The flexible, narrow blade of this commercial boning knife is perfect for removing bones, skin and scale from whole fish. The 6” curved blade’s maneuverability is key to making deep cuts and holes needed to shape, denude and seam large cuts of veal or lamb, and this curved boning knife can quickly turn a whole fish into perfectly portioned boneless fillets. When it comes to a fillet knife vs. boning knife, a fillet knife usually has a thinner, more flexible and maneuverable blade to handle more delicate product. Large, thicker cuts of meat sometimes require a sturdier blade. Whichever you’re more comfortable handling will do the job. NSF certified and dishwasher safe for convenience, it features a comfortable, non-slip Fibrox handle made from a blend of thermoplastic elastomers. This boning knife is made from the legendary high-carbon steel that keeps its edge and doesn’t require frequent sharpening. Lasting up to 60 percent longer than a typical knife, the high-carbon stainless steel won’t corrode or discolor.