Boning & Fillet Knives

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    Shujin Fillet Knife
    $149.00 $119.00 Save $30.00

    Shujin Fillet Knife

    $149.00 $119.00
    20% OFF - You Saved $30.00
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    Explore Our Boning and Fillet Knives Collection

    At Seido Knives, our fillet and boning knives are expertly crafted for both culinary enthusiasts and professional chefs. Designed for razor-sharp precision, these knives make filleting fish effortless and deboning meat seamless. Our fillet knives feature flexible blades that glide along bones for clean cuts with minimal waste, while our boning knives offer the control needed to trim fat and separate meat with precision. Whether you're preparing sushi, grilling chicken, or deboning quail, these specialized knives ensure optimal performance. While often used interchangeably, each knife serves a distinct purpose to enhance your cooking experience.

    Overhead shot of a Seido Shujin fillet knife on a wooden board with fried chicken, lemon slices, grapes, tomatoes, and bread.

    What Are Boning and Fillet Knives Used For?

    Boning Knife

    What are boning knives used for? Like Cleavers, boning knives have tough, sturdy blades that cut through meat, tendons, tissues and ligaments. Their rigid design makes it easier to separate meat from the bone.

    Fillet Knife

    Fillet knives are lighter and more flexible, allowing you to carefully debone and scale small fish. The long, narrow blade navigates around the fish's skeleton.

    A Seido Shujin fillet knife is displayed in its black and red presentation box on a rustic surface with bread, tomatoes, mushrooms, and cured meat.

    Frequently Asked Questions

    How do I choose between a boning knife and a fillet knife?

    Boning knives can tackle various cuts of meat, including beef, pork and chicken. Fillet knives have thin, flexible designs that make them ideal for scaling and deboning fish. If you need to cut through small bones, invest in a butcher knife.

    What is the best material for fillet knives?

    High-carbon stainless steel is the best material for fillet knives. This sturdy, flexible material is easy to sharpen.

    Overhead view of a Seido Shujin fillet knife on a wooden surface with fried chicken, lemon slices, bread, tomatoes, and a grapefruit half.

    How do I care for boning and fillet knives?

    Wash your knives with mild soap and water after every use, then carefully dry them and store them in a knife block to protect the blade. Sharpen them periodically for maximum precision

    Start Your Collection Today

    We stock high-quality boning knives, fillet knives, camping knives and other kitchen essentials. Upgrade your kitchen with boning & fillet knives for unmatched precision!