Kitchen Knives & Cutting
A filleting knife belongs to the family of the boning knives. They often are used alternating. The thin, flexible blade ensures that meat and fish can be filleted very thinly. And with the thin blade you can direct the knife easily.
A filleting knife is a European phenomenon. Japanese manufacturers usually have no filleting knives in their range. The Japanese use a Deba or a Yanagiba for filleting.