just as effective. The blade’s 6.5″ length is just right for gliding through the body of the fish, quickly removing bones and skin The PRO line offers professional level performance with high-carbon Japanese AUS6M stainless steel, and finished to a 16 degree blade on each side for quick, easy cutting.