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With its thin, flexible blade, this knife is used to easily fillet fish, remove small bones and skin. Filleting knives range from 6 to 11 inches. The narrow blade enables the knife to cleanly move along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh. Fillet knives are ideal for fish because the thinness and flexibility of the blade allows for better maneuverability.