Filleting and boning
Here you find filleting knives and boning knives, narrow knives that follow bones and joints. The honesuki breaks down chicken, and the gokujo frees meat from the bone and fillets fish.
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A stiff blade gives control along the bone, and a softer blade follows the shape of the fish. The flexible filleting knife is narrow, takes off the skin and is usually 180 to 270 mm. The honesuki has a stiff, triangular blade that cuts through cartilage, but not through bone. For whole fish you will also find the deba here, the heavy Japanese filleting knife.
